Springtime Dinners

I always have trouble cooking "In Season."  Truth be told, I'm just not fond of root vegetables, and springtime veggies perplex me beyond just steaming them. My family has been making an effort to eat less processed food, and more fresh veggies and fruit. But I don't have the time (no, let's be honest, I don't have the PATIENCE) to do all the research and compile a list of seasonally-appropriate recipes! Imagine my delight when I found out someone had already put the book together and the Newport Aquarium Museum Store had one last copy available!!

The book is "Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients" by Jesse Ziff Cool. My goal is to make at least two recipes a week from this book. This is the first - it was awesome, and very easy!

Asparagus and Scallops
Dressing:
3 Tbl EVOO
3 Tbl fresh lime juice
2 Tbl sugar
2 garlic cloves, minced
1 whole canned chipotle chile pepper, pureed or minced
3 Tbl finely chopped fresh cilantro or parsley

Breading for 1 pound of Sea Scallops:
3/4 cup yellow cornmeal
1 t ground coriander
1/2 tsp salt
1/4 tsp freshly ground black pepper

1 pound asparagus, trimmed
2 Tbl unsalted butter
Lime wedges for garnish

    In a small bowl, combine the oil, lime juice, sugar, garlic, chili pepper, and cilantro. Let sit for at least 30 minutes.
    Combine the cornmeal, coriander, salt, and black pepper. Toss the scallops in the cornmeal mixture and set aside.
    Pour 1/2 cup water into a heavy skillet. Bring to a boil over high heat. Add the asparagus. Reduce the heat to medium-low, cover, and simmer for 4 minutes, or until tender-crisp. Remove to a platter and keep warm.
    Wipe the skillet and add the butter. Place over medium heat to melt the butter. Add the scallops and cook for 2-4 minutes, turning once, until lightly browned and opaque.
    Divide the asparagus evenly among 4 plates. Top with the scallops. Drizzle with the chipotle dressing, and garnish with lime wedges.  Serve with rice, quinoa, or couscous and fresh, warm bread! Enjoy!

A recipe from one of my extended family cousins, Diane Hoover Rigsbee, from one of her friends. I haven't made these, but I WILL. These. Are. Brilliant.  Stay tuned for my recipe-share for Individual Baked Alaskas...

LEMON MERINGUE CUPCAKES!!!!  

Lemon Filling:
3 egg yolks (reserve whites for meringue)
3/4 cup granulated white sugar
3 tbsp. all-purpose flour
pinch of salt
3 tbsp. lemon juice
2 tbsp. lemon zest, loosely packed
1/2 cup water
2 tbsp. unsalted butter, melted

Cupcakes:
1/2 cup unsalted butter
1 cup sugar
2 eggs
3 tbsp. lemon juice
2 tsp. baking powder
1 tsp. salt
1-1/2 cups all-purpose flour

Meringue:
3 egg whites
pinch of salt
1/4 cup sugar

1) Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside
2) Preheat oven to 375 degrees
3) Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined
4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)
5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don't overdo it)
6) With a sharp knife, remove center of each cupcake (about 1" in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling
7) Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving
Makes: 12 absolutely delicious cupcakes