In Season Now asparagus fava-beans artichokes strawberries peas

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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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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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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