Spring Recipes Your Family Will Love

These Spring recipes are tried and true favorites. Perfect for family meals around holidays such as St. Patrick's Day, Easter and Mother's Day.

Lamb and Artichoke Stew

2 lbs boneless lamb, cubed

2 yellow onions , chopped

2 cloves garlic, minced

¼ cup parsley , chopped

6 ounces tomato paste

1 cup white wine, dry

2-14 ounce cans artichokes, drained

½ teaspoon dried dill

3 tablespoons lemon juice

1 can cannelloni (white kidney beans) or white navy beans drained

Directions:

Place butter and lamb in skillet, brown the lamb then remove it. Add to the remaining butter garlic, onions and parsley.

Take all ingredients and mix into heavy kettle or stockpot. Stir well and simmer for 60-90 minutes.

Beer Bread

3 cups sifted flour

3 teaspoons baking powder

1 teaspoon sea salt (table salt can be substituted)

¼ cup sugar

12 ounce beer ( beer without a sweet taste works best)

¼ cup melted butter

Directions:

Pre-heat oven to 375 degrees

Mix dry ingredients well, then add beer. Pour into greased loaf pan and pour melted butter over top.

Bake for 60 minutes. Let bread cool at least 15 minutes.

Note: If you do not have a sifter you can gently place the flour in the measuring cup by the spoonful so it is not as compacted. Otherwise your result with be brick hard bread.

Carrot Soup

2 tablespoons olive oil

2 pounds carrots, sliced

1 yellow onion, chopped

4 cloves (whole)

4 cups chicken broth

1 tablespoon lemon juice

¼ teaspoon sugar

¼ cup heavy cream

Fresh parsley for garnish

Directions:

In large saucepan sauté carrots, onion, garlic and cloves for 5 to 10 minutes. When onions are translucent add 3 ½ cups chicken broth. Cook for 30 minutes. Remove cloves . Add entire mixture to blender or food processor. Blend until smooth. Return to pan and cook on medium heat. Stir in lemon juice, sugar and remaining broth.

Serve in bowls with heavy cream drizzled on top and parsley for garnish.

Chocolate Zucchini Cake

½ cup butter

1/2 cup oil

1 ¾ cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup milk

2 1/2 cups flour

6 tablespoons baking cocoa

1/2 teaspoon

baking powderzucchini, shredded fine, press out extra liquid

1 teaspoon baking soda

2 cups

½ cup chocolate chips

Directions:

Blend all wet ingredients together, add dry ingredients, mix well. Add zucchini and stir very well.

Pour mixture into greased and floured pan.

Bake in pre-heated oven 325 degrees for 45 minutes. Let cool for 15 minutes.