Do April Showers have you inside searching for the perfect rainy day recipe, or are you looking to expand your menu this spring? No matter the occasion, we’ve got you covered with recipes we love. Whether you’re on the hunt for an afternoon pick-me-up appetizer, dessert to finish off your day, or entertaining a crowd, this roundup will leave you stuffed!
Throughout the past few months, we have been working with Sunkissed Kitchen on cultivating and creating recipes designed specifically for our readers (yes, that’s you)! While we continue to do so without skipping a beat, we wanted to showcase and shine some spotlight on some of our favorites. All of these recipes taste as good as they look because the Sharp Superheated Steam Built-in Wall Oven cooks them to perfection every time. Before you dive into your dishes (which is tempting to do as soon as they come out of the oven), snap a picture and share it on social media by using the #SharpHome on Instagram, Facebook, and Twitter.
Finding the perfect appetizer can take hours, days, months, or even years! I’ve been entertaining for some time and am always looking for feedback on the menu. Without failure, these Asparagus Proscuitto Tarts are a home run every time. Not only do my guests love them, but I love how easy they are to make. These puff pastries are perfect for any spring get-together or afternoon snack.
- 1 recipe puff pastry dough
- 1 egg white
- 1/2 teaspoon coarse salt
- 16 slices prosciutto
- 12 spears of asparagus cut lengthwise in half
- 1/2 cup parmesan cheese
- Roll the puff pastry out into a 16 x 16 square. Cut the pastry into 16 even squares, approximately 4″ x 4″ each. You can also make a smaller appetizer if desired.
- Add 8 squares to each of 2 lined baking trays.
- Brush the edges of each square with egg white, and then sprinkle with coarse salt.
- Top each square with 1 slice of prosciutto and 3 spears of asparagus, trimming the asparagus as necessary to fit on the tarts. Sprinkle the top of each tart with parmesan cheese.
- Preheat the Sharp SuperSteam+ Built-in Wall Oven to the Steam Bake / Bread setting at 375º F for 15 minutes.
- Bake the tarts, and serve while still warm.
Spring weather has me itching to be outside every second I can. On busy days, I love to unwind with a savory meal. This Thai Baked Pork Tenderloin Recipe is jam-packed with flavor and is grilled in only 15 minutes in my Sharp SuperSteam+ Built-in Wall Oven! With the time I save preparing this dish, I can soak up the sun’s rays or socialize with guests.
- 1/4 cup coconut aminos or sub 2 tablespoons soy sauce + 2 tablespoons water
- 3 tablespoons rice wine vinegar
- 3 tablespoons lime juice
- 2 tablespoons sesame oil
- 2 tablespoons coconut sugar
- 2 tablespoons ginger fresh, grated
- 1 tablespoon garlic minced
- 1 tablespoon paleo sriracha
- 1 teaspoon sea salt
- 2-pound pork tenderloin
Add all the ingredients except the pork into a bowl, and whisk to combine.
Place the pork tenderloin in an air-tight container, and cover with the marinade. Marinate for 2 hours up to overnight, turning the tenderloin over once in a while for even marinating.
Preheat the Sharp SuperSteam+ Built-in Wall Oven on SuperSteam Grill at 485º.If using a conventional oven, preheat the oven on Broil.
Place the pork in a baking dish, and pour the reserved marinade into a small saucepan.
Bake the pork tenderloin for 15 minutes, or until the internal temperature reaches 145º F for a medium cooked tenderloin. See notes below for other cooking temperatures. If using a conventional oven set to Broil, turn the tenderloin over 1/2 way through the baking time, and check for the internal temperature at this time and at intervals of 3-4 minutes afterward.
Heat the marinade over medium-low heat on the Sharp Induction Cooktop and allow it to simmer until it’s reduced by half, stirring occasionally.
Pour the marinade through a mesh sieve to remove the chunks of ginger and garlic.
Allow the meat to rest for 10 minutes prior to slicing. Drizzle with the reduced sauce, or serve with the sauce on the side.
Every time I head to the grocery store, I come home to a fridge stocked with fresh fruits and veggies. Strawberries seem to be an item I can’t leave the store without in the warmer months. To make sure I use up all my fruit, I love trying new recipes! This Fresh Strawberry Pie leaves me wanting more (especially when it’s paired with some ice cream)!
- 1/2 cup salted butter
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon sea salt
- 3 tablespoons ice water
- 40 large strawberries divided, tops removed
- 1 cup water
- 1 cup white sugar
- 2 tablespoons corn starch
- 1 tablespoon gelatin
- 1 tablespoon lemon juice
- Chop butter into small cubes, and freeze for at least 1 hour.
- Add all-purpose flour, salt, and butter to a food processor bowl, and process until fine crumb forms. Do not over process, which will heat the mixture and melt the butter.
- Add 2 tablespoons of ice-cold water, and pulse to combine into a dough. If the mixture is too crumbly, add another tablespoon of water to help it come together.
- Set the Sharp Superheated Steam+ Wall Oven to Bake at 400º for 20 minutes of bake time.
- Place the dough between two large pieces of parchment paper, and roll out into a thin sheet, large enough to span a 9-inch pie plate.
- Peel the top layer of the parchment off the rolled-out dough, and flip it over onto the pie plate. Gently peel back the top layer of parchment.
- Use your hands to press the dough into the shape of the pie plate. Use fingers to press the dough that is overhanging under the crust, and press down along the edges. Use a fork if desired to add a decorative edge to the crust.
- Use a fork to press holes into the sides and bottom of the pie crust to prevent air bubbles from forming. Add a piece of parchment paper to the inside circle of the curst, and then add pie weights to hold down the base of the crust during baking.
- Bake the crust until it is golden brown around the edges and just starting to brown in the center, about 20 minutes.
- Allow cooling before filling.
Fresh Strawberry Pie
1. Take 5 large strawberries and 1 cup of water, and process in a blender to form a very smooth strawberry puree.
2. Add the strawberry puree, sugar, corn starch, gelatin, and lemon juice to a pot, and bring to a boil over medium-high heat, being sure to whisk the mixture to prevent clumping. Allow the strawberry sauce to boil for about 2 minutes until thickened. Remove from heat and allow to cool for about 15 minutes.
3. Add the strawberries to the pie crust to evenly cover the base, and then pile up higher in the center. Pour the cooled strawberry sauce over the tops of the berries.
4. Chill the pie for 2 hours or more to set before serving.