Grilled Asparagus with Classic Gremolata
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy—and it only takes a few minutes to put together.
Ingredients:
2 garlic cloves, finely minced
¼ cup finely chopped flat-leaf parsley
2 teaspoons finely chopped lemon zest
2 pounds asparagus, trimmed
Salt & freshly ground pepper to taste
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Method:
1. To make the gremolata, finely chop the garlic, parsley and lemon zest together on a cutting board until well combined. Transfer to a bowl. (You can prepare the gremolata an hour or two before you cook the asparagus.)
2. Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.
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Spring Frittata with Mushrooms & Asparagus
This golden frittata folds tender morels, crisp spring veggies, and creamy eggs into one irresistible skillet meal perfect for brunch or a light supper.
Ingredients:
6–8 farm-fresh eggs
½ cup mixed jarred mushrooms
1 small bunch asparagus, trimmed and cut into 1-inch pieces
1 small bunch baby broccoli, chopped
1 small shallot, finely diced
2 tablespoons olive oil
¼ cup whole milk or cream
⅓ cup goat cheese or grated Gruyère (optional)
Sea salt and fresh ground pepper, to taste
Fresh herbs (chives, parsley, or tarragon), for garnish
Method:
1. Preheat the oven to 375°.
2. In a 10-inch oven-safe skillet, heat olive oil over medium heat. Add shallots and cook until soft, about 2 minutes. Add mushrooms and cook until tender and golden, then stir in asparagus and baby broccoli. Cook for another 3–4 minutes until just tender. Season with salt and pepper.
3. In a bowl, whisk the eggs with milk or cream, and a pinch of salt. Stir in cheese if using. Pour the egg mixture over the vegetables in the skillet. Stir gently to combine, then let cook undisturbed for 2–3 minutes until the edges begin to set.
4. Transfer the skillet to the oven and bake for 10–12 minutes, or until the frittata is puffed and set in the center. Let cool slightly, then garnish with fresh herbs. Slice into wedges and serve warm or at room temperature.
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Morel & Farm Egg Tartine with Chive Blossoms
Elevate your morning toast with buttery foraged morels, farm-fresh eggs, and a scattering of chive blossoms—simple, seasonal perfection.
Ingredients:
1 cup fresh Morel mushrooms, cleaned and halved
2 thick slices pumpernickel bread
2 farm-fresh eggs
1 small clove garlic, minced
1 tablespoon butter
Olive oil, for drizzling
Sea salt and fresh ground black pepper, to taste
Chive blossoms, for garnish
Optional: lemon zest, for brightness
Method:
1. Heat the butter in a skillet over medium heat. Add the morels and garlic, and sauté for 5–7 minutes, until mushrooms are tender and golden. Season with salt and pepper.
2. While the mushrooms cook, toast the pumpernickel slices until warm and crisp. Drizzle lightly with olive oil.
3. In a separate nonstick pan, cook the eggs sunny-side up (or to your preferred doneness). Season with a pinch of salt.
4. Top each slice of toast with a generous layer of sautéed morels. Gently place a fried egg on top. Garnish with a scattering of chive blossoms and a touch of lemon zest if desired. Serve immediately, with a side of lightly dressed escarole or microgreens.
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Grilled Cherry Salsa
This flavorful salsa is excellent on top of pork tenderloin, or served with crackers and whipped ricotta!
Ingredients:
1½ cups cherries, pitted
1 tablespoon olive oil
½ cup diced shallot
3 cloves garlic, minced
1 tablespoon cider vinegar
2 tablespoons chopped fresh cilantro
Method:
1. Heat the grill to high.
2. In a medium bowl, toss the cherries with oil until well coated. Carefully place the cherries onto the grill grates (or use a grilling basket) and grill until lightly charred in spots and tender, about 2 to 3 minutes. Use tongs to return the cherries to the bowl. Set aside to cool slightly.
3. Once the cherries have cooled, add the onion, garlic, vinegar and cilantro. Mix well, then season with salt and pepper.
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Potato-Leek Soup
This classic Julia Child recipe is always a home run; serve this with slices of this week’s Beecher’s cheese bread.
Ingredients:
2 tablespoons olive oil
1 pound baby red potatoes, peeled and cut in half if on the larger side
3 large leeks (1 pound), cleaned and thinly sliced
6 cups vegetable or chicken stock
1-2 tablespoons freshly squeezed lemon juice
½ cup heavy cream
½ cup crème fraîche
â…“ cup minced parsley
Sea salt and fresh ground pepper
Method:
1. Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 5-10 minutes (time will vary greatly depending on the surface area of the bottom of your pot).
2. Add the stock, and bring to a boil. Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender.
3. Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
4. Add the cream, and season to taste with salt and lemon juice.
5. Ladle into bowls, and garnish with a dollop of crème fraîche and a healthy sprinkling of minced parsley.
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Garlic Scape Pesto
A bright, garlicky twist on classic pesto, this seasonal spread makes the most of fresh garlic scapes—perfect for tossing with pasta, spooning over grilled vegetables, or spreading on sandwiches.
Ingredients:
1 cup (about 8-10) chopped garlic scapes
1/3 cup toasted walnuts or pine nuts
½ cup grated Parmesan cheese
Juice of ½ lemon (more to taste)
½ cup olive oil (plus more as needed)
Sea salt and fresh ground pepper to taste
Method:
1. In a food processor or blender, pulse the garlic scapes and nuts until finely chopped. Add the Parmesan and lemon juice, and pulse again to combine. With the motor running, slowly stream in the olive oil until the mixture is smooth and spreadable. Add more oil if needed for a thinner consistency. Taste and season with salt, pepper, and more lemon juice if desired.
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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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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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Grilled Spring Onions with Lemon & Herbs
This recipe elevates green onions from garnish to a stunning side dish.
Bright yet smoky from their time on the grill, these spring onions are excellent atop a pile of pasta!
Ingredients:
4-6 spring onions, trimmed of roots and tough outer ends, and rinsed
1 lemon
2 tablespoons fresh thyme
½ teaspoons red pepper flakes
Olive oil
Sea salt and fresh ground pepper
Method:
- Heat the grill to high. Place onions on a sheet pan and drizzle with olive oil to coat. Squeeze the juice of half the lemon over the top then sprinkle with the pepper flakes and season with salt and pepper. Toss again to spread out the seasonings.
Grill onions until the whites are soft and the tops go brown. Remove from the grill and squeeze a little more lemon juice over top and garnish with the thyme.
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Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Ingredients:
1 bunch radishes
1 tablespoon butter
2 shallots, peeled and minced
1 tablespoon assorted chopped herbs, such as parsley, chives and thyme
2 large slices of toasted bread
2 eggs
Sea salt
Method:
1. In a skillet, heat butter over medium low heat. Add in the shallots and let cook it begins to soften, 2-3 minutes. Slice radishes in half and add to butter. Season well with salt. Cover and let cook until radishes are tender, 5-6 minutes. Taste and adjust seasoning.
2. While radishes cook, poach the eggs.
3. To serve, place toast on a plate, generously cover with radish mixture, then sprinkle with herbs and top with a poached egg each.
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