Spring brings out the radiance in everything: Strawberries seem more red, blueberries more blue, sunflowers more yellow; you get the picture. As we age, spring holds even more promise, which explains the bustling springtime social activities at Overture senior apartments.

As a chef, spring colors are important for my plate presentations, delectable tastes, and seasonal food choices. There is a reason people use the phrase "spring-time fresh." The foods surrounding us in the spring seem more crisp, luscious, and fresh than at other times of year. Even the air seems a little cleaner. I have put together a few colorful and delicious dishes you can prepare just in time to entertain friends and family this spring season.

Playful Portobello Mushrooms

You will need:

  • 3 lbs. of ground beef
  • 1 medium onion
  • 2 garlic cloves
  • 1 tsp. cayenne pepper
  • 1 tsp. paprika
  • approximately 6-8 eggs
  • 3 cups of beef stock
  • 4 Roma tomatoes
  • 6-8 Portobello mushrooms
  • one bunch of green onions
  • one cup of white distilled vinegar
  • 3 quarts of water
  • salt and pepper to taste

Directions:

  1. Place the ground beef in a skillet and cook until browned. 
  2. While the beef is cooking peel the onion, then dice and sauté until it becomes aromatic (approx. 6 minutes). Set to the side. 
  3. Peel your garlic cloves, dice, then add to onions. Set to the side. 
  4. After your beef is cooked, remove from heat and drain excess grease. Return to the stove, add beef stock, and dry ingredients (paprika, cayenne, salt and pepper). Then add onions and garlic.
  5. Reduce until stock thickens (this allows all the flavors to be absorbed). 
  6. Place some olive oil on the mushrooms and bake in the oven at 350°F for 12 minutes. 
  7. After the mushrooms have cooked and the beef mixture is ready, fill the mushrooms with the mixture and place in the oven for 5 minutes. 
  8. Mix water and vinegar together. While cooking, take your eggs and place in mixture. Poach for 4-6 minutes.
  9. Remove the mushrooms from the oven and top each one with a poached egg, pepper and green onion.

Sun-kissed Salad

Homegrown spring greens have a taste and texture you just don’t find in grocery stores. Best of all, they’re easy to grow wherever you live. A greens planter on an Overture senior apartment’s balcony will grow just as well as in a large backyard. This simple parsley- and mint-based dish is infused with the taste of springtime!

You will need:

  • 1 bag of Israeli couscous (you can find at most grocery stores)
  • 1 bunch of parsley
  • 1 container of cherry tomatoes
  • 1 cucumber
  • 4 ounces of fresh mint
  • 1 orange
  • 1 lemon (garnish)
  • ½ cup of Italian Vinaigrette 

Directions:

  1. Prepare the couscous as directed on the back of the bag. Allow to cool when finished. 
  2. Wash cherry tomatoes thoroughly, then cut them in half. Then wash cucumber, dice and set to the side with tomatoes.
  3. Peel orange, cut into wedges, set to the side. 
  4. Next, chop the parsley (reserve some for final garnish) and mint, combine and set to the side. 
  5. Add tomatoes, cucumbers, mint, parsley, and about 1/2 cup of Italian dressing (you can always add more if needed) to a large mixing bowl and toss.
  6. Arrange the orange sections around the top and garnish with a little more parsley.

Spring-green Salad

A popular choice for gardening projects at Overture Apartments, spinach is a great spring plant, as it offers tender-crisp young leaves you can harvest quickly. This salad takes full advantage of spinach’s slightly earthy taste, marrying it with citrus and crisp red pepper for a healthy meal or appetizer.

You will need:

  • 1 bag of fresh spinach (or 8-10 ounces of home-grown spinach)
  • 1 medium Red Onion
  • 1 small bag of dried cranberries
  • 1 small bag of sunflower seeds
  • 1 Red Bell Pepper
  • 2 Navel Oranges
  • 1 bottle of Citrus Vinaigrette

Directions:

  1. Take the Red Onion and Red Bell Pepper, slice into julienne strips and set to the side.
  2. Slice oranges into rings. 
  3. Remove the spinach from bag and place into a large mixing bowl.
  4. Combine spinach, red onions, red bell pepper, shredded carrots, citrus vinaigrette and mix well. (Please note that you will only need to pour a small amount of vinaigrette as a little bit goes a long way.) 
  5. Place your spinach mixture onto your serving bowl, sprinkle with Dried Cranberries, Sunflower seeds, and set out with a pair of tongs
  6. Garnish serving bowl with orange slices around the edge.

ABOUT AUTHOR Tony Pruneda

Chef Tony graduated from Le Cordon Bleu College of Culinary Arts in Dallas with an Associate of Arts and Sciences. Tony has been classically trained in many cuisines and worked for numerous Chefs locally and out of state. He is currently a sous chef in training for Heb Central Market. He is passionate about cooking and enjoys teaching classes and sharing his experiences with whoever wants to listen and learn.