Spring Inspiration 2021 - Cutco's
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Cutco’s Spring Inspiration 2021
Welcome to Cutco’s
Spring Inspiration 2021
Spring is the time of renewal with new flowers breaking ground and new ingredients
showing up in farmers markets and grocery stores. Take advantage of the spring bounty
and incorporate some asparagus, cucumber or rhubarb into your meal plan. This spring
inspiration guide is full of new meal ideas – from easy cold soups to a one-skillet dinner, as
well as a tasty green sandwich, chicken and papaya stir fry and of course a strawberry and
rhubarb dessert. We’ve made these dishes easy and tasty, so get ready to welcome spring
with open arms!
Recipes Page
One Skillet Balsamic Chicken with Green Beans and Tomatoes....................................................... 3
Spring Risotto with Lemon, Asparagus and Peas............................................................................ 4
Cold Beet Soup with Avocado, Cucumber and Greek Yogurt.......................................................... 5
Cold Cucumber Soup with Lime, Jalapeño and Greek Yogurt......................................................... 6
Green Sandwich with Cucumber, Avocado, Sprouts and Chickpea Spread...................................... 7
Pineapple Shrimp Boat with Bell Peppers....................................................................................... 8
Chicken and Papaya Stir-Fry with Ginger and Lime......................................................................... 9
Roasted Artichoke with Parmesan, Garlic and Lemon.................................................................... 10
Strawberry Rhubarb Crisp Bars with Crumb Topping..................................................................... 11
2 www.cutco.com/blog
One Skillet Balsamic Chicken
with Green Beans and Tomatoes
This one skillet meal is a nice and easy dinner that has vegetables, chicken and a balsamic glaze – all in one
dish. And yes, while it’s easy, it is also tasty.
Ingredients Directions
For the Balsamic Glaze: Prepare the Balsamic Glaze ahead of time (can be stored in the
refrigerator). Mix the balsamic vinegar and brown sugar in a small
2 cups balsamic vinegar saucepan over medium heat. Once the sugar is dissolved, bring the
1/2 cup brown sugar mixture to a boil and reduce the heat to medium-low and simmer until
the glaze is reduced in half, approximately 15-20 minutes. It should coat
For the Chicken: the back of a spoon. Remove from heat and let cool.
1/4 cup balsamic vinegar In a small bowl, whisk together the balsamic vinegar, 2 tablespoons oil,
1/4 cup extra-virgin olive oil, divided honey, mustard, garlic and Italian seasoning, to make a balsamic, honey
2 tablespoons honey and mustard sauce. Set aside.
1 tablespoon Dijon mustard Season the chicken with salt and pepper.
2 cloves garlic, minced
In a large skillet over medium heat, add remaining olive oil. Add the
1 teaspoon Italian seasoning seasoned chicken and sear until golden – approximately 3 minutes per
1/2 teaspoon kosher salt side. Remove the chicken from the pan and set aside.
Pinch ground black pepper In the same pan, add the tablespoon of olive oil and onion, cooking for
11/2 to 2 pounds chicken breast tenders 3 minutes. Add the green beans and season with salt and pepper. Cook
1 tablespoon extra-virgin olive oil until the beans are tender.
1 small yellow onion, diced Move the vegetables to one side of the pan and add the chicken back
1 pound green beans, ends trimmed to the pan. Pour the balsamic, honey and mustard sauce over the entire
mixture and toss the ingredients together. Add the tomatoes. Cook until
6 Roma tomatoes, cut into large chunks chicken is thoroughly cooked and the balsamic, honey and mustard
2 tablespoons fresh parsley, chopped sauce is thickened, approximately 4-6 minutes more.
Remove from heat and serve, sprinkling with parsley and drizzling the
balsamic glaze over each serving.
Spring Risotto with Lemon, Asparagus and Peas
This spring risotto is full of fresh flavors! The crunch of the asparagus and the brightness of the lemon
combine in a dish that says spring. Add some chicken or fish on the side and you have a complete meal.
Ingredients Directions
4 to 5 cups vegetable broth Pour the vegetable broth into a saucepan and bring to a boil. Turn the
heat down to low and keep the pot covered.
5 tablespoons unsalted butter, divided
1 medium white onion, peeled and diced Place a medium-sized saucepan over medium heat. Melt 4 tablespoons
of butter. Add the onion, salt, and pepper, and cook for 3-4 minutes.
1/4 teaspoon kosher salt Add the garlic and cook for another 2 minutes until the onion is soft
1/8 teaspoon ground black pepper and translucent.
1 garlic clove, peeled and minced Add the rice and cook for 2-3 minutes, making sure to stir the rice
so that it is evenly coated in the onion mixture. Add the wine, stir
11/2 cup Arborio rice constantly and cook until the wine is absorbed, approximately 2-3
3/4 cup dry white wine, room temperature minutes.
1 pound thin asparagus, cut into 1-inch Add 1/2 cup (a full Cutco Ladle equals a ½ cup) warmed vegetable broth
pieces on the bias to the rice and stir until absorbed. Continue adding the broth ½ cup at
a time, stirring constantly until the liquid is absorbed and the rice is al
1 pinch kosher salt dente. This should take approximately 25 minutes. Note that you may
10 ounces frozen peas, defrosted not need to add all the broth.
1 tablespoon finely grated lemon zest While the risotto is cooking, prepare the asparagus. Cut the asparagus
on the bias into 1-inch pieces and discard the tough ends. Blanch the
2 teaspoons freshly squeezed lemon juice asparagus in boiling salted water for 3-5 minutes until al dente. Drain
2 teaspoons Italian flat-leaf parsley, and cool immediately in ice water.
finely chopped When the rice is almost done (you want the rice to be tender but still
3/4 cup finely grated Parmesan, plus firm) add the asparagus and peas to the risotto and stir carefully. Add
one more 1/2 cup of broth and cook until the liquid is absorbed, stirring
extra for serving constantly.
Add the lemon zest, juice and parsley to the risotto and stir.
Remove the risotto from the heat and add the remaining tablespoon
of butter. Stir well until the butter is melted and evenly distributed. Add
the grated Parmesan and gently stir. Add additional salt and pepper if
needed.
4 www.cutco.com/blog Serve risotto hot – topping each serving with additional grated
Parmesan cheese and serve immediately.
Cold Beet Soup with Avocado, Cucumber and Greek Yogurt
Beets are a root vegetable with wonderful flavor, even when served cold. The final presentation of this soup
is over-the-top with the addition of avocado, cucumber and Greek yogurt – perfect for guests or when you
want to spoil yourself.
Ingredients Directions
1 pound beets, cleaned and stems cut off In a medium saucepan, add beets and cover them with water.
1/4 cup sweet onion, finely diced, divided Over medium-high heat, bring the water to a boil. Then turn
2 small garlic cloves, sliced the heat to low and simmer until the beets are cooked (fork
tender), approximately 50 minutes. Allow the beets and the
3 Persian cucumbers, diced and divided
cooking liquid to completely cool (place in the refrigerator
1/2 teaspoon kosher salt, more to taste once partially cooled).
1/8 teaspoon fresh pepper
When the beets are cold, wearing gloves, slip off the skins of
1/2 teaspoon minced ginger the beets using your hands. Set aside one beet.
2 tablespoons red wine vinegar,
Slice the remaining beets and put them into a blender along
additional to taste
with 11/2 cups of the cold cooking liquid. Add half the
4 tablespoons red port wine diced onion, the sliced garlic cloves, 2 of the diced Persian
1/2 cup vegetable broth cucumbers, salt, pepper, ginger, red wine vinegar, port wine
1 avocado, diced and vegetable broth.
1 cup Greek yogurt Blend on high until mixture is completely smooth. Taste and
Microgreens add additional seasoning if necessary. If you want the soup to
be thinner, add more of the reserved cooking liquid until you
achieve your desired consistency.
Refrigerate the soup until it’s ready to serve.
Finely dice the remaining beet and add to the remaining
ingredients (onion, cucumbers, and avocado). Fill 4 bowls with
the chilled beet soup and sprinkle the diced vegetables on top
along with the microgreens. Drizzle with some Greek yogurt
and serve.
Cold Cucumber Soup with Lime, Jalapeño and Greek Yogurt Crisp, clean and not overly cucumber, this cold soup is a fantastic addition to your spring menu. Add a sandwich or some crusty bread and you have spring in every spoonful. Ingredients For the Soup: 1/3 of a jalapeño, sliced 1 green onion, diced 1 small garlic clove 4 Persian cucumbers, diced 2 cups baby spinach 1/4 cup dill 1 lime, zested and juiced 1 cup plain Greek yogurt 3/4 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon cumin 1 tablespoon olive oil For the Add-ins: Directions 1/2 cup Greek yogurt Place the first 12 ingredients into a blender and blend until 1/2 red onion, finely chopped completely smooth. Check the taste and add additional 1 Persian cucumber, diced seasoning if necessary. Refrigerate until ready to serve. Jalapeño slices Pour the cold soup into four serving dishes. Swirl the Greek Dill yogurt into the soup. Sprinkle with red onion, diced cucumber, Microgreens jalapeño slices, dill and microgreens. Serve. 6 www.cutco.com/blog
Green Sandwich
with Cucumber, Avocado, Sprouts and Chickpea Spread
Packed with everything that is green and good for you including cucumbers and avocados, this sandwich
with chickpea spread is actually a refreshing change from your normal lunch-time meal.
Ingredients Directions
For the Chickpea Spread: Add the chickpeas to a medium mixing bowl and smash with a
1 can chickpeas, rinsed and drained fork. Add the red onion, pine nuts, tahini, mustard, honey, salt
1/2 medium red onion, finely diced and pepper and mix together. Taste and adjust seasonings as
needed.
1/4 cup roasted pine nuts
4 tablespoons tahini Make the sandwich:
1/2 tablespoon Dijon mustard Spread the hummus onto one slice of the bread.
1 teaspoon honey Mound the chickpea spread onto the other slice of bread.
Generous pinch salt and pepper
Layer the cucumbers, radishes, avocado, mozzarella and
lettuce on the bread with the
For the Sandwich: chickpea spread.
1/2 cup hummus
Top with the sprouts on
Chickpea spread the piece of bread spread
4 slices seeded or whole-grain bread with hummus.
2 Persian cucumbers, thinly sliced
Cut in half and serve.
4 radishes, thinly sliced
1 avocado sliced
8 ounces fresh mozzarella, sliced thinly
2 large lettuce leaves (bibb lettuce or red
or green leaf or romaine)
1 cup sprouts (broccoli or alfalfa)
Pineapple Shrimp Boat with Bell Peppers
The sauce is what pushes your tastebuds over-the-top in this pineapple boat dish as it uses the sweetness
of pineapple, orange juice and light brown sugar to counter the heat found within the Siracha and minced
ginger. It’s definitely a sweet and spicy combination that works well with the shrimp.
Ingredients Directions
1 pineapple Make the Pineapple Boats:
1/2 cup unsweetened pineapple juice Using a 63/4" Petite Carver, cut the pineapple in half lengthwise, leaving
the crown intact.
1 cup low-sodium chicken broth, divided
1/4 cup low-sodium soy sauce Slice the flesh around the perimeter of the pineapple boat, angling the
knife toward the middle. Be careful not to cut through the rind.
11/2 teaspoons Sriracha
Slice the fruit lengthwise and crosswise into chunks.
1 tablespoon light brown sugar
Scoop out the pieces.
1 tablespoon orange juice
Make the Shrimp:
1 tablespoon minced ginger
In a medium saucepan over medium heat, combine the pineapple juice,
2 tablespoons cornstarch 3/4 cup chicken broth, soy sauce, Sriracha, brown sugar, orange juice
1 pound medium uncooked shrimp, and ginger. Stir until mixed together. Combine the cornstarch with
peeled, deveined and patted dry additional chicken broth and stir until cornstarch is dissolved and add
to the pineapple juice mixture. Stir and let simmer until the sauce is
Kosher salt thickened, about 6-8 minutes.
Freshly ground black pepper Season the shrimp with salt and pepper. In a large skillet over medium
4 teaspoons extra-virgin olive oil, divided heat, add 3 teaspoons of olive oil and heat. Add the shrimp and cook,
flipping once, until pink, approximately 2 minutes in total. Make sure to
1 red bell pepper, julienned not overcook the shrimp as it will turn tough. Transfer the shrimp to a
1 green bell pepper, julienned plate and set aside.
2 cup fresh pineapple cubes (from In the same skillet, add the remaining teaspoon of olive oil. Add the
pineapple) red and green bell peppers and cook for approximately 2-4 minutes,
until just tender. Add the pineapple cubes and the reserved sauce. Turn
4 green onions, sliced, for garnish the heat up to medium-high and once the mixture is at a full simmer,
add the cooked shrimp and stir to combine and bring everything to the
same temperature.
Scoop into the pineapple boats, sprinkle with green onions and serve
immediately. Can be served over rice or quinoa.
8 www.cutco.com/blog
Chicken and Papaya Stir-Fry with Ginger and Lime This chicken and papaya stir-fry takes “easy” one step further – using a cooked rotisserie chicken that you can pick up from your local grocery store. And the flavor is unique, combining papaya with poblano peppers and ginger. Ingredients 4 teaspoons soy sauce 2 limes, juiced 6 teaspoons dry white wine 1 tablespoon soy sauce 2 tablespoons cornstarch 1 large ripe papaya - peeled, 1 cold rotisserie chicken, carved and seeded and cut into slices cut into 1- to 1½-inch pieces 2 cups baby spinach leaves 1 tablespoon vegetable oil Salt and freshly ground pepper 1 small yellow onion, thinly sliced Thin noodles or rice 3 teaspoons fresh ginger, minced 2 large scallions, thinly sliced 2 garlic cloves, minced 1 lime, juiced 1 poblano pepper, seeded and diced Directions In a small bowl, combine the soy sauce, white wine and cornstarch. Put the rotisserie chicken pieces in a large bowl. Pour the soy sauce mixture over the rotisserie chicken pieces and coat thoroughly. Heat the oil in a large skillet (or Wok) over medium-high heat. Add the onion, ginger and garlic and sauté for 3 minutes. Add the poblano pepper and sauté for 1 minute. Add the chicken mixture and sauté for 3 minutes. Add the lime juice and soy sauce and cook for an additional 2 minutes. Add the papaya and sauté for 3 minutes. Add the spinach leaves, salt and pepper and cook until the spinach is wilted. Stir to combine all of the ingredients. Remove from heat. Serve over thin noodles or rice, sprinkling the scallion and additional lime juice over the top of each plate.
Roasted Artichoke with Parmesan, Garlic and Lemon
These artichokes are stuffed with chopped garlic and covered with a lemon slice – essentially roasting the
garlic with the artichoke and then the roasted garlic is mixed with butter for a delicious spreadable topping
– yum!
Directions
Heat oven to 400 F.
To prepare the artichoke, use a knife to cut off the tough stem at the
bottom and then use the same knife to trim off the top. Remove any
tough outer leaves by hand. Use kitchen shears to snip the tips off each
leaf. Cut the artichoke in half lengthwise and rub the artichoke all over
with the lemon half, especially the cut sides, to prevent browning.
Use a spoon to remove the fuzzy choke toward the bottom of the
inside of the artichoke.
Place the artichokes, cut-side up, into a baking dish.
Brush the artichokes with olive oil and season with salt and pepper.
Place a chopped garlic clove into the center of each artichoke half and
Ingredients place a slice of lemon over the garlic.
Flip the artichokes over so the cut side is now down and brush with
3 fresh artichokes additional olive oil and season with salt and pepper.
1 lemon, cut in half Cover the baking dish with foil and bake for approximately 45 minutes
2 tablespoons extra-virgin olive oil or until the artichokes are tender.
Salt and black pepper Remove the foil and carefully flip the artichokes over. Remove the garlic
6 garlic cloves, peeled and chopped from each artichoke and put into a small bowl with the softened butter
1 large lemon, cut into slices and mash together. Spread the garlic butter mixture over each artichoke
and top with a few capers and the Parmesan cheese. Bake for an
1 tablespoon butter, softened additional 3-5 minutes until the cheese is melted.
1 tablespoon capers Serve immediately, peeling each petal off one at a time and pull
3/4 cup Parmesan cheese, shredded through your teeth to remove the edible portion of the artichoke.
10 www.cutco.com/blogStrawberry Rhubarb Crisp Bars with Crumb Topping
This delicious dessert combines the classic ingredients of rhubarb and strawberries, but in a bar form.
What’s even better is that the crumb topping is also the base of this dessert, so nothing extra needed.
Ingredients Directions
Crumb layers Heat oven to 350 degrees F.
11/3 cups all-purpose flour Butter a 9 x 9-inch baking dish and line with parchment paper that is
1/2 teaspoon baking powder also buttered.
1/2 teaspoon cinnamon In a large mixing bowl, mix together the flour, baking powder,
cinnamon and salt. Add the oats and both sugars, making sure to break
1/4 teaspoon salt up any clumps. Mix in the pecans.
11/4 cups rolled old-fashioned oats In a separate bowl, mix the vanilla into the melted butter and then
1/2 cup packed light brown sugar pour over your dry ingredients. Mix together until everything is evenly
distributed.
1/3 cup granulated sugar
1/2 cup pecans, finely chopped Taking 2/3 of the crumb layer mixture, press it into the prepared baking
dish. Set aside the remaining 1/3 of the crumb mixture.
2 teaspoons vanilla extract
In a separate bowl, mix together the strawberries and rhubarb and then
3/4 cup unsalted butter, melted toss these ingredients with the lemon juice and lemon zest.
Filling In a smaller bowl, whisk together the sugar and cornstarch and pour
this over the strawberries and rhubarb and toss until everything is
11/2 cups strawberries, hulled and diced evenly coated.
11/2 cups rhubarb, diced 1/4-inch thick Pour the strawberries and rhubarb over the crumb layer already in the
1/2 tablespoon fresh lemon juice baking dish. Sprinkle the remaining crumb mixture over the top of the
1 teaspoon lemon zest fruit.
1/2 cup granulated sugar Bake for approximately 45-50 minutes, until the top crumb layer is
golden brown and the fruit filling is bubbling.
1 tablespoon cornstarch
Cool and cut into squares.For more recipes and tips, visit our blog www.cutco.com/blog.
To learn a new cutting technique or to see our products in action, check
out our Learning Center: Product and Knife Skills Videos
www.cutco.com/learn.
Feeling inspired? Share with us what you’re cooking this spring season!
Follow us at @CutcoCutlery and use the hashtag #MyCutco.
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