Just a couple weeks ago I was over the moon to share my spring dinner collaboration with recipe-genius, rachel from the fond life. In case you didn’t check out the post, we created a seriously delicious meal, highlighting the bounty of fresh spring produce. Between a boozy cocktail, a bright + simple appetizer and a hearty but light family-style dinner, we featured a ton of stunning produce in a variety of recipes. I also highlighted some simple but high-impact entertaining + styling tips to incorporate into your next get together.
Well, our friends over at sprouts have been so kind in sharing a few of our delicious recipes on their blog + website. It has been so fun reliving this awesome collab and the fun we had creating the spring dinner menu through their posts. All recipes are courtesy of the fond life. Please go check them out but here is a quick recap…
When slowly roasted, leeks turn into the most wonderfully creamy consistency.
- 6 leeks, cut lengthwise and washed
- olive oil
- 1t orange zest
- salt & pepper
- handful of pine nuts
- Preheat oven to 300 and place leeks cut side down on baking sheet.
- Drizzle with olive oil and coat well. Sprinkle zest on top of leeks and cover with foil.
- Bake at 300 for about 90 minutes.
- Uncover, top with pine nuts, increase heat to 400 and return to oven.
- Bake for an additional 10 minutes.
English Pea Tartines
This dish was the favorite of the entire night. It really does redefine peas as the hero of a dish, a distinct departure from the soggy, mushy peas of childhood.
- 2c fresh peas, shelled
- 1T lemon juice
- 1T olive oil
- 1/4t salt
- pinch of pepper
- pinch of fresh oregano & thyme
- 2 cloves of garlic, smashed
- fresh sourdough, bread or crackers of choice
- Bring a pot of water to a roiling boil.
- Place peas into pot, bring back to a boil and cook for 2-3 minutes until bright green, testing for doneness every minute. They should still be crispy, but not hard. Don’t overcook!
- Drain and let cool for a few minutes.
- Place in food processor with lemon juice, salt, pepper, herbs and garlic. Pulse until just incorporated and still chunky. You don’t want it to turn into a mush or paste.
- Spread bread with mascarpone and top with peas and prosciutto.
- Drizzle with extra olive oil and salt and pepper before serving.
Blood Orange Tart
This method and recipe for the blood orange curd is adapted from Tartine’s Lemon Cream.
FOR THE CRUST
- 9T unsalted butter, room temperature
- 1/2c sugar
- 1/8t salt
- 1 large + 1 large egg yolk at room temperature
- 1 3/4c all purpose our, sifted
- 2t cold water
FOR THE FILLING
- juice from 4 blood oranges
- zest from 1 blood orange
- 1/4 c fresh lemon juice
- 3 whole eggs
- 1 yolk
- 1/2 c sugar
- pinch of salt
- 1c unsalted butter
- Fit your stand mixer with a paddle attachment. Cream the butter and sugar on medium speed until well combined and smooth.
- Add in whole egg until combined. Add yolk until combined.
- Turn off your mixer, scrape down the sides of the bowl, and add in the sifted flour. Turn mixer onto low and mix until it has a sandy texture.
- Add in 1-2t of cold water and mix until dough comes together a bit more. Dough should not have come together into one mass, but it should stick together when you press it together with your finger.
- Start pressing the dough together in your tart pan piece by piece until you have the entire tin filled, with the dough patched together at a thickness of about 1/4 inch.
- Pour remaining dough out onto a clean work surface, press into a disk, wrap in plastic wrap and store in freezer up to a month.
- Prick dough in your tart pan with fork, cover with plastic wrap and freeze for 1 hour.
- Preheat oven to 400°. Remove tart dough from freezer. Line with tinfoil and fill with pie weights or dried beans.
- Place tart shell in oven, reduce heat to 350° and bake for 10 minutes. Remove foil and weights and bake for an additional 5 minutes.
- Remove from oven and let cool for 15 minutes.
- While shell is cooling pour 2″ of water into a sauce pan and bring to a simmer. In a heat resistant bowl that fits snugly on top of the saucepan, whisk together the blood orange juice, zest, lemon juice, egg, egg yolk, sugar and pinch of salt.
- Place bowl on top of sauce pan and whisk until it becomes very thick (about 12-15 minutes). Never stop whisking the mixture.
- Remove curd to a high speed blender or food processor. Blend in chilled butter, one tablespoon at a time, making sure each piece is fully incorporated before adding another one.
- Alternatively, you can reduce your sauce pan to low and incorporate 3/4 of the butter a table spoon at a time over low heat with a hand mixer. Remove from heat and add remaining 1/4 of butter, piece by piece in the same method.
- Once mixture is incorporated, pour and press into a sieve, removing all of the clumps.
- Pour into cooled tart shell and chill for a few hours before serving.
Again, a huge thank you to sprouts for sponsoring our spring dinner collaboration and for sharing these recipes.
To get a list of all our recipes + to see rachel’s full post, click here.
For additional tips on entertaining + hosting, click here.
all images taken by rachel nichols.