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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Sugar Snap Peas with Lemon Breadcrumbs
This light, crunchy side makes beautiful use of fresh snap peas.
Ingredients:
1½ cups sugar snap peas, ends trimmed
3 tablespoons olive oil
½ cup Panko or coarse bread crumbs
1 garlic clove, peeled and minced
Zest of 1 lemon
Pinch red chili flakes
Sea salt
Method:
1. Heat 2 tablespoons of the olive oil in a large, heavy sauté pan over medium-low heat. Add the breadcrumbs and stir until they’re coated in the oil. Toast, stirring occasionally, for about 5 minutes, until the breadcrumbs deep golden brown.
2. Stir in the garlic and cook for about a minute until fragrant, then add the lemon zest, chili flakes and a large pinch of salt, stirring to combine. Remove the breadcrumb mixture from the pan and set aside.
3. Add the rest of the oil to the pan and let it heat for a few seconds. Add the snap peas and a pinch of salt and cook for a minute or two, stirring frequently, until they turn bright green and are just tender but still have some bite to them. Fold in the breadcrumbs and serve immediately.
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Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.
Ingredients:
2 pounds fresh fava beans, peeled, blanched and steamed (see method)
â…“ cup olive oil
2 tablespoons chopped fresh mint
1 clove of garlic, peeled
1 tablespoons fresh lemon juice
2 tablespoons ricotta cheese (or use this week’s herbed cream cheese!)
1 tablespoons Grana-style cheese, grated
Sea salt and fresh ground pepper
Method:
1. Combine the cooked beans with the olive oil, mint, garlic, lemon juice and both cheeses in a food processor and process until smooth. Season to taste with salt and pepper and process again until just combined.
2. Transfer dip to a small serving bowl and garnish with additional chopped mint. Serve at once.
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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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Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.
Ingredients:
4 apricots, halved
1 teaspoon melted butter
3 teaspoons honey, divided
2 tablespoons sliced almonds, toasted
â…“ cup whipping cream
½ teaspoon almond extract
1 ½ tablespoons powdered sugar
Method:
1. Heat a grill or grill pan over medium high heat.
2. In a small dish whisk together the melted butter and a teaspoon of honey. Cut the apricots in half and brush the melted honey butter on the cut side.
3. Place the apricots cut side down onto the heated grill pan. Grill the apricots for about 2 minutes until softened and just slightly charred, and then remove and place them cut side up onto a plate.
4. Using a stand mixer with the whisk attachment or a hand mixer, add the whipping cream, almond extract, and powdered sugar and beat the whipped cream until stiff peaks form.
5. To serve, spoon about a tablespoon of the whipped cream on top of each apricot half, then sprinkle on the sliced almonds and drizzle on the remaining 2 teaspoons of honey.
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Sunflower Shoot Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.
Ingredients:
½ cup hazelnuts
1½ tablespoons Champagne vinegar or white wine vinegar
¼ teaspoon Dijon mustard
¼ teaspoon honey
¼ teaspoon minced shallot
¼ cup extra-virgin olive oil
4 cups peppery greens, such as arugula or shiso
2 cups sunflower shoots
2-3 Pink radishes, trimmed and very thinly sliced on a mandoline
1 fennel bulb, halved lengthwise, cored and very thinly sliced on a mandoline
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast until they are fragrant and the skins blister, about 14 minutes. Transfer the toasted hazelnuts to a kitchen towel and let cool slightly, then vigorously rub the nuts together to remove the skins. Coarsely chop the nuts.
2. In a large bowl, whisk the Champagne vinegar with the Dijon mustard, honey and minced shallot. Add the extra-virgin olive oil and whisk until blended. Season the vinaigrette with salt and freshly ground black pepper. Add the arugula, sunflower shoots, radishes, fennel and chopped hazelnuts and toss well. Season with salt and pepper and serve right away.
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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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Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with roasted vegetables, or even served as part of a charcuterie board.
Ingredients:
2 lemons
2-3 fennel bulbs
1 shallot
2-3 tablespoons Champagne vinegar
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
- Using a box grater or rasp, zest both lemons, then reserve the zest and fruit.
- Peel and finely dice the shallot. Place shallot in a small bowl with the lemon zest, juice of 1 lemon, Champagne vinegar, salt, and freshly ground black pepper. Mix well and let sit for a few minutes to macerate. Whisk in the extra-virgin olive oil. Taste for salt and acid and adjust as needed.
- Trim the fronds and dark green stalks from the fennel bulb. Cut the bulb in half lengthwise and then into a fine dice. Toss with salt to taste and stir into the lemon-shallot mixture. Remove all the remaining peel from the remaining lemon and cut the segments from their membranes. Cut segments into a medium dice and gently stir them into the relish. Let relish sit for 5 minutes before serving.
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Roasted Radishes
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.
Ingredients:
1 bunch radishes, trimmed
½ cup red onion, thinly sliced
1 tablespoons unsalted butter, cut into small pieces
2 tablespoons fresh thyme leaves
Olive oil
Sea salt and fresh ground pepper
Method:
1. Heat oven to 400°. Place radishes in a roasting pan. Drizzle with olive oil and scatter butter pieces over. Sprinkle thyme leaves over radishes, season with salt and toss to coat.
2. Roast 15-20 minutes, giving pan a shake midway through cooking.
3. Remove from oven, let cool slightly. Slice radishes into thick rounds. Place on serving dish, drizzle with olive oil. Sprinkle generously with salt and pepper, scatter with red onion slices.
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Asparagus with Salt and Pepper Whipped Cream
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:
- 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.
- 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.
- 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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