What if I told you that you could make a soft-serve ice cream in minutes just using your blender? And what if I also told you that this ice cream not only tasted great, has all-natural ingredients and is also healthy? Are you jumping for joy as you salivate in anticipation? I thought so. Well, wait no longer, here are the details on how to make the easiest ice cream ever.
Roasting asparagus quickly in a hot oven is a fantastic way to preserve and concentrate all of the wonderful spring flavor inside each stalk. A simple brush of olive oil and a sprinkling of salt are all that are needed to complete this dish, making it an ideal platform to show off those gourmet salts you’ve been hoarding! Any flake salt will do the trick, the flat flakes stick to the round asparagus stalks better than the rounded crystals found in regular table salt. Kosher salt, finishing salt, or Fleur de Sel all would shine alongside a few strips of lemon zest on top of this spring classic!
Green onion sprouts look like overgrown scallions, with small bulbs and thick green stalks. They are delicious sliced thinly into salads, or cut into larger pieces and cooked quickly as with this scampi. If you can’t find Vidalia sprouts, look for local varieties, ramps, or large scallions. Chives and chive flowers provide a zippy flavor and aren’t utilized often enough, and should be thrown in for the last minute to preserve their crunch.
When I think of spring, immediately the vision of tulips come to mind. So, why not serve up some edible tulips at your spring party? In the form of tomatoes, that is. Hollow out a tomato and what does it resemble? You got it, a tulip. Now pair it with some creamy goat cheese, herbs and a touch of truffle oil and you have one delicious garden bouquet to serve up to your guests.
Spring greens are delightful and our bodies crave them after a long dreary winter. You can feature baby greens such as arugula, chard, kale, spinach and even some lettuces in this fragrant clear broth, along with the many varieties of small onion shoots that are in the farmers markets at the beginning of the spring season. For gourds, you can use early cucumbers or summer squash, or butternut squash and small winter pumpkins that are still found on market shelves as the seasons change.