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It’s going to be another hodge podge of recipes this week! We’re still in that middle season spot not being able to feature a lot of recipes for fresh grown ingredients. And I happened to use a bunch of my spring recipes when the weather was in the 60s in February!

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SPRING PEA 

PESTO SALAD

1 lb. small pasta shells

1 (16-oz.) bag frozen peas, steamed and divided

2 cloves garlic, peeled and smashed

1 1/4 c. fresh basil, lightly packed

1/2 c. flat-leaf parsley, leaves and stems, lightly packed

1/2 c. freshly grated parmesan cheese, divided

2 tbsp. lemon zest (from about 2 lemons), divided

1/4 c. freshly squeezed lemon juice (from about 2 lemons), divided

1/4 c. plus 2 tbsp. extra virgin olive oil, plus more for drizzling

Kosher salt, to taste

Ground black pepper, to taste

6 slices prosciutto (about 2 oz.)

1/2 c. panko breadcrumbs

3 c. baby arugula, lightly packed

1 c. mozzarella pearls

Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 2 minutes less than the package directions. Drain, reserving 1/2 cup pasta water. Transfer the pasta to a large bowl, and set aside to cool.

In a food processor, combine 1 1/4 cup peas with the garlic, basil, parsley, 1/4 cup parmesan cheese, 1 tablespoon lemon zest, and 2 tablespoons lemon juice. Pulse until the pesto begins to come together. Scrape down the sides of the bowl with a rubber spatula. Slowly stream in 1/4 cup olive oil with the food processor running until the pesto is smooth. Season with salt and pepper, then transfer the pesto to the bowl of cooled pasta. Toss the pasta and pesto together, adding the reserved pasta water, 1 to 2 tablespoons at a time, if necessary to thin the sauce. 

In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Working in batches if necessary, arrange the prosciutto in an even layer and cook, turning occasionally, until crisp, 6 to 8 minutes. Remove from the pan, and transfer to a plate lined with paper towels to drain. Add the panko breadcrumbs to the pan, along with another drizzle of olive oil if the pan seems dry. Cook, stirring often, until lightly golden and toasted, 3 to 5 minutes. Transfer to a small bowl. To the breadcrumbs, add 1 teaspoon of lemon zest and the remaining 1/4 cup of parmesan cheese. Stir and set aside.

Roughly chop the crispy prosciutto and add half to the bowl of pasta. Add the remaining peas, arugula, and mozzarella, along with the remaining 2 teaspoons of lemon zest, remaining 2 tablespoons of lemon juice, and a good drizzle of olive oil; stir together. Taste and adjust the seasoning as necessary, then serve the pasta salad sprinkled with the lemon-parmesan breadcrumbs and remaining crispy prosciutto.

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SHEET PAN 

BREAKFAST HASH

14 oz. frozen shredded hash browns (about 3 cups)

4 c. packed chopped kale

1 red onion, cut into 1/4-inch wedges

2 tbsp. olive oil

1/2 tsp. kosher salt, plus more to taste

1/4 tsp. black pepper

10 to 12 frozen breakfast sausage links, thawed

6 large eggs

1 c. shredded cheddar cheese

Toasted bread, for serving

Preheat the oven to 400  degrees. Toss together the hash browns, kale, red onion, olive oil, salt and pepper on a large rimmed baking sheet.

Bake until the onion is softened and the hash browns are starting to brown, about 15 minutes. Remove from the oven and stir, then add the sausages to the baking sheet.

Clear 6 spaces on the baking sheet and gently crack an egg into each space. Sprinkle each egg with a pinch of salt. Bake for 4 minutes.

Remove the baking sheet from the oven and sprinkle the cheese on top. Bake until the egg whites are set but the yolks are still runny, 2 to 4 more minutes. Serve with toasted bread.

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S’MORES BARS

Nonstick cooking spray

28 sheets graham crackers

1 c. salted butter, melted

1/4 c. packed light brown sugar

2 c. (12 oz.) milk chocolate, finely chopped or chips, plus more to sprinkle

1 14-ounce can sweetened condensed milk

1 (10-ounce) bag mini marshmallows

Preheat the oven to 325ºF. Place one oven rack in the center of the oven and a second oven rack in the upper third of the oven. Line a 13-by-9-inch baking pan with foil and spray with nonstick cooking spray.

In a food processor, pulse the graham crackers until finely ground. Remove ¼ cup of the crumbs for sprinkling on the marshmallows later. Add the butter and sugar, pulsing until well combined and the mixture holds together when pressed. Press into the bottom of the prepared pan, using the bottom of a measuring cup to pack it tightly. Bake on the center rack until golden brown, 10 to 12 minutes. Cool completely on a wire rack, about 30 minutes.

In a medium heatproof bowl set over a pan of simmering water, combine the chocolate and the sweetened condensed milk. Heat, stirring constantly, until melted. Immediately pour over the cooled crust, smoothing into an even layer. Immediately scatter the marshmallows on top of the chocolate layer. 

Heat the oven to broil. Place the bars on the rack in the upper third of the oven and broil until the marshmallows are toasted, 1 to 2 minutes.

Remove from the oven and immediately top with the reserved graham cracker crumbs. 

Place in the freezer for 20 minutes to set. Use the foil to remove the bars from the pan. Slice and serve.

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CHICKEN CAESAR PASTA SALAD

1/4 c. extra virgin olive oil

4 garlic cloves, finely chopped

4 anchovy filets, rinsed and finely chopped (optional)

2 tbsp. capers, drained and chopped

2 tbsp. fresh lemon juice

1 tbsp. Dijon mustard

2 tsp. Worcestershire sauce

1/2 tsp. kosher salt, plus more to cook the pasta

1/2 tsp. ground black pepper, plus more to serve

1 1/2 c. mayonnaise

1/2 c. grated parmesan cheese

1/4 c. whole milk

16 oz. uncooked medium shell pasta

3 c. diced, cooked chicken

3 c. sliced romaine lettuce (about 1 heart)

2 c. store-bought or homemade croutons

1 c. shaved parmesan, plus more to serve

Bring a large pot of salted water to a boil. 

In a large bowl, whisk together the olive oil, garlic, anchovy filets (if using), capers, lemon juice, mustard, Worcestershire sauce, salt, and pepper until well combined and smooth. Whisk in the mayonnaise until well combined. Whisk in the grated parmesan and whole milk. 

Cook the pasta for one minute longer than the package directions. Drain, rinse with cold water, and let cool.

Place the cooled pasta in the large bowl with the dressing. Add the chicken, lettuce, croutons, and shaved parmesan; folding to combine. Serve immediately with extra black pepper and shaved parmesan.

TFD: “You have brains in your head. You have feet in your shoes. You can steer yourself any direction you choose. You're on your own. And you know what you know. And you are the person who'll decide where to go." — Dr. Seuss

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