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.
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.
A Taste of France Recipes
Done well, the beginning of a meal is often more memorable than the finish, a delightful first taste that whets the appetite and hints at greater things to come. This week, we are celebrating the art of the appetizer with a bountiful spread inspired by the French countryside: Savory country-style pâté, crunchy cornichon pickles and herbed fromage blanc from Cherry Valley Dairy, plus our own apricot mostarda. Paired with an artisan baguette and an incredible array of summer produce—from heirloom tomatoes and baby artichokes to blueberries and Imperial Epineuse plums—this beautiful first course is satisfying enough to last all evening long!
Here are a few recipe ideas for the week:
Charred Scallion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
Oven-Roasted Heirloom Tomatoes
Slow-roasting these beautiful tomatoes concentrates their unique flavor—try these alongside this week’s array of appetizers!
Braised Baby Artichokes
Simmered with white wine and chicken stock, these tender artichokes are melt-in-your-mouth tender.
Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Lemon-Tarragon Aioli
This bright aioli is fantastic served with grilled summer veggies!
Polenta Cake with Plums
This luscious cake is kissed with juicy European plums and citrus peel.
