After months of cold, many are craving early spring vegetables, so we thought you might enjoy these delicious spring recipes courtesy of our innkeepers.
The Bountiful Vegetable Pie is super yummy and filled with a variety of vegetables. This is not only perfect for breakfast/brunch, but really anytime. Be creative and use other veggies, choosing your personal favorites. It is a great presentation too!
Nothing says spring like fresh rhubarb picked right out of the garden. From fresh rhubarb and strawberries over ice cream, homemade rhubarb sauce put over absolutely anything to this delicious recipe for rhubarb coffee cake, no wonder rhubarb is a favorite of so many.
Bountiful Vegetable Pie
Recipe from Apple Tree Lane B&B, Waupaca:
1 lg. red onion, thinly sliced
4 medium yellow squash, cut into ¼-inch slices
2 medium zucchini, cut into ¼ -inch slices
1 red bell pepper, cut into ¼-inch strips
1 yellow bell pepper, cut into ¼-inch strips
1 green bell pepper, cut into ¼-inch strips
8 oz. fresh mushrooms, sliced
4 garlic cloves, minced
¼ cup extra-virgin olive oil
¼ cup heavy cream
2 teaspoons salt
2 teaspoons freshly ground pepper
10 oz. Swiss cheese, shredded
8 oz. cream cheese, cubed
2 cups dry French bread cubes (try rosemary/parmesan for even more flavor)
Chopped scallions to taste
Preheat oven to 350 degrees. Grease 10” spring foam pan. Sauté the onion, squash, zucchini, bell peppers, mushrooms and garlic in the olive oil in a skillet over medium-high heat for 15-20 minutes or until the vegetables are tender-crisp. Whisk the eggs, heavy cream, salt and pepper in a bowl until blended. Stir in the Swiss cheese, cream cheese and bread cubes. Add the sautéed vegetables to the egg mixture and mix well. Spoon the egg mixture into the spring form pan, packing tightly. Place the spring form pan on a baking sheet. Bake for 1 hour or until firm to the touch, puffed and golden brown. Cover with foil if needed to prevent over browning. Sprinkle with scallions and cut into wedges. Serve hot, at room temperature, or chilled. Delicious and a nice presentation.
Note: Try spring vegetables like asparagus, ramps and spinach. Serve with sausage and muffin on the side. Tangy rhubarb coffee cake renews our faith that warm weather will be arriving soon.
Rhubarb Coffee Cake
Recipe by Miller's Daughter B&B, Green Lake:
½ cup shortening
1 ½ cups sugar
1 cup buttermilk
½ teaspoon salt
2 cups flour
1 teaspoon baking soda
3 cups rhubarb, cut fine
Zest from 1 orange
½ cup chopped walnuts (optional)
½ cup brown sugar
½ cup chopped walnuts
1 teaspoon cinnamon
Preheat oven to 350 degrees. In a large bowl mix together the shortening, sugar, and buttermilk. In a separate bowl, sift together the salt, flour, and baking soda. Stir the dry mixture into the wet mixture until well combined. Fold the rhubarb, orange zest, and walnuts. Pour the batter into a greased 9x13-inch baking dish. In a small bowl, combine the topping ingredients and sprinkle over the batter. Bake 35-40 minutes.
You can find more delicious spring recipes on our recipes page!