Colorful Carrot and Pea Tart Recipe + More Spring Brunch Ideas

Colorful Carrot & Pea Tart is an easy but showy addition to your spring celebration brunch or dinner.When I first started dating my husband, I remember an older family friend saying we go together like “peas and carrots.” I wondered what that even meant! But I remembered that classic frozen veggie mix I used to be served as a kid, and it was always peas and carrots –both a little naturally sweet and packed with wholesome goodness, but each very different at the same time – green v,. orange, round vs. square diced, firm vs. soft textured. These similarities and differences pair up like no other – they are the perfect complement to one another, just like the hubs and me.

Colorful Carrot and Pea Tart makes a light lunch or showy addition to your spring brunch.So, in honor of peas and carrots and recently celebrating my 25th wedding anniversary, I’m sharing a harmonious, must-have recipe for your next brunch — Colorful Carrots and Peas Tart. This garden gorgeous recipe is ideal for your spring celebrations including Easter, Mother’s Day, bridal showers, graduations and more.

I’ve used tri-colored baby carrots to kick up the color even more and pre-made puff pastry dough for quick convenience. I’ve kept the creamy layer of my Colorful Carrots and Peas Tart lighter by using reduced-fat dairy products and Opadipity by Litehouse™, a Greek yogurt-based savory dip with fewer calories and less fat than conventional products. Carrot and Peas Tart is a vibrant addition to your spring brunch, featuring wholesome goodness from the farmer's market.
Also, in keeping with the Peas & Carrots theme, I’ve rounded up some of my favorite recipes that feature peas and/or carrots for a collection on Mode.com.

Check out Pea & Carrot Recipes for Spring

by The Fit Fork at Mode

What is on your menu for Easter weekend? Or, what is your favorite spring vegetable? Please share in the comments below — XOXO, Jennifer

This post is sponsored by Mode.com and Litehouse Foods. All opinions are my own.

Carrot and Peas Tart is a vibrant addition to your spring brunch, featuring wholesome goodness from the farmer's market.
Colorful Carrot and Pea TArt
Print Recipe
Bring family together for brunch with our gorgeous, garden-fresh tart. The classic combination of English peas and carrots gets a tastefully trendy upgrade for your spring table.
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30 minutes 5 mintues
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30 minutes 5 mintues
Carrot and Peas Tart is a vibrant addition to your spring brunch, featuring wholesome goodness from the farmer's market.
Colorful Carrot and Pea TArt
Print Recipe
Bring family together for brunch with our gorgeous, garden-fresh tart. The classic combination of English peas and carrots gets a tastefully trendy upgrade for your spring table.
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30 minutes 5 mintues
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30 minutes 5 mintues
Instructions
  1. Preheat oven to 400 F degrees.
  2. Place parchment paper or silicone mat on baking baking sheet and unfold thawed puff pastry dough. Using knife, carefully score ½” inside perimeter without cutting all the way through. Fold sides up and pinch dough at the corners.
  3. Brush dough on top and sides with egg wash. Use tines of fork to slightly puncture dough to prevent puffing while baking.
  4. Bake for 10 minutes or until turning lightly golden brown. Remove from oven. If still puffed up in center, gently push down with fingers.
  5. Mix together cream cheese, dip, mozzarella cheese, parsley and salt in small bowl. Using spatula, gently spread across bottom of tart crust.
  6. Add olive oil, peas and carrot slices to skillet and sauté for about 3 to 4 minutes or until softening and lightly caramelized. Add on top of cheese layer.
  7. Return tart to 400 F degree oven and bake for an additional 15 minutes, taking care that edges don’t over brown.
  8. Cut into squares or wedges and serve with additional OPAdipity.
Share this Recipe
Powered byWP Ultimate Recipe

Paleo Carrot Ginger Gazpacho – Some Bunny Loves You

Lemony Carrot Ginger Gazpacho is perfect for light lunches, Easter brunches and as a prelude to your spring entree. Paleo, sugar free, raw, vegan and vegetarian friendly.Each time I enjoy my recipe for Lemony Carrot Ginger Gazpacho, I want to kick off my sandals and run through the green lawn shouting “whoohoo!”  That’s because this light and lovely chilled soup captures the essence of spring, and I live for the spring . . . and summer.  Warmer weather calls for cooler food and this chilled soup is a twist on gazpacho, a classic Spanish recipe. For my version, I’ve added carrots, ginger and a coconut water base to help with hydration.  Perfect for a light lunch, Easter brunch or way to start your pool-side dinner – save a few cucumber slices for your eyes so you can feel like a pampered spa guest.

Lemony Carrot Ginger Gazpacho is perfect for light lunches, Easter brunches and as a prelude to your spring entree. Paleo, sugar free, raw, vegan and vegetarian friendly.

 

Benefits of Ginger - TheFitFork.comWhen I serve this Lemony Carrot Ginger Gazpacho to my family, I smile and say “some bunny loves you!”  That’s because I know how much wholesome, healthy nutrition in packed into each spoonful  of this chilled soup– loads of lycopene, vitamin K, potassium and dietary fiber to mention a few benefits.  Plus, you get all the healing benefits of ginger – it helps tame digestive issues, reduces inflammation, boosts the immune system. Plus, I personally adore the zingy taste – you can add more or less fresh ginger depending on your preference.

To optimize taste and health benefits, please use fresh ginger and not ground ginger, bottled minced ginger or ginger paste.  A little knobby length of ginger will stay fresh in your produce bin for a couple months and if you have the right grater, it’s easy and mess-free to get what you need.  Not trying to sound infomercial-y, but this Dual Gage Grater is a must-have for ginger, garlic, turmeric, citrus zest, hard cheeses and such it’s only $3! The two sides each have a different grate size and the “V” shape catches all the teeny-tiny shavings so they don’t fall all over the counter or plate – you simply tip over into the bowl and scrape off.  Plus, after you rinse off and dry, it slides back into itself for easy storage.

Lemony Carrot Ginger Gazpacho is perfect for light lunches, Easter brunches and as a prelude to your spring entree. Paleo, sugar free, raw, vegan and vegetarian friendly.

Lemony Carrot Ginger Gazpacho is perfect for light lunches, Easter brunches and as a prelude to your spring entree. Paleo, sugar free, raw, vegan and vegetarian friendly.This recipe works for many diet types including Paleo, vegan, vegetarian, raw, sugar-free, gluten-free and more. Also, if you’re a meal-prepper, this soup that doesn’t’ need to be reheated makes a nice alternative to the standard make-ahead fare for grab-and-go healthy lunches and quick dinners. Keep refrigerated in tightly sealed mason jars or plastic containers for up to five days and transfer to a lunch box with ice-pack. Enjoy. Linking up with The Fit Foodie Mama and Running on Happy – please check out!

Are you a gazpacho fan? Do you prefer warm weather or hot?  Did you run a race this weekend or have a competition? Please share in the comments below — XOXO, Jennifer

 

Lemony Carrot Ginger Gazpacho is perfect for light lunches, Easter brunches and as a prelude to your spring entree. Paleo, sugar free, raw, vegan and vegetarian friendly.
Lemony Carrot Ginger Gazpacho -- Paleo
Print Recipe
This chilled soup is a light and lovely prelude to any spring meal -- Paleo, sugar-free, vegan, vegetarian, raw and low-sodium.
Servings Prep Time
4 servings 15 minutes
Passive Time
2 hours
Servings Prep Time
4 servings 15 minutes
Passive Time
2 hours
Lemony Carrot Ginger Gazpacho is perfect for light lunches, Easter brunches and as a prelude to your spring entree. Paleo, sugar free, raw, vegan and vegetarian friendly.
Lemony Carrot Ginger Gazpacho -- Paleo
Print Recipe
This chilled soup is a light and lovely prelude to any spring meal -- Paleo, sugar-free, vegan, vegetarian, raw and low-sodium.
Servings Prep Time
4 servings 15 minutes
Passive Time
2 hours
Servings Prep Time
4 servings 15 minutes
Passive Time
2 hours
Instructions
  1. Add sliced carrots to microwave-safe dish and add ½-inch water to bottom. Top with lid and microwave for approximately 3 minutes or until steamed and tender, but not mushy. Remove from microwave and add to colander, rinsing with cold water. .
  2. Add carrots, cucumber, tomatoes with juice, onion, ginger, vinegar, lemon zest and lemon juice to blender. Pour coconut water on top and process until smooth, adding more coconut water if needed (or sub water, if can empty).
  3. Can serve at room temperature, but tastes better if chilled for several hours prior. Garnish with additional lemon zest, snipped mint and unsweetened shredded coconut.
Share this Recipe
Powered byWP Ultimate Recipe

Candied Meyer Lemon Cake with Blackberries – Paleo and Gluten Free Recipe

Candied Meyer Lemon Cake with Blackberries - Paleo

I never paid much attention to Meyer lemons until recently – I mean a lemon is a lemon is a lemon, right?!  Well, come to find out, not all lemons are created equally. The Meyer lemon is a soft-skinned citrus fruit that looks a lot like a 10-cent lemon, but actually tastes like sweet million bucks.  That’s because the Meyer lemon is actually a lemon crossed with an orange, taking some of the acidic bite. Even though Meyer lemons are more fragrant and sweeter, they’re still a bit tart and better balanced in a recipe.

Meyer Lemon

I got my Meyer Lemons from Friedas.com!

Paleo Blackberry Lemon Cake - TheFitFork.comUse the perfect pucker of Meyer lemons in cocktails, with chicken piccata, in salad dressing, to make a sweeter lemon curd, or alongside fish and seafood – or even better, use them to make my delicious Candied Meyer Lemon Honey Cake with Blackberries (it’s also Gluten-Free). I was inspired by a lemon cake recipe I saw in the Food Network Magazine, but of course I tinkered with it to make it my own! I made this cake to take to Easter dinner at my Aunt’s house — it’s just bursting with spring flavor and a beautiful sight to behold.She’s going to love it.

berry lemon smoothieBy the way, if you don’t have time for cake-making, you can get a quick fix with my Blackberry Lemon Smoothie.

 

 

 

 

Notes about the recipe:

  1. If you are unable to get your eggs to the glossy peak stage, don’t worry the cake will still taste just as delicious (it just won’t be quite as fluffy – it’s a denser cake anyway).
  2. Do not skip the steps of simmering and draining the lemon slices three times. It seems redundant, but you are boiling off the bitterness from the pith and acid from the lemon flesh.  The result is lemon peel that is delightfully tender, edible and yummy.
  3. Feel free to swap out raspberries for the blackberries in the syrup and garnish.

Blackberry Lemon Cake

Paleo Blackberry Lemon Cake - TheFitFork.com
Candied Meyer Lemon Honey Cake with Blackberries
Print Recipe
This gluten-free dessert recipe is bursting with flavor - lemons and blackberries make perfect for Easter, graduation and other spring celebrations
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Paleo Blackberry Lemon Cake - TheFitFork.com
Candied Meyer Lemon Honey Cake with Blackberries
Print Recipe
This gluten-free dessert recipe is bursting with flavor - lemons and blackberries make perfect for Easter, graduation and other spring celebrations
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Pre-heat oven to 325 F degrees. Line bottom of 9-inch springform pan with parchment paper and spray top of paper and sides of pan with coconut oil cooking spray (or just rub with coconut oil).
  2. In medium bowl, whisk together almond flour, coconut flour and salt in medium bowl. Set aside.
  3. In a large bowl, add ½ cup sugar, 1/3 cup honey, zest from 2 lemons, 4 egg yolks, vanilla and olive oil. With mixer on medium, beat for 2 – 3 minutes until smooth and creamy.
  4. With mixer on low, slowly add almond flour mixture to egg mixture bowl, beating until just combined (don’t over beat).
  5. In a clean bowl, add 6 egg whites that are at room temperature. With mixer on medium, beat for approximately 1 minute or until foamy. Add in ½ cup sugar and beat on medium-high for another 3 minutes or until glossy peaks have formed.
  6. Scrape ½ of egg white peaks into almond meal and gently incorporate by hand with spatula. Add the remainder of egg whites and stir until mostly combined.
  7. While cake is baking, make candied lemons by adding 2 thinly sliced and seeded lemons to small saucepan and cover with water. Bring to a boil and reduce heat to simmer for 3 minutes. After 3 minutes, drain water and refill with fresh water on lemons. Simmer for another 3 minutes. Repeat this process a 3rd time to remove bitterness from pith.
  8. After lemon slices have been simmered and drained 3 times, add 1 cup of fresh water, remaining ½ cup sugar, remaining 1/3 cup honey and the juice from 2 lemons. Bring to a boil over high heat and then reduce to medium and simmer for 20 minutes, stirring occasionally.
  9. Use a fork to transfer lemons to plate and let cool. Keep lemon syrup in saucepan and add 1/2 of blackberries. Simmer over medium for an additional 10 minutes, mashing up blackberries with fork.
  10. Remove cake from springform pan, using a knife to loosen sides before unlatching. Transfer cake to serving platter and brush top of cake with blackberry syrup. Top cake with candied lemon slices, fresh blackberries and drizzle with remaining blackberry syrup (or reserve leftover syrup for another use).
Recipe Notes
  1. If you are unable to get your eggs to the glossy peak stage, don’t worry the cake will still taste just as delicious (it just won’t be quite as fluffy – it’s a denser cake anyway).
  2. Do not skip the steps of simmering and draining the lemon slices three times. It seems redundant, but you are boiling off the bitterness from the pith and acid from the lemon flesh.  The result is lemon peel that is delightfully tender, edible and yummy.
  3. Feel free to swap out raspberries for the blackberries in the syrup and garnish.
Share this Recipe
Powered byWP Ultimate Recipe