Category: spring

Ranchero Sauce

This ranchero sauce is zesty, spicy, tangy, and fresh. It’s the star component in my homemade huevos rancheros (recipe coming soon!), but this punchy sauce is good for so much more. Use it to make enchiladas or chilaquiles, or simply scoop it up …


This ranchero sauce is zesty, spicy, tangy, and fresh. It’s the star component in my homemade huevos rancheros (recipe coming soon!), but this punchy sauce is good for so much more. Use it to make enchiladas or chilaquiles, or simply scoop it up with tortilla chips! What is ranchero sauce? Ranchero sauce is a spicy tomato-based sauce that originated in Northern Mexico. It shares ingredients like tomatoes, chiles, and garlic with enchilada sauce and salsa roja, but some of its distinguishing features are that It contains fresh hot chiles like jalapeños. It’s always a cooked sauce, not a fresh salsa made […]

Frozen Passion Fruit Mezcalita

We love a margarita, but a mezcalita? Do tell. A mezcalita has the familiar sweet and tart elements of a margarita, but with the added smoky complexity of mezcal. This frozen version is SO refreshing and bursting with passion fruit for a fun and fruity…

Frozen Passion Fruit Mezcalita

We love a margarita, but a mezcalita? Do tell. A mezcalita has the familiar sweet and tart elements of a margarita, but with the added smoky complexity of mezcal. This frozen version is SO refreshing and bursting with passion fruit for a fun and fruity twist. 

Bonus? It’s (ridiculously) quick and easy with just 4 ingredients and 5 minutes required. Let us show you how it’s done! 

Frozen Passion Fruit Mezcalita from Minimalist Baker →

Strawberry Crunch Sheet Cake with Buttermilk Frosting

This pretty in pink sheet cake tastes like pure nostalgia, with a moist and tender strawberry cake, tangy buttermilk frosting, and a generous sprinkle of crunchy strawberry shortcake crumbs that add the perfect sweet and salty finishing touch. Inspired by an ice cream truck classic, this strawberry crunch sheet cake combines all the elements you […]

The post Strawberry Crunch Sheet Cake with Buttermilk Frosting first appeared on Love and Olive Oil.

This pretty in pink sheet cake tastes like pure nostalgia, with a moist and tender strawberry cake, tangy buttermilk frosting, and a generous sprinkle of crunchy strawberry shortcake crumbs that add the perfect sweet and salty finishing touch.

Inspired by an ice cream truck classic, this strawberry crunch sheet cake combines all the elements you love about the frozen treat in sheet cake form: a tender strawberry buttermilk cake topped with a cloud-like buttermilk frosting and a scratch-made strawberry crunch topping.

Strawberry Crunch Sheet Cake with Buttermilk Frosting cut into serving squares, on a piece of parchment with messy crumbs, cake server, and a bowl of more crumbs and frosting in the background.

There are few things more nostalgic than the ice cream truck, the tinkling sound of the melodic jingle that starts softly at first but gets louder as the anticipation grows. I strongly recall the breathless feeling of frantically running around the house scooping up the loose change from the couch cushions and bolting out the door before it passes you by.

The sound (and taste) of the ice cream truck is a particularly strong childhood memory for me, maybe because we grew up in an area that ice cream trucks did not frequent, so my only experiences with them were when we were visiting our grandparents in Los Angeles, making it an extra special experience.

The ice cream truck felt like a carnival on wheels, but for your tastebuds.

And of all the classic ice cream truck treats, the strawberry shortcake crunch bars are certainly one of the most memorable flavors, with a core of bold strawberry surrounded by creamy vanilla ice cream and an outer coating of crunchy strawberry shortcake crumbs. I’m usually a chocolate girl through and through, but something about that combo of creamy and crunchy, vanilla and fruit hit all the right notes.

This recipe is inspired by that nostalgic ice cream treat, with all the same flavors and textures, reimagined in a party-ready sheet cake.

(more…)

Strawberry Cucumber Salad with Savory Granola.

This strawberry cucumber salad is made with peppery arugula greens, creamy goat cheese, ripe strawberries and refreshing cucumbers. It’s drizzled with a strawberry balsamic dressing and topped with a savory pistachio granola. So delicious! I have a salad that will just scream SPRING!  This strawberry cucumber salad is made with arugula greens, baby spinach, goat […]

The post Strawberry Cucumber Salad with Savory Granola. appeared first on How Sweet Eats.

This strawberry cucumber salad is made with peppery arugula greens, creamy goat cheese, ripe strawberries and refreshing cucumbers. It’s drizzled with a strawberry balsamic dressing and topped with a savory pistachio granola. So delicious!

I have a salad that will just scream SPRING! 

Strawberry Cucumber Salad with Savory Granola

This strawberry cucumber salad is made with arugula greens, baby spinach, goat cheese, strawberries, cucumbers and a whole bunch of crunchy savory granola. It’s drizzled with a strawberry balsamic dressing for the ultimate punch! 

And it’s heavy in the rotation over here. We adore strawberries.

Strawberry Cucumber Salad with Savory Granola

I think I could fulfill my kids’ college funds with the amount we spend on berries each week. And they are gone in a day or two! 

Strawberry Cucumber Salad with Savory Granola

So, remember my amazing blueberry salad? Blueberries, cucumbers, balsamic dressing? It’s such a simple recipe but one that is fabulous. Everyone adores it. 

That is where I got the inspiration for this salad! It has the same feel – berries, cucumbers, some goat cheese, a tangy dressing, lots of nuts. But I gave it an elevated twist.

Also, I will forever love strawberries more than blueberries. It’s just who I am. 

Strawberry Cucumber Salad with Savory Granola

The base for this salad uses peppery arugula and baby spinach. Then we have juicy strawberries, refreshing cucumbers and lots of crumbly, tangy goat cheese. Yum yum yum. 

But the best part? The GRANOLA!!

In my book The Pretty Dish, I have an avocado orange salad recipe with almond granola. It’s SO delicious. Sweet, savory, salty and crunchy. It has all the textures and flavors going on. 

I love using savory granola in salad for that reason. It adds so much – more crisp and crunch than your traditional crouton. It also adds satiety with the nuts and seeds. You can mix it up with sweet, savory and even spicy flavors. 

Strawberry Cucumber Salad with Savory Granola

I also like making savory granola because it stretches so many meals! I can make a batch at the beginning of the week and have it to sprinkle on all of my salads. It also stays great in the fridge for around two weeks or so, and that is menu planning gold!

Way to elevate a meal and make it feel fancy and special. Make a salad with granola! 

Strawberry Cucumber Salad with Savory Granola

This savory granola starts with oats, pistachios and sunflower seeds. Talk about dreamy.

It also has some garlic powder and chives in it, mixed with a bit of honey, olive oil and even crushed red pepper. 

It’s SO good.

I could eat a little bowl of this on its own, no problem. 

Strawberry Cucumber Salad with Savory Granola

The whole combination of this salad is so fresh, spring-like and full of flavor. While there are a few components to the dish, the flavors are simple and likable, making it a great party salad! It’s also so pretty and perfect for Mother’s Day. (more…)

The post Strawberry Cucumber Salad with Savory Granola. appeared first on How Sweet Eats.

Strawberry Burrata Salad

I love making salads, especially during the spring and summer months when the weather is nice and lots of produce is in season. This Strawberry Burrata Salad is a favorite when strawberries are ripe and in season. It is simple to make and GORGEOUS to s…

I love making salads, especially during the spring and summer months when the weather is nice and lots of produce is in season. This Strawberry Burrata Salad is a favorite when strawberries are ripe and in season. It is simple to make and GORGEOUS to serve! Every time I make this salad for family and…

Margarita

This classic margarita recipe is our favorite cocktail to make at home. We love it for two reasons. First, because it’s so simple—if you have tequila, lime juice, and orange liqueur on hand, you can make it in under 5 minutes! Second, because it&…


This classic margarita recipe is our favorite cocktail to make at home. We love it for two reasons. First, because it’s so simple—if you have tequila, lime juice, and orange liqueur on hand, you can make it in under 5 minutes! Second, because it’s so delicious. The lime juice gives it a tart, refreshing kick, which the sweet orange liqueur (and a touch of agave) balance nicely. On a warm spring or summer evening, there’s nothing I’d rather drink. If you’re new to making cocktails, this recipe is a great place to start. Mix it up for a happy hour, […]

Cherry Rhubarb Crisp with White Wine

Rhubarb is an important plant to all Minnesotans. Not only can it be found in nearly every neighbor’s garden and growing alongside walking paths and trails in local parks, but for those of us living in the North, it is also a symbol of winter&#82…

Cherry Rhubarb Crisp in a skillet pan with spoon

Rhubarb is an important plant to all Minnesotans. Not only can it be found in nearly every neighbor’s garden and growing alongside walking paths and trails in local parks, but for those of us living in the North, it is also a symbol of winter’s end. As its green leaves and pink stalks start to peek out of the ground, there is a collective sign of relief among us all. Winter has come and gone. Spring is here at last. I grew up in a neighborhood where neighbors and friends often sent over a rhubarb crisp, and wanted to recreate the nostalgia while also giving this dessert a little update. Sweet cherries were a delicious addition and also added beautiful color (some rhubarb is green and bakes up a disappointing brown), and sweet white wine added flavor while also helping me use up the end of that box of wine. About this recipe Using Wine in a Fruit Crisp I often bake with alcohol; I find the addition of wine or liqueurs adds good flavor and moisture to what I am making. I added sweet white wine here on a whim and loved how the cherries, rhubarb, and wine all […]

The post Cherry Rhubarb Crisp with White Wine appeared first on The Vanilla Bean Blog.

Classic Asparagus Quiche

This asparagus quiche recipe is a total showstopper! Flaky pastry crust, tender asparagus spears, and a savory cheese filling come…

This asparagus quiche recipe is a total showstopper! Flaky pastry crust, tender asparagus spears, and a savory cheese filling come together for a satisfying and impressive dish.

Asparagus Quiche in pie pan with feta cheese garnish.

The buttery scent of this asparagus quiche recipe in the oven may win you one or two marriage proposals—or at least it will have the neighbors wandering by to snatch up a slice! It’s packed with savory, cozy flavor, perfect for spring brunches or light dinners with a crisp glass of white wine.

Why we love this recipe: This asparagus quiche is worth every second of time for the satisfaction you’ll get from making a quiche from scratch. Plus, it’s easy to make in advance. We served it to guests who went gaga over this one. Come: let’s make quiche!

How to make this asparagus quiche recipe: an overview!

In under 2 hours, you’ve got a complete masterpiece of an asparagus quiche recipe: made completely from scratch. That includes a homemade quiche crust. Want a shortcut? You can do store-bought crust too: see below. But we highly recommend the homemade crust: it’s crispy, buttery perfection. Here’s what to expect from this process timing-wise:

Make the quiche dough20 minutes, active
Freeze the crust15 minutes, inactive
Blind bake the dough + make the filling25 minutes, active
Bake the quiche40 to 50 minutes, inactive

Here is an overview in photographs of how to make this asparagus quiche. For all the details, jump to the full recipe below.

Step 1: Blind bake the quiche crust.

Step 1: Make the quiche crust (go this quiche crust recipe for instructions). Freeze it for 15 minutes. Blind bake the crust with pie weights at 375°F for 15 minutes.

Step 2: Saute the asparagus and make the filling.

Step 2: Make the filling: sauté the asparagus. Whisk together the eggs, milk, cream, salt, and pepper. Place grated smoked mozzarella cheese in bottom of the crust. Pour the egg mixture over the top. Sprinkle the sauteed asparagus and feta cheese crumbles.

Step 3: Bake the quiche.

Step 3: Bake the quiche for 40 to 50 minutes at 350°F.

Tips for homemade quiche crust

Ever made a quiche crust from scratch? It’s pretty simple, but you do need a few dough-making techniques. Working with dough takes time and practice. If it’s your first time, give yourself patience and grace.

  • Use a standard 9-inch pie plate, not deep dish. Deep dish will be too thick for the filling amount here.
  • A pastry cloth can be helpful (optional). It helps for rolling out the dough so it doesn’t stick on the counter. If you don’t have one, just lightly dust the counter with flour.
  • Use the tines of a fork to decorate the edge. This is easier than a fluted edge, though either works.
  • You’ll freeze the crust 15 minutes before blind baking it. This helps the crust to hold its shape while blind baking. This freezer method shortcuts refrigerating for a few hours. (You’re welcome!)
Asparagus Quiche slice with fork.

Blind baking is key for the crust

The biggest key to making an asparagus quiche recipe is blind baking the crust. Blind baking is baking a pie crust without the filling. This makes sure that crust is perfectly firm before you add the wet filling, which is especially important for a custard pie like a quiche because the filling is so wet. If you don’t blind bake, you’ll get soggy bottom crust for sure (we did!). Here’s what to know about blind baking and how to get the perfect flaky crust:

  • Prick holes with a fork all over the crust. This is called docking the crust: it makes it puff up less while in the oven.
  • Add pie weights: like dried beans or rice! You can use ceramic pie weights (we used these) to weigh down the crust so it doesn’t get too puffy. Or, you can use dried beans or dry rice! It doesn’t harm the beans or rice: you can still cook them as normal after using them as weights.

Shortcut: use store-bought crust

Yes, you can short-cut the effort to make your homemade crust and go with a store-bought pastry crust. Any type of purchased pie crust works (we don’t have a favorite brand since we always make our own). You’ll still need to blind bake the store-bought crust! So start in the recipe below at Step 3.

Asparagus Quiche with slice out and table setting.

Make ahead instructions

Yes, it takes about 2 hours to make! But here’s the thing: only about 1 hour of it is active time. Even better: it saves VERY well. It’s so easy to make the night before, or even a few days in advance! Here’s what to do:

  • Make the entire quiche 1 to 3 days in advance. Then refrigerate it until serving!
  • Warm in a 200 degree oven for about 20 minutes before serving. It’s also delicious cold, but we like it warmed up.
  • Saves 5 days refrigerated. Wrap it in plastic or aluminum to keep it fresh.

Ways to serve asparagus quiche

This asparagus quiche recipe is a total showstopper! We served this at a spring birthday brunch for my mom and everyone went crazy over it. In fact, it was suddenly gone before we knew it! It was absolutely perfect for a festive occasion (it would be great for Easter or Mother’s Day). While recipe testing, we also ate it for dinner: which was perfect as well. Here are some ways to serve quiche:

Dietary notes

This asparagus quiche is vegetarian.

Frequently asked questions

Do I need to pre-cook the asparagus?

Pre-cooking the asparagus for a few minutes is essential to ensure it’s tender throughout the quiche.

How can I avoid a soggy quiche crust?

Soggy quiche crust can happen for a few reasons. Make sure your dough is chilled before baking to prevent it from melting too quickly. It’s essential to pre-bake (blind bake) the crust for a few minutes before adding the filling.

Can I use a store-bought pie crust?

Absolutely! Using a store-bought crust is a great time-saver. Just follow the package instructions for pre-baking.

How can I tell when my quiche is done?

The quiche is done when the center is no longer jiggly and a toothpick inserted comes out clean. The crust should also be golden brown.

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Quiche crust

Classic Asparagus Quiche

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  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8
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Description

This asparagus quiche recipe is a total showstopper! Flaky pastry crust, tender asparagus spears, and a savory cheese filling come together for a satisfying and impressive dish.

Ingredients

For the quiche crust*

  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 6 tablespoons unsalted butter
  • 4 to 6 tablespoons ice water

For the asparagus quiche

  • 4 ounces asparagus (about 8 thin stalks)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, divided
  • 3 large eggs
  • 1 cup milk
  • ½ cup heavy cream
  • Fresh ground black pepper
  • 3 ounces (about ¾ cup) smoked mozzarella or smoked gouda, grated
  • ¼ cup feta cheese crumbles

Instructions

  1. Make the quiche crust: Preheat the oven to 375°F. In a medium bowl, mix the all-purpose flour, kosher salt, and baking powder. Slice the butter into pieces, then cut it into the flour mixture using a pastry blender until a coarse meal texture is obtained. Sprinkle the ice water over the flour 1 tablespoon at a time, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together but is not sticky. Form the dough into a ball.
  2. Roll out and freeze the dough: If you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional), and either way, dust the pin in flour. Roll the dough to an even 12-inch circle (which corresponds to the 9-inch pie pan). Use a rolling pin to transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. Then press it with the tines of a fork to decorate the edges (see the photos). Use a fork to gently prick holes in the bottom and sides of the crust (this helps it to not puff up while blind baking). Freeze the crust for 10 minutes before blind baking. 
  3. Blind bake the crust: Remove the dough from the freezer and place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 15 minutes, then carefully remove the parchment and weights and bake additional 8 minutes until the bottom is lightly browned. Remove from the oven and go to Step 5.
  4. Sauté the asparagus: Meanwhile, wash the asparagus and trim off the ends. Cut the stalks into bite-sized pieces. In a large skillet, heat the olive oil over medium high heat. Add the asparagus, ¼ teaspoon kosher salt, and a few grind black pepper. Cook, stirring occasionally, until the largest pieces are tender, about 5 to 8 minutes. This depends on the thickness and maturity of the asparagus, so it’s different every time! Taste and remove when it’s just tender and still bright green, but not crunchy.
  5. Reduce the oven heat: When the crust is done blind baking, remove it from the oven and reduce the heat of the oven to 350°F. 
  6. Make the filling: In a medium bowl, whisk together the eggs, milk, cream, ¾ teaspoon kosher salt, and several grinds black pepper. Place the grated smoked mozzarella cheese in bottom of the crust. Pour the egg mixture over the top. Sprinkle the sauteed asparagus and feta cheese crumbles.
  7. Bake: Bake 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least two hours. It’s easiest to make the night before, so you can refrigerate until serving. Re-warm in a 200°F oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated. 

Notes

*You can also use a storebought pastry crust to shortcut some time. You’ll still need to blind bake the crust, so start with Step 3.

  • Category: Main dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Homemade Granola Bars

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steamed artichokes

Artichokes are my favorite vegetable. My favorite way to eat them is the way I have my whole life: cooked whole, each leaf dipped in a sharp lemony sauce until you get to the heart, whose choke you free with a butter knife then schmear with th…

Artichokes are my favorite vegetable. My favorite way to eat them is the way I have my whole life: cooked whole, each leaf dipped in a sharp lemony sauce until you get to the heart, whose choke you free with a butter knife then schmear with the sauce like you’re thickly buttering a piece of bread, and eat it while holding the stem like a lollipop, your eyes closed as you absorb the heady bliss of it all. Clearly, it means a lot to me but I’m not sharing a recipe with three words: Just boil them. A few years ago I started steaming artichokes instead of boiling them and found I preferred it — less wet, and seemingly more evenly cooked. But it still didn’t warrant mention here, though, too simple.

steamed artichokes-01

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