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Well normally, we’d be tackling crockpot meals or comfort food this time of the year, but since we have spring weather without the spring crops, we might as well have some outside-of-the-box recipes. 

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BACON RANCH PASTA SALAD

1 12 oz. package bacon

1 lb. cavatappi pasta

1/2 c. mayonnaise

1/2 c. sour cream

1/2 c. buttermilk

1/4 c. flat-leaf parsley, chopped

1/4 c. fresh dill, chopped, plus more for garnish

1 1/2 tbsp. fresh lemon juice

1 garlic clove, grated

2 tsp. kosher salt, plus more to taste

1 tsp. ground black pepper, plus more to taste

1 pt. grape tomatoes, halved

6 oz. sharp cheddar cheese, cut into 1/2-inch cubes

1 c. frozen peas, thawed

1 4-oz container pimentos, drained

1 3.8-oz can sliced black olives, drained

4 green onions, thinly sliced

Bring a large pot water to a boil over high heat. Season generously with salt. 

Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces.

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

Meanwhile, in a large bowl, combine the mayonnaise, sour cream, buttermilk, parsley, dill, lemon juice, garlic, 2 teaspoons of salt, and 1 teaspoon of pepper. Add the pasta, tomatoes, cheese, peas, pimentos, olives, green onion, and half of the bacon, and toss until well combined. Season salad with salt and pepper, to taste. Top salad with the remaining bacon and more dill and serve. 

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LEMON ROASTED 

ASPARAGUS

2 lemons

1 tsp. kosher salt

3 lb. asparagus, trimmed

Olive oil, for drizzling

1 c. fresh parsley, chopped

Grate the zest of the lemons. Spread out the zest on a plate and let it air-dry slightly, about 30 minutes.

Preheat the oven to 450 degrees. Mix the lemon zest with the salt in a small bowl and set aside. Cut the lemons in half and set aside.

Divide the asparagus between 2 baking sheets, drizzle with olive oil and toss to coat. Roast until the asparagus is tender and starting to color, 8 to 10 minutes. Transfer the asparagus to a platter.

Before serving, squeeze the lemons over the asparagus, drizzle with olive oil and sprinkle with the lemon salt and parsley.

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GRILLED 

PORK CHOPS

6 bone-in pork loin chops (about 1-inch thick)

1/2 c. reduced sodium soy sauce

1/4 c. apple cider vinegar

2 tbsp. olive oil

2 tbsp. light brown sugar 

2 tsp. smoked paprika

1 tsp. garlic powder

1 tsp. dried thyme

Salt, for seasoning

Ground black pepper, for seasoning

Fresh thyme, for garnish

Place the pork chops in a 13x9-inch baking dish. Set aside.

In a medium bowl, stir together the soy sauce, vinegar, olive oil, brown sugar, smoked paprika, garlic powder, and thyme. Pour the marinade over the pork chops; cover and let them marinate for at least 1 hour or up to overnight, flipping halfway through your desired marinating time.

Remove the pork chops from the refrigerator 30 minutes before grilling. Meanwhile, pre-heat the grill to medium-high heat, 400 degrees to 450°. Oil the grill grates well. Remove the pork chops from the marinade; discard the remaining marinade

Grill the pork chops uncovered until grill marks appear, 5 to 7 minutes. Turn the chops and grill until an instant-read thermometer inserted in the center registers 145 degrees, 5 to 7 minutes more. Remove the pork chops from the grill and cover with foil; let rest 10 minutes.

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RAVIOLI 

PRIMAVERA

Kosher salt, to taste

2 9-ounce packages cheese or spinach ravioli

2 tbsp. salted butter

1 onion, finely diced

3 garlic cloves, minced

1 c. broccoli florets

8 oz. thin asparagus, trimmed and cut into 1-inch pieces

1/4 c. white wine

2/3 c. low-sodium chicken broth

1/2 c. heavy cream

1 c. frozen peas, thawed

3/4 c. diced ham

1/2 c. prepared pesto

1/4 c. grated parmesan cheese, plus more for serving

Black pepper, to taste

Bring a large pot of salted water to a boil. Add the ravioli and cook as label directs.

Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, about 1 minute. Stir in the broccoli and cook 1 minute. Stir in the asparagus and cook 1 minute. Season with salt.

Splash in the wine, then the chicken broth. Cook until the liquid reduces a bit, about 3 minutes. Stir in the heavy cream and simmer 1 minute.

Stir in the peas and let them heat up in the sauce.

Stir in the ham, pesto and parmesan and let them heat a bit. Season with salt and pepper.

Drain the ravioli, add to the skillet and toss. Serve with more parmesan.

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SPRING PEA TART

2 c. frozen peas (from a 10-oz. package)

1 sheet frozen puff pastry (half of a 17-oz. package), thawed

3/4 c. grated gouda cheese (about 3 oz.)

8 oz. herbed goat cheese

2 tsp. honey

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

1/4 tsp. black pepper, plus more to taste

1/2 c. snow peas, trimmed and halved crosswise

1/2 tsp. olive oil

Balsamic glaze, for topping

Preheat the oven to 400º. Cook the frozen peas according to the package directions and set aside to cool. 

Roll out the puff pastry on a piece of parchment into a 10-by-12-inch rectangle. Slide the parchment and pastry onto a baking sheet. Using a fork, score a border all the way around the edge of the pastry, about 3/4 inch in. Use the fork to prick the pastry all over the inside border. Sprinkle evenly with the gouda. Bake until puffed and golden brown, 18 to 20 minutes. Let cool for 15 minutes. 

Meanwhile, combine the goat cheese, honey, 1 cup of the cooked peas, salt, and pepper in a food processor and process until smooth and green. 

Spread the goat cheese mixture on the cooled tart. Sprinkle with the remaining 1 cup cooked peas. 

Toss the snow peas with the olive oil and a pinch each of salt and pepper in a medium bowl. Top the tart with the snow peas and drizzle with balsamic glaze just before serving. 

TFD: Nothing is impossible. The word itself is ‘I’m Possible.’

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