Grilled Pluots with Honey & Mint
This elegant, low-effort dish highlights the natural juiciness of ripe pluots, caramelized ever so slightly by the grill. A drizzle of honey and a handful of torn mint leaves are all you need to finish things off.
Ingredients:
4 ripe but firm pluots, halved and pitted
1 tablespoon olive oil
2–3 tablespoons good-quality honey
A few sprigs of fresh mint, torn or chiffonade
Optional: flaky sea salt, vanilla ice cream, or Greek yogurt for serving
Method:
1. Preheat the grill to medium-high heat. Clean and oil the grates. Lightly brush the cut sides of the pluots with olive oil.
2. Place pluots cut-side down on the grill. Grill for 2–3 minutes, or until they have defined grill marks and begin to soften slightly. Flip and grill for an additional 1–2 minutes on the skin side, just until warmed through but still holding their shape.
3. Remove from grill and arrange on a serving platter or individual plates. Drizzle with honey while still warm, and scatter the fresh mint over top. Optional: Sprinkle with flaky sea salt to balance the sweetness, or serve with a dollop of Greek yogurt or a scoop of vanilla ice cream for a more indulgent finish.
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Chorizo & Black Bean Chili
A cozy, simmering pot of spicy chorizo, tender black beans, and citrusy depth that feeds a whole cheering section.
Ingredients:
1 pound Skagit River Ranch chorizo, casings removed
1 medium red onion, diced
3 cups cooked black beans (from about 1 cup dried)
1 cup crushed tomatoes
1 cup beer (amber, lager, or pale ale works well)
1 cup water or broth
1 teaspoon ground cumin
½ teaspoon smoked paprika (optional)
1 lime, juiced
Salt to taste
Cotija and cilantro for serving
Warm tortillas or chips for dipping
Method:
1. In a heavy pot, brown the chorizo over medium heat, breaking it into small pieces. Stir in the diced onion and cook until softened, about 5 minutes. Pour in the beer and scrape up any browned bits. Let it simmer for 2–3 minutes.
2. Add beans, tomatoes, water/broth, cumin, and smoked paprika. Reduce heat and cook uncovered for 25–30 minutes, stirring occasionally, until thickened.
3. To finish, stir in lime juice and adjust salt, as needed. Ladle into bowls and top with Cotija and cilantro. Serve with warm tortillas or blue corn chips. Tip: This chili tastes even better the next day—the beans soak up all that chorizo spice.
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Thyme-Roasted Apples & Onions
Fresh thyme adds a savory note to these sweet roasted apples and caramelized onions—delicious on warm crostini or as a savory-sweet side.
Ingredients:
2 cups apple cider
3 tablespoons unsalted butter
2 yellow onions, peeled and cut into quarters
3 teaspoons chopped fresh thyme, divided
4 apples, peeled, cored and each cut into 4 wedges
½ teaspoon coarse kosher salt, plus additional for sprinkling
Method:
1. Boil cider in a large saucepan until reduced to about â…“ cup, about 20 minutes. Whisk in the butter. Season glaze with 1 teaspoon coarse salt.
2. Preheat to 425°. Butter two large rimmed baking sheets. Toss onions in a large bowl with 2 teaspoons of thyme and 3 tablespoons of glaze. Arrange in a single layer on one sheet. Toss apples in the same bowl with 2 teaspoons of thyme and 3 tablespoons of glaze. Arrange in a single layer on a second sheet. Sprinkle onions and apples with coarse salt and pepper.
3. Roast onions on the upper oven rack for 10 minutes. Place apples on the bottom rack. Roast onions and apples for 20 minutes. Remove both sheets from the oven. Drizzle remaining glaze evenly over onions and apples. Switch position of the sheets, then roast 20 minutes longer.
4. Increase oven temperature to 475°. Roast onions and apples until tender and slightly caramelized, watching closely to prevent burning, about 10 minutes longer. Transfer onions and apples to a large bowl. Season with coarse salt and pepper. Sprinkle with remaining 1 teaspoon thyme.
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Cremini Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.
Ingredients:
6-8 eggs
2 cups Cremini mushrooms, trimmed and chopped into bite-size pieces
3 cloves garlic, peeled and minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper
Method:
1. In a large skillet, heat about 1 tablespoon of olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 4-6 minutes. Add in sliced mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.
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Lustau Vermut Spritz
Bright, bittersweet, and effortlessly refreshing, this simple spritz lets the rich, citrusy notes of Lustau Vermut Rojo shine—perfect for easing into the evening.
Ingredients:
2 ounces Lustau Vermut Rojo
3 ounces sparkling water or club soda
1 ounce fresh orange juice
Ice
Orange slice or peel, for garnish
Method:
1. Fill a glass with ice. Add the vermouth and orange juice (if using). Top with sparkling water and give a gentle stir to combine. Garnish with an orange slice or a twist of peel and serve immediately.
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Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.
Ingredients:
¼ cup crème fraîche
¾ cup olive oil
2 tablespoons honey
1-2 scallions, white parts only finely-minced, or 1 shallot, peeled and finely-minced
4 tablespoons apple cider vinegar
Sea salt and pepper
Method:
1. In a small bowl, whisk together the crème fraîche, olive oil, and honey.
2. Add the scallion or shallot, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.
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Spring Pasta with Morels, Ramps & Fromage Blanc
Earthy morels, wild ramps, and creamy fromage blanc come together in this springtime pasta that’s as elegant as it is easy.
Ingredients:
8 ounces Lagana Vesuvio pasta (or similar curly shape)
1 cup fresh morel mushrooms, cleaned and halved lengthwise
1 bunch ramps (bulbs and greens), cleaned and chopped
2 tablespoons unsalted butter
1 tablespoon olive oil
â…“ cup dry white wine (optional)
½ cup fromage blanc
Sea salt and freshly ground black pepper
Lemon zest, to finish
Fresh herbs like tarragon or parsley, finely chopped, to garnish
Method:
1. Bring a large pot of salted water to a boil and cook Vesuvio pasta until just al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
2. In a wide skillet, heat butter and olive oil over medium heat. Add morels and cook for about 5 minutes until they’re tender and lightly browned. Add ramp bulbs and cook for another 2 minutes, then stir in ramp greens and cook just until wilted.
3. Add the white wine to the skillet, scraping up any browned bits. Let it reduce for 1–2 minutes. Lower heat to medium-low and stir in the fromage blanc until it melts into a creamy sauce. Add a splash of reserved pasta water as needed to thin the sauce slightly.
4. Toss in the cooked pasta and gently fold to coat with the sauce. Season with salt, pepper, and a sprinkle of lemon zest for brightness. Serve warm, garnished with chopped herbs.
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Pizza Dough
This pizza dough from The New York Times is our go-to; it’s easy to prepare and incredibly reliable!
Ingredients:
2 teaspoons dry active yeast
4½ cups all-purpose flour, plus extra for dusting
2 teaspoons kosher salt
2 tablespoons
Method:
1. Put 1¾ cups lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let it dissolve, about 2 minutes. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
2. Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
3. To use dough immediately*, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball will make a 10-inch diameter pizza.
*Note: If you’d like to refrigerate the dough, wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.
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Roasted Asparagus with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.
Ingredients:
1½ pounds asparagus, trimmed of tough stems
3 duck eggs
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Cut the asparagus into 2-inch pieces. Put the oven rack in the center of the oven, about 5 inches below the heat source, and preheat the broiler.
2. Film the bottom of a large sauté pan with olive oil. Place the asparagus in the pan and season with salt and pepper, tossing to coat asparagus in oil. Spread out evenly and pop the pan in the oven under the broiler, cooking about 3 minutes or until the asparagus just starts to brown.
3. Being careful not to touch the pan’s handle, use the spatula to push the asparagus to the edges of the pan, leaving the center empty. Carefully break the eggs into that space. Broil 1 more minute, until egg whites are set. Remove the pan from the oven.
4. Squeeze the lemon juice over everything in the pan and give the pan another sprinkle of salt. To serve, top a generous helping of asparagus with a duck egg and serve with a side of toasted bread to sop up the excess yolk.
Variation: This dish is also lovely topped with a pat of fresh spring herb butter. To prepare combine, ¼ cup room temperature butter with 2 tablespoons of mixed, chopped herbs and a sprinkle of sea salt. Refrigerate until ready to use.
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Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard.
Ingredients:
1 lemon, zested and juiced (at least 2 tablespoons)
½ teaspoon salt
Freshly ground black pepper
1 tablespoon Dijon-style mustard
1 tablespoon finely minced shallots
1 cup excellent olive oil
Method:
1. Combine lemon zest, juice, mustard and shallots in a small bowl. Slowly drizzle in olive oil, whisking until all ingredients are combined and dressing is smooth. Season with salt and pepper.
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