Scrambled Eggs with Red Spring Onions & Leeks

Punched up with bright spring onions, these scrambled eggs are divine.

Ingredients:
8 eggs
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ cup chopped spring onions
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Heat the butter or oil in a frying pan over medium heat. Add the spring onions and leeks and cook, stirring constantly, for about 2-3 minutes, until both are softened and fragrant.

2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the onions and leeks.

3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.

Grilled Asparagus with Classic Gremolata

This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy—and it only takes a few minutes to put together.

Ingredients:
2 garlic cloves, finely minced
¼ cup finely chopped flat-leaf parsley
2 teaspoons finely chopped Meyer lemon zest
2 pounds asparagus, trimmed
Salt & freshly ground pepper to taste
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil

Method:
1. To make the gremolata, finely chop the garlic, parsley and lemon zest together on a cutting board until well combined. Transfer to a bowl. (You can prepare the gremolata an hour or two before you cook the asparagus.)

2. Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.

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Preserved-Lemon Rice Pilaf with Moroccan Spices

An excellent side for grilled chicken or fish!

Ingredients:
2 tablespoons olive oil
½ onion, diced
3 cloves garlic, minced
½ preserved lemon, rinsed, flesh removed and finely diced
4 cups chicken broth
1 bay leaf
1 tablespoon La Boîte Tangier N.23 Spice Blend
2 cups uncooked white rice
2 cups cooked chickpeas
½ cup sultanas
¼ cup fresh parsley, minced

Method:
1. Heat the olive oil in a Dutch oven over medium heat. Sauté the onion, and garlic for a few minutes until the onion begins to sweat.

2. Add the preserved lemon and chicken broth. Bring to a boil and add the bay leaf, spice blend, and chickpeas. Simmer, covered, over medium or medium low heat until the liquid is absorbed and the rice is tender. Fluff and add the sultanas and fresh parsley; serve warm or at room temperature.

Beet, Carrot & Pomegranate Salad

This colorful salad is perfect for winter and beyond.

Ingredients:
5-6 beets, cooked and peeled
2-3 carrots, peeled
½ cup pomegranate seeds
1½ tablespoons red wine vinegar
1 tablespoon honey
¼ cup extra virgin olive oil
¼ cup pistachios, chopped
1 tablespoon fresh Italian parsley, chopped
Sea salt and fresh ground pepper

Method:
1. Slice the beets and carrots thinly using a mandoline or hand held slicer. Layer on a plate or platter, alternating the beets and carrots. Sprinkle with pomegranate seeds and set aside.

2. Mix the red wine vinegar and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously. Season to taste with salt and pepper.

3. Drizzle the dressing on the vegetables to coat. Add pistachios and parsley. Season with additional salt and freshly ground black pepper as needed and serve immediately or at room temperature.

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