Spring Recipes

Kale Caesar Slaw

Apr 23, 2014
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Ingredients

1/4 cup fresh lemon juice

1 Tablespoon shoyu or soy sauce

1 teaspoon Dijon mustard

1 teaspoon honey

2 garlic cloves, minced

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/2 cup finely grated Parmesan, divided

2 bunches Tuscan kale or other kale, center stalks removed, chiffonade

 

Preparation

1. Whisk together first 6 ingredients. Slowly add oil, drop by drop. Stir in 1/4 cup Parmesan. Season to taste with salt and pepper.

 

2. Toss kale and dressing in a large bowl to coat. Top with remaining 1/4 cup Parmesan. Season to taste with salt and pepper.

 

 

 

 

Spring Green Minestrone

Apr 18, 2013
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Serves 4-6

 

Ingredients

2 tablespoons olive oil

1 onion, diced

2 cloves of garlic, minced

2 quarts chicken stock

1 cup dried macaroni

1 15 oz can cannellini beans

½ lb. asparagus, tips trimmed, cut into 1-inch pieces

½ cup frozen peas

10 oz fresh spinach, roughly chopped

Salt

Pepper

Freshly grated parmesan

¼ cup fresh basil, cut into chiffonade

 

Preparation

1. Heat oil in large sauce pan. Add onions, sauté 2-3 minutes. Add garlic, sauté until fragrant.

 

2. Add chicken stock and bring to a boil. Add macaroni and reduce heat to simmer. Cook 6-7 minutes, add beans, asparagus and peas. Cook 2-3 minutes or until asparagus is tender.

 

3. Add spinach and stir in until it wilts. Season to taste with salt and pepper. Top with parmesan and basil.

 

 

Strawberry Shortcake

Oct 3, 2012
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Serves 8

 

Ingredients

2 quarts ripe strawberries, washed and quartered

1/2 cup fresh orange juice

4 cups all-purpose flour

1/2 cup sugar

2 tablespoons baking powder

Pinch (1/16 teaspoon) kosher salt

1/2 cup cold butter (1 stick), cut into chunks

1 cup well-shaken buttermilk

1/2 cup cream, plus more for brushing

Finely grated zest from one lemon

 

Preparation

1. Macerate the strawberries in the orange juice. Set aside.

 

2. In large bowl, sift together the flour, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.

 

3. In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.

 

4. Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.

 

5. Preheat oven to 400°F. On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.

 

6. Whip cream until foamy.

 

7. Split the biscuits as you would an English muffin. Place on a plates. Spoon some berries and juice over the bottoms, top with whipped cream and replace the biscuit tops.

 

Strawberry Rhubarb Compote

Oct 3, 2012
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Serves 8

 

Ingredients

2 pounds rhubarb stalks, leaves removed, cut into ½-inch pieces

1 quart strawberries, diced

1/2 cup sugar

 

Preparation

1. In a saucepan, combine rhubarb pieces with sugar over low heat. Stir frequently as it starts to cook, making sure the sugar doesn’t burn.

 

2. Add strawberries as rhubarb begins to cook down.

 

3. When strawberries have almost cooked down, remove from heat.

 

4. Taste for sweetness. Let cool.

 

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    Featured Seasonal Recipe

    Baked Pears with Yogurt, Honey and Cinnamon



    Baked Pears with Yogurt, Honey, and Cinnamon Serves 12 (1/2 pear per person) Ingredients: 6 Bosc Pears, peeled, halved lengthwise, and cored 4 tablespoons salted butter, melted 2 cups yogurt 1/3 cup honey 1 teaspoon ground cinnamon 12 fresh mint leaves 1. Preheat the oven to 400°F for 20 minutes. 2. Meanwhile, brush the pears with butter and place them, cut-side down on a parchment-line baking sheet. Sprinkle with cinnamon. Bake until the pears are caramelized and tender, about 40 minutes. 3. Transfer the pears onto a platter, cut-side up, and let cool. Fill each pear half with yogurt, drizzle with honey, and serve.
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