Vanilla Bean French Toast
Prep this fragrant French toast the night before, and then bake it in the oven right before brunch—easy, peasy!
Ingredients:
1 loaf cinnamon bread, cut into 1-inch slices
6 eggs, lightly beaten
2 cups half-and-half
¼ cup firmly packed light brown sugar
1 teaspoon grated lemon zest
1 vanilla bean, split lengthwise
½ cup maple syrup
2 tablespoons butter, plus more for greasing
1 teaspoon vanilla extract
Fresh berries and confectioner’s sugar, for topping
Method:
1. Preheat an oven to 425°. Butter or grease the bottom and sides of a 9-by-13-inch baking dish. Set aside, Arrange the bread slices in a single layer on a baking sheet. Toast until the bread is lightly golden brown and dry, about 7 minutes, flipping the slices about halfway through the cooking time. Transfer the bread slices to a wire rack and let cool to room temperature.
2. In a large bowl, whisk together the eggs, half-and-half, brown sugar, lemon zest and a pinch of salt. With the tip of a paring knife, scrape the seeds from the vanilla bean halves into the egg mixture and whisk to combine; reserve the vanilla bean halves. In batches, dip the bread slices into the egg mixture, turning the slices to coat them evenly and letting the bread sit in the bowl for about 2 minutes to absorb the liquid. Arrange the bread slices in the prepared baking dish, overlapping them slightly. Pour any remaining egg mixture in the bowl evenly over the bread in the dish. Cover with aluminum foil and refrigerate for at least 2 hours or up to overnight.
3. To bake, preheat the oven to 350°. Transfer the dish, still covered with the foil, to the oven and bake for 30 minutes. Uncover the dish, increase the oven temperature to 375° and continue baking until the French toast is puffed up and browned, about 15 minutes more. While the French toast is cooking, in a small saucepan over low heat, combine the maple syrup and the 2 tablespoons of butter. Cook, stirring occasionally, until the butter has melted, about 4 minutes. Remove the pan from the heat and stir in the vanilla extract. To serve, pour the maple syrup mixture evenly over the French toast. Garnish with the reserved vanilla bean halves, if desired, and serve with berries and a dusting of confectioner’s sugar.
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Garlic Confit
A great way to use up extra garlic, this mellow confit makes an amazing topping for pizza, pasta and crostini.
Ingredients:
24 garlic cloves
1 cup olive oil
Method:
1. Heat oil in small saucepan over medium-low heat. Add garlic; cook over very low heat until soft, about 1 hour (do not brown).
Prep Ahead: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean spoon to remove garlic.
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Herb-Shallot Dressing
This flavor-packed vinaigrette is fantastic with both grains and greens.
Ingredients:
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon champagne vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons minced shallot
1 tablespoon, plus 2 teaspoons minced fresh parsley
2 teaspoons minced fresh mint
2 teaspoons fresh thyme leaves
½ teaspoon fresh lemon zest
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Method:
1. Combine all the dressing ingredients in a pint-sized jar with a tight-fitting lid, cover, and shake vigorously until emulsified, about 30 seconds. Reserve until ready to use.
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Sauteed Spring Vegetables
Lightly sautéed in butter and kissed with lemon juice, these crisp spring vegetables are wonderful served atop this week’s risotto.
Ingredients:
1 pound asparagus stalks, cut into 2-inch pieces
½ bunch rainbow baby carrots, trimmed of greens, then peeled and trimmed into 2-inch matchsticks
4 baby leeks, trimmed of root and tough green ends and thinly sliced
3 shallots, trimmed of root ends and thinly sliced
1 cup pea vines, sliced into 1-inch pieces
2-3 tablespoons unsalted butter
1 tablespoon lemon juice Sea salt and fresh ground pepper
Method:
1. In a large sauté pan over medium-high heat, melt the butter and then add the asparagus and carrot pieces, tossing to coat. Continue to sauté for 6-8 minutes until veggies are just slightly softened.
2. Add in the minced leeks and shallots and continue to cook an additional 3-4 minutes until leeks and shallots are translucent. Add in pea vines and stir until vines just start to wilt. Season the entire dish with salt and pepper and squeeze lemon juice over top. Remove from heat and serve atop this week’s risotto.
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Spring Risotto
This bright risotto showcases beautiful spring vegetables and hearty Arborio rice—just remember to keep stirring!
Ingredients:
1½ cups Arborio rice
4 cups warm chicken stock
½ cup white wine (if desired)
½ shallot, finely chopped
1-2 tablespoons chopped garlic (if desired)
1¼ cups grated Parmesan or Grana-style cheese
2 tablespoons chopped parsley
4 cups Sautéed Spring Vegetables (see recipe)
Method:
1. In a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large sauce pan over medium low heat, melt 4-5 tablespoons of butter and cook the garlic until soft but not brown.
2. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.
3. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring; repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter and grated cheese until melted. Season with salt and pepper to taste. Top with the sautéed spring vegetables and parsley, serve immediately.
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Farro, Arugula & Apple Salad
Bright with radishes, apple and asparagus, this salad is a real stunner.
Ingredients:
2 cups cooked farro
1 cup sugar snap peas
4 asparagus spears
1 apple, cored and sliced into matchsticks
1 cup packed arugula, microgreens or other summer green of your choice
1 cup thinly sliced radicchio
1 cup thinly sliced radishes
Fresh basil leaves, for garnish
Edible flowers, for garnish
Herb-Shallot Dressing (see recipe)
Method:
1. Preferably while still warm, transfer the farro to a large bowl and toss with ¾ cup of the Herb-Shallot dressing.
2. Bring a small saucepan of salted water to a boil, and fill a medium bowl with ice water. Trim the sugar snap peas and blanch them in the boiling water for 30 seconds, drain, and then immediately plunge them into the ice bath.
3. Snap off the woody ends of the asparagus spears. Use a vegetable peeler to shave the asparagus into long ribbons or, alternatively, cut the spears into smaller pieces on the diagonal. Set aside.
4. Add salad greens and radicchio to the farro in the bowl and toss. Taste for salt and pepper and add more if needed. Transfer the farro mixture to a serving platter or bowl. Top with the snap peas, asparagus, radishes, and apples. Drizzle the remaining dressing over the top of the salad and add more salt and pepper, if desired.
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Duck Egg Carbonara with Bacon
Creamy and indulgent, simple and satisfying, this classic-style carbonara dish gets an added boost from this week’s silky duck eggs.
Ingredients:
6 ounces thick-cut bacon, about 4-6 slices
1 pound bucatini
4 duck egg yolks, plus 1 duck egg
½ cup Parmesan cheese, shredded
Sea salt and fresh ground pepper
Method:
1. Cut the bacon into ½ inch pieces. Cook slowly on low heat in a medium skillet until the fat has rendered and the bacon is crisp, but not crumbling. Drain the bacon from the fat and reserve the drippings to use later. Let the bacon cool.
2. Meanwhile, cook the pasta in a large pot of well-salted boiling water. While pasta is boiling, whisk together the egg and egg yolks in a large mixing bowl. Add a pinch of salt, a couple twists of fresh ground black pepper, and the bacon.
3. When the pasta has finished cooking, drain and reserve about ½ cup of the cooking water. Transfer the pasta right away to the bowl of egg mixture. Use a pair of tongs to mix the pasta noodles in with the sauce, turning and scraping the sides of the bowl often. Add 2 tablespoons of the reserved pasta water and 2 tablespoons of the reserved bacon fat and continue to mix.
4. Gradually add in the grated parmesan cheese, mixing well before adding more, until you have used the entire ½ cup amount. Continue adding pasta water as needed until the sauce is creamy and emulsified, just a tablespoon at a time. (If you add too much water, the sauce will become thin and start to pool at the bottom of the bowl. Adding a little bit at a time will help you achieve that perfect luscious sauce without accidentally overdoing it.) Serve while hot. Garnish with a final grating of cheese and twist of black pepper.
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Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Ingredients:
1 large bunch medium radishes
1½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Sea salt
Method:
1. Preheat oven to 450°. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½ inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on the prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
2. Melt butter in a heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
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Arugula Pesto
Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even grilled vegetables.
Ingredients:
4 cups arugula
1-2 cloves garlic
2 tablespoons toasted pine nuts
1 cup olive oil
½ cup Parmesan cheese, grated
Sea salt and fresh ground pepper
Method:
1. In a food processor, combine the pine nuts, garlic, arugula, Parmesan, and about 1 teaspoon salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and season with additional salt and pepper as needed.
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Braised Collard Greens
These tender greens are a great side dish.
Ingredients:
1 pound braising greens, such as this week’s Collard greens, or Swiss chard or kale
½ cup water
2 tablespoons olive oil
2 cloves garlic, thinly sliced
Pinch red pepper flakes
Sea salt
Method:
1. Heat oil in a large sauté pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in the greens and 1 teaspoon salt.
2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.
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