Special Spring Recipes

If you have a favorite dish, that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.


Vegetable Kebabs with Lemon-Scallion Vinaigrette 

 

3 lemons, halved

1 tsp. honey

6 T. olive oil, divided

Kosher salt

Freshly ground black pepper

2 scallions, finely chopped

4 small zucchinis, halved lengthwise & cut into 1” pcs.

4 small summer squash, halved lengthwise & cut into 1” pcs.

3 bell peppers (1 ea. red, orange, yellow), cut into 1” pcs.

2 bunches cherry or grape tomatoes, on the vine

1/4 c. fresh mint, chopped

 

 Heat grill to medium-high. Grill lemons cut sides down, until charred, about 2 minutes. Squeeze juice from grilled lemons into a bowl (you should have about 6 tablespoons). Whisk in honey until dissolved. Whisk in 4 tablespoons oil. Season with salt and pepper. Stir in scallions.

Thread zucchini, squash, and peppers onto separate skewers. Drizzle remaining 2 tablespoons oil over kebabs and tomatoes. Season with salt and pepper.

Grill tomatoes, covered, until charred, 2 to 4 minutes. Grill zucchini, squash, and peppers, covered, turning occasionally, until charred, 14 to 16 minutes for zucchini and squash and 10 to 12 minutes for peppers.

Drizzle half of the vinaigrette over kebabs and tomatoes. Top with mint just before serving. Serve with remaining vinaigrette alongside.

 


Light Shrimp Salad

 

1/2 c. finely chopped celery

1/3 c. chopped chives

1/4 c. chopped dill

1/4 c. minced shallot

1/4 c. mayonnaise

1 T. extra virgin olive oil

1 T. freshly squeezed lemon juice

1/4 tsp. salt or to taste

1/4 tsp. ground cayenne pepper

1/8 tsp. freshly ground black pepper or to taste

2 lbs. cooked 41/50 shrimp

 

In a large bowl, mix together all the ingredients except for the shrimp.

Add the shrimp and toss to coat.

Serve cold and enjoy! 6 servings.

 


Pork with Sweet Potatoes

 

Prep Time: 20 Min.

Cook Time: 20 Min.

Yield: 4 Servings.

 

1/2 c. all-purpose flour

1/2 tsp. salt

1/4 tsp. pepper

1 pork tenderloin (about 1 lb.)

1 T. canola oil

2 med. sweet potatoes (about 1 lb.), peeled and cubed

1/2 c. dried cranberries

1 can (14-1/2 oz.) reduced-sodium chicken broth

1 T. Dijon mustard

1 med. apple, sliced

4 green onions, chopped

 

In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess.

In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan.

Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard.

Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.

 


Everything Bagel Crusted Salmon

 

Yields:4

Total Time: 25 Mins

 

1-1/2 lb. skin-on salmon fillet

2 T. olive oil, divided

Kosher salt and pepper

2 T. everything spice blend

1 lemon

1 small bulb fennel, cored and very thinly sliced, plus 1/2 c. fennel fronds

3 scallions, thinly sliced

1/2 c. flat-leaf parsley leaves

1/2 c. cilantro leaves

 

Heat oven to 425°F. Place salmon, skin side down, on rimmed baking sheet and rub with 1 tablespoon oil, then sprinkle ¼ teaspoon pepper and all of everything spice on top. Thinly slice half of lemon and arrange around salmon. Bake until salmon is barely opaque throughout, 18 to 22 minutes.

Meanwhile, squeeze juice from remaining lemon half (about 1-1/2 tablespoons) into medium bowl. Add fennel, remaining tablespoon oil and 1/4 teaspoon each salt and pepper and toss to coat.

Just before serving, toss fennel with scallions, parsley, cilantro and fennel fronds. Serve with salmon and lemon slices.

 


Artichoke and Tomato Panzanella

 

3 c. 1-1/2”-cubed whole-wheat bread

1 (10-oz.) pkg. frozen artichoke hearts, thawed (about 2 c.)

2/3 c. extra-virgin olive oil, plus more for drizzling

1/2 tsp. salt, plus more for seasoning

1/2 tsp. freshly ground black pepper, plus more for seasoning

3 lg. red tomatoes, cut into wedges (about 2 lbs.)

1 c. pitted black olives, halved

3/4 c. chopped fresh basil leaves (about 1 bunch)

1/4 c. white wine vinegar

 

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes from the grill and transfer to a large bowl.

Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl, stir together the olive oil, white wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately. 4 servings.

 


Classic Banh Mi Sandwich

 

10 oz. pork tenderloin

6 T. hoisin sauce, divided

6 T. rice wine vinegar, divided

2 garlic cloves, grated

2 T. fish sauce

1 med. carrot, thinly sliced

1 med. daikon radish, or other, thinly sliced

1 tsp. kosher salt

2 T. vegetable oil

12” baguette, sliced in half lengthwise

1/4 c. mayonnaise

1/2 c. cilantro leaves and tender stems

 

Preheat oven to 425°. Place pork tenderloin into the freezer for 15 minutes; this will make it easier to slice thinly.

Slice frozen tenderloin as thinly as possible. Transfer to a medium bowl, add 3 tablespoons hoisin sauce, 3 tablespoons rice vinegar, garlic, and fish sauce to bowl; mix until well combined. Let sit at room temperature for 15 minutes.

Toss carrot and daikon radish with remaining vinegar and salt; let sit at room temperature until ready to use. In a large cast-iron skillet on medium high, heat oil and add marinated pork. Cook without stirring for 4 minutes. Give it a toss and continue to cook 1 minute.

Toast baguette in oven for 10 minutes until golden brown. Spread mayonnaise on bottom half and remaining hoisin sauce on top half. Layer pork, then pickled veggies and cilantro on bottom half. Place on the top half and slice cross wise before serving.

 


Vegan Chocolate Cupcakes

(no butter, eggs, or dairy milk)

 

2-1/2 c. all-purpose flour

2/3 c. baking cocoa

2 tsp. baking soda

2 c. refrigerated unsweetened coconut milk

1-1/2 c. sugar

1/3 c. vegetable oil

2 T. cider vinegar

1 tsp. vanilla extract

 

FROSTING:

1 c. dairy-free margarine, softened

3 c. confectioners’ sugar

1/3 c. baking cocoa

2 tsp. vanilla extract

 

Preheat oven to 350°F. In a large bowl, whisk flour, cocoa, and baking soda. In a small bowl, whisk coconut milk, sugar, oil, vinegar, and vanilla. Stir into dry ingredients just until moistened.

Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners’ sugar, cocoa, milk and vanilla. Frost cupcakes. 24 cupcakes.

 


Quote of the Week:

Bible teacher F. B. Meyer once observed, “The night is the time to see the stars.”  It is in our darkest moments that we realize we need Him the most.

 

Publication: 

The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

www.thedrummer.com

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