Light and Breezy Recipes for Springtime

As we leave the winter behind us, it is not only time to start thinking about flowers and lovely weather, it is a time to think about eating lighter and maybe even using the oven less. If we can open a window or be outside, let’s take advantage of not being inside with the doors and windows shut to keep the heat out. This is our chance to be comfortable in the fresh air. It is also a time to think about cooking outdoors, enjoying the spring weather and cooking without heating the house.

I think of spring cooking as the time that we can enjoy meals outside with friends. One of the best meals for eating outside is one that begins with gazpacho. It is served at room temperature and doesn’t require cooking. And because it tastes best after the flavors have melded for a few hours, you can make it ahead and just serve it when you’re ready. I consider gazpacho a Louisiana dish, even though it is inspired by Spain, because it uses all sorts of vegetables and fruits that grow well in Louisiana, like tomatoes and cucumbers.

Spring is also a great time for hearty salads. I don’t think that there can be enough recipes  for chicken salad in my collection. This one is a favorite with spring herbs and unexpected things like tomatillos and pomegranate seeds. It is beautiful to look at as well as delicious to eat.

I am not a believer in standing over the stove or the grill too long. So a few simple dishes like deviled eggs and a tasty tapenade make your table complete without making you take too long away from the fun outdoors. You can decide whether you want a black olive tapenade with garlic and an anchovy for depth of flavor or a green olive tapenade with almonds. Both are great on grilled bread brushed with olive oil.

Our period of beautiful weather during this time of year just screams for us to enjoy it. And it will remind us over glasses of lemonade, iced tea, wine or a cocktail, just how wonderful life in Louisiana can be.

Adult Lemonade

Sitting outside with lovely weather, adults can enjoy a lemonade with the kids.

6 cups water
1 cup sugar
1 cup fresh lemon juice
Sprigs of mint or cubes of watermelon for garnish.

1. Take 1 cup of water and heat it in a pot on the stove. When tiny bubbles form around the edge of the pot, turn off the flame and add the sugar. Stir until all of the sugar is dissolved. Set the simple syrup aside and allow it to cool.

2. After 10 minutes, add the syrup, lemon juice, and 5 cups of water. Stir well. Place in refrigerator for chilling. This is the lemonade for adults and children.

3. For the adult version of the lemonade, fill the glass with ice and lemonade. Add 2 ounces of spirits and stir. I happen to like tequila, but you might prefer vodka or gin. I suggest that you add it with each glass so that the children don’t mistake your lemonade for theirs.

Green Gazpacho

2 pounds tomatillos, husks removed, and roughly chopped
1 cup green grapes
2 cucumbers, peeled, seeded and roughly chopped
2 cloves garlic, chopped
½ bunch fresh cilantro (including tender stems)
2 to 4 tablespoons sherry vinegar or good apple cider vinegar, to taste
½ cup good olive oil
3 to 4 slices country white bread, crusts removed and torn into pieces
2 teaspoons salt
2 teaspoons black pepper
Garnish with lime zest (optional)

1. Place the tomatillos, grapes, cucumbers, garlic and cilantro into the bowl of a food processor. (Do this in batches, if necessary, pouring the finished batches into a large pot.) When all of the vegetables have been ground to the degree of your liking, mix them well.

2. Add the vinegar. (Start with 2 tablespoons and wait to add more until all of the ingredients have been added.)

3. Add the olive oil and bread to the food processor. Process until uniform, but leaving the bread with some texture. Add the contents of the food processor bowl to the vegetables. Stir well. Add the salt and pepper and stir again. Taste. Adjust the vinegar to your taste.

4. Cover the pot with the lid or plastic wrap. Place in the refrigerator for at least 4 hours or overnight. Remove from the refrigerator about an hour before serving time. Stir before ladling into bowls.  Serves 4 to 6

This gazpacho surprises with the citrusy taste of tomatillos. Many groceries carry tomatillos, but if yours doesn’t you can usually find them at a store that carries foods from Latin America. I like it served with lime at the table. You can either grate a bit of zest into your bowl, or squeeze a bit of juice. It’s your choice!

Chicken Salad

Head of butter lettuce to line the bowl, more if needed
Drizzle of olive oil
Baked chicken breast and legs, skinned and chopped
½ cup chopped celery
½ cup chopped red onion
1 red bell pepper, cleaned and chopped
1 bunch parsley, loosely chopped
1 cup chopped pistachios
1 cup cooked chickpeas (use a whole can of chickpeas, drained)
1 cup mayonnaise
1 tablespoon minced fresh ginger
3 cloves fresh garlic, minced
Juice of 2 limes
½ cup olive oil
1 teaspoon soy sauce

1. Line a large bowl with a layer of lettuce leaves, and drizzle a bit of olive oil over the leaves.

2. Place the next 7 ingredients in a  separate large bowl and toss.

3. Place the mayonnaise, ginger, garlic, limes, olive oil and soy sauce in a jar. Stir with a fork. Pour the sauce onto the chicken mixture and toss. Then add the chicken mixture in the large bowl lined with the lettuce leaves. Serves 4 to 6