Pasta with Leeks & Peas
Dice bacon into batons 1/4 inch thick. Sauté in olive oil until browned. Add thinly sliced leeks and minced garlic and cook until leeks are tender.
Add cream, shelled peas, and cooked and drained pasta to the pan. Cook, tossing, until the cream has reduced and coats the pasta. Season with salt and pepper and top with shaved pecorino cheese.
Beef & Leek Stir-Fry
Stir together stock, soy sauce, rice vinegar, garlic, ginger, sugar and cornstarch.
Sear thinly sliced flank steak until
well browned. Transfer to a bowl. Add sliced green parts of leeks and 10 Chinese dried red chiles. Cook until leeks are crisp-tender.
Return steak to pan. Add stock mixture and cook, tossing, until liquid has thickened.
Gratinéed Leeks in Cream
Cut leeks crosswise into rounds about 1 inch thick. Arrange in a single layer in a baking dish. Season with salt and pepper, and cover with cream and grated Parmesan.
Cover with aluminum foil and bake at 400ºF for 30 minutes. Remove the foil and continue cooking until the cream has reduced, the leeks are tender and their tops are golden brown.
Sauté sliced leeks in butter until tender. Add Arborio rice and cook, stirring, until lightly toasted. Deglaze pan with white wine. Bring to a simmer, stirring in warm stock as needed, until the rice is tender.
Meanwhile, fry julienned leaks in oil until golden brown.
Season risotto with salt and pepper, stir in butter and grated Parmesan, and top with fried leeks.
Sauté thinly sliced leeks and minced garlic in butter until tender. Add peeled, diced russet potatoes and stock to cover. Simmer until potatoes are cooked through.
Puree soup until smooth, season with salt and pepper, and stir in cream.
Puree canola oil with a bunch of chives and a handful of parsley leaves until smooth. Drizzle over soup before serving.
Fried Egg with Leeks & Pancetta
Dice pancetta into 1/4-inch cubes and sauté in olive oil until browned and crispy. Drain on paper towels and set aside.
Add thinly sliced leeks to the same pan and cook until tender. Season with salt and pepper, and stir in butter to finish.
Spoon leeks onto a plate, top with a fried egg and sprinkle with pancetta.
In food processor, finely chop pine nuts and garlic clove. Add arugula; pulse until coarsely chopped.
With processor running, slowly add olive oil until smooth. Add lemon juice, grated Parmesan, salt and pepper; pulse until incorporated.
Serve over fish, chicken, steak
Pizza with Prosciutto
Brush pizza dough round with tomato sauce; top with shredded mozzarella and thin prosciutto strips.
Bake at 500°F on preheated baking stone until crust is crisp.
Toss arugula with olive oil, lemon juice and salt. Scatter over pizza along with shaved Parmesan.
Pasta with Arugula & Shallots
Sauté sliced shallots in olive oil until tender. Add minced garlic and lemon zest; sauté until fragrant.
Add arugula; cook until
Add cooked and drained pasta; toss with olive oil, salt and pepper. Sprinkle with grated pecorino romano.
Sauté spinach in olive oil. Squeeze dry; chop coarsely.
Combine spinach, sautéed onion, minced garlic, cream cheese, mayonnaise, grated Parmesan, red pepper flakes, salt and pepper.
Transfer to baking dish; sprinkle with grated Parmesan. Bake at 400°F until bubbly.
Butter Lettuce Salad with Buttermilk Dressing
Whisk together buttermilk, minced shallot, mayonnaise, lemon juice, Worcestershire sauce, chopped chives, salt and pepper.
Toss torn butter lettuce leaves
Little Gem Salad with Radishes
Whisk together sherry vinegar, honey, Dijon mustard, minced shallot, walnut oil, salt and pepper.
Toss Little Gem lettuce leaves, shaved radishes and croutons with vinaigrette.
Peel oranges, grapefruit and tangerines; cut into segments, reserving juice. Place segments in a bowl.
In a saucepan, heat juice and sugar to taste until sugar is dissolved. Let syrup cool, then stir into citrus segments. Sprinkle with slivered mint or basil.
Serve over pancakes, waffles or pound cake.
Crab Salad with Grapefruit & Avocado
Whisk together grapefruit juice, Champagne vinegar, olive oil, salt and pepper.
Toss torn butter lettuce with some of the vinaigrette; divide among plates. Top with fresh crabmeat, grapefruit segments and thinly sliced avocado.
Drizzle with remaining vinaigrette; sprinkle with snipped chives and finely chopped parsley.
Citrus Salad with Shaved Fennel
Peel oranges, blood oranges and grapefruit; cut into segments. Arrange on a plate.
Thinly shave a fennel bulb and arrange on top of citrus. Sprinkle with pitted niçoise olives.
Drizzle salad with extra-virgin olive oil; sprinkle lightly with sea salt and pepper.
In a saucepan, heat equal parts sugar and water; let cool completely.
Mix 2 parts syrup with 2 parts mixed fresh citrus juices. Adjust sweetness as necessary.
Pour mixture into a shallow pan; place in freezer. Scrape with a fork every 30 to 60 minutes until frozen solid, about 2 1/2 hours.
In a small saucepan, whisk together 5 egg yolks and 1/2 cup sugar. Whisk in 1/2 cup fresh lime juice and stir over medium-low heat until thickened slightly.
Remove from heat and gradually whisk in 6 Tbs. cubed unsalted butter. Strain and let cool.
Serve with scones or assorted berries.
Preheat a broiler. Cut grapefruit in half crosswise. Cut a thin slice from the bottom of each half.
On a baking sheet, sprinkle grapefruit with brown sugar and cinnamon. Dot with butter and broil until golden and bubbly.
Sprinkle with finely chopped toasted almonds and slivered mint.
kale & white bean crostini
Brush baguette slices with olive oil; sprinkle with salt. Bake at 350°F until golden.
Sauté chopped Tuscan kale in olive oil until wilted. Add minced garlic and chicken broth. Cover; cook until almost tender.
Add rinsed and drained cannellini beans; cook until broth is absorbed. Mash beans lightly with a fork. Top crostini with kale mixture.
orecchiette with kale & sausage
Sauté diced onion and minced garlic in olive oil until softened. Add crumbled Italian sausage; cook until browned. Drain on paper towels.
Add sliced kale to pan; cook until tender, adding water if needed. Add red pepper flakes.
Return sausage to pan. Toss with cooked and drained orecchiette pasta. Sprinkle with grated Parmesan.
kale-quinoa bowl with
Simmer 1 part quinoa in 2 parts salted water until grains are tender and water is absorbed, about 15 minutes.
Sauté chopped kale in olive oil just until tender. Season with salt and pepper.
Fluff quinoa with a fork and spoon into individual bowls. Top with kale and a fried egg.
kale salad with apple & walnuts
In a large bowl, whisk together olive oil, cider vinegar, brown sugar, whole-grain mustard, minced shallot, salt and pepper.
Tear curly kale into small pieces; add to bowl. Thinly slice Granny Smith apples and add to kale.
Add toasted walnuts and vinaigrette to salad and toss to combine.
In a large food processor, puree one 15-oz. can drained chickpeas with 1 clove garlic, 4 Tbs. tahini, and olive oil, lemon juice and salt to taste.
Add 1 cup coarsely chopped and tightly packed kale leaves; process until smooth, adding water as needed for a creamy consistency.
Serve with assorted crudités and pita chips.
Preheat oven to 300°F.
Remove stems and ribs from 1 bunch curly kale; discard. Tear leaves into 3-inch pieces. Toss with olive oil and season with salt.
Arrange in a single layer on 2 baking sheets. Bake, rotating baking sheets and stirring kale halfway through cooking time, until crispy, about 30 minutes.
Blanch ramps; squeeze dry.
In stand mixer, beat softened butter, ramps, salt, pepper and lemon zest. Shape into a log; wrap with plastic wrap. Refrigerate until firm.
Cut butter into rounds. Spread
on crostini; top with thin
Braised Leek Gratin
In covered fry pan, simmer trimmed halved leeks with chicken stock until just tender. Transfer to buttered baking dish.
Combine bread crumbs, olive oil, chopped thyme and shredded Gruyère. Sprinkle over leeks.
Bake at 400°F until bubbly
Grilled Ramps & Spring Onions with Romesco
In food processor, process peeled roasted red peppers, roasted tomatoes, slivered almonds, garlic, olive oil, red wine vinegar, smoked paprika, salt and pepper
Toss trimmed ramps and spring onions with olive oil, salt and pepper. Grill until tender. Serve with romesco.
Spring Onion Tarte Tatin
In cast-iron skillet, melt 3 Tbs. butter with 1 Tbs. sugar.
Add thick slices of spring onions, salt and pepper. Cover and cook, turning onions occasionally, until caramelized. Add balsamic vinegar; cook until syrupy.
Place puff pastry round over onions. Bake at 375°F until golden. Invert onto platter.
Melted Leeks with
Season salmon with salt and pepper. Warm a large pan until very hot and sear salmon on both sides until salmon is just opaque
in the center.
In fry pan, melt butter. Add thinly sliced leeks, chicken stock, salt and pepper. Cover and cook slowly until leeks are very tender. Stir in chopped chives.
Transfer to plate; top with
Spring Allium Pizza
In food processor, puree roasted garlic cloves, olive oil, salt and pepper. Brush on pizza dough round.
Top with caramelized red onions, sautéed shallots and leeks and grated pecorino romano.
Bake at 500°F on preheated baking stone until crust is crisp. Sprinkle with chopped green onions and minced chives.
Toss asparagus spears with olive oil, salt and pepper.
Broil until tender, 3 to 5 minutes.
Sprinkle with salt, pepper and grated Parmesan.
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.
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.