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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Pizza Dough
This pizza dough from The New York Times is our go-to; it’s easy to prepare and incredibly reliable!
Ingredients:
2 teaspoons dry active yeast
4½ cups all-purpose flour, plus extra for dusting
2 teaspoons kosher salt
2 tablespoons
Method:
1. Put 1¾ cups lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let it dissolve, about 2 minutes. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
2. Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
3. To use dough immediately*, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball will make a 10-inch diameter pizza.
*Note: If you’d like to refrigerate the dough, wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.
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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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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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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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Warm Greens with Garlic & Chili Oil
A quick sauté that brings out the bold character of bitter greens with the heat of chili and depth of olive oil. Pro tip: Try these greens spooned atop pizza slices!
Ingredients:
2 cups Chioggia radicchio, sliced into ribbons
1 cup red-veined sorrel, stems removed and leaves roughly torn
2 cups mixed baby lettuces
3 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
½ teaspoon red chili flakes (or to taste)
Pinch of sea salt
Lemon wedge, for finishing (optional)
Method:
1. In a large sauté pan, heat the olive oil over medium heat until shimmering. Add the sliced garlic and chili flakes, cooking for 30–60 seconds, just until fragrant—do not brown the garlic.
2. Add the radicchio and sorrel to the pan and sauté for 1–2 minutes, stirring gently, until just wilted. Add the baby lettuces last, cooking for another 30 seconds to 1 minute until barely softened.
3. Season with a pinch of sea salt and finish with a squeeze of lemon juice if desired.
Serve warm as a side dish or spoon over grilled bread for a rustic bruschetta.
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How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans!
Ingredients:
1 pound fava beans
Method:
1. Peel: Pull off the top and “unzip” the seam of the bean pod. Open the pod and remove the beans. (There are usually 4 to 5 beans per pod.) The beans have a waxy outer coating, which you’ll need to remove.
2. Prep: Blanch them in boiling water for 30 seconds, and then transfer to an ice bath to stop the cooking process. The waxy coating will slip then right off.
3. Cook: From here, steam the beans until tender in a steamer basket or covered in the microwave, 3-5 minutes.
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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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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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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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