Indy Style

Jolene shares spring pasta, summer vegetable soup recipe

There’s nothing better than a nice light meal for a springtime lunch. Jolene Ketzenberger of The Signature Table, Fisher’s Test Kitchen and Eat Drink Indy joined us today with pasta and soup recipes perfect for a spring day that!

Spring Pasta with Salmon, Peas and Dill (Serves 6-8)


  • Cooking spray
  • 12 ounces salmon fillets, skin removed
  • 1 teaspoon whole coriander, crushed
  • Kosher salt and freshly ground black pepper
  • 1 pound cavatappi or other short pasta
  • 8 ounces fresh or frozen English peas or small spring peas
  • 4 tablespoons butter, cut into pieces
  • 1/2 yellow onion, chopped
  • 1/2 cup dry white wine
  • 3 tablespoons fresh dill, torn


  • Preheat oven to 350 degrees. Lightly grease a small baking sheet with cooking spray. Season salmon with coriander, salt, and pepper. Roast on prepared baking sheet until cooked through, 13 to 15 minutes. Transfer to a plate. Cool completely, then flake into large pieces.
  • Meanwhile, cook pasta according to package directions, adding peas during last 1 (if using frozen) to 4 (if using fresh) minutes. Reserve 1 cup cooking water; drain. Return pasta to pot.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add wine and cook until syrupy, 3 to 4 minutes. Add pasta and 1/2 cup reserved cooking water. Bring to a simmer. Remove from heat and stir in remaining 2 tablespoons butter (adding additional cooking water if needed to create a sauce). Gently fold in dill and salmon.

Adapted from

Summer Vegetable Soup (Serves 4)

  • 1 small onion, quartered and thinly sliced
  • 1/2 cup chopped mushrooms
  • 1 tablespoon olive oil
  • 4 cups reduced-sodium chicken or vegetable broth
  • 1 cup sliced zucchini
  • 1 can (15-1/2 ounces) navy beans, rinsed and drained
  • 1/2 cup diced peeled red potato
  • 1/2 cup cut fresh green beans (2-inch pieces)
  • 1/2 cup chopped peeled tomato
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground turmeric
  • 2 tablespoons tomato paste
  • 1/4 cup chopped celery leaves
  • 1/4 cup chopped dill, or to taste


  • In a large saucepan, saute onion and chopped mushrooms in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
  • Stir in tomato paste; add celery leaves and dill. Cover and let stand for 5 minutes before serving.

Adapted from

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