Simple Supper: Spring Edition

It's officially spring, and we're offering up a simple supper menu that recognizes the need warm comfort food as well as bright, seasonal flavors in this transitional season. As trees begin to bud and flowers emerge, it's time to look toward warmer days—and our plates can reflect that!

The Simple Spring Supper Menu

• Mini Meatloaf

• Roasted Asparagus with Peas

• Garden Salad

Mini Meatloaf

If you have a meatloaf recipe you already love, feel free to use it, just portion the meat into multiple smaller loaves (or use a jumbo muffin tin) to make mini-sized entrees.

Ingredients

• 1 pound ground beef

• 1/2 cup grated Parmesan cheese

• 1/2 cup milk

• 1/2 teaspoon salt (or to taste)

• Ground black pepper (to taste)

• 1/4 teaspoon seasoned salt

• 3 slices of bread

• 2 eggs, beaten

• Chopped yellow onion or green pepper,

Directions

1. Preheat oven to 350 degrees.

2. Place the bread slices in a shallow bowl and pour the milk over them, allowing the bread to soak up the liquid.

3. Place the ground beef, seasonings, Parmesan cheese, eggs, milk-soaked bread and any other additions (onion or green pepper if desired) to a large bowl. Use your hands (wash first!) to combine the ingredients and form about six mini meatloaf.

4. Place the mini meatloaf into the cups of a large/jumbo muffin tin. If you like to top your meatloaf with ketchup, a mixture of mustard/ketchup/brown sugar or, like me, Heinz 57, do so now or forever hold your peace.

5. Bake at 350 degrees for about 45 minutes on until meat is cooked through. Let sit for 5-10 minutes before serving.

Roasted Asparagus with Peas

I discovered this recipe when looking for new spring recipes to liven up my meals, and I'll admit I had my doubts. First, peas are not my favorite. I don't necessarily mind them in certain dishes (i.e. pastas), but peas on their own send a shiver down my spine. But I tried this recipe and I'm so glad I did!

It's a Pioneer Woman recipe and features bright, bold flavors, paired with the nutty roasted asparagus—and it's delicious! So if you're looking for a new way to prepare asparagus or want to add more in-season produce to your meal plan, try this recipe!

Garden Salad

As a 6-year-old child, in a move that created great incredulity in my grandmother, I declared salad was my favorite food. And the thing is, it truly was! For me, salad is always the perfect side dish, especially as we move into spring and summer when warmer days call for lighter fare. My typical garden table salad is simple:

• Romaine or spinach, or a mixture of both (Bibb and Boston lettuces as well as arugula are in season during the spring, so do think about adding them to mix if you like to eat seasonally)

• Carrot, sliced thin (I used a purple carrot for this salad)

• Green/spring onions, sliced

• Cucumber, sliced thin

• Grape tomatoes, sliced or whole depending on size.

Combine in a bowl, dress with your favorite dressing (I'd suggest a vinaigrette or creamy Italian, like pictured here) and serve.