Quick And Delicious Recipes
What we truly need on a relaxed weekend is a delicious meal to share with our family and friends. A beautiful, well-thought-out meal can only get better with fresh spring ingredients at our disposal.
Whether you want to prepare a meal that’s quick and easy, or in case you’re prepared to handle a significant dish like lamb; I have for you three gorgeous recipes that will guarantee a great start to your weekend! Presenting my quick and delicious recipes for spring ~
Spring Asparagus Salad
In this recipe, Couscous, olives, and feta get tossed with roasted asparagus and a lemony dressing. The salad can be served warm, as a yummy side to beef, poultry, or fish ~ or served chilled, as a healthy spring salad. If you happen to be going gluten-free, replace couscous with quinoa or wild rice.
Second to grilling, one of the easiest and tastiest ways to prepare asparagus is by roasting it. Toss with olive oil, pepper, salt, and lemon zest, and place in a hot oven for 20 to 30 minutes {this will be determined by how thick the asparagus spears are}. When they are done, they will come out crisp and delicious.
Alternately, if you are short on time, you could toss bite-size pieces of asparagus into the boiling pot of couscous ~ right at the very end ~ for a quick blanch. Then drain them together. Once the asparagus is roasted and the couscous is cooked, toss the ingredients collectively with the dressing in a bowl ~ feta, kalamata olives, and lemon zest. Serve warm or chill for later.
Crispy Spring Chicken
1. Let the chicken stand uncovered at room temperature for one hour before cooking.
2. Pat the chicken dry with paper towels so its skin does not steam in the oven.
If these two things are taken care of, in addition to allowing the meat to rest for 10 minutes before carving, your roast chicken will turn out delicious ~ crispy skin, juicy meat, and golden brown all around.
Transfer the chicken to a rimmed baking sheet, and rub it with 1 tbsp oil. Season generously all over with salt and pepper. Arrange skin-side up and roast until golden brown. In the interim, prepare the sauce. Just pulse basil with red pepper flakes, garlic, and red wine vinegar, then dispense this sauce over the sheet-pan once the chicken is done; waiting to pour the sauce over-top helps to keep the skin crispy.
Herb Crusted Leg Of Lamb
This leg of lamb recipe is moist and tender on the inside, with a flavourful savoury herb crust. It can be prepared in advance and placed in the oven right before Easter dinner.
It begins with a butterflied boneless leg of lamb. A savoury paste of herbs ~ sage, thyme, or rosemary, blended with salt, garlic cloves, and olive oil ~ is rubbed throughout the inside of the leg, after which it is rolled up and tied together with cooking twine. The savoury herb blend is then rubbed all over the outside, to make that delicious crust. Place it in the oven, over a bed of roasting vegetables, for about 50 minutes. After it has cooked to your required temperature, let it rest for a decent 20 minutes, then thinly slice it. Spoon the delicious mint-caper sauce over top and serve with the roasted vegetables.
To conclude: These quick and delicious recipes promise to brighten your Easter menu {hardly take any work at all}, and will keep you calm, cool, and collected when hosting company for Easter dinner! 🙂
Happy Easter month beautiful people, and have the best celebration ever!
Very sophisticated and clean layout, crisp and colourful choice of photos, and concisely written articles. Congratulations! I look forward to reading more from you, Tanya.
Thank you so much, my dear friend!
Haven’t really met a writer who made me nostalgic about my mum’s cooking in ages, much less a fashion/travel blogger! But seriously, I love your writing, Tanya! xx
Thank you, Yogyata.
You’re so talented, Tanya! I’m marking the beginning of the new season with these ultimate spring recipes – full of flavour and colour! xx
Thank you, Krishika.
You’ve captured the awe of a visitor to your blog so magically. This is such an inspirational space, Tanya!
Thank you, Bhagya.
When spring comes, I always crave a break from heavy stews and casseroles and move towards lighter, more refreshing fare like salads… Thank you for sharing, Tanya.
p.s. I always pick fat asparagus stalks for easier cooking. 🙂
Thank you, Umme.
I’m planning an intimate family Easter dinner, and have been looking for Easter menu ideas. I’ve also been looking for a new way to cook lamb… so, this post is just perfect! Thank you, Tanya. xx
I’m glad you find this post helpful, Diana.
Tanya, your asparagus dish feels refreshing and comforting at the same time, and a perfect choice for entertaining when asparagus is in season. 🙂
Thank you, Kazi.
These impressive spring-time recipes are much easier to make than they look! (No need to tell my family that, though!) 🙂
They are. 🙂
In my opinion, a three-herb coating will keep this quick lamb roast tasting light and lively. I use spring garlic, which often comes with the greens attached (similar to green onions). 🙂
Thank you for sharing, Janaki.
The chives and tarragon are starting to come back in my herb garden, and a pack of dill seeds sits on the table needing to be planted. When all are ready to use this summer, I will be making all three of your recipes!
Let me know what you think when you do, Sangeeta. 🙂
Made the chicken today and it is so good! I added lots of black pepper and a little red pepper for an extra kick!
Sounds delicious! Thank you for your review, Ambarin.
You are the only person who can make me crave salads! I absolutely love your recipes… Can’t wait to try these!
I’m happy you think so, Dipti.
Do you use all the herbs together or select a few. I am wondering how dill and cilantro would work together for example.
I’ve tried various combinations (including dill and cilantro) and you truly cannot go wrong.
These recipes are so delicious, healthy and easy. And, what a great use of my green house full of fresh herbs. Please keep all of the excellent recipes coming, Tanya!
I appreciate your enthusiasm, Subani.
I’m so excited about spring being right around the corner! Loving these recipes and will for sure try my hand at the roast lamb! Thank you!
You’re welcome, Huma.
I just wanted to mention to anyone checking out the comments that I highly, highly recommend the Herb Crusted Leg Of Lamb. Thanks for this little round up, Tanya. xx
I love that you have made it already, Kiranmai. 🙂
Nothing tastes better than the first few springtime meals. 🙂 Lemony, bright, and packed with nutrition; these are my favourite ways to celebrate the season! Thank you for sharing.
My pleasure, Swapnila.
Simple and delicious! I have been cooking asparagus for years and this is hands down the best salad recipe! Going to make it to go with dinner tonight!
Glad to hear that, Amitava.
Ooh ~ you’re sure bringing some springtime sunshine into my kitchen! Thank you for these great recipes, tips and fresh spring produce to brighten up my meals! xx
You are welcome, Archana.
My kind of salad! Love the styling, and I would love to try this asparagus recipe!
Let me know how it turns out, Sushama.
This looks absolutely delicious! It’s our anniversary this weekend and maybe I’ll get my hubby to make the Herb Crusted Leg Of Lamb for me (instead of always being the one cooking!). 🙂
Happy Anniversary – maybe he’ll surprise you. 🙂