Invite Spring to your Table

by Jane Worthington-Roth

The winter snowdrifts have barely receded from my driveway, but I’m focusing on what to make for Easter Dinner. Families often come together at a spring dinner - whether it be for Passover or Easter- for a meal that is rich in tradition and reflects the heritage of the family.

As the brittle grays and whites of winter melt away, we are inspired to make meals that reflect the freshness of spring. We think of flowers poking their colorful heads through moist earth and birds busying themselves with new nests. Regardless of your religious persuasion or whether you eat meat, fish, or are a staunch vegetarian, your spring meal is likely to reflect the bright colors and fresh flavors of spring. The recipe suggestions I offer to you here do just that!

Arugula Salad

Begin your spring meal with a simple salad made from baby arugula, balanced with a light touch of truffle oil and top with parmesan shavings. There’s no need for any vinegar in this salad, as the peppery-bite of the arugula and saltiness of the parmesan give the perfect counterpoint to the earthy-flavored oil. Use the oil very sparingly and be sure to toss the arugula with the oil just before serving. Don’t let it sit and soak the oil into the leaves. Buy a full piece of Parmesan-Reggiano and use a potato peeler to shave large strips the cheese over the salad. Serve immediately.

Baby Vegetables in Frizzled Leek Nests

It might not be that easy to find small ‘baby’ vegetables so early in the season, but if you can, they look wonderful snuggled in a nest made of frizzled leeks. Another colorful option would be to use both golden and red roasted beets as the “eggs” in your nest.

Baby vegetables – or – red and golden beets
Olive oil (or Italian dressing)
Vegetable or canola oil for frying
1 bunch of leeks
Flour
Salt & pepper

  1. If you can buy a mélange of baby vegetables such as carrots, zucchini and summer squash – make your selection as colorful as possible. Slice your baby vegetables in half lengthwise and lightly coat with olive oil (or your favorite Italian dressing). Heat up a grill pan and grill the veggies for about 3-4 minutes per side. You want to retain as much of the fresh “crunch!” as you can. Set the grilled veggies aside while you prepare the leeks.

  2. If a selection of baby vegetables hasn’t reached your supermarket yet, use a combination of red and golden beets. Keep the beets separate so that the colors don’t bleed onto each other while you are prepping or cooking them. Peel the beets and cut them into uniform ¼” dice. Toss with a little olive oil (or your favorite Italian dressing) and bake, uncovered, at 400 degrees for about 30 minutes. Set aside while you prepare the leeks.

  3. Trim the tough green tops off the leeks – you will only use the white & pale green parts - slice in half lengthwise and wash well to remove any grit hiding between the layers. Cut off the root end and slice each half into long, thin strips. Blot dry with a paper towel so that any residual water won’t splatter in the oil.

  4. Heat about a ½ inch of vegetable, or canola, oil in a large heavy pot or deep cast iron pan. The oil temp should be about 350 degrees. To check, drop a cube of bread into the oil - if it browns in 30 seconds, then the oil is the right temperature. Watch the pan carefully as the oil will bubble up!

  5. Place about a cup of flour into a shallow dish, season with some salt and pepper. Dredge the leek strips in the flour, shaking them gently to remove any excess. Fry the leeks in the hot oil until they are crisp and lightly golden - about 10 seconds. Use a slotted spoon to transfer the leeks onto a paper-towel lined plate to drain. Lightly salt each batch.

  6. To serve, arrange a “nest of leeks” on each individual plate and top with the grilled/roasted veggies. A few grinds of salt and pepper is all you need to finish the dish.

Gremolata

Every family has their favorite main dish for a Spring Feast. Whether you will be preparing a grilled leg of lamb, baked ham, salmon, or the season’s first asparagus and shelled English peas, here’s the topping that will add flavor and a touch of spring freshness! Traditionally served with Osso Buco, Gremolata is also the perfect accompaniment to other meats, fish, or vegetables. What’s best is that it’s quick and easy to make.

1 bunch of flat-leaf parsley
1-2 cloves garlic, peeled
1 lemon, preferably organic

  1. Carefully rinse the parsley then thoroughly dry. Pick the leaves off of the stems, tossing the stems away (or save them to flavor a soup stock). On a cutting board, finely mince the parsley leaves. On the same cutting board, finely mince the garlic, then mix into the parsley.

  2. Wash and dry the lemon, then use a microplane or a lemon zester to remove only the yellow zest, leaving the bitter white pith. Add the zest to the parsley/garlic mixture and combine well.

  3. Use the Gremolata to garnish your meat, fish or vegetable dish – it’s light, colorful and delicious! This recipe makes enough to garnish about 6 servings.

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