Lighten Up

Spring forward, fork first

Recipes and photos by Kaitlin Gooding

Spring asks us to lighten up — our layers, our schedules and, especially, what’s on the table. As March slips into April, this menu leans into that shift with bright citrus, tender vegetables and just enough richness to feel intentional, not heavy. A cream cheese asparagus tart anchors the table, followed by smoked salmon crostini, roasted carrots with whipped ricotta and brown butter, and a crisp spring salad. There’s a lemon cocktail for golden hour and an orange olive oil cake to close. Consider this a gentle nudge to move into the new season — fork first.

Smoked Salmon Crostini

Serves: 6-8

Ingredients

1 fresh baguette, sliced into 1/2-inch rounds

Olive oil or butter, for brushing

1 cup whole-milk ricotta

Zest of 1 lemon

Pinch of salt

4 ounces smoked salmon (lox)

1 watermelon radish, very thinly sliced

1/2 lemon, very thinly sliced, seeds removed

Capers, drained

Fresh fennel fronds

Flaky sea salt and black pepper, optional

Directions

1. Heat the oven to 350 degrees.

2. Arrange baguette slices on a baking sheet, brush lightly with olive oil or butter, and toast 8-10 minutes, until golden.

3. In a small bowl, whip ricotta with lemon zest and a pinch of salt until smooth and creamy.

4. Spread ricotta generously over each crostini.

5. Drape smoked salmon on top. Layer with radish slices and tuck in a thin slice of lemon.

6. Scatter capers and fennel fronds over each crostini.

7. Finish with flaky sea salt and black pepper, if desired. Serve immediately.

Asparagus Cheese Pie

Serves: 6-8

Ingredients

1 sheet puff pastry, thawed

1 egg, beaten (for egg wash)

1 bunch asparagus, trimmed

1/2 cup whole-milk ricotta

1-2 tablespoons chives, finely minced

Zest of 1 lemon

Salt and freshly ground black pepper

3/4 cup Gruyère, grated

Olive oil

Flaky sea salt, for finishing

Directions

1. Heat the oven to 400 degrees.

2. Roll the puff pastry slightly thinner and fit into a pie pan. Brush the edges lightly with egg wash.

3. Blanch about one-third of the asparagus in salted boiling water for 2-3 minutes, until bright green. Transfer immediately to ice water, then drain well.

4. Add blanched asparagus to a blender with ricotta, chives, lemon zest, and a pinch of salt and pepper. Blend until smooth. Add Gruyère and pulse 2-3 times to incorporate.

5. Spread the asparagus mixture evenly over the pastry.

6. Toss remaining asparagus with olive oil and season lightly. Arrange the spears neatly on top.

7. Bake 20-25 minutes, until puffed and golden.

8. Let cool slightly. Finish with flaky sea salt and a drizzle of olive oil.

Roasted Carrots With Whipped Ricotta

Serves: 4-6

Ingredients

1 pound carrots, peeled if desired

2 tablespoons extra-virgin olive oil

1 tablespoon maple syrup

1/2 teaspoon ground cumin

Salt and freshly ground black pepper

1 cup whole-milk ricotta

Zest of 1/2 lemon

1 teaspoon fresh lemon juice

3-4 tablespoons unsalted butter

1/2 teaspoon paprika

1/4 cup roasted pistachios, chopped

Fresh thyme, for garnish

Directions

1. Heat the oven to 400 degrees.

2. Toss carrots with olive oil, maple syrup, cumin, salt and pepper.

3. Line a baking sheet with parchment and spread carrots in an even layer. Roast 25-30 minutes, until tender and browned at the edges.

4. Meanwhile, whip ricotta with lemon zest and lemon juice until light and fluffy.

5. In a small saucepan, melt butter over medium heat. Add paprika and cook gently until the butter turns golden and fragrant.

6. Spread whipped ricotta onto a serving platter. Top with roasted carrots.

7.Spoon paprika butter over the carrots, sprinkle with pistachios, garnish with thyme, and season to taste. Serve warm.

Spring Salad

Serves: 2-4

Ingredients

5-6 cups arugula or spinach

1/4 cup shelled edamame, blanched and cooled

1 small cucumber, thinly sliced

1/4 cup thinly sliced green onions

1/4 cup blueberries

2 tablespoons toasted walnuts, roughly chopped

1-2 balls fresh burrata, torn just before serving

Fresh fennel fronds

Thin lemon slices, seeds removed

Salt and freshly ground black pepper

Dressing

4 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon honey

Salt and freshly ground black pepper

Directions

1. Make the dressing: Whisk all ingredients until emulsified.

2. Arrange greens in a wide serving bowl. Scatter edamame, cucumber, green onions, blueberries and walnuts evenly over the top.

3. Nestle torn burrata throughout the salad.

4. Drizzle with dressing. Add fennel fronds and tuck lemon slices throughout.

5. Finish with flaky salt and cracked black pepper. Serve immediately, gently tossing at the table if desired.

Lowcountry Lemon Spritz

Serves: 1

Ingredients

2 ounces limoncello

1/4 ounce fresh lemon juice

2 1/2 ounces prosecco

1 ounce soda water

Mint sprig and cucumber ribbon or slice, for garnish

Directions

1. Fill a wine glass with ice.

2. Add limoncello and lemon juice.

3. Slowly pour in prosecco.

4. Top with soda water and gently stir once.

5. Garnish with mint and cucumber. Serve immediately.

Orange Olive Oil Cake

Serves: 6-8

Ingredients

3 large eggs

1 cup granulated sugar

1/2 cup extra-virgin olive oil

1/2 cup Greek yogurt

1 teaspoon vanilla extract

1 tablespoon orange zest

1/2 cup fresh orange juice

1/2 cup whole milk

1 1/2 cups all-purpose flour

1/2 cup almond flour

2 teaspoons baking powder

Pinch of salt

1/4 teaspoon ground cardamom

Powdered sugar, for dusting

Directions

1. Heat the oven to 350 degrees. Grease an 8- to 9-inch cake pan and line the bottom with parchment.

2. In a blender, combine eggs, sugar, olive oil, yogurt, vanilla, orange zest, orange juice and milk. Blend until smooth.

3. In a large bowl, whisk together all-purpose flour, almond flour, baking powder, salt and cardamom.

4. Pour wet ingredients into dry and gently fold until just combined.

5. Transfer batter to the prepared pan and bake 30-40 minutes, until deeply golden and set in the center.

6. Let cool. Dust with powdered sugar before serving.