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36 Fresh Spring Recipes

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36 Spring Recipes // For the last several days, I’ve woken up to the sound of song birds… For this former Vegas girl, it’s the first exciting sign of spring. Inevitably, with the awakening of the earth from it’s winter slumber, I start to crave fresh spring meals. Food that’s light, clean, crisp and colorful. It won’t be long before the spring produce starts to arrive to our local markets, and farmer’s markets open up for the new growing season. I thought I would share a few of the spring recipes that I plan to try this year…

Thirty-Six Spring Recipes

 I’ve broken things down into four different groups… Dinner, Salads, Breakfast & Sides and of course Dessert!

Spring Dinner Ideas

Spring Dinner Ideas

1. creamy tomato orzo soup // two peas & their pod  2. goat cheese tomato quiche // life’s a feast  3. chicken pot pie // baked bree  4. ground turkey with potatoes and spring peas // skinny taste  5. penne with asparagus, sage & peas // food & wine via the huffington post  6. tofu tostadas // two peas & their pod  7. spicy roasted shrimp sandwich with chipolte avocado mayo // damn delicious  8. prosciutto, asparagus & parmesan spaghetti // val so cal  9. asian veggie noodle bowl with grilled steak // half baked harvest  10. kung fu panda soup // sophistimom 11. chicken fajita recipe // how to cook recipes

Spring Salad Recipes

Spring Salad Ideas

11. white house biggest loser salad // ivillage  12. kiwi, pear & gorgonzola salad // przwpis  13. curried chicken apple salad // with style & grace  14. vietnamese banh mi salad // a spicy perspective  15. super salad // the alkaline sisters  16. spring salad with orange vinaigrette // dine & dish  17. baby greens with goat cheese, beets & candied pecans // skinny taste  18. tuscan bread salad // jones design company  19. raw stacked salad // the sweet life

Spring Breakfast & Sides Recipes

Spring Breakfast & Side Recipes

20. baked eggs in avocado // white on rice couple  21. tabbouleh salad // two peas & their pod  22. homesick toast // simple provisions  23. chickpea, feta and parsley salad // simple provisions  24. steamed asparagus with poached eggs // skinny taste  25. corn cakes with tomato avocado relish // annie’s eats  26. fresh pea salad // closet cooking  27. healthy greek quinoa salad // with style & grace  28. orzo chicken asiago // citron limette   29. spring sweet pea & asparagus pickles // white on rice couple  30.  avo & egg breakfast pizza // justin blakeney

Spring Desserts

Spring Dessert Recipes

31. blood orange bars // white on rice couple  32. pavlovas with strawberries, vanilla cream and basil coulis // tartine & apron strings  33. blueberry cupcakes with buttercream // the sweetest occasion  34. key lime cheesecake //    35. mango coconut rice pudding // cook republic  36. acai berry granita // tidymom

What inspires your kitchen as the seasons change? Do you relish the idea of welcoming in new dishes to your tables after the long, cold winter. I know I do!! What is your favorite spring recipe? Share a link in my comments… I would LOVE to see what you crave!

Goat Cheese Puff Pastry with Raspberry Chili Chutney

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Goat Cheese Puffs with Raspberry Chili Chutney // Morning everyone!! I don't know if you happened to see yesterday's post about my Raspberry Chili Chutney? Today, I have the perfect appetizer made with puff pastry, goat cheese and topped with my chutney, and it's SUPER easy!!

Goat Cheese Puffs with Raspberry Chili Chutney from WhipperBerry

This recipe couldn't be easier… It was inspired by Marcela Valladolid from Food Networks Mexican Made Easy show. I had been watching her show and this recipe caught my attention. Earlier in the month I had been invited to a cooking club here in Lincoln. The challenge for January was appetizers and decided I wanted to give this recipe a go. I loved that it was a little different, not your normal boring cheese and cracker type appetizer. It's light and classy with a lovely burst of flavor from the chutney. Frankly, it's divine!

Goat Cheese Puff Pastry with Raspberry Chili Chutney

1 package frozen Pepperidge Farm Puff Pastry

11 oz. goat cheese

1 1/2 cups of Raspberry Chili Chutney

Agave

Directions

Thaw the puff pastry according to package directions. Flour your rolling and cutting surface. Gently unfold the pastry and roll it out a bit just to smooth out the dough. Using a round 2 1/2 inch cookie cutter cut the pastry dough into rounds. 

How to cut the puff pastry for whipperBerry's goat cheese puffs with raspberry chili chutney

I used a jumbo decorator tip from Sweet Baking Supply, generally used for decorating cakes as a round tool to score the tops of the rounds. You don't want to cut all the way through the dough when scoring. You just want to create a neat round that will make it easier to fill your pastry once baked. Place the pastry in the oven and bake according to package directions. Remove from oven and place on cooling rack to cool for a few minutes. 

Once cool, gentle with your thumb push down on the scored round section of your little puff pastry bite. It will neatly push through and create a perfect little cup for you to add a bit of goat cheese. Take your goat cheese which has been sitting out at room temperature for about an hour and place little bite sized spoonfuls into the round center of the puff pastry. Top with a little dollop of the raspberry chili chutney and drizzle with a little bit of agave.

Raspberry Chili Goat Cheese Puffs

This recipe yields approx. 40 bite sized appetizers.

If you are a puff pastry lover like I am, here is another recipe that I know you are going to love… Nutella Marshmallow Puffs!

What are some of your favorite appetizers? Do you like to be adventurous or do you like to stick with the classics?

Raspberry Chili Chutney Recipe

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Raspberry Chili Chutney Recipe // I was recently invited to a cooking club here in Lincoln and it gave me the perfect opportunity to try out a recipe that I saw not too long ago on the Food Network… Raspberry Chili Chutney.

Raspberry Chili Chutney from WhipperBerry

I have to admit, I am a totally Food Network foodie. I love to have the various shows on in the background when I'm working or getting ready for they day. I don't often have a chance to cook some of the recipes, but I feel like I learn so much just from listening to all the different chefs talk about their special recipes and techniques. The other day I had the show Mexican Made Easy on in the background and a recipe caught my attention. It's a recipe that's perfect for a cocktail party or a tasty hors d'oeuvre for a dinner party. The Goat Cheese Squares with Raspberry Chili Chutney recipe looked just divine, so I thought I would give it a go. Before you can make the tasty little bite you have to make the chutney first and that's what this post is about.

Ahhhhh the chutney, it's so amazing… I actually made another batch after my first go to keep in the fridge to use as a condiment for other meals. Yea, it's that good. Here is my version of the recipe. It has been inspired by Marcela's recipe, but with a few little tweaks for my taste.

Raspberry Chili Chutney Recipe

  • 1 tablespoon olive oil
  • 1 medium chopped onion
  • 3 cloves garlic, minced
  • 1 cup low-salt beef broth
  • 1 red bell pepper, chopped
  • 1/2 cup honey
  • 1 tablespoon ginger paste or fresh peeled and minced ginger
  • 3 tablespoons apple cider vinegar
  • 1 canned chipotle chile in adobo sauce, left whole
  • 1 teaspoon adobo sauce from the chipoltle pepper can
  • 1 cup frozen rasberries
  • Salt and freshly ground black pepper

Instructions

  • Add oil to large sauce pot and heat on med-high heat. Add chopped onions and cook for 5 minutes or until the onions become translucent. Add garlic and cook for another minute. Add broth, bell pepper, honey, ginger, vinegar and chipotle pepper with adobe sauce. You can leave the chipolte chili whole, It will break down durning the cooking process. Add salt & pepper to taste. Simmer on medium low until the sauce thickens, this can take up to 2 – 2 1/2 hours. Keep an eye on the sauce and stir occasionaly. Once the sauce has thickened and the chili pepper has broken down, add the raspberries and cook for another 15-20 minutes. Let the chutney cool and then store in an air tight container in the fridge. It should keep for up to a month in the fridge.
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  • Raspberry Chili Chutney
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  • I'm actually thinking about making this my holiday gift this next Christmas. It tastes lovely with chicken, on crackers and I'm sure given a little more time, I will come up with a few more uses for it.  It also looks amazing in a jar… I should work on some packaging for it and have it ready for the next holiday season… yep, it's that good! Tomorrow I'm going to post the recipe for my version of the Goat Cheese Puff with the Raspberry Chili Chutney, so stay tuned!

Pineapple Surprise Cake // Recipe

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Pineapple Suprise Cake // Who's ready for a trip to the tropics? Not that I'm complaining about the cold weather… I'm actually kind of liking it. I'm a winter girl at hear, however… I also, love to escape to the tropics every once in a while. I have a few recipes that can definatley help with that. One of them is one of my husband's favorites… A tropcial Pineapple Surprise Cake. It's actually Pineapple Upside Down Cake that I of course had to create a "in a jar" version.

pineapple surprise cake

 I played around a bit, added a couple of ingredients and left it right-side up. I know… SHOCKER! Adding it to the JAR genre makes for a fun presentation. 

Pineapple Surprise Cake Recipe

Ingredients:

  • 1/4 cup butter
  • 1 cup brown sugar
  • 6 slices pineapple
  • 6 maraschino cherries without stems
  • 1 1/3 cup AP flour
  • 1 cup sugar
  • 1 cup sweetened coconut (3/4 cup for the cake and 1/4 cup for garnish)
  • 1/3 cup Crisco
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons of vanilla extract
  • 3/4 cup heavy cream
  • 1 egg

Directions:

Turn on oven to 350 degrees and prepare the jars. You will need 6 clean jars. Spray each jar with cooking spray and set aside while you make the cake batter.

Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Add coconut and mix for a few seconds in order for the coconut to be covered with the flour mixture. Add the Crisco and mix for 30 seconds. Add vanilla, cream, and the egg and mix on high for 2 minutes.

Add a pat of butter to the jars and place in the oven. Once the butter is melted add a tablespoon of brown sugar to the jar and mix with the butter.

add butter and brown sugar to the jar

Add a ring of pineapple and a cherry to the bottom of the jar and then fill the jar half way with cake batter.

add pineapple, cherry and cake batter to the jars

Place the jars on a cookie sheet and place in the oven. Bake for 30-35 minutes at 350 degrees or until the top of the cake is slightly brown. Remove from the oven and let cool. Now you can make the coconut whipped cream to top off the surprise cake!!

Coconut Whipped Cream Recipe

  • 2 cups heavy whipping cream
  • 2 teaspoons coconut extract
  • 1/4 cup powdered sugar

Pour cream into a chilled mixing bowl and mix on high for 1 minute. Add coconut extract and slowly add powdered sugar while the mixer is on low. Return the mixer to high until the cream becomes stiff. Keep a close eye on it. If it is over beaten it will become butter.

Prepare your Jars for Presentation

One of the things that makes desserts in jars so appealing is how you can decorate the jar for your guests. For this cake, I just tied a yellow jute ribbon around the jar to dress it up a bit. Then pipe the whipped cream on top with a star tip to give it a little pizzazz.

add a ribbon to the jar and top with the coconut whipped cream

Ahead of time, toast up the 1/4 cup of the sweetened coconut in the oven under the broiler. Keep a close eye on it, it only takes a few minutes. Let cool. When you are ready to serve your cake sprinkle the coconut on top and place a cherry on top and voila, you have a lovely tropical treat to drive away the frozen winter (for a little bit at least!)

whipperberry tropical pineapple cake