You can use pink ranunculus, purple irises and yellow tulips.

Blue and white hydrangea, with yellow daffodils.

You know how much I love to use fresh fruits and vegetables in a centerpiece. How about 6 – 8 bright yellow lemons, some baby artichokes and an arrangement of yellow daffodils with ivy in the center?

Use eggs, grass, bunnies and whatever else you can find to set a festive Easter table. Use paper grass and hide eggs and chocolate bunnies.

Use pale green, yellow, pink tablecloths or placemats and use contrasting flowers or choose two colors to set the theme.

I love to look for bargains when it comes to table linens because I like to have lots of choices. I actually found a lovely Martha Stewart tablecloth at K Mart the other day which has beautiful hydrangeas on it on a pale green background. I bought some white primroses and set it with pale green candles and the look was one of a springtime party.

Experiment, get creative and lighten things up for this new season.

Spring Recipes: Enjoy!

"Cream" of Asparagus and Artichoke Soup

Makes 6 – 8 servings.

2 1/2 lb fresh green asparagus
1 can artichoke hearts in water, trimmed of tough
leaves and center
1/2 to 3/4 cup chopped sweet onion
3 tablespoons unsalted butter
5 to 6 cups chicken broth, reserving 1 1/2 cups
2 tablespoons of chopped fresh parsley for soup
1/2 cup crème fraîche or heavy cream- optional
1/2 teaspoon fresh lemon juice, or to taste
Fresh ground pepper
Zest of one lemon for garnish
Kosher salt – use sparingly - and test for correct taste.
Additional 2 tablespoons of fresh parsley, chopped, for garnish

Directions:

Snap woody stems, and peel asparagus on inch or so up the stem if too tough. Cut into1 inch pieces.

Cut artichoke hearts into 6 or 8 pieces.

Cook onion in 3 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until translucent and softened. Add asparagus pieces, artichokes, 2 tablespoons of chopped parsley, and pepper to taste. Cook, stirring, about 5 minutes.

Add about 4 1/2 cups broth and simmer, covered, until asparagus and artichokes are very tender, 15 to 20 minutes. When soup is finished, use a hand-held immersion blender* and blend until smooth. (Soup will have some texture to it – just be sure there are no large lumps. Add more broth at this point only if too thick. This will thin the soup to desired consistency.) Season with salt and pepper. And bring soup back to a simmer if serving immediately.

*Or if you don’t have an immersion blender, purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan, brining it back to a simmer.

(If you are using them, stir in crème fraîche or cream, only if you are serving it immediately. If you are making this ahead, you can make the soup up until this point.)

Add lemon juice and stir well, so that the crème fraiche or cream does not curdle if you are using it.

Garnish with fresh parsley and lemon zest in each bowl.

Preparation Tips:

Make sure to trim woody stems with a vegetable peeler- peeling about 1/2 way up the stem. This will help to keep the soup smooth and not stringy.

Soup keeps, covered and chilled, 2 days. If making ahead, add lemon juice after reheating.

Warm Berry Shortcakes with Maple Whipped Cream

A luscious recipe for those spring and summer berries. Quick and easy. It is also a great way to use up berries that are slightly over ripe.

Makes 6 servings.
Preheat oven to 450°, if baking.

Shortcakes:
Use Bisquick© recipe or buy fresh ladyfingers (EVEN EASIER)

Berry Compote:
6 cups whole blueberries, strawberries (quartered), raspberries, or mixed berries
Zest of 1 fresh lemon or orange, freshly grated
2 tablespoons fresh lemon or orange juice
1 teaspoon ground cinnamon
1/4 cup sugar or 2 tablespoons Splenda

Maple Whipped Cream:
1 cup heavy whipping cream
3 tablespoons maple syrup
1/4 teaspoon vanilla extract

Garnish:
Fresh mint sprigs

For Berry Compote: Heat 4 cups of the berries with zest and juice, cinnamon, and sugar in heavy saucepan over medium heat. Simmer until thickened, about 3-5 minutes until slightly soft. Set aside.

For Maple Whipped Cream: Beat the cream, until there are soft peaks. Add maple syrup and vanilla until there are stiff peaks. (Be careful not to over beat – you will end up with butter.)

Split the shortcakes or ladyfingers in half crosswise and put onto individual plates. Spoon half the berry compote on biscuits, add dollop of whipped cream. Add more berry mix and top with remaining shortcake half or ladyfinger. Spoon on remaining berries and serve. Garnish with fresh mint sprig.

COOKING TIPS

Preparation Tips:

• Be sure that when you whip the cream, it is cold. Also, chill the bowl and beaters for best results.

Do-Ahead Tips:

• Make biscuits up to one week in advance and freeze, tightly wrapped. Thaw and bring to room temperature, or thaw and warm in oven at 300° for 5-6 minutes.
• Make this even easier on yourself and buy fresh ladyfingers or even frozen biscuits.
• Berry compote can be made up to 1 day in advance.
• Reheat gently until hot.

ASK THE COOK!

This question was emailed to me and I thought that you would find it informative:

K.J. writes: "A lot of times I am tired of serving the same of foods, but I am hesitant to try something new. How can I perk up green beans and steak, for example, to make it more interesting?"

Marybeth: "Well, I recommend three things. First, give yourself permission to try one new food or recipe per week. Ask yourself- what is the worst thing that could happen? (I know, you’ll burn the house down – not likely. You will make a mess. So what – you can just get your family to help clean it up. It won’t taste good . OK – so at least you tried and then you can go out to dinner or have extra salad for everyone to eat!) I’m serious- you won’t know unless you TRY. You don’t need to be a ‘desperate house cook’.

Secondly, there are tons of recipes so pick your favorite meal, search for a variation on it and go for it. Look for an interesting sauce for your steak. I love Chimichurri Sauce- a traditional Argentinean herb sauce for meat. Just send me an email if you want my recipe. (marybeth.gregg@verizon.net) It is easy, different and delicious.

For example, you mentioned green beans- this is a quick and easy recipe for you, from me, that will give some spark to your veggies.

And thirdly, relax! Really – we get ourselves all stressed out about trying new things. Focus on the adventure part and throw out the worry part."

Makes 4-6 servings.