Why not try out new recipes this spring? The season brings delicious fruits and vegetables that can make scrumptious, fresh spring dishes. Here are a few Midwest Living-inspired dishes that you can try at home.
Spring Chive Scampi
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
¼ teaspoon crushed red pepper
1 pound raw jumbo shrimp, shelled, leaving tails on
½ cup dry white wine
¼ teaspoon salt
4 tablespoons coarsely chopped chives
1 tablespoon fresh lemon juice
How to Make
- In a large skillet, heat olive oil and butter on medium-high heat, then add garlic and red pepper; cook 1 minute.
- Add shrimp to skillet content and cook for a minute, then turn; add wine and salt and cook for another minute.
- Take off the heat and add chives and lemon juice; stir. Serve in bowls.
Filet Mignon Spring Revival Couscous Salad
1 cup quick-cooking couscous
1 ½ cups beef broth
2 cups chopped fresh asparagus
½ cup frozen baby sweet peas
¼ cup finely chopped green onion
1 tablespoon olive oil
1 teaspoon minced fresh garlic
½ teaspoon kosher salt
½ teaspoon ground black pepper
4 8 ounces beef tenderloin steaks, cut 1½-inches thick
Ground black pepper
2 tablespoons snipped fresh flat-leaf Italian parsley
2 teaspoons lemon zest
How to Make
- Place couscous in a large bowl and bring beef broth to a boil in a saucepan.
- To the beef broth, add asparagus, oil, green onion, peas garlic, ½ teaspoon kosher salt and ½ teaspoon pepper and return to a boil, then remove from heat.
- Pour broth mixture over couscous, mixing to combine, then cover the bowl tightly and set aside.
- Season steaks with salt and pepper, and cook steak over medium heat on the grill to desired liking; Let steaks stand 5 minutes.
- Fluff couscous lightly with a fork, separating grains. Add parsley and lemon zest and stir. Serve with grilled steaks.
Chicken and Shrimp Spanish Rice
1 6.1 ounces package Spanish rice pilaf mix
8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1 medium green sweet pepper, chopped (¾ cup)
½ cup chopped red onion
1 14 ½- ounce can whole tomatoes, cut up
¼ cup dry white wine or chicken broth
1 clove garlic, minced
8 ounces fresh or frozen large shrimp, peeled and deveined
1 cup frozen peas, thawed
1 4½ – ounce can diced green chili peppers
¾ teaspoon dried thyme, crushed
Nonstick cooking spray
How to Make
- Thaw, if using frozen shrimp.
- Prepare rice mix according to package directions, excluding a fat or cooking oil suggested use.
- In a large nonstick skillet coated with cooking spray, cook the chicken, sweet pepper, red onion, and thyme. Cook chicken until no longer pink and vegetables are the desired tenderness.
- Add the undrained tomatoes, wine, and garlic to the skillet, stir and bring to a boil, then reduce heat. Let mixture simmer uncovered for roughly 10 minutes.
- Stir in shrimp, peas and chili peppers. Cook 3 to 5 minutes, stirring in the process, or until shrimp turn pink.
Spring is the time to make delightful dishes that reflects the freshness and colors of the season. Now that you know a couple of new recipes, are you ready to try them out? If not, that’s okay! Restaurants such as Quattro in Boston’s North End offers a lot of dishes that are perfect for spring! Call us now or head on over to our website and make a reservation!