A Mother’s Love Recipes

Show Mom some love this weekend with a fresh and easy lineup highlighted by new spring produce such as Little Gem lettuce, asparagus, fragrant tarragon and Pink Beauty radishes, as well as house favorites like Challah bread, farm-fresh eggs and our own tomato soup. Serve up these seasonal beauties alongside a lineup of sampler-ready bites—think: Crisp flatbreads kissed with sel gris, country-style terrine, pickled heirloom blueberries and raclette cheesewhile Mom sits back and relaxes with a glass of crisp Rosé wine. To Mom!

Here are a few recipe ideas for the week:

Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, confectioners’ sugar or Cara Cara orange compote (see recipe!).

Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent on French toast.

Pea Shoot & Arugula Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.

Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.

Buttered Radishes
These dipped radishes make for a wonderful starter or snack!

Lemon-Tarragon Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!

Asparagus with Salt & Pepper Whipped Cream

Topped with decadent cream, this simple side dish is just delicious.

Ingredients:
1½-2 pounds asparagus, trimmed and peeled
4 tablespoons unsalted butter
1 cup heavy cream
½ teaspoon salt
¼ teaspoon fresh ground pepper

Method:
1. Preheat oven to 250º. Cook the asparagus in boiling, salted water, or steam, until just tender. Place the drained asparagus in a shallow serving dish, and keep it warm in the oven.

2. In a small saucepan, heat the butter with ¼ cup heavy cream over low heat. Stir and pour over the asparagus; return the asparagus to the oven.

3. Beat the remaining ¾ cup cream with the salt and pepper until soft peaks form. Spoon over the hot asparagus. Serve immediately.

Pea Shoot & Arugula Salad with Radishes & Hazelnuts

This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.

Ingredients:
½ cup hazelnuts
1½ tablespoons Champagne vinegar or white wine vinegar
¼ teaspoon Dijon mustard
¼ teaspoon honey
¼ teaspoon minced shallot
¼ cup extra-virgin olive oil
4 cups arugula greens
2 cups pea shoots
6 Pink Beauty radishes, trimmed and very thinly sliced on a mandoline
1 fennel bulb, halved lengthwise, cored and very thinly sliced on a mandoline
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast until they are fragrant and the skins blister, about 14 minutes. Transfer the toasted hazelnuts to a kitchen towel and let cool slightly, then vigorously rub the nuts together to remove the skins. Coarsely chop the nuts.

2. In a large bowl, whisk the Champagne vinegar with the Dijon mustard, honey and minced shallot. Add the extra-virgin olive oil and whisk until blended. Season the vinaigrette with salt and freshly ground black pepper. Add the arugula, pea shoots, radishes, fennel and chopped hazelnuts and toss well. Season with salt and pepper and serve right away.
ht away.

Buttered Radishes

These dipped radishes make for a wonderful starter or snack!

Ingredients:
Radishes, green tops intact
1 pound butter, at room temperature
2½ tablespoons fleur de sel

Method:
1. Gently wash the radishes in ice water, removing any dirt from the greens. Dry them well. Temper the butter by placing it over moderate heat.*

2. Once tempered, season the butter with the fleur de sel.

3. Dip the bottom half of the radishes into the tempered butter. Dip a second time and gently shake to remove any excess butter from the bottom. Place the butter-coated radish on a rimmed baking sheet lined with wax paper. Chill the radishes in the refrigerator until the butter is set.

*To temper butter, it’s easiest to use a double boiler, placing the butter over a pot of boiling water instead of directly heating the butter. Let the butter melt and heat up, then whisk occasionally until it thickens and stabilizes. It’s fully tempered when it has the consistency of melted chocolate.

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