Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes(7)

Tiny Lemon Cakes

Strawberry Shortcakes

Birthday Party Banana Layer Cake

SPRING

Bubbly Feta and Sweet Pepper Dip with Pita Crisps

A cast-iron skillet is the best vessel for this addictive dip—it’s ovenproof, so it goes from oven to table.

Serves 6

4 tablespoons olive oil

1 large onion, thinly sliced

3 red peppers, thinly sliced

2 tablespoons fresh lemon juice

2 tablespoons capers, drained

⅓ cup fresh dill or tarragon, chopped

Salt and black pepper

8 ounces goat or feta cheese, crumbled

Pita crisps, for dipping

1. Warm oil in a medium-heavy ovenproof skillet over low heat. Add onions and peppers; cook 20 minutes, until caramelized and soft, stirring often. Off heat, stir in lemon juice, capers, dill, salt and pepper.

2. Preheat oven to 425°F. Evenly sprinkle cheese over the vegetables. Bake until warmed through and bubbly. Serve with pita crisps.

TIP: Cooking time will depend on the type of cheese used—you want it to be bubbly but not charred.

SPRING

SPRING

Toasted Ravioli Bites with Blue Cheese Dipping Sauce

Serve these crispy bites hot for best taste.

Serves 6

Ravioli bites

1 tablespoon whole milk

1 large egg

½ cup bread crumbs

½ package (24½ ounces) fresh or frozen, thawed, spinach-ricotta ravioli

Vegetable oil

Dipping sauce

½ cup mayonnaise

½ cup sour cream or plain Greek yogurt

2 ounces (about ½ cup) crumbled blue cheese

3 tablespoons chopped chives or thinly sliced scallions

Salt

For ravioli bites:

1. Whisk milk and egg in a small bowl. Place bread crumbs in another bowl. Dip ravioli first in egg mixture, then in bread crumbs. Turn to coat.

2. Pour oil into a medium-heavy skillet until it reaches about 1 inch up the sides of the pan. Warm over medium-high heat until a crumb dropped in oil sizzles. Add half of the ravioli; cook about 1 minute per side, until puffed and golden. Using tongs, transfer to a paper towel–lined plate to drain.

For dipping sauce:

1. Whisk mayonnaise and sour cream. Fold in cheese and chives. Season with salt, to taste. Serve with hot ravioli.

TIP: You can substitute a jar of blue cheese dressing or marinara sauce for the dipping sauce recipe if you’re short on time.

SPRING

Come for Tea Cucumber Salad

This simple recipe is easily expandable for a large group. Be sure to slice the cucumber super-thin—no need to peel.

Serves 4

1 large cucumber, thinly sliced

1 pint cherry tomatoes, quartered

½ small onion, very thinly sliced

1 tablespoon white-wine vinegar

1 tablespoon extra-virgin olive oil

Salt and black pepper

¼ cup Parmesan cheese, grated, or feta cheese, crumbled

2 tablespoons pine nuts, toasted

1. Arrange cucumbers, quartered cherry tomatoes and onions on a large platter. In a small bowl, whisk vinegar and oil; drizzle over salad. Allow to marinate at least 30 minutes. Just before serving, season to taste with salt and pepper and top with cheese and pine nuts.

TIP: Nothing beats the flavor of fresh tomatoes. In summer, use tomatoes from the farmers’ market or your garden. In the off-season, use always-reliable cherry or grape tomatoes.

SPRING

Farmers’ Market Quinoa Salad

Quinoa is a high-fiber, protein-rich grain with a light, nutty flavor. The little round grains cook in 10 minutes, and their tender crunch adds

a welcome texture to salads. Cook quinoa until tender but still chewy;

you don’t want it to get soft.

Serves 4

1¾ cups water

1 cup quinoa

Pinch of salt

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

Salt and black pepper

3 scallions, thinly sliced

1 small cucumber, peeled and finely diced

½ cup carrots, shredded

3 tablespoons fresh Italian parsley, finely chopped

2 tablespoons fresh mint, finely chopped

½ pint cherry tomatoes, preferably a mixture of red and yellow

½ cup feta cheese, crumbled

1. In a small saucepan, bring 1¾ cups water to a boil over high heat. Add quinoa and a pinch of salt; bring back to a boil. Reduce heat to low; cover and simmer 10 minutes, until nearly all the water has been absorbed and the quinoa is tender but not soft.

2. Meanwhile, in a medium bowl, combine lemon juice, oil, salt and pepper. Fold in quinoa, scallions, cucumbers, carrots and herbs. Toss until thoroughly coated. Season with salt and pepper.

3. Thinly slice tomatoes. Arrange on serving plates. Spoon about 1 cup quinoa salad over tomatoes. Garnish with feta.

TIP: This recipe serves 4. Feel free to double it.

SPRING

Celery and Chickpea Salad with Dried Cranberries and Parmesan Dressing

This distinctive and colorful salad makes an excellent side dish for a spring gathering.

Serves 6

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

4 tablespoons Parmesan cheese, grated, plus 4 tablespoons for garnish

1 can (15 ounces) chickpeas, drained, rinsed and warmed in microwave