Seasonal Recipes

As May ushers in warmer days and blossoming flavors, tantalize your taste buds with a trio of delectable seasonal recipes that epitomize the essence of spring. Dive into the comforting embrace of Kentucky Hot Brown Macaroni and Cheese, where the classic Southern charm meets the creamy indulgence of mac and cheese, elevated with the iconic flavors of a Kentucky hot brown. For those craving a lighter fare, savor the vibrant hues and fresh essence of spring vegetables in a lusciously creamy Vegan Pasta Primavera, showcasing the beauty of plant-based cuisine without compromising on flavor. And to round off your culinary adventure, treat yourself to a scoop (or two) of No Churn Strawberry Ice Cream, capturing the essence of ripe strawberries in a velvety-smooth frozen delight that perfectly complements the season’s warmth. Embrace May’s bounty with these irresistible dishes, each a celebration of the season’s finest offerings.

Kentucky Hot Brown Macaroni and Cheese

Total Time	Servings
2 Hours 15 Minutes	8

INGREDIENTS:

• 6 tablespoons (3 ounces) unsalted butter, plus more for greasing
• ¼ cup (about 2 1/8 ounces) all-purpose flour
• 6 cups whole milk
• 1 tablespoon plus 1 teaspoon kosher salt, plus more to taste
• 2 teaspoons onion powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground white pepper
• 1 pound Gruyère cheese, grated (about 4 cups)
• 8 ounces Parmigiano-Reggiano cheese, grated (about 2 cups), plus 1 1/2 ounces Parmigiano-Reggiano, grated with a Microplane grater (about 1 cup), divided
• 1 pound elbow macaroni, cooked according to pkg. directions
• 1 ½ pounds  chopped cooked turkey breast (about 4 cups)
• 2 cups cherry tomatoes, halved lengthwise
  
  Toppings:
• 4 thick-cut hickory-smoked bacon slices (5 ounces), cut into 1/2-inch pieces
• 2 ¼ cups cubed (1/4- to 1/2-inch pieces) baguette (from 1 [12-ounce] baguette)
• 1 tablespoon finely chopped fresh thyme
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper

Directions

1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Cook bacon in a large nonstick skillet over medium, stirring occasionally, until crispy and cooked through, 8 to 10 minutes. Transfer bacon to a plate lined with paper towels; set aside at room temperature until ready to use. Measure 4 tablespoons bacon drippings into a medium-size heatproof bowl; discard remaining drippings.
2. Add baguette cubes, thyme, salt, and black pepper to reserved bacon drippings in bowl, and stir to combine. Arrange mixture in an even layer on prepared baking sheet. Bake in preheated oven until bread cubes are crispy and golden brown, 10 to 12 minutes, stirring once halfway through cook time. Remove from oven; let cool completely on baking sheet, about 10 minutes. Transfer bread mixture to a small bowl; set aside at room temperature until ready to use.
3. Melt butter in a large pot over medium. Whisk in flour; cook, whisking constantly, until mixture thickens and begins to turn golden brown, about 3 minutes. Gradually add milk, whisking constantly, and bring to a gentle boil over medium (make sure to remain in contact with bottom of pot while whisking to prevent scorching or lumps as milk mixture comes up to a gentle boil). Reduce heat to low; cook, whisking often, until mixture has thickened enough to coat the back of a spoon, 10 to 15 minutes. Whisk in salt, onion powder, cayenne pepper, nutmeg, and white pepper. Toss together Gruyère and the 8 ounces grated Parmigiano-Reggiano in a medium bowl until combined. Add cheese mixture in 4 additions to milk mixture in pot, whisking constantly and waiting until cheese has completely melted and milk mixture is smooth before next addition. Add cooked pasta and turkey, and stir to combine. Stir in cherry tomatoes. Season with additional salt to taste. Remove from heat.
4. Preheat oven to 350°F. Lightly grease a 9- x 13-inch baking dish with butter, and place on a baking sheet. Pour macaroni mixture into prepared baking dish, and smooth top with a spatula. Sprinkle with the 1 ounce Microplane-grated Parmigiano-Reggiano. Bake in preheated oven, uncovered, until macaroni mixture is bubbling and golden brown on top, 45 to 50 minutes. Remove from oven. Top with toasted bread and bacon mixture and serve.

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No-Churn Strawberry Ice Cream

Time	Servings
4 Hours 40 Minutes	8 or yields 4 1/2 Cups

INGREDIENTS

• 1 vanilla bean pod
• 2 tablespoons granulated sugar
• 2 teaspoons lemon zest, plus 1/2 teaspoon fresh juice (from 1 medium [5-ounce] lemon)
• 1/2 teaspoon kosher salt, divided
• 1 pound fresh strawberries, quartered
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream, chilled

Directions

1. Preheat oven to 350°F. Cut vanilla bean in half lengthwise; scrape out seeds, and discard pod. Whisk together vanilla seeds, sugar, lemon zest, and 1/4 teaspoon of the salt in a medium bowl until combined. Add strawberries and lemon juice, and toss to coat. Pour strawberries onto a baking sheet lined with parchment paper.
2. Roast in preheated oven until strawberries are very tender and jammy, about 25 minutes, stirring halfway through baking time. Remove from oven, and let cool slightly on baking sheet, about 15 minutes. Process strawberries, condensed milk, vanilla extract, and remaining 1/4 teaspoon salt in a food processor or blender until smooth, 30 seconds to 1 minute. Transfer to a large bowl, and refrigerate, uncovered, until cooled completely, about 20 minutes.
3. In a stand mixer fitted with a whisk attachment, beat cream on medium-high speed until stiff peaks form, 2 to 3 minutes.
4. Add a heaping 1/4 cup whipped cream to strawberry mixture in large bowl, and stir to loosen. Fold 1 cup whipped cream into strawberry mixture; repeat process with remaining whipped cream until no streaks remain.
5. Transfer mixture to a 9- by 5-inch loaf pan, and press a sheet of plastic wrap over ice cream surface. Place in freezer, and freeze until firm, at least 3 hours or up to 12 hours. Remove from freezer 5 minutes before serving. Store ice cream in an airtight container in freezer for up to 1 month.

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Creamy Vegan Pasta Primavera

Total Time	Servings
45 minutes	4

INGREDIENTS

• 1/4 cup olive oil, divided
• 1 cup finely chopped onion
• 3 tablespoons minced garlic, divided
• 1 cup unsweetened macadamia milk or cashew milk
• 2/3 cup raw pine nuts
• 5 tablespoons nutritional yeast, divided
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper
• 1/2 cup panko
• 1 1/2 cups thinly diagonally sliced multicolored baby carrots
• 2 cups 2-inch-long asparagus pieces
• 1 cup frozen green peas, thawed
• 12 ounces uncooked gemelli pasta
• 1 tablespoon chopped fresh tarragon

Directions

1. Heat a small skillet over medium. Add 2 tablespoons oil; swirl to coat. Add onion and 2 tablespoons garlic; cook, stirring often, until lightly browned, about 10 minutes. Transfer onion mixture to a blender; add macadamia milk, pine nuts, 3 tablespoons nutritional yeast, 1 teaspoon salt, and pepper. Process on high speed until smooth, about 1 minute. Set aside.
2. Heat skillet over medium-high. Add remaining 2 tablespoons oil; swirl to coat. Add remaining 1 tablespoon garlic; cook until fragrant, about 30 seconds. Stir in panko, 1/4 teaspoon salt, and remaining 2 tablespoons nutritional yeast. Cook, stirring often, until panko is crispy and toasted, about 2 minutes.
3. Bring a large pot of salted water to a boil. Add carrots; cook 2 minutes. Add asparagus; cook 1 minute. Using a slotted spoon, remove vegetables to an ice bath. Let cool; drain. Stir in green peas.
4. Add pasta to boiling water; cook until al dente, about 12 minutes. Reserve 1/2 cup cooking liquid. Drain pasta, and return to pot. Stir in vegetables, tarragon, sauce, pasta cooking liquid, and remaining ¾ teaspoon salt. Cook over medium until heated through, 1 to 2 minutes. Spoon pasta into shallow bowls, and top with panko. Serve immediately.

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