As we take a few steps further into 2021, we dare to have some optimism – but not without a tiny bit of caution. Private dinner parties, limited family gatherings and exploring new recipes will continue to trend as we spend time together on a smaller scale and look for ways to celebrate the everyday usual. The necessity of quarantine has transformed home cooking from drudgery to pleasure and recipes continue to be one of the most researched topics online.
Spring enthusiasm and excitement for warmer weather inspires us to revive our tired winter menus with a fresh new energy. Healthy and full-flavor are two of the most popular requirements in recipe trends, along with a sense of adventure. Attempting tougher recipes isn’t scaring off anyone as making fermented foods, kombucha and homemade milks (made from grains and seeds) increase in popularity.
But a spring refresh doesn’t have to be daring or difficult. In fact, ease is the best part (along with fantastic taste) in these recipes for Homemade Oat Milk, Walnut & Broccoli Superblend Salad, a Salmon and Red Quinoa on Asparagus with a tangy Lime Cilantro Sauce (now you know what to do with that red quinoa you see at the grocery store!), and finally a crowd-pleasing Lemon Crêpe Cake that will make you look like a seasoned pro.
Homemade Oat Milk
Ingredients:
½ cup steel cut oats or old-fashioned oats
4 to 6 cups cold water
2 tsp pure vanilla extract
Honey, pure maple syrup or favorite sweetener, to taste (if desired)
Directions:
Preheat a saucepan to medium heat. Place the oats in the pan and whisk frequently until lightly toasted and fragrant. Remove from the heat and allow to cool completely. Place oats in a coffee grinder or blender and grind as finely as possible, as close as you can to flour. Place flour in a large bowl or container with the cold water and stir. Wait 10 minutes, until the flour settles. Stir and allow the flour to settle a second time. Stir a third time and then pour through a fine-mesh strainer into a pitcher or glass jar.
Stir in the vanilla and sweetener, if using. Chill and be sure to shake or stir each time prior to serving.
Keep milk in the refrigerator for up to 5 days.
Grain Power © 2014 Carolyn Hemming & Patricia Green (Penguin Random House)
Walnut & Broccoli Superblend Salad
(Serves 4)
Ingredients:
1 1⁄3 cups water
1⁄3 cup buckwheat groats
1⁄3 cup quinoa seeds
½ cup walnuts
3 cups broccoli pieces, blanched in boiling water for 2 minutes and drained
1⁄3 cup dried sweetened cranberries
1⁄3 cup finely diced red onion
1⁄4 cup liquid honey or pure maple syrup
1⁄4 cup red wine vinegar
2 Tbsp extra virgin olive or walnut oil
½ tsp minced garlic
Pinch of salt (optional)
Directions:
Crunchy and fresh, broccoli and walnuts are a delectable combination for a salad—and for your health! Broccoli will nourish and detox, while walnuts are full of healthy fiber, protein and good-for-you fats. This makes a great salad for the next day, too.
Combine the water, buckwheat and quinoa in a small saucepan and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from the heat, fluff with a fork and cool completely.
Heat a sauté pan on medium heat and place the walnuts in the pan. Stir frequently until the walnuts are fragrant and toasted. Remove from the heat, cool slightly and coarsely chop. Set aside.
Place completely cooled grains, broccoli, walnuts, cranberries and red onion in a large bowl. Whisk together the honey, vinegar, oil, garlic and salt (if using). Toss with the vegetable mixture and serve.
Salmon and Red Quinoa on Asparagus with Lime Cilantro Sauce
(Serves 4)
Ingredients:
1/3 cup red quinoa
2/3 cup water
½ cup light sour cream
3 Tbsp light mayonnaise
1 tsp grated lime zest
2 Tbsp fresh lime juice
1 tsp grated fresh ginger
1 Tbsp minced fresh cilantro
Pinch salt
Four 4-oz frozen wild salmon fillets
1 lb asparagus
1 Tbsp butter
Directions:
Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off but keep the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork. Set aside.
Combine the sour cream, mayonnaise, lime zest, half of the lime juice, ginger, cilantro and salt in a small bowl, mixing well. Set aside.
Preheat the oven to 450°F (230°C). Place the frozen fillets in an 8- or 9-inch square baking dish and cover with foil. Place in the oven and bake on the center rack for about 20 minutes or until the salmon is pink and flakes with a fork.
While the salmon is cooking, prepare the asparagus. Trim off the tough portion of each spear by grasping it and bending it near the bottom third. Asparagus will snap where it begins to get tough. Place the asparagus in a large pot of boiling water and cook for about 3 to 5 minutes until tender but crisp. Toss the asparagus in butter and the remaining lime juice. Season with additional salt to taste.
Arrange the asparagus on individual serving plates. Place a portion of the quinoa over the asparagus and top with a piece of salmon. Drizzle the lime dressing over the salmon and serve immediately.
Ingredients:
Crêpes
1 1/2 cups all-purpose flour
(or combination of your choice of flour)
6 large eggs
2 cups milk
1/3 cup liquid honey
1 1/2 tsp pure vanilla extract
Lemon Filling
1 cup liquid honey
1 cup fresh lemon juice (4 to 5 lemons)
1/4 cup cornstarch
pinch salt
3 large eggs, lightly beaten
4 tsp lemon zest
2 Tbsp unsalted butter
Topping
1 cup chilled whipping cream
1–2 Tbsp sugar
1/2 tsp pure vanilla extract
1 cup fresh blackberries (or blueberries)
Directions:
For the crêpes, place the flour in a small bowl and set aside. In a separate large bowl, whisk together the eggs, milk, honey and vanilla. Slowly add the flour mixture to the egg mixture and stir until well mixed.
Lightly spray with cooking oil or grease and preheat an 8-inch crêpe pan on medium-high heat. Pour 3 Tbsp of batter into the center of the pan; quickly tilt the pan in a circular motion to evenly spread the batter over the bottom, forming a circle the same size as the bottom of the pan. Flip the crêpe when the edges begin to curl, about 30 seconds. Cook the other side for 30 seconds, then remove from the pan.
Place the hot crêpe on a plate and cover with foil. Repeat with the remaining batter, piling the crêpes one on top of the other. This batter will make 18 to 20 crêpes. Set the cooked crêpes aside.
For the filling, place the honey, lemon juice, cornstarch and salt in a medium saucepan with 1 cup of water. Whisk in the eggs. Bring to a full simmer over medium-low heat. Simmer for 1 minute, or until thickened enough to coat the back of a spoon. Remove from the heat. Stir in the lemon zest and butter. Allow to cool to room temperature.
Spread about 2 Tbsp of lemon filling evenly over each crêpe. Repeat with the remaining crêpes, leaving a bare one on top. Cover with plastic wrap and refrigerate for at least 2 hours.
For the topping, whip the cream, sugar and vanilla together until soft peaks form. Prior to serving, spread the top of the cake with the cream and top with berries. To serve, simply slice as you would slice a cake.
