In Season Now strawberries peas carrots leeks artichokes

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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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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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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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.

Leek Risotto

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.

Vichyssoise

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.

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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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