| by Beth Maya | photography by Alex Lepe |
Well, it's that time of year again when we start to brushoff the long dreary winter, although admittedly a mild one this year, and get ready to embrace spring. This is the time when we start to plant our spring gardens, spruce up our patios and dine alfresco with the knowledge that 100-degree days are right around the corner. We have moved past the heavy winter soups and stews, and embrace the lighter healthier options the warmer weather welcomes.
We haven't met yet. My name is Beth Maya, and I am a local food stylist. That means I'm one of the people responsible for making you hungry every time you see a picture of food on T.V., Instagram or in a magazine. I have loved to cook and entertain ever since I was old enough to hold a frying pan, so I was honored to be asked to write and style this story. I immediately knew springtime had to be the star.
When I think of delightful springtime food, I think light, easy and a lot of fresh vegetables, packed with color and freshness. It evokes memories of all the tantalizingfood I had on a springtime trip to Italy. Pasta Primavera is my go-to spring food. Primavera loosely translates to mean "in the style of spring time." I like to pair it with fresh delicate shrimp. Another favorite spring food is gorgeousgrilled artichokes. They seem daunting to many at first, but once you learn the trick, they will become your most requested dish. And to finish off this springtime feast, a lovely watermelon and lime granita. Easy to make, it's a light and refreshing way to end a meal. Now, let's eat.
Shrimp Pasta Primavera
1 pound fettuccini
2 pounds peeled and deveined
medium shrimp
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Italian seasoning
2 tablespoons olive oil
2 tablespoons chopped garlic
1/2 cup julienned red bell pepper
1/2 cup thinly sliced red onion
1/2 cup sugar snap peas
1/2 cup halved cherry tomatoes
1/2 cup trimmed and quartered
asparagus
1/2 cup pattypan zucchini and squash
1/4 cup grated Parmesan cheese
For the pasta use a large pot of salted water. Follow directions on package for optimal cooking time. Cook pasta uncovered until tender and strain in colander. Rinse with cold water. Set aside.
For the shrimp, season shrimp with salt, pepper, Italian seasoning and red pepper flakes in a bowl and toss until coated. On medium, heat a tablespoon of olive oil in a skillet and add seasoned shrimp. Sauté shrimp for 5-7 minutes or until pink and set aside.
For the vegetables, add 1 tablespoon of olive oil to a skillet. Add red bell pepper, red onion, sugar snap peas, cherry tomatoes, asparagus and pattypan zucchini and squash to the skillet. Cook over medium heat for 5 minutes or until tender and set aside.
In a large skillet on medium heat, add cooked pasta, cooked shrimp and cooked veggies for 3 minutes or until warm, stirring occasionally.
Pour mixture into a large serving platter and top with Parmesan cheese.
Serves four to six people.
Watermelon andLime Granita
2 1/2 pounds seeded and cubed watermelon
1/3 cup lime juice and 1 teaspoon of lime zest
2 sprigs of mint for garnish
1/3 cup sugar
Puree fresh watermelon in a food processor. Strain purée through a sieve and strain out solids. Discard solids. Combine the watermelon purée, lime juice, zest and sugar in a 9-by-13-inch pan. Place watermelon mixture in the freezer, scraping thoroughly with a fork every 20-30 minutes, for about 2 1/2 hours, or until the granita resembles coarse crystals. Scrape one additional time with a spoon into parfait glasses or bowls. Top with a mint sprig.
Grilled Artichokes
3-4 artichokes
5 lemons
Grape seed
Smoked sea salt
Cut four lemons in half and squeeze lemon juice, and add lemon rinds into a large pot of boiling water. Using a large knife cut off the top of the artichoke and discard. Using kitchen shears clip off the edge of each remaining leaf, then cut artichokes in half lengthwise. Immediately plunge in boiling lemon water. Boil artichokes for 15-20 minutes until tender. Remove artichokes from boiling water and let rest on a tray lined with paper towels until cool enough to handle. When cool, carefully cut out choke with a paring knife. Make sure to get the whole choke but leave the heart. Drizzle grape seed oil over all the artichokes and sprinkle with salt and pepper. Put artichoke cut side down on pre-heated pan and grill on high for 3-5 minutes, flip artichokes and grill another 2 minutes. Remove artichokes from the grill and place on serving plate. Top with sea salt and a squeeze of lemon. Serve with an aioli dipping sauce on the side.
For recipes of the asparagus with carrots and penne pasta pictured aboveclick here.
A special thank you to Central Market for providing all of the food for our recipes.
