Recipes

Three-Course Dinner for Spring

Spring is the perfect time for wholesome, home-cooked comfort food. We’ve gathered four recipes from Annette, 
a homemaker and writer at Azure Farm in Georgia. Each one brings a sense of warmth that captures the optimism of spring.

Enjoy each recipe—a mocktail, appetizer, main dish, and dessert—with fresh, seasonal ingredients.

Rosemary & Grapefruit Mocktail

6 servings

A refreshingly earthy and slightly sour mocktail for spring.

Ingredients

  • 1 cup water

  • 1 cup sugar

  • 4 fresh rosemary sprigs

  • 4 grapefruits or 3 cups of grapefruit juice

  • 2 cups club soda (use lemon flavor if desired)

  • Turbinado sugar for rim

  • Rosemary for garnish

  • Ice cubes

Rosemary Simple Syrup Instructions

  1. Bring water and sugar to a boil in a small pot over medium heat.

  2. Stir until sugar is dissolved.

  3. Remove from heat and add fresh rosemary sprigs. Cover and let sit for 30 minutes.

  4. Strain out rosemary pieces.

Mixing Instructions

  1. Juice grapefruits and set aside.

  2. Mix 2 parts grapefruit juice, 1 part club soda, and 1 tablespoon simple syrup per mocktail.

  3. Rim the glasses with turbinado sugar.

  4. Finish with ice and a sprig of rosemary.

Crispy Smashed Potatoes With Garlic & Parsley

6 servings

Fluffy on the inside, crispy on the outside, and full of flavor. Serve with tomato sauce or sour cream as an appetizer or side dish.

Ingredients

  • 2 pounds fingerling potatoes

  • 3 tablespoons salted butter, melted

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon salt, plus more to taste

  • ½ teaspoon pepper

  • 8 garlic cloves, crushed

  • 1 handful fresh Italian or flat leaf parsley, chopped

Instructions

  1. Boil potatoes for about 20 minutes over high heat until soft and fork tender. They should be soft enough to smash 
    without falling apart.

  2. Preheat oven to 425°F.

  3. Drain the water from the potatoes and allow them to rest for a few minutes.

  4. Blend the melted butter, olive oil, garlic, and parsley in a mixing bowl.

  5. Gently toss the potatoes in the mixing bowl until coated.

  6. Transfer to a baking sheet and use the bottom of the glass to gently press and smash each potato down.

  7. Sprinkle evenly with salt and pepper.

  8. Bake at 425°F for 30 minutes or until desired level of crispness is reached.

  9. Drizzle potatoes with olive oil and sprinkle with fresh parsley and salt to taste.

Spring Pot Pie With Biscuits

There’s nothing as comforting as a warm pot pie. With seasonal ingredients at the forefront, this recipe perfectly captures 
spring in every bite.

Ingredients

  • 1 medium yellow onion, finely diced

  • ½ cup butter

  • 3 garlic cloves, finely minced

  • 2 celery ribs, finely diced

  • 2 carrots, finely diced

  • 1 fennel bulb, quartered and cut to desired size

  • 1 cup chopped asparagus, cut into ½-inch pieces

  • 2-3 medium red potatoes, peeled and diced (about 1 ½ cups)

  • ¼ cup corn starch

  • 1 cup vegetable broth

  • 1 cup full fat canned coconut milk

  • 1 cup frozen peas

  • Juice and zest of 1 lemon

  • 1 tablespoon freshly chopped parsley

  • 2 teaspoons thyme leaves

  • 1 tablespoon fresh tarragon

  • 2 tablespoons fresh chives

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • Salt and black pepper to taste

  • 1 8-count tube of refrigerated canned flaky biscuits, or your favorite homemade recipe.

  • If a protein is desired, add 1 cup shredded chicken, turkey, or cooked garbanzo beans.

Instructions

  1. Follow instructions to cook biscuits.

  2. Remove halfway through cooking time.

  3. Preheat oven to 400°F.

  4. Fill a large pot with enough salt water to cover the potatoes and carrots. Bring to a boil, then reduce heat to a simmer.

  5. Add the potatoes and carrots. Simmer for 10 minutes or until fork tender. Drain and set aside.

  6. In a 10-inch (25 cm) cast-iron or oven-safe skillet, heat the olive oil and sauté the onion, garlic, and fennel until translucent. Alternatively, sauté in a regular pan and transfer to an oven-safe dish.

  7. Add the asparagus and celery. Sauté a few minutes longer.

  8. Add the carrots, potatoes, and vegetable broth. Mix well.

  9. Make a space in the middle of the pan and add the coconut milk.

  10. Whisk in the cornstarch until it dissolves, then mix everything well.

  11. Add the peas, lemon juice, zest, mustard, sea salt, garlic powder, thyme, tarragon, and chives.

  12. Mix well and adjust seasonings as desired.

  13. Add the half-cooked biscuits on top of the pan/oven-safe dish.

  14. Place the cast iron/oven-safe dish into the oven and cook for 10-15 minutes or until biscuits are golden and all is warmed through.

  15. Serve and enjoy.

Mini Strawberry Carrot Cakes With Cream Cheese Frosting

6 Servings

Moist and delicious, these cakes—which can also be made into one large cake—make for the perfect spring dessert.

Ingredients

  • 2 cups all-purpose flour

  • 1 cup white granulated sugar (or brown sugar if desired)

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup strawberry purée or fresh strawberries

  • 2 teaspoons vanilla extract

  • ½ cup olive oil

  • 1 tablespoon apple cider vinegar

  • 1 ½ teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1 teaspoon ground nutmeg

  • 1 good pinch cardamom

  • 1 good pinch allspice

  • ½ cup pistachios, roughly chopped

Optional:

  • Additional pistachios, crushed, to sprinkle onto cakes when done

  • Seasonal flowers and carrots for garnish

Frosting Ingredients

  • 1 cup cream cheese, cold

  • 1 cup butter, room temperature

  • 4 cups powdered sugar, sifted

  • 1 teaspoon vanilla extract (optional)

Cake Instructions

  1. Preheat oven to 350°F.

  2. Grease a regular baking dish for mini cakes or a 9” round dish for one large cake.

  3. If using fresh strawberries, add them to the food processor and purée.

  4. Mix all cake ingredients into a batter. Do not over mix. It will seem thick, which is okay.

  5. Fold in the fresh carrots and pistachios.

  6. Pour into baking dish.

  7. Bake for 20-25 minutes.

  8. Check for doneness by inserting a toothpick into the center of the cake. It should come out clean.

  9. Let cool completely before frosting.

Frosting Instructions

  1. Set up a stand or handheld mixer.

  2. Mix cream cheese and butter until blended.

  3. Add 1 cup of powdered sugar at a time and blend until creamy and smooth.

  4. Mix in the vanilla extract if desired.

  5. Use immediately or store in the fridge for later use.

To Assemble

  1. If making mini cakes, use a cookie cutter to cut into desired circular shape.

  2. Stack the cakes. Frost in-between and on top of each.

  3. If making one large cake, frost the top and the sides.

  4. Sprinkle with crushed pistachios.

  5. Add seasonal flowers and/or shredded carrots as a garnish, if desired.

  6. Serve and enjoy.

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