In Season Now strawberries carrots artichokes cherries asparagus fava beans

Macerated Strawberries

Stir together red wine, sugar
and lemon zest.

Add sliced strawberries
and let steep.

Use as a topping for ice cream, shortcakes, pancakes or waffles.

Strawberry, Goat Cheese & Spinach Salad

Whisk together olive oil, balsamic vinegar, salt and pepper.

Toss sliced strawberries, baby spinach, goat cheese and toasted slivered almonds with vinaigrette.

Roasted Strawberry & Ricotta Bruschetta

Toss halved strawberries with balsamic vinegar and sugar. Roast in baking pan at 300°F
for 20 minutes.

Spread toasted bread with ricotta cheese; top with strawberries. Drizzle with balsamic vinegar and sprinkle with pepper.

Quick Strawberry Jam

In food processor, puree 1 quart strawberries. Combine in pot with 1/2 cup sugar. Cook until thick and bubbling, about 10 minutes.

Transfer to pint jars; cover and refrigerate for up to 10 days.

Strawberry Salsa

Combine diced strawberries, diced red onion, minced jalapeño, chopped cilantro, lime juice and honey. Season with salt.

Serve salsa over roasted or grilled fish or chicken, or with
tortilla chips.

Strawberry Napoleon

Place twelve 3-inch squares of puff pastry on parchment-lined baking sheet. Bake at 400°F until golden; let cool.

Spread 8 squares with whipped cream; top with sliced strawberries. Stack 2 topped pieces of pastry; cover with plain pastry square.

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Simple Pickled Carrots

Peel and julienne 3 carrots.
Toss with 1/2 tsp. salt and
1/2 Tbs. sugar. Let stand 5 minutes, then rinse.

Whisk together 1/2 cup water,
1/2 cup rice vinegar, 1 tsp. salt
and 1 1/2 Tbs. sugar.

Add carrots; let stand at least 1 hour before serving.

Roasted Baby Spring Carrots

Trim and peel baby spring carrots. Toss with olive oil, salt and pepper.

Spread carrots in single layer
on baking sheet. Roast at
450°F until tender.

Toss carrots with chopped
fresh herbs and more olive oil before serving.

Shaved Carrot Salad

Peel carrots. Run vegetable
peeler lengthwise down sides of carrots to create long ribbons. Place in ice water to crisp, then drain and pat dry.

Toss carrot ribbons with lime zest, lime juice, olive oil, salt, sugar, chopped mint and shaved
red onion.

Carrot Puree

Steam equal parts carrots and russet potatoes until very tender.

In food processor, puree carrots and potatoes until smooth. Season with salt and pepper.

Sprinkle with minced parsley before serving.

Honey-Thyme Glazed Carrots

In large sauté pan, melt butter. Add peeled baby spring carrots, chopped thyme and chicken broth; bring to a simmer. Cook, partially covered, until just tender.

Add honey, salt and pepper. Cook, uncovered, until carrots
are glazed.

Moroccan Carrot Salad

Whisk together cumin, coriander, cinnamon, lemon juice, honey, olive oil, salt and pepper.

Toss grated carrots, raisins, toasted slivered almonds, shaved red onion and chopped mint
with vinaigrette.

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Raw Artichoke Salad

Trim and halve artichokes; remove chokes.

Using a mandoline, thinly slice artichoke hearts.

Toss artichoke slices with olive oil, lemon juice, shaved Parmesan, salt and pepper.

Fried Baby Artichokes

Trim and halve artichokes; soak in buttermilk. Dredge in mixture of equal parts all-purpose and semolina flours.

In deep pan, heat 1 inch of canola oil to 375°F. Fry artichokes until crispy. Drain; serve with aioli.

Braised Artichokes

Trim and halve artichokes; remove chokes.

Cover bottom of baking dish with lemon slices; top with artichokes, salt and pepper. Add chicken stock or white wine to cover artichokes halfway.

Cover with foil. Bake at 400°F until tender.

Artichoke Spread

Trim and halve artichokes; remove chokes. Simmer artichoke hearts until tender.

In food processor, combine artichokes, garlic, lemon juice, olive oil and grated Parmesan; pulse until smooth.

Spread on toasted bread or sandwiches.

Baked Stuffed Artichokes

Trim artichokes; sprinkle with olive oil, salt and pepper. Place in baking dish.

Combine toasted bread crumbs, chopped parsley, grated pecorino, olive oil, minced garlic, lemon zest, salt and pepper. Stuff into center of artichokes and between leaves.

Add 1/2 cup water to pan; cover with foil. Bake at 400°F until tender. Uncover; bake until browned.

Marinated Baby Artichokes

Trim and halve baby artichokes.

Blanch artichokes until tender. Drain well; cool to room temperature.

Place artichokes in jar. Add chopped fresh herbs, garlic, lemon zest and chile flakes; cover with olive oil. Refrigerate and use within 1 week.

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Seared Duck Breast with Cherry-Port Sauce

Season duck breast with salt and pepper. Cook, skin side down, in sauté pan until crisp. Transfer to rack-lined baking sheet. Roast at 375°F until medium-rare.

Cook minced shallot in sauté pan until tender. Deglaze with port; add chicken stock and pitted cherries. Cook until thickened; whisk in butter. Spoon over duck.

Grilled Mahimahi with Cherry Salsa

Season mahimahi fillets with salt, cayenne and lime juice. Grill over high heat until cooked through.

Combine pitted cherries, diced jalapeño, chopped shallots, sliced green onions, chopped cilantro, lime juice and salt. Serve salsa over mahimahi.

Cherry & Goat Cheese Salad with Hazelnuts

Whisk together minced shallots, sherry vinegar, hazelnut oil, salt and pepper.

Toss mixed greens and pitted sour cherries with vinaigrette.

Top salad with crumbled goat cheese and toasted hazelnuts.

Cherries Jubilee

In sauté pan, toss pitted cherries with sugar, lemon juice and lemon zest. Cook until slightly softened and juices release.

Remove from heat, add a splash of brandy and flambé; cook until flame goes out. Serve immediately over vanilla ice cream.

Individual Cherry Crisps

Combine pitted cherries, sugar, lemon juice and cornstarch; divide among ramekins. Top with streusel (brown sugar, flour, oats and butter combined until clumpy).

Bake at 375°F until filling is bubbly and streusel is browned.

Cherry Pie

Combine 2 lb. pitted cherries, 1 cup sugar and 1/4 cup cornstarch; transfer to prepared pie shell in 9-inch pie pan. Top with pie dough round; flute edges. Brush with
egg wash.

Bake at 425°F for 20 minutes. Reduce oven to 350°F; bake 55 to 60 minutes more. Cool 1 hour before serving.

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Quick-Roasted Asparagus

Toss asparagus spears with olive oil, salt and pepper.

Broil until tender, 3 to 5 minutes.

Sprinkle with salt, pepper and grated Parmesan.

Asparagus-Prosciutto Bundles

Blanch asparagus spears.

Spread thin layer of soft, creamy cheese such as Boursin over thin slices of prosciutto.

Wrap prosciutto around asparagus spears.

Simple Asparagus Soup

Sauté chopped shallots in butter until softened.

Add chicken or vegetable stock and chopped asparagus.

Cook until asparagus is tender. Puree in blender.

Tagliatelle with Asparagus and Mascarpone

Sauté chopped shallots in butter until softened.

Simmer chopped asparagus in salted water until tender. Drain; add to pan with shallots.

Add cooked and drained fresh tagliatelle and mascarpone cheese; toss to combine.

Asparagus Salad

Very thinly slice asparagus spears on the bias.

Whisk together lemon juice, finely chopped shallot, olive oil, salt and pepper.

Toss asparagus with vinaigrette. Top with shaved Parmesan.

Asparagus Tartine with Smoked Salmon & Cream Cheese

Brush slices of toasted bread with olive oil. Turn over; spread with chive cream cheese.

Top with single layer of smoked salmon. Top with lightly oiled asparagus spears, salt and pepper. Broil until asparagus is crisp-tender.

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Fava Beans with Pecorino

Cook shelled fava beans in boiling salted water until tender.
Drain and peel.

Grate pecorino romano over favas; sprinkle with olive oil, salt and pepper.

Sautéed Fava Beans

Sauté blanched peeled fava beans and English peas in olive oil until tender; season with salt.

Sprinkle with lemon zest and julienned mint.

Fava Bean Crostini

Cook shelled fava beans in boiling water until tender, drain and peel.

In food processor, puree with olive oil, salt and pepper.

Spread puree on crostini. Top with shaved Parmesan or grated pecorino romano.

Grilled Shrimp with Fava Bean Puree

In food processor, pulse together blanched peeled fava beans, olive oil, minced garlic, mint, lemon juice, salt and pepper, adding water as needed.

Toss peeled deveined shrimp with lemon zest, red pepper flakes and salt. Thread onto skewers and grill. Serve over fava puree.

Fava Bean & Radish Salad

Peel fava beans and blanch in boiling water until just tender.

Toss blanched peeled fava beans and thinly sliced radishes with olive oil, salt and pepper.

Top with shaved pecorino
romano or Parmesan.

Orecchiette with Favas, Morels & Pancetta

Brown diced pancetta and quartered morels in olive oil. Add blanched peeled fava beans and minced garlic and shallot;
cook briefly.

Add cream and cooked and drained orecchiette. Cook, tossing, until cream has reduced.

Season with salt and pepper. Sprinkle with grated Parmesan.

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