Spring is in the air and the Blogger Clue Society is bringing you their favorite recipes to ring in Spring with. It’s officially time to put away your roasts, stews, and hearty dishes and bring out the greens, fruits and chilled wines. This month I am featuring Lea Ann’s site Cooking on the Ranch. If you are not familiar with Cooking on the Ranch you need to bookmark her site and visit regularly. Cooking on the Ranch is filled with Western/Southwestern/Mexican culinary inspiration, beautiful photographs and a glimpse into life in Colorado. Lea Ann loves wine and cooking, and talking about wine and cooking.
I’m normally not great at following guidelines, and selecting a great spring recipe proved to be a difficult task for me. The Blood-Orange-Margarita tempted me (no surprise), the Hatch Chile recipes sounded fabulous – but clearly not a “Spring” dish, and so many great shrimp recipes ( is shrimp really a “Spring” food?). Then I saw the recipe for Pesto. When it comes to sauces I tend to be tomato-centric and forget about Pesto. Pesto just screams “Spring”. It is green, bright, lively in flavor and makes me want to have a picnic outside. Pesto is also incredibly versatile. It makes a great dip, sauce, and topping for your favorite carb (potato, bread, bagel). Lea Ann’s recipe is terrific and reminded me of a forgotten sauce that will now be making regular appearances on our table.
Make sure to find your Spring Recipe Inspiration by checking out what the other Blogger Clue Society members found:
- Asian Fried Quinoa by Kate from Kate’s Kitchen
- Asparagus and Prosciutto Salad with Lemon Vinaigrette by Heather from girlichef
- Asparagus Salmon Fried Rice by Stacy from Food Lust People Love
- Blue Cheese and Bacon Potato Salad by Christiane from Taking on Magazines
- Blue Cheese Potato Salad by Lea Ann from Cooking on the Ranch
- Broccoli and Cheese Muffins by Kelli from Kelli’s Kitchen
- Broccoli Cheddar Soup by Azmina from Lawyer Loves Lunch
- Caesar Salad with Grilled Romaine by Jean from Lemons and Anchovies
- Cheese Soufflé with Garden Salad by Debra from Eliot’s Eats
- Chicken Tikka Salad by Ramona from Curry and Comfort
- Chocolate Strawberry Pound Cake by Kim from Liv Life
- Cowboy Vegetable Scramble by Kathy from A Spoonful of Thyme
- Halibut and Spinach en Papillote by Liz from That Skinny Chick Can Bake
- Honey Balsamic Glazed Carrots by Rebekah from Making Miracles
- Lemon Bars by Anna from Anna Dishes
- Maple Soy Glazed Spring Carrots by Lora from Cake Duchess
- Peppercress and Basil Pesto by Lisa from Authentic Suburban Gourmet
- Raspberry and Rhubarb Rustic Tarts by Wendy from A Day in the Life on the Farm
- Spring Green Risotto by Lauren from Sew You Think You Can Cook
- 2 cups fresh basil leaves, packed
- ½ cup freshly grated Parmesan-Reggiano or Romano cheese
- ½ cup extra virgin olive oil
- ⅓ cup pine nuts, toasted
- 2 medium garlic cloves, minced
- Salt and freshly ground black pepper to taste
- Rinse and dry the fresh basil leaves. Combine basil with the toasted pine nuts in a food processor. Pulse a few times in a food processor. Add the garlic, pulse again two more times.
- Slowly add the olive oil in a constant stream while the food processor is on. Scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add Salt and freshly ground black pepper to taste.