Ozark Living

Pesto, Potato & egg salad Serves 6-8 Make up garden pesto by blending the following in a blender or food processor till smooth: 1 bunch basil or cilantro, 2 crushed garlic cloves, ½ cup grated parmesan, 2/3 cup chopped cashew or walnuts, 1 tsp lemon zest plus juice of 1 lemon, 1 tsp smoked paprika, and ½ cup olive oil. Set pesto aside. Next, place 3 cups fingerling or quartered new potatoes into a saucepan of cold salted water and bring to simmer over medium-high heat. Cook for 15 - 20 minutes till tender. Drain and set aside to cool. Cut into bite size pieces if not already. Bring another sauce pan of water (or same one) to boil over medium-high heat. Cook 4 room temperature eggs for 6 minutes for so-boiled or harder, to your liking. Drain and run eggs under cold water to cool. Place potatoes in bowl with half the pesto, tossing to combine. Add 2 cups baby spinach leaves, 1 bunch finely chopped parsley leaves, and 1 cup cherry tomatoes. Peel eggs and halve. Place atop salad and serve with extra pesto. Eats By Erin Rowe Whether you have your silver bells, cockle shells and pretty maids all in a row this season, I've got a patio party that will make your guests there's a thriving garden stashed outside, just off the deck. Here you'll find a return to the lauded and longed-for season of spring (first day: March 21), with fresh fruit, veggies and herbs popping up in each dish. Cocktail to apps to dessert: I've got all your March garden goodness covered like the farmer who grew it! And if that's you, master gardener, well "may the road rise to meet you" and many blessings this spring as you see what else the earth turns up for you. ese recipes and ideas for garden and patio entertaining are easy, fun, kid-friendly (sans-cocktail) and herald in the new items sure to pop up at farmer's markets, groceries, and your gardens initially this March. Or they taste like they do, if you lead a busy life like me and don't have time to hoe that row. And they're fresh! at's what spring means to me, not just fresh flavors and a rebirth of the garden, but also fresh starts – new beginnings with life and annual goals coupled with the hope of a lighter and effervescent season as winter gives over its reign. So raise your Pimm's Cup and your spade. Let's dine alfresco from the garden and patio this month! A spring round-up of all the best recipes to serve at your next outdoor gathering Fresh garden Brown Butter & turmeric HerB sHrimP Serves 4 Make up a quick turmeric pickle mixture of ¼ cup white sugar, dissolved in ¼ cup white vinegar with 1 tsp of turmeric, over medium heat. Set aside to cool. Toss 12 large king shrimp, or 16 jumbo shrimp, peeled and butterflied with tails intact in a mixture of 2 tsp olive oil with salt and pepper to taste. Heat a sauté pan or iron skillet over medium-high heat, adding shrimp and turning once in 3-4 minutes till just cooked through. Plate on a serving platter. Melt 8 tbl butter in same pan over medium heat. When it starts to foam, add 10 curry leaves or 4 lemon balm leaves, or 2 tsp dried tarragon if you have neither from the garden, till leaves are crisp and butter is browned, without burning. Stir in juice of 1 lemon and 1 ½ tsp mustard seeds to butter mixture then pour over shrimp on platter. Spoon turmeric pickle mixture atop this and serve dish room temperature or warm. from the OZarK LIVING • March 2022 • 15

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