Finding the perfect recipe to share with loved ones can prove to be a year-round challenge. These tasty dishes include a flatbread appetizer, a shrimp main dish, and a favorite seasonal dessert made with strawberries that can help you serve up a meal perfect for any spring gathering.

Visit Culinary.net for more tips and recipes to make your springtime gatherings as nutritious as they are delicious.

Hearty and Flavorful
Make your meal a hearty, tasty one by starting it off with this recipe for Herbed Veggie Focaccia Bread, a pizza-esque flatbread that’s a delicious alternative to all-too-common unhealthy appetizers. Topped with mushrooms, tomatoes, peppers, olives, and onion, this delightful small plate packs a nutritious load of veggies. Find more nutritious recipes at AICR.org.

Herbed Veggie Focaccia Bread
Reprinted with permission from the American Institute for Cancer Research
Servings: 12

Dough:

• 1          cup whole-wheat flour
• 1          cup all-purpose flour, divided
• 1          package (1/4 ounce) quick-rise yeast
• 1          teaspoon salt
• 1          cup warm water, 125-130° F
• 1          tablespoon canola oil

Topping:

• 7          medium fresh mushrooms, sliced
• 3          plum tomatoes, chopped
• 1          small green bell pepper, slivered
• 1/2       cup sliced black olives
• 1/4       cup chopped red onion
• 2          tablespoons olive oil
• 2          teaspoons apple cider vinegar
• 1/2       teaspoon salt
• 1/4       teaspoon freshly ground black pepper
• 1/4       teaspoon dried oregano
• 1/4       teaspoon thyme
• 1/4       teaspoon basil
• 1/4       teaspoon garlic powder
• nonstick cooking spray
• 2          teaspoons cornmeal

Heat oven to 475° F.

1. To make the dough: In a mixing bowl, combine whole-wheat flour, 1/2 cup all-purpose flour, yeast, and salt. Add water and oil. Beat until smooth. Stir in the remaining all-purpose flour to form a soft dough. Place onto a floured surface and knead by hand until consistent and elastic, about 4 minutes. Cover and let stand for 15 minutes.
2. To make topping: In a bowl, combine mushrooms, tomatoes, green bell pepper, olives, onion, oil, vinegar, salt, pepper, oregano, thyme, basil and garlic powder.
3. Coat a 15-by-10-by-1-inch baking pan with nonstick cooking spray. Sprinkle with cornmeal. Gently press the dough into the pan. With a fork, generously prick the dough.
4. Bake for 10 minutes, or until lightly browned. Cover the dough with the topping mixture. Bake additional 10 minutes, or until the edges are golden brown.

Fast, Flavorful Fish Dinner
If warm spring weather has you in the mood for a simple fish dinner, look to your humble sheet pan. Follow these simple tips from Dr. Wendy Bazilian, McCormick Health Advisor and Registered Dietitian, to enjoy tasty seafood recipes you’ll want to make all year long.

• Sheet pans are perfect for simple fish dinners because they require minimal cleanup and everything is baked on one pan.
• While lemon is a great complement to seafood, think about pairing it with other citrus flavors like orange and lime. Try marinating shrimp in a mixture of lite coconut milk, lime extract, ginger, and red pepper.
• Add colorful vegetables like zoodles or asparagus to your sheet pan to boost both seafood and vegetable servings. You don’t need a spiralizer to make zoodles because many grocery stores offer pre-made zoodles in the produce section.

Explore more recipes to enjoy during spring and beyond at McCormick.com, or look for McCormick Spice on Facebook and Pinterest.

Coconut Lime Shrimp with Zoodles

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

• 1/4       cup Thai Kitchen Coconut Milk (regular or lite)
• 1          teaspoon McCormick Ground Ginger
• 1/2       teaspoon McCormick Garlic Powder
• 1/4       teaspoon McCormick Crushed Red Pepper
• 1/4       teaspoon McCormick Pure Lime Extract
• 1          pound large shrimp, peeled and deveined
• 1          small zucchini, cut into thin noodles with a spiralizer
• 1          medium yellow squash, cut into thin noodles with a spiralizer
• 1          medium carrot, cut into thin noodles with a spiralizer
• 2          tablespoons oil
• 1/2       teaspoon salt
• 1/4       teaspoon McCormick Ground Black Pepper

1. Heat oven to 375° F.
2. In a large, re-sealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper, and lime extract. Add shrimp; turn to coat well.
3. Refrigerate for 15-30 minutes. Remove shrimp from the marinade. Discard any remaining marinade. In the center of the large, shallow, foil-lined baking pan, arrange the shrimp in a single layer.
4. In a large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in a pan.
5. Bake for 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.
6. Test kitchen tip: For faster prep, use 4 cups of store-bought spiralized vegetable noodles instead of spiralizing them yourself.

Dessert Makeover
Strawberries are a seasonal favorite. Indulge by skipping the shortcake and whipping up this lower-calorie dessert for more flavor and less guilt. A whole-wheat crust layered with simple, low-fat ingredients and topped with fresh strawberries provides a tasty springtime treat. Find more good-for-you recipes at AICR.org. 

Reprinted with permission from the American Institute for Cancer Research
Servings: 8

• 1          prepared whole-wheat graham cracker pie crust (9 inches)
• 4          ounces of reduced-fat cream cheese
• 1/4       cup reduced-fat sour cream
• 2          tablespoons extra-fine sugar
• 1          teaspoon grated lemon zest
• 1/2       teaspoon vanilla extract
• 1          pound strawberries
• 1/2       cup strawberry fruit spread
• 1          teaspoon lemon juice (optional)

1. Heat oven to 350° F.
2. Place crust on a baking sheet and bake for 8 minutes or until golden and fragrant. Transfer to a wire rack and cool completely.
3. Place cream cheese, sour cream, sugar, lemon zest, and vanilla in a small bowl. Using a hand mixer on medium speed or a wooden spoon, blend until combined and smooth. Spread the cheese mixture evenly over the bottom of the pie crust. Refrigerate until set, 1-2 hours.
4. Before serving, cut off the tops of the strawberries. Halve the largest ones and place them in a bowl. Cut remaining berries lengthwise in quarters and place in another bowl. Melt fruit spread in a bowl in the microwave or in a small saucepan over medium heat, stirring often. Mix in lemon juice, if using, and divide the hot fruit spread between two bowls of berries. Using a fork, toss until the fruit is coated.
5. Spoon quartered fruit into the center of the pie, turning most pieces cut-side down. Arrange larger halves in a circle around the edge of the pie with the flat side facing the rim of the crust and pointing toward the center of the pie. Fill open spaces with any remaining fruit spread.
6. Serve pie within 1 hour.

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