So ready for spring suppers

Spring: a lovely reminder of how beautiful change can truly be.”

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I’m glad spring is finally here. I’ve been so ready for it that I’ve already been cooking and enjoying some spring suppers, in spite of the fact that Mother Nature is a fickle lady and just sent us a couple of cold fronts to prove it. I’m ready for longer days, more sunshine and lighter suppers with lots of fresh veggies.

Not long ago, I fixed a big batch of orzo pasta. Wanting a protein to go with it, I opted to sautée fresh shrimp in garlic and butter – one of the easiest, quickest and most delicious ways, in my opinion, to prepare shrimp.

More recently, I fixed a sweet and spicy salmon sheet pan dinner that was also quite delicious. We love salmon just about any way that it’s prepared and I’ve written countless times about the various merits of sheet pan meals, specifically the easy cleanup. This particular recipe required very little prep work, came together quite easily and you could easily swap out the veggies for others if you so choose.

Try these. I think you’ll enjoy them and they’ll soon become part of your spring supper repertoire.

Easy Orzo Pasta

From inspiredtaste.net

• 8 oz. dry orzo pasta
• 3 tablespoons olive oil
• 1 tablespoon minced garlic, 3 to 4 cloves
• ¼ teaspoon crushed red pepper flakes, or more to taste
• 2 medium tomatoes, chopped
• ½ cup grated parmesan cheese, plus more for serving
• 1 cup basil leaves, torn into pieces
• Salt and fresh ground black pepper

Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions (usually 8 to 10 minutes). Before draining the cooked pasta, reserve ⅓ cup of the pasta water (you will use this to make the sauce).

Add olive oil, garlic and red pepper flakes to a large, deep skillet and place over medium heat.

When the oil begins to bubble around the garlic, add the cooked pasta, tomatoes, basil, and parmesan cheese.

Add 3 tablespoons of the reserved pasta water and cook, stirring often, for one minute. Over the minute, the liquid in the pan should begin to coat the pasta. If it seems dry, add a splash more of the reserved pasta water and cook for a few more seconds.

Taste for seasoning and adjust with a bit of salt if needed. Serve with extra basil, parmesan and fresh ground black pepper on top.

Garlic Butter Sautéed Shrimp

• 1 pound raw shrimp, shells and tails removed
• 1 stick unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon ground paprika
• Fresh squeezed lemon juice, to taste

Remove shells and tails from shrimp and pat dry with paper towel.

Combine the Italian seasoning, salt, pepper and paprika in a bowl and coat the shrimp entirely.

In a skillet over medium heat, melt the stick of butter and garlic, stirring frequently.

Add shrimp and cook for 3 minutes per side.

Remove from heat and drizzle with fresh squeezed lemon juice.

Sweet n' Spicy Salmon Sheet Pan Dinner

From thebeachhousekitchen.com

• 1 lb. small fingerling potatoes
• 1 lb. asparagus rough ends trimmed
• 1 pint grape tomatoes
• 2 tablespoon olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 teaspoon brown sugar
• 1 tablespoon paprika
• 2 teaspoon dried thyme leaves
• 2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 4 boneless skinless salmon fillets (6 oz. each)
• ¼ cup orange marmalade
• 1 tablespoon lime juice
• Lime slices for garnish, if desired

Preheat the oven to 425 degrees.

Place potatoes, asparagus and grape tomatoes on a large rimmed sheet pan. Toss with olive oil and salt and pepper until well coated. Set aside.

In a small shallow bowl combine brown sugar, paprika, thyme leaves, garlic powder, salt and pepper until well blended.

Dip each salmon fillet in the Cajun spices until thoroughly coated. Place salmon fillets on top of the vegetables on the sheet pan.

Blend the marmalade with the lime juice. Brush the mixture on top of each of the fillets.

Bake for 20-25 minutes or until the fish flakes easily with a fork and the potatoes are fork tender.