SPRING RECIPES 2026

As Seen on KTLA

SPRING ORZO SALAD with ALMONDS, RAISINS & OLIVES

Ingredients:

  • 1 pound orzo pasta

  • 8 ounces sugar snap peas, cut into 1/2-inch pieces

  • 1/2 cup sliced almonds, toasted

  • 1 jar  Castelvetrano Olives, halved

  • 1 bunch green onions, thinly sliced

  • 1/2 cup golden raisins

  • 1/2 cup crumbled feta cheese

  • Zest and juice of 2 oranges

  • 3 tablespoons seasoned rice wine vinegar

  • 1/4 cup extra-virgin olive oil

  • 1 tablespoon toasted sesame oil

  • 1/4 cup chopped flat-leaf parsley

  • 1/4 cup fresh mint leaves

  • Salt & freshly ground black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions. Drain well and rinse with cold water.

  2. In a large bowl, combine the cooked orzo, almonds, olives, green onions, raisins and feta.

  3. In a small mixing bowl, combine the vinegar, orange zest, orange juice, olive oil, sesame oil and chopped parsley. Whisk to combine.

  4. Pour the dressing over the salad, season with salt and pepper and toss to combine. Finish with mint leaves.

CARROT CAKE COOKIE WHOOPIE PIES

Ingredients:

  • 1 cup packed brown sugar

  • 1 cup granulated sugar

  • 8 ounces unsalted butter, at room temp

  • 2 large eggs, at room temp

  • 1 teaspoon vanilla paste

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 1/2 teaspoons pumpkin pie spice

  • 2 cups old-fashioned rolled oats

1 1/2 cups finely grated carrots, (about 3 large carrots)

Instructions:

  1. Preheat the oven to 350ºF.  Line two baking sheets with Silpat mats or parchment paper.

  2. Combine the granulated sugar, brown sugar and butter in the bowl of an electric mixer. Beat until light and fluffy, 3 to 4 minutes. Add the eggs and vanilla and beat at medium speed until well combined. In a mixing bowl, sift together the flour, baking soda, baking powder, salt and pumpkin pie spice and whisk to combine. Gradually add the flour mixture to the creamed butter, mixing on low speed until just blended. By hand, mix in the oats and carrots.

  3. Chill the dough in the refrigerator until firm, at least 2 hours or preferably overnight.

  4. Using a 1/2-ounce ice-cream scoop, scoop the dough onto prepared baking sheets, leaving 2-inches between cookies. Bake until golden brown, about 18 to 20 minutes. Transfer the cookies to a wire rack to cool.

    CREAM CHEESE FROSTING

    • 8 ounces cream cheese, at room temp

    • 4 ounces unsalted butter, at room temp
1 teaspoon vanilla paste

    • 1/4 teaspoon salt

    • 4 cups powdered sugar

      Combine the cream cheese and butter in the bowl of an electric mixer. Beat until fluffy. Add the vanilla paste, salt, and powdered sugar and mix until smooth.

ASPARAGUS & GRUYERE TART

Ingredients:

  • 1 pound asparagus, trimmed

  • 1 sheet frozen puff pastry, thawed

  • All-purpose flour, for dusting

  • 1 cup hand-grated fontina cheese

  • 1 cup hand-grated gruyere cheese

  • 1 garlic clove, minced

  • 2 large egg yolks

  • 3 tablespoons heavy whipping cream

  • 1/8 teaspoon freshly grated nutmeg

  • 1 tablespoon extra-virgin olive oil

  • Grated lemon zest

  • Salt and freshly ground pepper

Instructions:

  1. Fill a large bowl with ice water. Blanch the asparagus in boiling water until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Transfer to the ice water to stop the cooking, then drain and pat dry.

  2. Preheat the oven to 400F. 

  3. Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer the sheet of puff pastry to a parchment paper lined baking sheet and fold all four corners over 1/2-inch, to create a border. Prick the bottom of the puff pastry, but not the border, all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly. 

  4. Combine the fontina, gruyere, garlic, egg yolks, cream, and nutmeg in a mixing bowl. Spread the mixture evenly over the puff pastry.

  5. Toss the asparagus with the olive oil, salt, and pepper. Arrange the asparagus on the tart and bake for 15 minutes.

  6. Serve warm or at room temperature and finish with freshly grated lemon zest.

WHIPPED LEMON RICOTTA DIP with EDIBLE FLOWER CONFETTI

Ingredients:

  • 2 cups whole milk ricotta cheese 

  • 3 tablespoons extra-virgin olive oil

  • Zest of 1 lemon

  • 1/2 teaspoon fine sea salt

  • Honey

  • Edible Flower Confetti

  • Flatbread Crisps

Instructions:

  1. Combine the ricotta, olive oil, lemon zest and salt in your food processor and whip until smooth and fluffy, about 3 minutes.

  2. Spoon the whipped ricotta into a serving bowl and drizzle with honey.

  3. Finish with edible flower confetti, and serve with flatbread crisps.

GREEK POTATOES with LEMON VINAIGRETTE

Ingredients:

  • 1 cup 100% Italian Extra Virgin Olive Oil

  • Juice and zest from 2 lemons

  • 1 large shallot, minced

  • 2 garlic cloves, minced

  • 1 tablespoon dried oregano

  • 1 teaspoon roasted garlic powder

  • 3 pounds baby russet potatoes - cleaned, and cut into 6 wedges

  • 1/2 cup chicken broth

  • Fresh dill

  • Flake Salt

  • Salt and freshly ground black pepper

Instructions:

  1. Preheat the oven to 425F.

  2. Combine the olive oil, lemon zest and juice, shallot, garlic, and oregano, salt and pepper in a mason jar. Shake to combine.

  3. Toss the potato wedges with 1/2 cup of the vinaigrette and spread them on a rimmed baking sheet. Pour chicken stock around the potatoes.
    Roast until tender and golden brown, turning occasionally, about 45 minutes.

  4. Transfer to a platter and drizzle with the remaining vinaigrette. Finish with fresh dill and a sprinkling of flake salt.

VERY BERRY SPRING STRAWBERRY SHORTCAKES

Ingredients - Air Fryer Biscuits:

  • 2 cups self-rising flour

  • 1/2 teaspoon salt

  • 3 tablespoon unsalted butter, cut into pieces

  • 3 tablespoons shortening

  • 1 cup buttermilk

Instructions:

  1. Combine the flour, salt, butter and shortening in a mixing bowl and use a pastry cutter or your fingers to mix in the butter and shortening until it is the size of small peas. Pour in the buttermilk and mix until soft and sticky.

  2. Dump the dough onto a work surface and gently knead the dough just until it holds together. Pat the dough out to 1-inch thick. Use a biscuit cutter or juice glass, pressing straight down (do not twist!) to form biscuits. Gather the dough and repeat. Place your biscuits in the refrigerator for 15 minutes.

  3. To bake, preheat your air fryer to 375F for 3 minutes. Place the biscuits in a single layer in your air fryer basket and air fry at 375F for 10 minutes or until golden and cooked through.

Ingredients - Strawberries & Cream:

  • 1 quart strawberries, hulled + halved

  • 2 tablespoons granulated sugar

  • 2 tablespoons Grand Marnier

  • Pinch of salt

  • 1 cup heavy whipping cream

  • 2 ounces cream cheese

  • 1 tablespoon vanilla paste

  • 1/4 cup confectioners sugar

Instructions:

  1. Combine the strawberries, sugar, Grand Marnier and salt in a mixing bowl and let stand for 10 minutes.

  2. Beat the cream with the cream cheese and vanilla paste. Add the convection of sugar and whip until you achieve soft peaks.

  3. To assemble, split a biscuit and place half in the bottom of a juice or bar glass. Top with the macerated, strawberries and the juice. Place the top of the biscuit in the glass and finish with a big dollop of whipped cream.

Jamie Gwen

Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.

Sizzle and Smoke, two of my favorite things about summer! I love the sizzle of the grill, the flavor it imparts, the relaxed feeling it lends to entertaining family and friends and the incredible smells from a backyard BBQ.

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