Spring English Pea Hummus
Bright, creamy, and kissed with spring sweetness, this English pea hummus from Chef Nicco Muratore blends tender chickpeas with fresh peas, tahini, and lemon for a vibrant twist on a classic.
Ingredients:
1 cup raw chickpeas (soaked overnight with 1 tablespoon baking soda before cooking)
2 cups English peas
1 cup tahini
¼ cup lemon juice
½ cup water
2 cloves garlic, grated on microplane
1 teaspoon ground cumin
½ cup extra virgin olive oil
Kosher salt to taste
Method:
1. Soak the chickpeas overnight in water with the baking soda. The next day, drain the water from the beans and add 3 quarts cold tap water to a pot with the beans. Bring to a boil, skim off any foam that comes to the top of the pot. Once at a boil, turn the chickpeas down to a simmer and cook until fully soft. Once cooked, strain the chickpeas and reserve 2 cups of the cooking liquid.
2. Bring a pot of water to a boil and cook the English peas for 30-45 seconds, and drain.
3. Transfer the chickpeas and peas to a food processor and add the tahini, lemon, water, garlic olive oil, salt, and cumin. Blend until smooth and season with salt. If the mixture is very thick, add some of the cooking liquid into the food processor to get to hummus consistency. Transfer into a container and cool in the fridge until serving.
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Morel Mushroom Frittata
This lovely frittata can be easily served for brunch, lunch, or dinner; you choose!
Ingredients:
1 tablespoon olive oil
1 large bunch fresh asparagus
1 cup Morel mushrooms, washed
1 cup sweet onion, peeled and thinly sliced
4 duck eggs or 8 large chicken eggs
½ cup ricotta cheese
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
Method:
1. Heat oil in a large, oven-safe skillet over medium heat. Add the asparagus, onion and mushrooms, then cover and cook until onions and vegetables are tender, but not brown, about 4-5 minutes; remove from heat.
2. Set aside 4-6 asparagus spears and a few of the mushrooms. Cut remaining asparagus into thirds and return to the skillet.
3. In a separate bowl, beat together eggs, ricotta cheese, lemon juice, salt and pepper until everything is blended nicely. Pour the mixture over vegetables and reduce heat to low. Cover and cook until eggs are almost set, about 7 minutes.
4. Preheat the broiler while eggs are cooking. Remove pan from heat, uncover, and arrange reserved asparagus and mushrooms over the eggs. Broil 6 inches from heat until eggs are set and starting to brown, about 3 minutes. Cut into wedges to serve.
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Asparagus with Salt and Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
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.
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Winter Citrus & Fava Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 blood orange
1 Navel orange
½ pound fava shoots
½ red onion, thinly sliced
2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette:
1 shallot, peeled and minced
â…“ cup freshly squeezed juice from an orange
â…“ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
- Spread the salad greens out on a large, round serving platter to make a bed.
- Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
- Arrange the orange on top of the salad greens, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
- Drizzle vinaigrette over the salad and then season with ground pepper if desired.
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Spring Risotto with Wild Mushrooms, Asparagus & Herbs
Earthy mushrooms, tender asparagus, and creamy Arborio rice come together in this elegant spring risotto—rich, comforting, and brightened with fresh herbs and lemon.
Ingredients:
1½ cups Arborio rice
4 cups chicken stock
½ cup white wine (optional)
½ finely chopped onion or shallot
1–2 tablespoons chopped garlic (optional)
8 tablespoons butter or olive oil (or a mixture)
¼ cup grated Grana cheese
2 tablespoons chopped parsley
2 cups mixed wild mushrooms, washed, trimmed as needed, and sautéed in butter until golden brown
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 teaspoon lemon zest
Pea shoots, for garnish
Sea salt and freshly ground black pepper, to taste
Method:
1. Prep your components: In a saucepan, bring the chicken stock to a boil, then reduce to a low simmer to keep warm. Bring a small pot of salted water to a boil. Blanch asparagus for 1–2 minutes until bright green and just tender. Drain and set aside.
2. In a large saucepan over medium-low heat, melt 4–5 tablespoons butter. Add onion and cook until soft but not browned. Stir in garlic and cook for another minute. Add Arborio rice and stir for about 1 minute until lightly translucent at the edges. Add a ladleful of warm stock and stir until nearly absorbed. Continue adding stock gradually, stirring frequently. Add the wine along with one of the ladles of stock, if using. Continue cooking until the rice is creamy and tender, about 20–25 minutes total.
3. To finish, stir in remaining butter, Grana cheese, parsley, asparagus, lemon zest, and most of the sautéed mushrooms. Season with salt and pepper. Spoon into bowls and top with the remaining mushrooms, extra cheese, and a tangle of fresh pea shoots.
Variation: Try topping each individual portion of risotto with a fried duck egg for a truly decadent finish!
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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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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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Charred Carrots with Whipped Cheese & Herbs
Sweet roasted carrots meet creamy cheese, bright herbs, and lemon in this simple yet elegant spring side dish.
Ingredients:
1 bunch baby carrots, scrubbed and trimmed
2 tablespoons olive oil
Sea salt and black pepper
½ cup ricotta or other soft cheese
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons chopped fresh herbs (parsley, thyme, oregano, or chives)
Flaky sea salt, for serving
Method:
1. Preheat oven to 425°. Toss carrots with olive oil, salt, and pepper and spread on a baking sheet. Roast for 20–25 minutes, turning once, until tender and lightly charred around the edges.
2. While the carrots roast, stir together the ricotta, lemon zest, and lemon juice until smooth and creamy.
3. Spread the whipped cheese onto a serving platter or shallow bowl. Arrange warm carrots over top.
4. Finish with fresh herbs and a sprinkle of flaky salt before serving.
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Fava Shoot Salad with Lemon & Parmesan
Fresh, peppery, and full of texture, this salad is a lovely companion to pasta, roasted vegetables, or grilled meats.
Ingredients:
4 cups fava shoots and spring greens
3–4 radishes, thinly sliced
¼ cup shaved Parmesan cheese
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 teaspoon honey
Sea salt and freshly cracked black pepper
Chive blossoms, for garnish (optional)
Method:
1. In a large bowl, gently combine the fava shoots, greens, and sliced radishes.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, a pinch of salt, and several grinds of black pepper.
3. Drizzle the vinaigrette over the salad and toss lightly to coat. Finish with shaved Parmesan and scatter chive blossoms over the top before serving.
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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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