This week’s glorious sunshine has us hankering for equally light and bright dishes on the table. Hence, this week’s lineup is full of fresh fare, from herb compound butter and sheep’s milk feta cheese to farm-fresh eggs and locally-foraged morel mushrooms. In addition to these provisions, enjoy a wide variety of pungent greens and fragrant herbs, Gruyère cheese bread and produce like spring asparagus, radishes and broccoli rabe.
Here are a few recipe ideas for the week:
Skillet Baked Eggs with Asparagus
This recent recipe from The New York Times couldn’t be simpler, yet is sure to impress any brunch guest.
Morel Mushroom & Asparagus Egg Benedict
Served over toasted bread, this delicious poached egg benedict is truly stunning.
Sautéed Broccoli Rabe
A variety of broccoli with long, thin leafy stalks, this hearty Italian green (also known as rapini) shines in an easy preparation from Gourmet magazine.
Red Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Spring Greens with Butter-Poached Radishes
This earthy salad is beautiful topped with buttery radishes.
Mustard Green Pesto
Brilliantly green, this mustard green pesto packs a bit of a kick and pairs beautifully with roasted potatoes!