Meyer Lemon Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!
Ingredients:
1 shallot, peeled and minced
¾ cup mayonnaise
2 tablespoons fresh Meyer lemon juice
1 clove garlic, peeled and minced
1½ teaspoons Dijon mustard
Method:
1. Process all ingredients in a blender until smooth; transfer to a small bowl. Cover and chill at least 30 minutes or up to 3 days.
Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!
Ingredients:
1 egg
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
2 tablespoon sherry or chive blossom vinegar
½ teaspoon salt
2 tablespoons chive blossoms
Method:
1. In a blender or food processor, drop in the egg and chopped garlic and process until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. (The sauce should be creamy and mayonnaise-like and will have a nice garlic bite.)
2. Add one tablespoon of the chive blossoms and blend a few more seconds. Place the aioli in a small bowl and mix in remaining chive blossoms. Refrigerate until ready to use.
A Mother’s Love Recipes
Show Mom some love this weekend with a fresh and easy lineup highlighted by new spring produce such as Little Gem lettuce, asparagus, fragrant tarragon and Pink Beauty radishes, as well as house favorites like Challah bread, farm-fresh eggs and our own tomato soup. Serve up these seasonal beauties alongside a lineup of sampler-ready bites—think: Crisp flatbreads kissed with sel gris, country-style terrine, pickled heirloom blueberries and raclette cheese—while Mom sits back and relaxes with a glass of crisp Rosé wine. To Mom!
Here are a few recipe ideas for the week:
Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, confectioners’ sugar or Cara Cara orange compote (see recipe!).
Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent on French toast.
Pea Shoot & Arugula Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.
Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Buttered Radishes
These dipped radishes make for a wonderful starter or snack!
Lemon-Tarragon Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!
Tarragon-Lemon Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!
Ingredients:
1 shallot, peeled and minced
¾ cup mayonnaise
2 tablespoons fresh tarragon, finely chopped
2 tablespoons fresh lemon juice
1 clove garlic, peeled and minced
1½ teaspoons Dijon mustard
Method:
1. Process all ingredients in a blender until smooth; transfer to a small bowl. Cover and chill at least 30 minutes or up to 3 days.
