---

We’re kind of stuck in the ‘in-between’ as they would say on Stranger Things.

We had an 80 degree Sunday this past week and it’s been in the 60s and 70s all week. But this weekend is supposed to be near freezing on Saturday and not a whole heck of a lot better on Sunday.

Here’s a couple of fresh spring recipes to enjoy in the nice weather, but some heavier, heartier fare for the chilly days we still have left on the calendar. (And of course I had to have an egg salad recipe after last week’s Master’s tournament!)

+ + + +

LEMON RICOTTA PASTA

Kosher salt, for the pasta water

1 lb. radiatore or other compact pasta

3/4 cup frozen peas

3 Tbsp. olive oil

4 oz. prosciutto (6 to 8 thin slices)

4 garlic cloves, minced

1 1/4 cups whole-milk ricotta cheese

3/4 cup grated parmesan cheese (about 3 ounces), plus more for topping

Grated zest and juice of 2 lemons

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

1/4 cup torn fresh basil leaves

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the peas during the last minute of cooking. Reserve 1 cup cooking water, then drain. Reserve the pot.

Meanwhile, heat the olive oil in a large skillet over medium heat. Working in batches if necessary, cook the prosciutto until golden and crisp, about 30 seconds per side.

Transfer the prosciutto to a plate and let cool slightly, then tear into bite-size pieces.

Add the garlic to the drippings in the skillet and cook until fragrant, about 1 minute. Remove from the heat and whisk in the ricotta, parmesan, lemon zest and juice, pepper and ¾ cup of the reserved cooking water until smooth and creamy.

Add the pasta and peas to the skillet and toss to coat, adding more cooking water as needed to loosen the sauce. Add the

prosciutto and toss to combine. Top with the basil and a sprinkle of parmesan and season with pepper.

+ + + +

AIR FRYER RIBS

1 Tbsp. light brown sugar

1 Tbsp. kosher salt

2 tsp. smoked paprika

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. black pepper 

1/2 tsp. mustard powder

1/4 tsp. cayenne pepper

1 (2½- to 3-pound) rack baby back ribs

1/2 cup barbecue sauce, plus more for serving

Preheat a 6-quart air fryer to 350˚F if required. In a small bowl, combine the brown sugar, salt, smoked paprika, garlic powder, onion powder, black pepper, mustard powder, and cayenne pepper. Set aside.

Flip the rack of ribs bone-side up and use a knife to loosen the membrane, then pull it off, gripping a paper towel  if needed. Cut into 2 or 3 pieces so they fit in the air fryer basket. Rub the ribs all over with the spice blend. 

Arrange the ribs bone-side down in the air fryer basket, allowing them to overlap slightly if necessary. Cook, flipping halfway through, until the ribs are browned and tender, about 35 minutes. 

Remove the ribs from the air fryer. Brush both sides of the ribs with the barbecue sauce, then return them to the air fryer, bone-side down. Cook until the sauce is bubbling and dark, about 7 minutes more. Serve the ribs with additional barbecue sauce.

+ + + +

LOADED EGG SALAD SANDWICH

4 large eggs

3 slices bacon

3 Tbsp. mayonnaise

2 tsp. yellow mustard

1 tsp. sriracha, plus more to taste

3/4 tsp. everything bagel seasoning

Pinch of paprika

Kosher salt, to taste

Black pepper, to taste

1/4 cup chopped sharp cheddar cheese (about 1 ounce)

3 Tbsp. finely chopped gherkins

1 mini sweet pepper, finely diced

1 green onion, finely sliced

4 slices country white bread

Curly lettuce, for serving

Potato chips, for serving

Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover, and simmer for 10 minutes. Transfer the eggs with the slotted spoon to the bowl of ice water; let cool completely, about 10 minutes. Peel the eggs, then cut them in half. Give them a rough chop, then set aside.

In a medium skillet, cook the bacon over medium heat, flipping occasionally, until browned and crispy, 5 to 7 minutes. Transfer to a paper-towel lined plate to cool; crumble.

In a small bowl, mix the mayonnaise, mustard, sriracha, everything bagel seasoning, paprika, salt, and pepper. Stir until completely combined. Taste and adjust the seasoning as needed. Add the chopped eggs, bacon, cheese, gherkins, sweet pepper, and green onion. Stir again.

Divide the salad between 2 slices of bread. Top with lettuce and the remaining 2 slices of bread. Serve with potato chips.

+ + + +

CARROT SOUP

1/2 cup plus 2 tablespoons olive oil

1 onion, chopped

1 tsp. ground coriander

4 garlic cloves, chopped

1 3/4 tsp. kosher salt

3/4 tsp. black pepper

4 cups vegetable or chicken broth

3 lb. carrots with greens, peeled and chopped, tops reserved

2 parsnips (about 1/2 pound), peeled and chopped

1 bay leaf

1/4 cup roasted almonds

1/4 cup grated parmesan cheese

1/4 tsp. red pepper flakes

Grated zest and juice of 1 lemon 

1 cup heavy cream

Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the coriander, 3 garlic cloves, 1½ teaspoons salt, and ½ teaspoon pepper, and cook until fragrant, about 1 minute.

Add the broth, carrots, parsnips, bay leaf, and 2 cups water and bring to a boil. Reduce the heat to medium-low and simmer, partially covered, until the carrots are tender, 20 to 25 minutes.

Meanwhile, for the carrot-top pesto: Combine the almonds, parmesan, red pepper flakes, 1 cup of the reserved carrot tops, 1 teaspoon lemon zest, 2 teaspoons lemon juice, and the remaining garlic clove in a blender. Season with the remaining ¼ teaspoon each salt and pepper. With the motor running, drizzle in ½ cup olive oil and blend until combined but still a little chunky. Transfer to a serving bowl. Clean out the blender.

Remove the bay leaf from the soup. Working in batches, puree the soup in the blender until smooth, then return to the Dutch oven. (Or puree in the pot with an immersion blender.) Stir in the heavy cream and remaining lemon zest and juice. Ladle the soup into bowls and top with some of the carrot-top pesto.

TFD: “In three words, I can sum up everything I’ve learned about life. It goes on. In all the confusions of today, with all our troubles . . . with politicians and people slinging the word fear around, all of us become discouraged . . . tempted to say this is the end, the finish. But life — it goes on. It always has. It always will. Don’t forget that.” ―Robert Frost

---