What's Up - Your guide to what's happening in Fayetteville, AR this week!
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march 20-26, 2022 What's up! 47 try these recipes Light, bright and fresh Spring into a new season with recipes full of color and flavor French Spring Soup Ingredients • ¼ cup butter • 1 pound leeks, chopped • 1 onion, chopped • 2 quarts water • 3 large potatoes, chopped • 2 large carrots, chopped • 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces • 1/3 cup uncooked long-grain white rice • 4 teaspoons salt • ½ pound fresh spinach • 1 cup heavy cream Directions 1. Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender. 2. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender. 3. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving. Spring Garden Pasta Flower petals and snipped herbs are pressed between sheets of this easy and excellent homemade pasta dough. Ingredients • 2 cups all-purpose flour • 3 large eggs, at room temperature • 2 tablespoons olive oil • 1 teaspoon salt • 2 tablespoons water, or as needed • 1 cup edible flower petals, chopped into 1/2-inch pieces • 2 tablespoons chopped fresh thyme • 2 tablespoons chopped fresh dill • ½ cup shredded Parmesan cheese • ¼ cup butter, melted • 1 lemon, zested and juiced • salt and ground black pepper to taste Directions 1. Beat flour, eggs, oil, and salt together in a bowl. Add water, 1 teaspoon at a time, until a smooth and very thick dough forms. 2. Turn dough out onto a work surface and knead until very smooth, about 10 minutes. Cover; let dough rest for 5 to 10 minutes. 3. Divide dough into 8 balls. Roll each into a thin sheet about 18 inches long using a pasta roller or a rolling pin. Sprinkle 1 tablespoon flower petals, 1/4 tablespoon thyme, and 1/4 tablespoon dill on the lengthwise half of each sheet. Fold sheet in half over petals and herbs, then roll again into a thin sheet. Cut into long, 1-inch wide strips using a pizza cutter. 4. Bring a large pot of lightly salted water to a boil. Add pasta and boil until tender, 3 to 4 minutes. Drain. 5. Toss with Parmesan cheese, butter, lemon zest, and juice. Season with salt and pepper. Cook's Note: You can use any edible flower petals, such as violas, dianthus, pansies, or fennel flowers. Spring Salad with Fennel and Orange Ingredients Dressing: • ¼ cup white sugar • ¼ cup red wine vinegar • salt and pepper to taste • 1 tablespoon chopped fresh basil • 3 tablespoons olive oil Salad: • 1 (10 ounce) bag mixed salad greens • 1 small fennel bulb, thinly sliced • 1 orange, peeled and segmented • ½ red onion, thinly sliced • ½ cup slivered almonds • ½ cup dried cranberries Directions 1. Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve. Courtesy allrecipes.com