Recipe Contest
Spring Recipe Contest Results​

Notes from Jean at Delightful Repast

Our three spring finalists are a sassy salad, a pasta main dish and a festive dessert, all highlighting seasonal ingredients for refreshing springtime meals.

Though all the ingredients in the Spring Salad with Red Beet Vinaigrette and Parmesan Crisp are available year round, the contrasting flavors and textures made us think of spring. Some of the lettuces are sweet and mild, others a bit edgier. The sharpness of the vinegar and lemon is balanced by the earthy sweetness of the beets and the, well, bacon-ness of the bacon!

The Springtime Linguine with Shrimp and Peas, perfect for spring with fresh peas in their all-too-brief season, can be made any time with frozen peas; no need to cook, simply thaw. The lightly sauced dish comes together quickly, with the shrimp requiring just a brief sauté until they turn pink and curl into a C-shape. Note: We did not use 2 teaspoons of salt as directed, but reduced it to 1/2 teaspoon.

With its spiral of sponge cake filled with whipped cream and fresh berries, the Strawberry and Cream Swiss Roll is no more difficult or time-consuming than many other cakes, and yet somehow it manages to look so much more impressive.

While tasters enjoyed all three entries, our favorite was the Strawberry and Cream Swiss Roll. The sponge cake, which when it first came out of the oven we thought might be a bit too eggy, was a wonderful texture and much easier to work with than many rolled cakes. The amount of thickly whipped cream and diced strawberries called for were precisely the right amount for this light and airy Swiss roll.

Thank you to everyone who entered, and congratulations to our winner. We cannot wait to see what you cook up next time!

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