Although the meals have run the gamut from whimsical and fun, to five-star decadence, one thing has been our constant companion; fresh ingredients from Sprouts Farmer’s Market.

We believe healthy living is a journey and every meal is a choice. We love to inspire, educate and empower every person to eat healthier and live a better life. ~ Sprouts Farmer’s Market

Unknown to many, Sprouts actually dates back to 1943 to the days of fresh market and fruit stands. Sprouts believes at the heart of healthy eating are fruits and vegetables. Every Sprouts market offers an endless selection of colorful, fresh produce at reasonable prices.

Sprouts also carries a rich line of seafood selections, fresh cuts of beef, pork and poultry, homebaked breads, pastries, desserts and more!

Throughout our travels, we are visiting Sprouts Farmer’s Markets as our preferred source for ingredients. On our recent trip to the Highlands, we created several recipes perfect for Easter or your Spring tables. We will be sharing these recipes with you over the next few weeks and hope you give them a try! As always, your feedback is very important to us and we would LOVE to hear what you think!

Red Wine & Mushroom Soup with Grilled Brie Croutons

Directions:

Remove thawed puff pastry from box. Reserve second sheet of pastry for another use. Unroll and place on flat surface. With a sharp knife, score the pastry along the boarders about 1/2 inch inside the edges to form a smaller square, being careful NOT to cut through the pastry. This will create an outer, puffed crust when baking.

Mix Mascarpone and Ricotta. Spread cheese mixture over the puff pastry, keeping it inside the smaller outlined square. Top with roasted squash and Sage leaves. Bake at 425 until puff pastry is cooked through, about 30 minutes.

In a small bowl, toss Arugula, vinaigrette and Parmesan cheese. Salt & pepper to taste. Top tart with salad mixture and drizzle with balsamic glaze if desired.

Roasted Spring Vegetable Napoleon with Herbed Goat Cheese & Red Pepper Cream

• 1 box puff pastry, each sheet (2 sheets) cut into four squares, (8 squares total)
• 8 oz. herbed goat cheese
• 8 oz. cream cheese
• 1 bunch fresh asparagus, trimmed
• 1/4 cup extra virgin olive oil
• 1 cup baby bella mushrooms, sliced
• 4 cloves garlic, minced, divided
• 2 zucchini, shaved into ribbons and dried on paper towels
•  fresh Thyme
• 1 jar roasted red peppers, drained
• 2 cups heavy cream
• 2 tbsp. sherry
• 4 tbsp. butter, divided
• 1/4 cup fresh basil, chiffonade
• salt & pepper to taste

Directions:

Bake 8 puff pastry squares until done according to package directions. Set aside. Mix goat cheese and cream cheese. Set aside.
Place asparagus on a baking sheet and drizzle with olive oil. Add salt & pepper to taste. Set aside & keep warm.

In a small skillet, melt 2 tbsp. butter. Add mushrooms. Cook for about 7 minutes, then add 1/2 of the garlic. Continue to cook for 5 minutes until mushrooms are crisped on the edges. Remove mushrooms to a plate and keep warm. Add zucchini and 1 tbsp. butter to skillet. Add Thyme. Stir fry about 2-3 minutes until heated through. Set aside and keep warm.

In a small pot, add red peppers, heavy cream, sherry, olive oil, basil, remaining garlic and remaining butter. Cook over medium heat for about 10 minutes. Allow to cool and place in food processor. Blend to desired consistency. Return to pot and reheat. Add salt & pepper to taste.

Assemble Napoleons by removing centers of all pastry squares to form a well or cup. Place one square on a serving plate. Add a layer of cheese mixture, then top with asparagus. Place a second puff pastry on top of the asparagus. Add another layer of cheese mixture, then top with mushrooms. Form a pile of zucchini ribbons over mushrooms. Dress with the warm Roasted Red Pepper Cream.