Fresh seasonal ingredients make this a great menu for any Springtime celebration. Enjoy!

Scallop Kabobs with 

Rosemary and Lemon

Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 4
2 lbs. sea scallops, rinsed, patted dry
½ tsp. kosher salt
½ tsp. cracked pepper
1 garlic clove, minced
3 lemons, sliced crosswise, then halved
1 tsp. lemon zest
1 Tbsp. fresh rosemary, chopped
2 bunches fresh sage, rinsed, stemmed
2 Tbsp. olive oil
8 wooden skewers, soaked in water

In a large bowl, combine scallops, salt, pepper, lemon zest, rosemary. Let marinate one hour. Remove skewers from water. Thread scallops on skewer with sage leaf (folded in half) and lemon wedge in between. Plan on 3-4 scallops per skewer depending on size. Grill over medium high heat 3-4 minutes per side until golden.

Orzo with Asparagus

and Mushrooms

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4-6
2 c. dry orzo
2 c. Portobello mushrooms, sliced
2 c. asparagus, rinsed, cut into 2-inch pieces
3 Tbsp. olive oil
3 Tbsp. fresh parsley, chopped
1⁄3 c. walnuts, toasted (optional)
¼ c. parmesan cheese, fresh, grated
Salt and pepper to taste

Cook orzo according to directions to al dente. Heat 2 Tbsp. olive oil in a medium skillet and sauté mushrooms and asparagus. Season with salt and pepper. Toss vegetables into orzo and add remaining olive oil. Stir in walnuts and parmesan.

Roasted Pepper

Caprese Salad

Preparation time: 15 minutes
Serves: 4-6

8 oz. fresh mozzarella, sliced
in ¼-inch slices
16 oz.-jar roasted peppers,
drained, sliced julienne
1 c. fresh basil, sliced
3 beefsteak tomatoes, sliced
3 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
Salt and pepper to taste

On a platter, arrange mozzarella and tomatoes. Lay julienned peppers on top and garnish with basil. Drizzle with olive oil and vinegar, season with salt and pepper and serve.

Frozen Lemon Pie

Preparation time: 30 minutes
Chilling time: 6-8 hours

1 graham cracker crust
4 large eggs, separated
1 14 oz. can sweetened
condensed milk
2 Tbsp. lemon zest
½ c. fresh lemon juice
1⁄8 tsp. salt
½ c. coarsely-crushed graham
cracker crumbs
1 c. sliced strawberries (optional)

Beat egg yolks at high speed with an electric mixer for eight minutes or until pale. Add milk and next three ingredients; beat until blended. Beat egg whites in separate bowl at high speed with an electric mixer 3-5 minutes or until stiff peaks form; fold into egg yolk mixture. Pour into prepared crust. Sprinkle with ½ cup graham cracker crumbs. Freeze 6-8 hours or until firm. Garnish with fresh sliced strawberries.

Carrie Hanna is the author of Florida’s Backyard, a collection of original recipes.  To order the book, call 800-839-8640 or visit carriehanna.com.