Spring

Seasonal Recipes

  • Ingredients:

    • 1 bunch of radishes, thinly sliced

    • 1 bag of arugula

    • 1 bag of spinach

    • 1 stalk of garlic

    • ¼ cup grated parmesan cheese

    • Juice from 2 lemons

    • ¼ tsp salt

    • 1 tsp coarse black pepper

    • ½ cup extra virgin olive oil

    Instructions:

    1. Thinly cut or mince the stalk of fresh garlic (the entire stem is edible, use amount to taste). 

    2. Stir in the lemon juice, salt, and pepper. Then, whisk in the olive oil to emulsify. Set it aside. 

    3. Add fresh arugula and spinach to a mixing bowl and toss to incorporate. Top the greens with sliced radishes and freshly shaved parmesan. Serve with lemon vinaigrette above, and enjoy! 

    Notes: Optionally, consider additionally topping the salad with asparagus, fresh or roasted!

  • For the Filling:

    • 1 lb Rhubard, trimmed and cut into 1-in pieces (about 3 cups)

    • ¼ cup granulated sugar

    • 1 tb lemon juice

    • 1 tb lemon zest

    • pinch of salt

    For the Crisp:

    • ¼ cup all-purpose flour

    • ¼ cup packed light brown sugar

    • ¼ cup rolled oats

    • ¼ tsp ground cinnamon

    • Pinch of salt

    • 3 tb unsalted butter, cold and cut into small pieces

    Instructions:

    1. Preheat the oven to 375° F and grease a baking dish.

    2. Toss rhubarb with sugar, lemon juice, zest, and salt; spread in a prepared baking dish.

    3. Mix topping ingredients, cut in butter until crumbly.

    4. Spring topping over rhubarb.

    5. Bake for 35-40 minutes, until the topping is golden and filling is bubbly.

    6. Cool slightly before serving.

  • Ingredients:

    • 1 bunch asparagus, trimmed

    • 1 bunch Hakurei turnips, sliced

    • 2 medium tomatoes, thickly sliced

    • 2 cups fresh lettuce

    • 1 medium baguette, sliced

    • ½ cup shaved parmesan

    • Olive oil

    • Approx. 1 tb red wine vinegar

    • Cracked black pepper and kosher salt to taste

    • Fresh basil, parsley, or scallions to taste

    Instructions:

    1. Trim asparagus and slice Hakurei turnips.

    2. Grill asparagus and turnips until tender.

    3. Grill baguette slices until golden.

    4. Combine grilled vegetables, bread, lettuce, and tomatoes in a bowl.

    5. Toss with Parmesan, herbs, olive oil, red wine vinegar, salt, and pepper.