Sunset April 2015 Recipe Collection

March 09, 2015

1 of 17

Angel Hair Pasta with Shrimp and Green Garlic

Photo: Iain Bagwell
Angel Hair Pasta with Shrimp and Green Garlic Recipe

Light, lively green garlic and a little cream make this a perfect winter-into-spring pasta dish. The thin noodles soak up the sauce fast, so serve it immediately.

Advertisement
Advertisement

2 of 17

Blueberry Dutch Baby with Lemon Curd

Photo: Helene Dujardin
Blueberry Dutch Baby with Lemon Curd Recipe

This showstopping breakfast "pancake" will amply reward you for making the trip to Laurette Feit's cafe. Or make it at home. Either way, you'll be amazed at the treat's puff.

3 of 17

Braised Mustard Greens with Spring Onions

Photo: Thomas J. Story
Braised Mustard Greens with Spring Onions Recipe

Meltingly tender, these mustard greens get a little snap from a drizzle of cider vinegar and a good quantity of spring onions. These onions resemble green onions, but the greens are thicker and the bulbs much larger; also, they have fairly sharp, bracing flavor that mellows when cooked. If you can't find them, use a triple amount of green onions (scallions) instead--it's equally good. The recipe comes from Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland.

Advertisement

4 of 17

Classic Egg Salad Sandwiches

Photo: Annabelle Breakey
Classic Egg Salad Sandwiches Recipe

To save time, look for precooked eggs, such as Eggland's Best, in the dairy section of the supermarket.

5 of 17

Crouton and Cheese Omelet

Photo: Annabelle Breakey
Crouton and Cheese Omelet Recipe

Rye-bread croutons and nutty gruyère work well together for this dinner-worthy omelet, but you can use any combo of bread, cheese, and herbs you like.

6 of 17

Flourless Chocolate-Pecan Cake

Photo: Thomas J. Story  
Flourless Chocolate-Pecan Cake Recipe

Oakland chef Tanya Holland puts a Southern spin on this classic Passover cake. It will rise as it bakes, and then sink rather dramatically in the center. Don't worry about this--just trim the top with a large serrated knife and save the pieces for snacks.

Advertisement
Advertisement
Advertisement

7 of 17

Grilled Swordfish Toasts with Lemon-Olive Tapenade

Photo: Annabelle Breakey
Grilled Swordfish Toasts with Lemon-Olive Tapenade Recipe

A sandwich for dinner makes perfect sense when it's as elegant as this one, with hot-off-the-grill swordfish and the tang of preserved lemon and olives. If you can't find the tapenade ingredients, blend store-bought mayo with minced garlic, lemon zest, and chile flakes for a tasty substitute.

8 of 17

Haroseth

Photo: Thomas J. Story
Haroseth Recipe

An inextricable part of the Seder, haroseth represents the mortar that the Jews were forced to work with as slaves in ancient Egypt. Recipes vary widely, depending on region; this one leans toward the Mediterranean, with its dates and warm spices. It was given to us by Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland.

9 of 17

North African Veal Shanks

Photo: Thomas J. Story
North African Veal Shanks Recipe

Buy smaller shanks if you can find them (3 lbs. or so each)--when crosscut, they make an ideal single serving size. Larger shanks will be just as delicious, though. This recipe works very well with beef shortribs too. The recipe comes from Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland. For another Seder-worthy main course from Holland, see her B-Side Brown Sugar Smoked Brisket recipe on sunset.com.

Advertisement
Advertisement
Advertisement

10 of 17

Pea and Fresh Mint Ravioli

Photo: Annabelle Breakey
Pea and Fresh Mint Ravioli Recipe

Frozen peas make this pasta especially fast, but shelled fresh peas are wonderful too; cook in boiling water 2 to 3 minutes before making the filling.

11 of 17

Smoked Sweet Potatoes

Photo: Thomas J. Story
Smoked Sweet Potatoes Recipe

Oakland chef Tanya Holland typically puts cream and butter in her smoked sweet potatoes (often called yams), but to make them kosher for her Passover Seder, she uses coconut butter instead.

12 of 17

Spicy Matzo-Ball Soup with Trinity Vegetables and Hot Peppers

Photo: Thomas J. Story
Spicy Matzo-Ball Soup with Trinity Vegetables and Hot Peppers Recipe

Light, fluffy matzo balls, afloat in a rich chicken stock, give this classic soup a spicy kick. Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland, served it as a first course for a Passover Seder.

Advertisement
Advertisement
Advertisement

13 of 17

Strawberry Hibiscus Cooler

Photo: Iain Bagwell
Strawberry Hibiscus Cooler Recipe

With or without the vodka, this sweet-tart drink deserves a spot at brunch.

14 of 17

Strawberry, Quinoa, and Ricotta Salata Salad

Photo: Iain Bagwell
Strawberry, Quinoa, and Ricotta Salata Salad Recipe

We could make a meal of this deliciously unexpected combination, but it's excellent alongside a grilled steak too. Sautéing the quinoa in oil before simmering helps it come out fluffy every time.

15 of 17

Strawberry Semifreddo

Photo: Iain Bagwell  
Strawberry Semifreddo Recipe

Streaks of berries throughout and more spooned on top make this classic Italian ice cream dessert a great finish to a spring dinner. For the most velvety texture, serve it half-frozen, just as the name suggests (semifreddo means half-cold).

Advertisement
Advertisement
Advertisement

16 of 17

Warm Chicken and Sautéed Mushroom Salad

Photo: Annabelle Breakey
Warm Chicken and Sautéed Mushroom Salad Recipe

"My family loves salads for weeknight dinners," says reader Marilyn Ritchie. Inspired by a recipe for warm mushroom dressing, Ritchie added chicken, goat cheese, and extra balsamic vinegar to come up with this luxurious main dish. When she wants to splurge, she uses shiitakes.

Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.myrecipes.com