Written by: Sierra Porter | Staff Writer

Spring has arrived, and along with it comes beautiful flowers, sunny days and markets with the freshest fruits and vegetables. Take advantage of this beautiful season with homemade snacks perfect for any picnic:

HOMEMADE HUMMUS:

Start to finish: 20 minutes

*This recipe requires a food processor*

Chickpeas

Tahini

Fresh lemon juice

Fresh garlic

Ground cumin and salt

Olive oil

Optional: Roasted red peppers

Start by adding lemon juice and tahini to the food processor and allow them to run for a minute or two, eventually turning into a paste. Peel the chickpeas for a more creamy texture and separate them into two batches for easier processing. Blend the first batch of chickpeas along with the cumin, salt, olive oil and roasted red peppers, then add the second batch. Add a splash of olive oil on top and serve with crunchy veggies, pita bread or even on a tasty sandwich.

ELOTE-INSPIRED PASTA SALAD

Start to finish: 30 minutes

200g pasta noodles, any kind

3 tsp olive oil

2 cans of sweet corn

6 spring onions, finely chopped

40g coriander

200g feta cheese

150g Mayonnaise

3 limes, juiced

2 tsp chili powder

Begin by cooking the pasta noodles in heavily salted water, drain and then add 1 tsp of olive oil. Heat the remainder of the olive oil in a skillet, add the sweet corn with a dash of salt and cook for 5-10 minutes or until slightly charred. Put the corn in a large serving bowl, add the pasta, spring onions, most of the coriander, crumbled feta cheese and mix well. To make the dressing, combine mayonnaise, chili powder, lime juice and salt into a bowl to pour over the elote pasta. Top with extra feta, corn, a chili powder and go ahead and set it on the picnic table.

SWEET RASPBERRY LEMONADE

Start to finish: 15 minutes

8-10 large lemons = 1 ½ cups lemon juice

½ pound of raspberries

5 cups water

1-1 ½ cups sugar

Lemon wedges, for serving

Fresh mint, for serving

Every picnic needs a sweet drink to sip on and a homemade raspberry lemonade is just the thing to quench your thirst. Start by squeezing all the juice out of the lemons, acquiring at least 1 ½ cups of juice. Combine raspberries and ½ cup of lemon juice in a blender; puree until smooth, then pass the mixture through a sieve to separate out seeds. The fastest way to eliminate seeds is by pressing down on the strainer with a large spoon or ladle, pushing the seeds into the spoon to scoop out with ease. Add remaining lemon juice, water and sugar to the bowl and stir until completely dissolved. Taste test and add more sugar or lemon if needed. Pour in glasses with ice, top with lemon wedge along with the fresh mint, and enjoy the perfect picnic drink.

Contact the author at howlstaffwriter@wou.edu

The Western Howl

Home »

Sweet recipes that will put a spring in your spoon

Try these two recipes featuring in season spring produce

Allison Vanderzanden | Lifestyle Editor

Spring brings new, fresh produce, including tangy rhubarb and refreshing citrus fruits. Head to a local farmers market or grocery store and pick up some in season produce for these scrumptious spring recipes.

RHUBARB CUSTARD BARS

Start to finish: 1 hour 15 minutes

Yields: 3 dozen bars

2 cups all-purpose flour

¼ cup sugar

1 cup cold butter

FILLING

2 cups sugar

7 tablespoons all-purpose flour

1 cup heavy whipping cream

3 large eggs, room temperature, beaten

5 cups finely chopped fresh or frozen rhubarb, thawed and drained

TOPPING

6 ounces cream cheese, softened

½ cup sugar

½ teaspoon vanilla extract

1 cup heavy whipping cream, whipped

In a bowl, combine the flour and sugar, and cut in the butter until the mixture resembles coarse crumbs. Press into a greased 13-by-9-inch baking pan. Bake at 350 ºF for 10 minutes.

For filling, combine sugar and flour in a bowl. Whisk in cream and eggs, then stir in rhubarb. Pour over the crust, and bake at 350 ºF until custard is set — about 40 to 45 minutes. Let cool.

For the topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top, then cover and chill.

Cut into bars, and keep stored in the refrigerator.

Recipe from tasteofhome.com

CITRUS SALAD

Start to finish: 15 minutes

Yields: 4 servings

2 cara cara oranges

2 navel oranges

2 blood oranges

2 ounces baby arugula

2 tablespoons fresh mint

CITRUS DRESSING

¼ cup citrus juices, set aside

2 tablespoons extra virgin olive oil

1 tablespoon honey

½ teaspoon vanilla extract

½ teaspoon sea or kosher salt

Remove the skin from the citrus fruits, then slice them into supremes by cutting along each membrane. Combine citrus supremes, arugula and mint in a large salad bowl.

Squeeze the juice from the citrus membranes into a large measuring cup or jar. Add the extra virgin olive oil, honey, vanilla extract and salt, then whisk to combine. Drizzle half the dressing over the citrus salad, then toss to combine. Enjoy immediately.

Recipe from oursaltykitchen.com

Contact the author at avanderzanden19@mail.wou.edu

The Western Howl

Home »

These gardening tips are kind of a big dill

These gardening tips are kind of a big dill

Allison Vanderzanden | Lifestyle Editor

Growing a garden can be a rewarding hobby, though winter makes it all but impossible to grow greens outdoors. Luckily, many herbs and small vegetables can be grown indoors, a win-win for those without outdoor spaces and those looking for year-round fresh goods. Here are some steps to starting a personal indoor garden.

Firstly, map out the perfect spot in the house. Most plants will grow best in a south facing window with full sunlight. If no such window is available, investing in incandescent, fluorescent or full spectrum LED lights is also an option.

Pick out which greens are going to be planted. The possibilities are endless ⏤ from scallions to basil to oregano to microgreens. According to gardentherapy.ca, the easiest herbs to grow indoors include chives, mint, parsley and Vietnamese coriander. Seedlings tend to be less fickle than seeds — a good option especially for novice gardeners. Buy seeds and seedlings from the gardening center at a grocery outlet or home improvement store.

Next, acquire other necessary supplies; use pots, containers or window boxes at least four inches deep, and make sure they have drainage holes with a drip tray underneath. Get organic potting soil and some type of watering can or mister, and buy fertilizer if desired.

Pat down about two inches of soil into a pot, then scatter many seeds over the soil. Top with a thin layer of soil, then water and add optional fertilizer. If repotting seedlings, make sure the roots get fully covered with dirt. Place the pots in adequate light; if using artificial light, set it on a timer for about 16 hours per day.

Each plant is unique, so follow growing instructions provided on the seed packet or online. Most plants will need to be watered every couple of days. Many greens will pop up in about one week, and some may be ready to harvest in as little as three weeks; cuttings can be taken starting when the plant reaches at least four inches tall.

When harvesting, use clean, sharp scissors to cut lower outer leaves and stems. Harvest often, but cut less than one third of the plant at a time to encourage growth. Enjoy fresh herbs and vegetables in meals, soups and salads all year-round.

Contact the author at avanderzanden19@mail.wou.edu

The Western Howl

Picnic recipes

The Western Howl

Sweet recipes that will put a spring in your spoon

The Western Howl

These gardening tips are kind of a big dill

Tools

Resources