Roundup Events March 6

The goal of the Heart of Roundup newsletter is to keep community members up to date on area events and fun stories.  This is a passion project and we are excited to bring a variety of exciting new things to Roundup.

Please email any events you know of to [email protected]

Spring Pea and Mint Soup

This vibrant and refreshing soup celebrates the fresh flavors of early spring, featuring sweet peas and aromatic mint. It's light yet satisfying, perfect for a cool spring day.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups fresh or frozen peas
• 4 cups vegetable broth
• 1/2 cup fresh mint leaves, plus extra for garnish
• Salt and pepper, to taste
• 1/4 cup heavy cream (optional for garnish)

Instructions:

1. Sauté onions and garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Cook peas: Add the peas to the pot and cook for 3-4 minutes, just until they start to soften. If using frozen peas, this will also thaw them.
3. Add broth and simmer: Pour the vegetable broth into the pot. Increase the heat to bring to a boil, then reduce heat and simmer for 10 minutes. The peas should be tender but still bright green.
4. Blend the soup: Remove the pot from heat. Add the fresh mint leaves. Using an immersion blender, blend the soup until smooth. You can also do this in batches in a regular blender. Season with salt and pepper to taste.
5. Serve: Ladle the soup into bowls. Drizzle with heavy cream and garnish with fresh mint leaves if desired. Serve immediately.
   
   

Early Spring Vegetable Tart

This rustic tart showcases the best of early spring vegetables on a flaky pastry crust, perfect for a light lunch or dinner. Feel free to use any combination of spring vegetables available to you.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 2-4 tablespoons ice water

For the filling:

• 1 tablespoon olive oil
• 1 small leek, white and light green parts only, thinly sliced
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup shelled fresh peas (or frozen and thawed)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• Zest of 1 lemon
• 2 tablespoons fresh herbs (such as dill, parsley, or chives), chopped
• Salt and pepper, to taste
• 1 egg, beaten, for egg wash

Instructions:

1. Prepare the crust: In a large bowl, mix the flour and salt. Add the cold butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
2. Preheat your oven to 400°F (200°C).
3. Sauté vegetables: In a skillet, heat the olive oil over medium heat. Add the leek and asparagus, cooking until just tender, about 5 minutes. Add the peas and cook for an additional 2 minutes. Remove from heat and let cool slightly.
4. Combine filling: In a bowl, mix the ricotta, Parmesan, lemon zest, and fresh herbs. Season with salt and pepper. Stir in the cooled vegetable mixture.
5. Assemble the tart: On a floured surface, roll out the dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper. Spread the filling over the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as you go. Brush the crust with egg wash.
6. Bake: Bake for 25-30 minutes, or until the crust is golden brown and the filling is set.
7. Serve: Let the tart cool for a few minutes before cutting into wedges. Serve warm or at room temperature.