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.
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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!
Roasted Red Bell Pepper Salad
- 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
- 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.
Mixed Berry Crumble
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
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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Dianne Daniels says
Kevin, where are you? I miss your weekly visits through email. You’ve disappeared!
Janet Rouse says
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.