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In Season Now Strawberries Artichokes Carrots Asparagus Peas Spring Greens Fava Beans Spring Alliums

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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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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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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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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Stir-Fried Snow Peas, Sugar Snaps & Shiitakes

Sauté sliced stemmed shiitake mushrooms in vegetable oil until browned; transfer to bowl.

Warm more vegetable oil with sesame oil. Add snow peas and sugar snaps; stir-fry until crisp-tender.

Add mushrooms, grated ginger, minced garlic, sesame seeds, sliced green onions, salt and pepper; cook 1 minute.

Pea Soup with Mint

Sauté diced onion in olive oil until translucent. Add minced garlic; cook 1 minute.

Add English peas, chicken stock, salt and pepper; simmer 15 to 20 minutes.

Add minced mint and cream. Puree in blender.

Snap Pea Salad with Radishes & Feta

Whisk together lemon juice, lemon zest, minced shallot, olive oil, salt and pepper.

Toss julienned snap peas, thinly sliced radishes and julienned basil with vinaigrette.

Sprinkle with crumbled feta.

Farro Salad with Peas

Cook farro in boiling salted water until tender; let cool.

Whisk together sherry vinegar, minced garlic, walnut oil, salt and pepper.

Toss farro, blanched English peas, parsley leaves and crumbled ricotta salata with vinaigrette.

Pasta with Peas,
Pancetta & Mint

Cook pancetta in olive oil;
transfer to bowl.

Add sliced shallots and English peas to pan; cook until tender.

Add cooked and drained campanelle, pancetta and grated Parmesan; toss to combine. Stir in julienned mint, salt and pepper.

Frittata with Peas,
Ricotta & Herbs

Sauté diced onion in olive oil. Add minced garlic and English peas; cook until tender.

Whisk eggs, minced tarragon and chives, salt and pepper. Add to pan; dollop ricotta on top. Cook until eggs just start to set.

Transfer to 400°F oven; cook until set. Sprinkle with minced chives.

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Arugula Pesto

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
or lamb.

Pizza with Prosciutto
& Arugula

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
just wilted.

Add cooked and drained pasta; toss with olive oil, salt and pepper. Sprinkle with grated pecorino romano.

Spinach Dip

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
with dressing.

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.

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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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Ramp Butter

Blanch ramps; squeeze dry.
Chop finely.

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
radish slices.

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
and golden.

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
until smooth.

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
Seared Salmon

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
seared salmon.

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.

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