10 Easy Spring Recipes

• Preheat oven to 400F and line baking sheet with parchment paper.
• In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
• Using your hands, loosely combine the butter with the flour mixture until dough resembles large crumbs.
• In a small bowl, whisk together maple syrup, coconut cream, and orange zest, orange juice. Add liquids to the flour mixture until the dough comes together.
• Using your hands, “roll out” dough on a floured surface to make a circle about 3/4-1 inch think. Use a pizza cutter to cut the circle into 8 pie shaped pieces.
• Place triangle scones on your prepared baking sheet and brush the tops with beaten egg.
• Bake at 400F for 12-15 minutes or until golden brown.

For the glaze:

• Combine all ingredients in a small bowl. Pour over cooled scones and let set. Garnish with more orange zest.

• In a saucepan, combine sugar, water, and lavender buds.
• Bring sugar mixture to a boil over medium-high heat. Allow to boil until sugar is completely dissolved, about two minutes.
• Lower the heat and simmer for about 15 minutes. Then, remove from heat and allow the mixture to seep for at least two hours. Using a sieve, strain your lavender mixture and reserve the syrup.
• Meanwhile, juice lemons until you have 1 cup of fresh juice.
• In a pitcher, mix your fresh lemon juice, lavender syrup, and 6 cups of water.
• Create a sugar rim for your glasses but rubbing a cut lemon along the edge of the glass. Dip the glass upside down in a shallow bowl of sugar.
• Serve lemonade chilled or over ice.

• In large bowl, combine all berries. Whisk remaining ingredients in a small bowl.
• Pour honey citrus dressing over fruit and mix. Garnish with orange and lime zest.

• Microwave cream cheese in a small bowl for about 20 seconds.
• Add ham, cucumber, and seasonings and stir into warm cream cheese until combined.
• Spread cream cheese mixture onto bread slices. Cut into triangle halves.

• Spray crockpot with nonstick spray. Prepare the ham by rubbing brown sugar over the skin. Place ham in crockpot.
• Pour citrus juices over the ham. Season with salt and pepper to taste.
• Cook on LOW for 3-4 hours until heated through.
• Remove ham from crockpot. Transfer juices to a small sauce pan and add cornstarch. While constantly stirring, bring juice to a boil for 1-2 minutes. Remove from heat and sauce will thicken slightly.
• Pour sauce over ham and garnish with parsley.

• In small sauté pan, melt 1 tablespoon butter and add almonds. Lightly stir until almonds are golden brown and toasted. Remove from heat and set aside.
• In another pan, melt remaining butter over medium heat. Add green beans and carrots. Season with dill, thyme, salt, and pepper. Cook until tender crisp and spritz with lemon juice.
• Serve green beans and carrots in a large bowl. Top with radishes, toasted almonds, and lemon zest.

• Prepare a medium casserole dish with nonstick cooking spray. Preheat oven to 350F.
• In large skillet, melt butter allowing it to slightly brown, about 2-3 minutes. Add red pepper and green onions and cook until tender.
• Whisk in coconut milk, whipping cream, nutmeg, salt, pepper, and paprika to the pan. Add sliced potatoes and cover with milk mixture completely.
• Bring to boil and then reduce heat to simmer for 15 minutes, uncovered. Potatoes should be slightly undercooked.
• Transfer potatoes and cream mixture to the casserole dish. Top with Swiss cheese and grated parmesan cheese.
• Bake at 350F for 45 minutes or until cheese is bubbling and crispy on top.

• Add all ingredients to a blender. Blend until smooth.

• Strain pineapple juice from can and set tidbits aside.
• Add juice, coconut milk, rice, and salt to an instant pot. Stir to combine.
• Use RICE setting or pressure cook on HIGH for 12 minutes. Allow rice to natural release for 15 minutes.
• Add butter, pineapple tidbits, and cilantro. Stir to combine and serve warm.

• Combine all ingredients in a medium bowl. Cover and chill about 30 minutes before serving.
• Serve with raw vegetables or Ruffle chips.