Asparagus Ricotta Tart
This is the perfect quick and easy appetizer or crowd pleasing side dish for your spring menu. Wow your guests and family with this simple yet versatile and tasty tart. It takes less than ten minutes to make and is ready to eat in less than a half hour!
1 17.3 oz pkg frozen puffed pastry, thawed
1 lb asparagus, trimmed
2 eggs, whisked
1 cup ricotta
½ cup crumbled feta
1 Tbsp fresh dill, chopped
Zest of one lemon
2 garlic cloves, minced
Fresh ground black pepper and salt to taste
1 Tbsp olive oil from brushing
Optional: dash of cayenne pepper
Instructions
1. Preheat the oven to 425°.
2. Unroll two puffed pastry sheets and place them on a baking sheet covered with parchment paper. With a butter knife, cut a square ½ inch around the edges of both sheets, making sure to not go the whole way through the pastry.
3. In a bowl, whisk two eggs. Then add ricotta, feta, dill, lemon zest, garlic, cayenne, salt, and pepper.
4. Once combined, evenly divide between puffed pastry sheets and spread to the edges of your square.
5. Wash and trim your asparagus. Then, divide between each pastry and carefully arrange within the square.
6. Brush pastry edges with olive oil and drizzle the remainder over the asparagus. Bake in the oven for 18- 20 minutes or until the edges are golden brown and have puffed up.
7. Remove from the oven, then allow it to cool for 5 minutes. Serve and enjoy immediately.
Tip
- If you don’t like dill, you can substitute for any fresh herbs! Chives, parsley, and thyme all work well in this dish!
Veggie Loaded Grilled Caesar Salad
Looking to up your Caesar salad game? Look no further—this grilled version adds the kick you’re looking for! Grilling your veggies and lettuce adds a nice caramelized and smoky flavor to this classic salad that’s good enough to serve not only as an appetizer or side, but also as a main dish.
2 heads romaine lettuce, washed and cut in half
2 tomatoes, halved
1 avocado, halved and peeled
1 red onion, cut into four round sections
½ cup shredded parmesan cheese
½ cup croutons
Caesar dressing
Neutral oil (such as canola or vegetable)
Optional: 2 lemons, halved
Instructions
1. Heat your grill or grill pan until very hot.
2. Brush neutral oil on all your vegetable slices and lemons. Place sliced side down. Romaine, avocado, and tomatoes, take about 2 minutes. Onions take about 3 minutes.
3. Remove from heat.
4. To dish, spread a fourth of your dressing in the center of the plate. Then, place ½ a head of romaine on the dressing.
5. Dish alongside avocado, tomato, and onion. Finish with a sprinkle of a fourth of the cheese and croutons.
6. Makes four plates. Can also serve everything on a platter and drizzle with dressing. Serve immediately, and enjoy!
Tips
- It's super easy to add protein to this dish! Try with grilled chicken, hard boiled eggs, or a tuna steak!
- I also recommend grilling pieces of sliced baguette to serve with your salad instead of croutons.
Niçoise Pasta Salad
This recipe offers a twist on a classic French dish. It’s perfect for a spring picnic side dish or a main dish for a dinner party. It’s packed with fresh flavors and great textures for a dynamic meal.
Dressing
1 shallot, minced
2 Tbsp Dijon mustard
1/3 cup white wine vinegar
Juice of 1 lemon
½ cup olive oil
1 tsp sugar
Salt and fresh ground black pepper to taste
Salad
2 heads romaine lettuce, rinsed and chopped
8 oz pasta, cooked and cooled (we're using torchietti)
½ lb parboiled and cooled green beans
½ lb baby potatoes, boiled and halved
4 hard boiled eggs, halved
1 pint cherry tomatoes, halved
½ red onion, thinly sliced
4 radishes, thinly sliced
½ cucumber, thinly sliced
½ cup of olives, sliced
2 5 oz cans of tuna, drained and broken up
Optional Garnish: Microgreens, fresh dill
Instructions
1. Cook the potatoes, green beans, pasta, and eggs.
2. While everything cools, whisk together all the dressing ingredients. Set aside.
3. Chop the lettuce, tomatoes, red onion, radish, cucumber, and olives. Drain the tuna.
4. To assemble, place lettuce in the bottom of a large serving dish. Top with all your prepared veggies, proteins, and pasta.
5. Drizzle with dressing then toss to serve. Garnish with fresh dill and/or microgreens. Enjoy!
Tips
- Niçoise olives are traditionally used in this salad but can be hard to find. A good substitute is kalamata or Castelvetrano varieties.
- For an extra fancy flare, serve with some seared and thinly sliced Ahi tuna filets instead of canned tuna.
Alysha Yoder is the photographer, food stylist, blogger, and recipe developer behind A-Yo Kitchen. With a passion for all things food, many of her recipes are inspired by her worldly travels, her many cooking classes abroad, and all the veggies and fruits her home gardens produce. She has been a photographer for over 15+ years and previously worked in the corporate food sector for almost 10. She now is a small business owner running her studio, A-Yo Kitchen, out of York, PA, where she serves not only local clients but worldwide as well.
