Fiddlehead & Ramp Sauté with Lemon Butter
Bright, tender fiddleheads and fragrant ramps come together in a quick sauté, finished with lemon and butter for a simple celebration of spring.
Ingredients:
1 pound fiddleheads, trimmed and cleaned
1 small bunch ramps, trimmed (bulbs and greens separated)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 clove garlic, thinly sliced
Zest of ½ lemon
1–2 teaspoons fresh lemon juice
Salt and freshly cracked black pepper
Method:
1. Bring a pot of salted water to a boil. Add fiddleheads and cook for 2–3 minutes, then drain and rinse under cold water. Pat dry.
2. Heat olive oil and butter in a large skillet over medium heat. Add garlic and ramp bulbs, cooking until fragrant and just softened, about 1–2 minutes. Add blanched fiddleheads and sauté for 4–5 minutes, until tender and lightly crisp at the edges.
3. Add ramp greens and cook just until wilted. Stir in lemon zest and juice, then season with salt and pepper.
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Spiced Honey-Roasted Pecans
Sweet, salty, and just a little spicy, these pecans are perfect for snacking—or sprinkling over salads and desserts.
Ingredients:
1 cup Ringold Valley pecans
2 tablespoons Bella Luna wildflower honey
½ teaspoon cayenne pepper (or to taste)
½ teaspoon sea salt
1 tablespoon olive oil or melted butter
Method:
1. Preheat to 350°F. In a bowl, toss pecans with honey, oil or butter, cayenne, and salt until evenly coated.
2. Spread on a parchment-lined baking sheet and roast for 10–12 minutes, stirring once, until fragrant and lightly caramelized.
3. Let cool completely—they’ll crisp up as they set.Â
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Italian Sausage-Lentil Soup with Leeks
This longtime family recipe is a winning New Year’s dish. Fun fact: Lentils are believed to bring good luck and prosperity throughout the new year because they resemble coins!
Ingredients:
1 pound Italian sausage
1 pound lentils
2 tablespoons olive oil
1 onion, chopped
2 leeks, cleaned with white and light green parts chopped
2 stalks celery, diced
2 carrots, peeled and diced
4 garlic cloves, minced
8 cups chicken stock
2 cans (14.5 oz) chopped tomatoes
½ cup red wine
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
2 bay leaves
2 tablespoons dried basil
2 tablespoons dried oregano
Sea salt and fresh ground pepper, to taste
Parmesan cheese, for topping
Method:
- In a large pot, brown the sausage until it is no longer pink. Remove from the pan, drain and set aside.
- In the same pot, add the olive oil and then sauté onion, celery, carrot, and garlic until tender. Add stock, lentils, tomatoes, sausage, wine, sugar, vinegar, and bay leaves. Bring to a boil, then season with basil, oregano, salt and pepper. Cover and simmer for 1 and ½ hours. Ladle into bowls and top with Parmesan cheese.
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Spring Onion & Green Garlic Labneh
This creamy spring onion and green garlic labneh from Chef Nicco Muratore is brightened with lemon and mint—an ideal, tangy counterpoint to rich, spiced dishes like lamb meatballs.
Ingredients:
1 spring onions
4 sprigs parsley
4 sprigs mint
1 stalk green garlic
1 cup labneh or Greek yogurt
1 lemon, zested and juiced
1 teaspoon dried mint
1 teaspoon kosher salt
1 tablespoon olive oil
Method:
1. Mince the bottom bulb of the spring onion and then finely slice the greens. Pick the parsley and mint off the stems and finely chiffonade the herbs. Mince the green garlic stalk.
2. In a mixing bowl, add the labneh, minced onion, garlic and fresh herbs, plus lemon zest and juice, dried mint, salt and olive oil. Mix until combined and taste for acid and salt, adjusting if necessary. Serve alongside grilled meats.
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Shaved Turnip & Pea Shoot Salad with Meyer Lemon Vinaigrette
This salad celebrates the fresh flavors of spring with crisp turnips, tender pea shoots, and a zesty lemon vinaigrette.
Ingredients:
3-4 medium-sized turnips, peeled and thinly sliced
2 cups fresh pea shoots
¼ cup thinly sliced red onion
¼ cup crumbled feta cheese
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh parsley leaves
For the Meyer Lemon Vinaigrette:
¼ cup extra virgin olive oil
2 tablespoons fresh Meyer lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper to taste
Method:
1. In a small bowl, whisk together the ingredients for the lemon vinaigrette – olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Set aside.
2. In a large mixing bowl, combine the thinly sliced turnips, fresh pea shoots, sliced red onion, crumbled feta cheese, chopped mint leaves, and chopped parsley.
3. Drizzle the lemon vinaigrette over the salad ingredients in the bowl. Gently toss the salad until all ingredients are evenly coated with the dressing. Taste and adjust seasoning with additional salt and pepper if needed.
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Roasted Rhubarb
This rosy-colored roasted dish makes for an excellent dessert, especially served with vanilla ice cream!
Ingredients:
- 14 ounces rhubarb
- 1 blood or Navel orange (or 1 Meyer lemon)
- 1 teaspoon of pure vanilla extract
- 3 tablespoons Demerara sugar
Method:
1. Preheat the oven to 300°. Cut the rhubarb into 2 to 2 ½ -inch pieces and place in a medium bowl. Finely grate the zest of half the orange over rhubarb, then squeeze the juice of the whole orange into the bowl. Add the vanilla and sugar and stir to combine.
2. Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Serve with crème fraîche.
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Breakfast Skillet with Bacon, Potatoes & Herbs
Crispy bacon, golden potatoes, and fresh herbs come together in this hearty, one-pan breakfast—simple, satisfying, and perfect for a slow morning.
Ingredients:
8 ounces bacon rashers, chopped
1 pound fingerling potatoes, halved or sliced
1 cup Cremini mushrooms, sliced
2 tablespoons olive oil (as needed)
4–6 eggs
2 tablespoons fresh herbs (thyme, parsley, oregano), chopped
Sea salt and fresh cracked black pepper
Method:
1. In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan.
2. Add potatoes to the skillet and cook over medium heat, stirring occasionally, until golden and tender, about 12–15 minutes. Add a drizzle of olive oil if needed. Stir in mushrooms and cook until softened and lightly browned, about 4–5 minutes.
3. Return bacon to the pan and toss to combine. Season with salt and pepper. Make small wells in the skillet mixture and crack eggs into each. Cover and cook until whites are set and yolks are cooked to your liking. Sprinkle with fresh herbs and serve immediately.
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Classic Red Beans & Rice
Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.
Ingredients:
1 pound dried Rojo Chiquito beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, seeded and cut into ½-inch pieces
2 tablespoons garlic, minced
½ cup celery ribs, cut into ¼-inch cubes
4 cups chicken stock, plus 2 cups water
3 tablespoons coarsely chopped parsley
1 tablespoon fresh thyme
1 teaspoon cayenne pepper (if desired)
1 teaspoon paprika
¼ teaspoon dried sage
1 bay leaf
1 pound Skagit River Ranch Andouille sausage, sautéed and sliced
4 cups water
2 cups long-grain jasmine rice
Sea salt and freshly ground black pepper
Method:
1. Rinse and sort beans, and then soak in a large pot of water overnight.
2. In a skillet, heat oil over medium heat. Sauté onion, pepper, garlic, and celery in olive oil for 3-4 minutes. Rinse soaked beans, then transfer to a large pot with 4 cups chicken stock, plus 2 cups water. Stir sautéed vegetables into beans. Season with cayenne pepper (if using), paprika, thyme, sage, bay leaf and parsley. Bring to a boil, and then reduce heat to medium-low. Simmer gently for 2½ hours until beans are just tender.
3. Stir sausage into beans, and continue to simmer for 30 minutes.
4. Meanwhile, prepare the rice. In a saucepan, bring the 4 cups of water and rice to a boil. Season with salt and pepper. Reduce heat, cover, and simmer on low heat for 20 minutes. Serve beans and sausage over the prepared rice.
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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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Carrots with Brown Butter & Mint
Sweet spring carrots tossed in nutty brown butter and finished with fresh mint—a simple, elegant side that brings warmth and brightness to the table.
Ingredients:
1 pound carrots, peeled and cut into sticks or left whole if small
2 tablespoons unsalted butter
1 tablespoon olive oil
1–2 tablespoons fresh mint leaves, torn
1 teaspoon honey (optional)
Squeeze of fresh lemon juice
Salt and freshly cracked black pepper
Method:
1. Bring a pot of salted water to a boil. Add carrots and cook until just tender, about 5–7 minutes. Drain well.
2. In a large skillet over medium heat, melt butter. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty.
3. Add olive oil and carrots to the pan, tossing to coat. Cook for 2–3 minutes, allowing the carrots to lightly caramelize at the edges.
4. Remove from heat and toss with mint, a drizzle of honey (if using), and a squeeze of lemon juice. Season with salt and pepper.
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