Celebrate Spring With These 5 Recipes From ShopRite!

As the snow melts away and the days grow longer, we welcome the arrival of Spring with open arms. With the change of season comes the opportunity to refresh our palates with new and exciting flavors. And what better way to celebrate than with some delicious and easy recipes?

We’ve teamed up with our friends at ShopRite to create these unique and creative recipes that will help you usher in the season of renewal. From the colorful Ribbon Tart to the refreshing Lemon Gelatin, these recipes are sure to delight your taste buds and impress your guests.

Best of all, it is easier than ever to create these delicious, stress-free recipes with ShopRite. With a few clicks of the mouse, you can get everything you need for these delicious dishes and more! 

What are you waiting for? Let’s get cooking with ShopRite and celebrate Spring in style!

Ribbon Tart

Difficulty: Easy • 8 Servings • Total Time: 2 Hours

Ingredients:

• 2 Wholesome Pantry Organic Eggplant 
• 2 Wholesome Pantry Organic carrots
• 1 Yellow Squash 
• 1 Green Squash
• 4 Bowl & Basket white whole eggs 
• 1/4 cup Heavy cream
• 1 package  Frozen pie crust
• 2 teaspoons Salt and pepper to taste 

Directions:

1. Follow frozen pie crust instructions as labeled on the package.
2. Once you have the pie crust baked, set aside to let cool.
3. For toppings:
4. Have a large bowl of ice water with lemon juice on the side.
5. Use a mandolin for more uniform slices.
6. Set the mandolin to about a millimeter in thickness. Use extreme caution when handling a mandolin.
7. Slice all your vegetables. Place sliced vegetables in the ice water bowl to prevent them from oxidizing. Once you are done slicing all the vegetables, drain them. 
8. In a bowl, add your eggs and heavy cream and salt and pepper, fully combine. Set as.  Once your vegetables are ready, and your tart shell is cool, you can begin to place the vegetables on the tart shell. Begin from the outside and work your way to the center. You can arrange them as desired. Once the vegetables are arranged, add the egg mixture evenly across the top of the tart. Bake at 350F for 45 minutes to 1 hour or until the egg mixture has set. 
9. Remove from the oven and allow to cool. Enjoy!

Hash Brown Birds Nest

Difficulty: Easy • 12 Servings • Total Time: 1 Hour 30 Minutes

Ingredients:

• 4 Bowl & Basket Russet potatoes 
• 6 Bowl & Basket White whole eggs
• 4 cups Red cabbage, grated
• Sage, fresh to garnish
• Salt and pepper to taste

Directions:

1. Grate one russet potato at a time and drain with napkins for each to drain the water content. Once all the potatoes are grated and drained, place about ½ cup of grated potatoes in a cupcake pan. Once the cupcake pans have all been lined with grated potatoes, bake at 350F for 45 minutes – hour or until golden brown. 
2. Cook 6 eggs in a hard boiled egg cooker.once they are done. Place them in ice water and let them cook. Once cool, peel and cut in half.
3. To assemble, place grated cabbage on top of each potato nest, followed by half a egg and topped with sage. Enjoy.

Calla Lily Finger Sandwiches

Difficulty: Easy • 12 Servings • Total Time: 30 Minutes

Ingredients:

• 12 Bowl & Basket White Sandwich Enriched Sliced Bread 
• 8 oz Bowl & Basket Plain Cream Cheese 
• 1 Wholesome Pantry Organic Carrots 
• 2 bunches of Green onion
• Salt and pepper to taste

Directions:

1. Remove crust from each slice of white bread. Once removed, roll out each slice with a rolling pin.
2. Once rolled out, spread cream cheese, salt and pepper and sliced green onions on top.
3. Add a green onion stem on one corner.
4. Close bread, leaving the opposite corner of the steam exposed. A
5. dd a carrot on each center. 

Rubik’s Cube Salad

Difficulty: Easy • 12 Servings • Total Time: 30 Minutes

Ingredients:  

• 2 Bowl & Basket Whole Milk Mozzarella Cheese 
• Bowl & Basket balsamic vinaigrette dressing 
• 1 small Watermelon, small 
• 1 Golden melon 
• Edible flowers, for garnish

Directions:

1. Cut the mozzarella, watermelon and melon into 1 inch cubes.
2. Once they are cubed, arrange them into a rubiks cube.
3. Topped with balsamic vinegar dressing and edible flowers. 

Lemon Gelatin 

Difficulty: Medium • 4 Servings • Total Time: 6 Hours 30 Minutes

Ingredients:

• 2 Wholesome Pantry Organic Lemons
• 2 packets of 3 oz Instant gelatin flavor
• 22 oz Coconut cream 
• ¼ cup Granulated sugar
• ½ cup Water
• 4 packets of 1 oz Gelatin packet 
• Mint, to garnish
• 16 oz Glass cups 16oz 

Directions:

• Cook lemon gelatin flavor as instructed on the package. Set aside.
• In a pot, heat off, place coconut cream and water and sugar. Place the gelatin on top of the coconut cream and let it sit for one minute. After one minute, stir and turn the heat on medium. Constantly stir until gelatine is completely dissolved – about 1-2 minutes depending on the temperature. Once the liquid has reached a boiling point, remove from heat and let it cool. 
• To assemble, place the lemon gelatin flavor at the bottom of each cut, place in the refrigerator until the first layer has set. 
• Once the lemon layer is set, add the coconut cream on top of the lemon. Place in the refrigerator to set. You will repeat this process several times until you have reached your desired look. The more layers you incorporate, the longer the process.  Once all the layers have set, cut several slices of lemon, followed by fresh mint and place them on top of each jello. Enjoy!