Foods in Season: April

april produce

Some of the fruits and vegetables that are in season for April include:

  • Artichokes
  • Arugula (Rocket)
  • Asparagus
  • Beans
  • Beets
  • Chicory
  • Chives
  • Dandelion greens
  • Fava Beans
  • Fiddlehead Fern
  • Horseradish
  • Leeks (end of season)
  • Lettuce (leaf and head)
  • Limes
  • Morel Mushrooms
  • Oranges
  • Papayas
  • Peas
  • Ramps
  • Rhubarb
  • Shallots
  • Strawberries
  • Sweet Onions
  • Turnips
  • Watercress

10 Ways to Use Mustard

 

mustard day

1. With pretzels.
Pretzels are basically just an excuse to dip something in mustard. Dip store-bought, crunchy bagged pretzels in a yellow mustard, while the grainy variety pairs well with homemade soft pretzels, fresh from the oven.

2. Honey mustard dressing.
This is one of the easiest shake-and-pour dressing recipes ever. Mustard, honey, vegetable oil, vinegar, and a pinch of salt go into a mason jar, and in seconds you’ve got a deli classic, perfect for topping a salad of iceberg or romaine. Yellow mustard is the classic choice, but grainy mustard is great too.

3. Glazes.
Mustard glazes are great for more than just a Christmas or Easter ham! Baked chicken wings, thighs, or tenders are awesome when topped with a mustard-brown sugar glaze, too. Just brush it on in the last half hour of cooking.

4. Pan sauces.
After sautéing chicken breasts or searing steaks, you’ll have a pan of gorgeous fond (those tasty browned bits at the bottom of the pan). By all means, don’t waste that delicious, savory flavor! Instead, add a splash of wine (red wine if it’s red meat, white wine if it’s chicken) and a good dollop of mustard, then whisk to bring up all of that browned goodness from the pan to make a tasty sauce.

5. Dijon dips.
Combine two ingredients — mustard and mayo — and you’ve got a dip for crudités, or my favorite, steamed artichokes. We always ate them this way in my household, and now an artichoke just doesn’t seem right without a mustard-mayo dip alongside. You can simply mix the mustard and mayo until you like the balance, or go a little fancier and make a creamy parmesan dip.

6. Balsamic vinaigrette.
We love the zippy heat that Dijon mustard adds to a vinaigrette. Just keep in mind that the mustard has a good amount of salt, so you may want to cut back on the salt in the recipe and season to taste.

7. With lamb.
Whole-grain mustard is incredible with lamb. This slightly gamey meat needs strong, assertive flavors to go with it, so mustard is just the ticket. Make rib chops for a quick and impressive dish, or braise shanks for hours for a fall-apart tender dinner.

8. On chicken.
A baking sauce takes boneless, skinless chicken thighs to the next level. There’s so much flavor in the Dijon-based sauce that you don’t even have to marinate this weeknight dish!

9. With potatoes.
Classic French gratin dauphinois is a little bland for my taste. Scalloped potatoes are another story, however — our version is amped up with Dijon mustard, cheddar cheese, and sliced onions. If you’re in the mood for full-on comfort food, this is your dish.

10. Sausage night.
On those nights when you really don’t want to cook anything too fussy, a few good chicken sausages served alongside sautéed cabbage just hits the spot. Serve this with plenty of sharp, grainy mustard to cut through the sweetness of the glaze.

 

Originally posted on The Kitchn.

Piña Colada

 

pina colada

INGREDIENTS

    • 1 1/2 ounces coconut cream (such as Coco Lopez)
    • 1 1/2 ounces pineapple juice
    • 1 ounce aged rum
    • 1 ounce coconut rum
    • Splash of coconut milk (optional)
    • Pineapple wedge, for garnish

PREPARATION

Combine all the ingredients in a blender cup. Add 1 cup of ice. Blend on High until smooth. Pour contents into a tiki glass or tall glass. Garnish with the pineapple wedge.

 

Recipe originally posted on Epicurious.

Red, White & Blue Layered American Flag Cake

american flag cake

 

You’ve seen it, you’re curious, now make your own! Try this recipe for an American Flag Layer Cake.

Ingredients

Red Cake Layers

1 box Betty Crocker™ SuperMoist™ white cake mix
1 pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups
1/3 cup vegetable oil
3 egg whites
1 teaspoon red paste food color

Blue Cake Layer

1/2 box Betty Crocker™ SuperMoist™ white cake mix (about 1 2/3 cups dry mix)
1/2 cup blueberries, pureed in blender or food processor
3 tablespoons vegetable oil
2 whole eggs
1/2 teaspoon blue paste food color
3 tablespoons Betty Crocker™ white star-shaped candy sprinkles or nonpareils

White Cake Layer

1/2 box Betty Crocker™ SuperMoist™ white cake mix (about 1 2/3 cups dry mix)
1/2 cup water
2 tablespoons vegetable oil
2 egg whites

Frosting and Sprinkles

3 containers Betty Crocker™ Whipped fluffy white frosting (Betty Crocker™ red, white and blue sprinkles, as desired)

Directions

1  To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.

2 To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.

3 To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.

4 To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.

 

Originally posted on BettyCrocker.com.

Papaya Salad

 

papaya salad

Give this awesome recipe for papaya salad a try!

INGREDIENTS

  1. FOR THE DRESSING
    • 1 tablespoon fresh cilantro root (4 roots), rinsed, scraped, and rinsed again
    • 1 tablespoon minced peeled fresh ginger
    • 1 fresh Thai bird chili, or more to taste
    • 1/2 teaspoon minced garlic
    • 1/2 teaspoon minced shallot
    • 2 tablespoons palm or brown sugar, or more to taste
    • 1 tablespoon fish sauce, or more to taste
    • Juice of 3 limes, or more to taste
  2. FOR THE SALAD
    • 4 Chinese long beans, trimmed
    • 1 cup loosely packed fresh Thai basil leaves
    • 1 cup loosely packed fresh Vietnamese mint (rau ram) leaves
    • 2 cups julienned peeled green (unripe) papaya
    • 2 cups julienned peeled cucumber
    • 1 cup julienned peeled green (unripe) mango
    • 2 cups julienned peeled ripe mango
    • 3/4 cup 1/2-inch-thick pineapple batons (size of a lady’s pinkie)
    • 3/4 cup julienned fresh long red chilies, such as Anaheim or Hungarian Wax
    • 3/4 cup lightly crushed salted roasted peanuts

PREPARATION

  1. MAKE THE DRESSING
    1. Use a mortar and pestle to pound all the dressing ingredients until smooth, pounding each ingredient thoroughly before adding the next. taste and add more fish sauce, lime juice, chili, and/or palm sugar if you want. The flavor’s up to you.
  2. MAKE THE SALAD
    1. 1. Heat a grill pan, cast-iron skillet, or grill until very hot. Cut the long beans into a manageable size for your pan, if necessary, then char the beans well on all sides, about 4 minutes total. Transfer them to a bowl, cover it tightly with plastic wrap, and let them steam for about 10 minutes. Cut the beans into 1/2-inch pieces and return them to the bowl.
    2. 2. Tear the basil and mint leaves. Toss together the long beans with the papaya, cucumber, mango, pineapple, long red chilies, herbs, and the dressing. If you have a large enough mortar or want to work in batches and take the time to make the salad even better, pound the ingredients with the dressing just to bruise them and further infuse the ingredients with the flavor of the dressing. transfer the dressed salad to a serving bowl and sprinkle with the crushed peanuts.

Originally posted on Epicurious.

26 Creative Iced Tea Recipes

blackberry mint iced tea

Check out all these awesome Iced Tea recipes to try out this summer!

  1. Nectarine Basil Iced Tea / What She’s Having
  2. Rhubarb-mint Iced Tea / Passports and Pancakes
  3. Citrus Iced Tea / Eye of the Beholder
  4. Blackberry Mint Iced Tea / Noel Barnhurst Photographer
  5. Frosty Raspberry Iced Tea / Tablespoon
  6. Cranberry-Raspberry Iced Tea / Tablespoon
  7. Strawberry-Basil Iced Tea / Martha Stewart
  8. Rose Syrup Iced Tea / The Creative Pot
  9. Pineapple Iced Tea / Food So Good Mall
  10. Pomegranate Peach Iced Tea / The Loveless Cafe
  11. Jasmine Strawberry Iced Tea / Eat Boutique
  12. Almond Iced Tea / Louisiana Bride
  13. Hibiscus-Pomegranate Iced Tea / Eating Well
  14. Thai Iced Tea / My Nikon Eats Food
  15. Peaches n’ Cream Iced Tea / The Loveless Cafe
  16. Sugar-Free Cherry Vanilla Iced Tea / Low-Carb So Simple
  17. Triple Berry Iced Tea / Smucker’s
  18. Pomegranate Iced Tea / Family Spice
  19. Plum and Thyme Iced Tea / Real Simple
  20. Creamy Chai Iced Tea / Real Simple
  21. Ginger and Honey Iced Tea / Real Simple
  22. Herbal Sun Tea / Martha Stewart
  23. Hibiscus-Mint Iced Tea / Martha Stewart
  24. Raspberry Rosehip Iced Tea / Martha Stewart
  25. Mint and Ginger Iced Tea / Cook Almost Anything
  26. Sweet Tea Popsicles / A Night Owl

List courtesy of A Night Owl.

4 Minute Spicy Garlic Shrimp

spicy garlic shrimp

Try this recipe for Food.com‘s 4-Minute Spicy Garlic Shrimp!

INGREDIENTS

DIRECTIONS

  1. Heat a large skillet over medium high heat.
  2. Add olive oil, garlic, red pepper flakes, and shrimp.
  3. Season with grill seasoning or salt & pepper.
  4. Cook shrimp 3 minutes or until just pink.
  5. Toss with lemon zest, juice, & chopped parsley.
  6. Remove shrimp to a serving platter, leaving the garlic cloves in the pan.