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Recipes from “A Colorful Dinner to Welcome Spring”

BY Kevin Lee Jacobs | March 24, 2023 2 Comments

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Last updated on March 28th, 2023

Here, for your convenience, are the printable recipes from my “A Colorful Dinner to Welcome  Spring” video that was recently published on YouTube. Each dinner course — Roasted Bell Pepper Salad, Penne with Parsley, Peas, Bacon and Mint and Mixed Berry Crumble — is very easy to do. I hope you will give one or more of the recipes a try!


Related video: To watch me make and serve this springtime dinner, click the “play” arrow on the above video.

To see all of my cooking videos, subscribe to my YouTube channel.

Roasted Bell Pepper Salad

Sweet strips of roasted bell pepper (from a jar!), tangy feta cheese, zingy lemon juice and crunchy sliced almonds — what’s not to love about this simple starter salad that boasts the colors of the Italian flag?  The ingredients below are for two generous servings. Feel free to increase the quantities of ingredients if you have extra mouths to feed!

Print Recipe

Roasted Red Bell Pepper Salad

Sweet roasted peppers (from a jar), tangy feta cheese, and crunchy sliced almonds. A delightful starter for any dinner party.
Prep Time5 minutes mins
Course: Salad
Servings: 2

Ingredients

  • 1 16 ounce (454g) jar of roasted red bell pepper strips, drained
  • 1/2 cup (a handful) of crumbled Feta cheese
  • 1 tablespoon extra virgin olive oil
  • The juice of half a lemon
  • 1/3 cup (a modest handful) of sliced almonds
  • A sprinkling of coarsely chopped flat-leaved parsley

Instructions

  • Spread the drained peppers on a platter. Top with the feta cheese, olive oil, lemon juice, and sliced almonds. Garnish with the chopped parsley. Serve cold or at room temperature.

Penne with Parsley, Peas, Bacon and Mint

A creamy tangle of the best things on earth! I wrote the recipe during the dark ages of this blog. Click here to get the printable version.

Mixed Berry Crumble

A dreamy dessert of blueberries, raspberries, and blackberries that are baked beneath a crunchy blanket of streusel. The berry mixture is available in the freezer aisle at most supermarkets.  For an extra-special presentation, I like to serve this humble jumble in coffee cups or dessert goblets.

Print Recipe

Mixed Berry Crumble

This colorful dessert is welcome any time of the year.
Prep Time5 minutes mins
Cook Time45 minutes mins
Course: Dessert
Servings: 10

Ingredients

For the streusel topping:

  • 1 cup (180g) brown sugar
  • 1 cup (125g) all-purpose ("plain") flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, diced

For the berry mixture:

  • 3 cups (600g) frozen mixed berries, such as blueberry, raspberry, and blackberry
  • 3 tablespoons cornstarch
  • 1/4 cup (55g) regular granulated sugar
  • Optional for perfume: 1/2 teaspoon rose water

Instructions

Making the streusel topping:

  • Preheat the oven to 350°F (180°C). Tip the brown sugar, flour, cinnamon, and salt in a medium bowl. Stir briefly to combine. Add the diced butter. Use your fingers to mash the butter into the flour to achieve a crumbly mixture. Set aside.

Preparing the berry mixture:

  • Pour the berries, flour, cornstarch, and sugar into a large bowl. Toss to coat. Stir in the optional rose water.

Baking - about 45 minutes

  • Transfer the berries to a 2-quart baking dish, and top them with the streusel mixture. Bake until the juices are thick and bubbling -- about 45 minutes. Cool briefly on a wire rack. Serve warm or at room temperature (or even cold from fridge) with or without vanilla ice cream.

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Turkey and Sweet Potato Pie
Rhubarb Scones

Comments

  1. 1

    Dianne Daniels says

    May 14, 2023 at 11:51 pm

    Kevin, where are you? I miss your weekly visits through email. You’ve disappeared!

  2. 2

    Janet Rouse says

    May 28, 2023 at 12:21 pm

    We have yo been for a few months We love to hear from you we love all of your dinners and your planted. We hope that you are well. We miss you.

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