These spring recipes are here just in time for Easter!
We’re welcoming in the spring the best way we know how: citrus! It’s the springtime flavor standout. It just tastes like sunshine!
Amy Richardson shares five recipes that give classic dishes a citrus twist. Citrus is a springtime staple in Amy’s kitchen. She loves incorporating it into recipes this time of year. It brings such a fresh and light feeling to each dish.
Amy also shared three of her must-have tools when working with citrus:
This zester is sharp! You’ll love how easily it zests your citrus fruits. It doubles as a cheese grater, so you can save space in your kitchen drawer real estate.
This peeler makes beautiful ribbons of zest. It’s great for when you want bigger strips of zest. Great for adding a few pretty peels to your fresh lemonade!
Out of all of Amy’s zesting tools, she says this is the one she reaches for the most. The closed compartment catches all the zest for you, so you don’t have to hold it over the bowl. It’s sleek and handheld design is easy to use.
Lemon Rosemary Easter Potatoes
Recipe by Amy Richardson
INGREDIENTS
- 10 cups shredded hash brown potatoes
- 1 10oz can cream of chicken soup
- 1 1/3 cups sour cream
- 3/4 cup milk
- 1 1/2 cup grated Gruyère and Swiss cheese mix
- 1 1/2 teaspoons fresh minced rosemary
- Zest from 1 lemon
- Salt and pepper to taste
Topping
- 1 cup Panko bread crumbs
- 2 tbsp butter, melted
- Sea salt
METHOD
- Heat oven to 350 degrees.
- Butter 1 1/2 quart baking dish. Set aside.
- In a large sized bowl, place hash browns. Set aside.
- In a medium sized bowl, whisk together cream of chicken, sour cream, and milk, until smooth. Add rosemary, and lemon zest, whisk to blend.
- Stir cream mixture in to potatoes and mix until well blended, add cheese and stir until mixed.
- Pour into prepared buttered dish.
- Toss together bread crumbs and butter, and sprinkle evenly over the top. Sprinkle with salt.
- Bake at 350 degrees for 50-60 minutes. Or until golden brown and bubbly.
Find Amy’s other citrus recipes on her website, here.
Amy Richardson is a longtime food and party contributor for KSL’s Studio 5. She is a self-taught home cook, recipe innovator, food stylist and food photographer. She shares her enthusiasm and creativity by bringing together beautiful food and family, to make wonderful memories!
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