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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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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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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Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.
Ingredients:
¾ pound green beans, trimmed
1 pound baby red potatoes
½ shallot, chopped
2 heirloom tomatoes, chopped, or 1 pint cherry tomatoes, sliced in halves
4 cups salad greens
2 (6-7 ounce) cans tuna
½ cup Nicoise olives
3 hard-boiled eggs
3 tablespoons chopped herbs, such as parsley, oregano and French tarragon
2-3 teaspoons capers, drained and rinsed
Niçoise vinaigrette (see recipe)
Method:
1. Bring a large pot of water to a boil and season with salt. Add the green beans and cook for 2 minutes. Lift out with tongs and rinse with very cold water.
2. Return the water to a boil. Add the potatoes. Cook for 15 minutes or until the potatoes are tender when pierced with a small knife. Drain and transfer to a bowl.
3. As soon as the potatoes are cool enough to handle, peel if desired and slice thickly. Add ½ cup of the vinaigrette and the shallot. With a rubber spatula, gently toss the warm potatoes with the Niçoise vinaigrette; set aside to cool. In another bowl, toss the beans with 2 tablespoons of the vinaigrette to coat them. In a third bowl, toss the tomatoes with 2 tablespoons of the vinaigrette to coat them.
4. On a large platter, arrange the lettuce. Add the potatoes, beans, and tomatoes. Top with tuna, and olives. Spoon some of the remaining dressing over the salad and sprinkle with the herbs and capers. Peel the eggs, pat them dry, and halve them. Garnish with peeled, hard-boiled eggs.
Variations: This recipe can be modified with an array of seasonal produce, it is especially wonderful with radishes or sweet peppers! You can also try substituting the canned tuna with seared Ahi steaks, or even grilled salmon.
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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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Brown Butter & Sage Roasted Carrots
Sweet, earthy Chantenay carrots are roasted until tender and caramelized, then tossed with nutty brown butter and fragrant, crispy sage leaves.Â
Ingredients:
1½ pounds red-cored Chantenay carrots, scrubbed and halved lengthwise if large
2 tablespoons olive oil
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter
10–12 fresh sage leaves
1 tablespoon fresh lemon juice
1 teaspoon honey or maple syrup, optional
Flaky sea salt, for finishing
Method:
1. Preheat the oven to 425°. Arrange carrots on a large baking sheet and toss with olive oil, salt, and pepper. Spread in a single layer, cut sides down. Roast for 25–35 minutes, turning once, until the carrots are tender and beautifully caramelized around the edges.
2. During the last few minutes of roasting, melt butter in a small skillet over medium heat. Add sage leaves and cook for 1–2 minutes, until crisp. Transfer the sage to a paper towel-lined plate. Continue cooking the butter, swirling the pan occasionally, until it turns golden brown and develops a nutty aroma, about 1–2 minutes more. Remove from heat immediately and stir in lemon juice and honey or maple syrup, if using.
3. Transfer roasted carrots to a serving platter and drizzle with the warm brown butter. Scatter crispy sage leaves over the top and finish with flaky sea salt. Serve warm.
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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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Radicchio Salad with Fresh Chevre & Marcona Almonds
This salad is crisp and colorful, complete with blushy radicchio and juicy citrus.
Ingredients:
1 head Chioggia radicchio, torn into bite-size pieces
4 cups mixed salad greens
1 orange, removed of peel and any pith, and sliced into thin rounds
1 blood orange, removed of peel and any pith, and sliced into thin rounds
½ cup top-quality olive oil
4 tablespoons red wine vinegar
4 ounces chevre cheese, crumbled
½ cup Marcona almonds, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. In a large bowl, whisk the olive oil with the red wine vinegar and season with salt and pepper.
2. Add the radicchio and greens to a large salad bowl, and drizzle with about half the vinaigrette and toss until coated. Add the orange slices, goat cheese and hazelnuts, drizzle with additional vinaigrette, and season the salad with salt and pepper. Toss gently together once more and serve.
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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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Apricot Cobbler
This classic apricot cobbler combines sweet, sun-ripened fruit with a buttery, golden topping for a simple summer dessert that’s best served warm with a scoop of ice cream.
Ingredients:
Filling:
6 cups fresh apricots (about 2½–3 lbs), pitted and sliced
½ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
½ teaspoon vanilla extract
Pinch of salt
Topping:
1 cup all-purpose flour
¼ cup granulated sugar
¼ cup brown sugar
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, cold and cut into cubes
½ cup whole milk (or buttermilk for a slight tang)
Method:
1. Preheat the oven to 375°F. In a large bowl, combine the sliced apricots, sugar, lemon juice, cornstarch, vanilla, and a pinch of salt. Toss gently to coat. Pour into a 9×13-inch baking dish or similar-sized casserole.
2. In a separate bowl, whisk together flour, sugars, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Pour in the milk and stir just until combined; the dough will be thick and slightly sticky.
3. Drop spoonfuls of the topping evenly over the fruit. It doesn’t need to cover it completely—leave some gaps for the fruit to bubble through. Bake for 35–40 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly before serving warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
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