Signs of Spring

Spring arrived early in Colorado and defiantly kicked Winter straight out!  The official first day of Spring was March 20th, however, I estimate that it was instead sometime mid-February.  I say this because Denver did not see even one snowflake in March, which is typically the snowiest time of year. That goes without saying that the Rocky Mountains were equally desperate for some snowfall.  Skiing conditions have quickly accelerated from mediocre to poor as temperatures continue to hover in the 50-60s, and no base to shield the slopes from the plentiful sunshine.  Instead of rising at daybreak on the weekends to catch the best snow on the mountains, Joe and I have made a comfortable habit of sleeping in. Instead of airy "powder" snow, we wait until the sun has had a chance to transform frozen "crud" into sloppy "mashed potatoes."  Nevertheless, spring is wonderful in all of its flamboyance.  In Denver the air hangs thick with perfumes of new buds and delicate blossoms.  Pastel pink and bold yellow flowers seem to magnify the blue hues of the sky and the bright greens of the grass.  I even notice that my own perennial tendencies make me stand taller in the sun's warming rays and I feel as energized as the bees bobbing for pollen around my feet.  

Cheesman Park has many happy trees, all trying on their
new springtime wardrobes.

Perhaps my favorite thing about spring is the promise of fresh produce.  I adore the excitement that surrounds the reopening of local farmer's markets.  Under those green and tan canopies lie bunches of carrots, berries and radishes, mounds of fresh peas, peppers and onions, many still dusted with the soil from which they came.  Since spring came early this year the produce isles of the grocery stores are brimming in new color since there are still a few weeks until the markets open.  I brought home bags of asparagus and leeks and mushrooms and strawberries and green onions and carrots and new potatoes!  One of my favorite holidays, Easter, falls within this re-birthing harvest cycle.  It goes without saying that I've been sparing plenty of time to play in my kitchen, in addition to playing outside, these past few weeks (and not enough time blogging about it).   

Here is a pictorial sampling of some holiday inspired food that Joe and I have devoured this Easter weekend.  Seasonal ingredients include organic leeks, locally grown potatoes and fresh-of-the-farm eggs.  Instead of dying boiled eggs this year (as my inner child loves to do!), I decided to bake a quiche with a crispy potato crust.  There are so many ways to prepare quiche that I simply call this dish, Spring Quiche.  The simplicity of the fresh ingredients make this dish shine as a brunch dish or light supper meal.  The potato crust makes such a fresh change to a flour-based crust.  I especially cherish how its appearance resembles a bird's nest!

Potato crust. Simply peel and shred one potato, mix with
olive oil and press into the sides of a pie dish. Bake and
then fill with the remaining quiche components. 

Bake the potato crust first, then fill with chopped leeks and top with beaten eggs, milk, salt and pepper.  Sprinkle generously with your favorite cheese (I used sharp white cheddar) and bake until crispy on the outside and firm in the inside.  I recommend letting your quiche sit until room temperature, or at least half and hour, to make sure that the egg has set in the middle.  So grab a cup of coffee and adore your quiche a while before making it disappear...

While the oven was still hot, I roasted the unused leek
greens with olive oil and sea salt until tender. 

Spring Quiche, with fresh leeks and a crispy potato
(bottom) and cheddar (top) crust.

The culinary traditions of Good Friday framed a perfect opportunity to try out some additional spring favorites, such as fish, asparagus, green onions and citrus.  I made a simple duo of oven-roasted salmon fillets topped in a soy, sesame oil and garlic glaze, served on a bed of asparagus roasted in a sea salt and olive oil toss.  Everything was topped with sliced green onions and cracked pepper.  This dish is best consumed sizzling right out of the oven.  As a cook, sometimes it doesn't matter how well you time your dishes for plating... life can have other plans.  My poor husband was stuck at work until minutes before Friday mass started so we ended up reheated our dinner afterwards for a late-night meal.  It was well worth the wait!

Salmon and Roasted Asparagus dinner.
There is nothing like dressing up the dining table to set a
reflective tone for a meal to honor all of life's blessings.

And of course, who doesn't look forward to dessert?  Since I was pinched for time on Good Friday, I ended up making these zesty Lemon Bars early this morning.  Joe left again for the hospital around 5:45 AM so I decided to get up and be productive, too.  I never realized I liked wearing pajamas with an apron until today! The best part about morning baking is that your final product is ready for tasting as a sweet side to breakfast and coffee.  I have them stacked and ready for sampling as a treat for my honey when he arrives home from work (unfortunately probably very late tonight).  It will hard not to overeat on these tangy treats before dinner.  They pack a triple layer threat that includes a butter crumb crust bottom, chewy coconut, walnut and brown sugar center, and tangy-sweet icing with real lemon zest. 

Lemon Bars that make you pucker upon first taste, then
smile with each chew of their sweet,
nutty and buttery undertones. 

That leaves an egg bake for brunch and a ham dinner for Easter, right? Wrong. Joe and I are going to grab brunch at a local cake shop known as Cake Crumbs before driving out to the mountains for one (dare I say, last) day of skiing this season. We plan to hit up Breckenridge as they are predicting 60 degree temps and sunny skies.  Keystone and even Vail are pretty much skied out for the season.  Breck has Peak 10 still open and Arapahoe Basin is famous for an extended spring season.  Hamburgers will probably be on the menu tomorrow night, which isn't very festive but it's easy to pass up a little bit of tradition for weather this mild and mountains this beautiful.  Besides, Joe and I are only going to be in Colorado for few months longer, so we owe it to this state to spend every minute we can soaking up its majestic geographical offerings.   I'll leave you with a "taste" of what Arapahoe Basin is like this time of year...

The entire parking lot is bumpin' with smoking grills topped
with various meats, cases of cold brewskis, music, dogs,
banter, sunburns, and lots of laughter.  We got there at
10 AM and decided we were late for quite the pre-ski party.

The "kids" at play. We are heading back to the parking lot
party for a slow lunch, and yes that includes beers.
At A-basin, you typically spend more time tailgating than
you do on the mountain itself. 

Beer and ski gear, i.e "the weekend essentials!"
This weekend Chocolate Bunnies will also be added to the list.

Happy Easter, Passover, and Spring all!