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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Cherry Tomato Salsa with Fresh Herbs
A pico de gallo-style salsa bright in flavor and combined with spring onions and mint.
Ingredients:
1 pint heirloom cherry tomatoes, washed and cut in half
2-3 spring onions, trimmed and finely diced
½-1 jalapeño pepper, depending on taste, seeds removed and finely chopped
¼ cup fresh cilantro, chopped
2 tablespoons fresh mint, chopped
Juice of 1 lime
Sea salt
Method:
1. Combine tomatoes, onion, and jalapeno pepper in a medium bowl. Add herbs, then drizzle lime juice over the salsa. Season generously with sea salt, to taste. Allow to sit 10-20 minutes on the countertop for flavors to fully combine.
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Zucchini Blossom Frittata
A rustic garden dish that celebrates the fleeting charm of summer blossoms.
Ingredients:
8 large eggs
¼ cup heavy cream
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
2 baby zucchini, thinly sliced into rounds
1 small shallot, thinly sliced
1 garlic clove, minced
½ cup grated Pecorino Romano or Parmesan
8–10 fresh zucchini blossoms, stems removed and gently opened
Optional garnish: fresh basil, chive blossoms, or microgreens
Method:
1. Preheat oven to 375°F. Whisk the eggs in a large bowl with the cream, salt, and pepper until light and frothy. Stir in the grated cheese and set aside.
2. In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Add the shallot and garlic and cook for 1 to 2 minutes until fragrant. Add the zucchini rounds and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden. Pour the egg mixture over the sautéed vegetables, gently swirling the pan so everything distributes evenly. Let cook undisturbed for 1 to 2 minutes, until the edges just begin to set. Carefully arrange the zucchini blossoms on top, pressing them slightly into the eggs. Continue to cook on the stove for another 2 minutes, or until the frittata is set around the edges but still jiggly in the center.
3. Transfer the skillet to the oven and bake for 8–10 minutes, or until the frittata is fully set and lightly puffed. If using the broiler, broil for 2–3 minutes, watching carefully, until the top is just golden and cooked through. Let the frittata rest for 5 minutes before slicing. Garnish with fresh herbs or edible flowers, if desired. Serve warm or at room temperature.
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Eggplant Caponata
This traditional Tuscan relish is lovely on toasted bread.
Ingredients:
1 sweet onion or 2 Tropea onions, peeled and minced
1 eggplant, chopped into ½-inch chunks
1 sweet Italian pepper, seeded and chopped
1 cup cherry tomatoes, halved, or 1 summer tomato, seeded and chopped
2 celery stalks, thinly-sliced
¼ cup olive oil
3 tablespoons golden raisins
2 tablespoons fresh oregano, chopped
1 tablespoon cider vinegar
1 tablespoon capers
Sea salt and pepper
Fresh basil leaves, torn
Method:
1. Add chopped onion to a skillet with the olive oil, and sauté for about 3 minutes. Add chopped celery stalk, peppers and eggplant and cook for an additional 4-6 minutes until vegetables are tender.
2. Add golden raisins, chopped oregano and about ½ cup water. Bring mixture to a simmer, and allow water to evaporate, cooking about 8-10 minutes
3. Add cherry tomatoes and cider vinegar and capers; cook for about 5 minutes, until mixture is uniform and tomatoes are beginning to burst. Season with salt and pepper and top with torn basil.
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Parmesan Cheese-Roasted Broccolini
Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic tossed with pasta or served atop grilled bread.
Ingredients:
1-2 bunches of broccolini
2 cloves garlic
2 slices of rustic bread, such as Italian Rustica
Pinch red pepper flakes
½ cup Grana cheese, grated
Olive oil
Sea salt
Method:
1. Preheat oven to 425°. In a food processor, pulse the bread slices and garlic until the bread forms coarse crumbs and the garlic is chopped.
2. On a large rimmed baking sheet, toss the broccolini and red pepper flakes with about 2 tablespoons oil and then season generously with salt. Add the grated Grana and bread crumb mixture and toss to combine. Spread in an even layer and roast until the broccolini is tender and beginning to brown, about 10 to 12 minutes.
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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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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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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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Marinated Persian Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.
Ingredients:
2 Persian cucumbers
1 red onion
¼ cup white wine vinegar
1 tablespoon honey
2 tablespoons lemon juice
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Peel the cucumbers and then half lengthwise before thinly slicing. Then, peel and thinly slice the onion and place in a bowl with the cucumber.
2. Combine the vinegar, lemon juice, honey, and oil in a bowl and whisk together. Season to taste with salt and pepper.
3. Pour the vinaigrette over the cucumber and onion mixture and toss well to coat. Allow to marinate for at least 30 minutes and up to 1-2 hours before serving cold or at room temperature.
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