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FarmLife Spring 2015 Recipes: Strawberry-Buttermilk Pudding, Baked Lemon-Herb Chicken Quarters, Roasted New Potato-Asparagus Salad

Jazz up chicken with this easy, flavor-packed herb rub. Pair with a hearty roasted new potato and asparagus salad for a fresh-from-the-garden taste of spring.

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WEB EXCLUSIVE: Strawberry-Buttermilk Pudding

Strawberry-Buttermilk Pudding

Strawberry-Buttermilk Pudding

2 cups fresh strawberries, hulled

1 Tablespoon fresh lime juice

3/4 cup sugar, divided

2 cups heavy cream

1/2 teaspoon vanilla extract

1 envelope unflavored gelatin

1 cup buttermilk

Garnish: whipped cream, mint sprig

  1. Process strawberries with lime juice and 2 Tablespoons sugar in a blender or food processor 1 minute or until smooth, stopping to scrape down sides as needed.
  2. Combine cream and vanilla extract in a small saucepan; sprinkle gelatin over cream, and let stand 10 minutes.
  3. Cook cream mixture over medium-low heat, stirring constantly, 5 minutes or until gelatin is dissolved. Increase heat to medium; add remaining sugar, and stir until sugar is dissolved (about 2 to 3 minutes).
  4. Remove from heat. Whisk in strawberry puree and buttermilk. Let mixture cool to room temperature.
  5. Divide mixture among 8 (10-oz.) glasses. Cover and chill 6 hours to 2 days. Garnish, if desired.

Prep: 15 min. Stand: 10 min. Chill: 6 hr. Yield: 8 servings

Baked Lemon-Herb Chicken Quarters

Baked Lemon-Herb Chicken Quarters

Baked Lemon-Herb Chicken Quarters

2 teaspoons lemon rind, grated

1 Tablespoon fresh lemon juice

3 cloves garlic, minced

2 Tablespoons fresh thyme, chopped

1 Tablespoon fresh rosemary, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

6 chicken leg quarters

  1. Stir together lemon rind, lemon juice, garlic, thyme, rosemary, salt and pepper.
  2. Press fingers between skin and flesh of chicken; spread mixture evenly under skin over quarters. Cover or seal, and let stand 30 minutes.
  3. Preheat oven to 400°F.
  4. Place chicken on a rack in a broiler pan. Bake 40 minutes. Increase oven temperature to broil. Broil chicken 3 to 5 minutes or until skin is crisp.

Prep: 15 min. Stand: 30 min. Bake: 40 min. Broil: 5 min. Yield: 6 servings

Roasted New Potato-Asparagus Salad

Roasted New Potato-Asparagus Salad

Roasted New Potato-Asparagus Salad

1 pound fresh asparagus

1 pound small red potatoes, quartered

3 garlic cloves

2 teaspoons Italian seasoning blend

2 Tablespoons olive oil

1 1/4 teaspoons salt

1/2 teaspoon pepper

1/2 cup bottled olive oil-and-vinegar dressing

1 teaspoon fresh thyme, chopped

1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

Fresh arugula or mixed salad greens

1/3 cup crumbled farmer’s cheese or feta cheese

Garnish: lemon slices

  1. Preheat oven to 400°F. Snap off and discard tough ends of asparagus. Cut into 1/2-inch pieces.
  2. Toss asparagus, red potatoes and garlic with Italian seasoning blend and olive oil in a large bowl; place in a single layer in a lightly greased 15- x 10-inch jelly-roll pan. Sprinkle with 11/4 tsp. salt and 1/2 tsp. pepper.
  3. Bake at 400°F for 40 to 45 minutes, or until potatoes are browned and tender.
  4. Meanwhile, whisk together dressing and next 3 ingredients. Place vegetables in a large bowl and drizzle with desired amount of dressing; toss gently to coat. Serve at room temperature or chilled over arugula with any remaining dressing. Sprinkle with cheese. Garnish, if desired.

Prep: 20 min. Bake: 45 min. Yield: 6 servings