Spring

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!

Ingredients:

• 5-6 asparagus spears, trimmed

• 1 cup of arugula

• 1 cup of spinach

• 2 tsp olive oil

• Handful of grape tomatoes

• 5 sliced of halloumi cheese

• 2 Tbsp neutral oil

• 2 Tbsp seasoned rice vinegar

• 1 tsp red wine vinegar

• 1 small clove garlic, minced

• Sea salt and freshly cracked pepper to taste

Instructions:

1. Preheat a grill pan over medium-high heat.

2. Drizzle olive oil over asparagus, tomatoes, and halloumi. Season with salt and pepper.

3. Grill for 3-4 minutes, flipping as needed, until vegetables are tender and halloumi is golden.

4. In a bowl, whisk together canola oil, vinegars, garlic, salt, and pepper.

5. Toss arugula and spinach with the vinaigrette.

6. Top with grilled asparagus, tomatoes, and halloumi. Serve immediately.

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.

For the Cabbage:

• 1 medium napa cabbage

• ¼ cup coarse salt

• 2 tbsp glutinous rice flour

• ¾ cup water

• 1 lb Korean radish, julienned

• 2 medium carrots, julienned

• 8 oz scallions, sliced and cut into 2-in length

• 8 oz Chinese chives, cut into 2-in lengths

For the Sauce:

• 3 tbsp dried shrimp or Korean salted shrimp

• 1 large onion, peeled and cut into chunks

• 8 cloved garlic (peeled)

• 1 inch ginger, peeled

• 3 tbsp fish sauce

• 1½ tbsp salt

• 1 tbsp sugar

• ¾ - 1 cup Korean red pepper flakes

Instructions:

1. Salt the cabbage. Cut cabbage into bite-sized pieces. Toss with ¼ cup salt and let sit for 2 hours, mixing every 30 minutes. Rinse well and drain.

2. Make rice paste. Mix 2 tbsp sweet rice flour with ¾ cup water. Cook on low heat, stirring, until thick. Let cool.

3. Make kimchi sauce. Blend garlic, ginger, onion, shrimp (or fish sauce), sugar, and salt. Mix in cooled rice paste and red pepper flakes to make a thick paste.

4. Mix everything. In a large bowl, combine cabbage, radish, carrots, green onions, and chives. Add sauce and mix well using gloves.

5. Ferment. Pack into jars tightly, removing air bubbles. Leave out at room temperature for 1-2 days. Move into the fridge. Tastes best after a few days.

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.

Ingredients:

• 1 medium yellow squash, spiralized or thinly sliced

• 1 medium zucchini (optional, for extra noodles), spiralized or thinly sliced

• 4 cups vegetable broth or mushroom broth

• 1 tbsp miso paste (optional for flavor depth)

• 1 tbsp soy sauce or tamari

• 1 tsp sesame oil

• 1 clove garlic, minced

• 1 tsp fresh ginger, minced

• Salt and pepper to taste

• Optional protein: tofu cubes or mushrooms

Instructions:

1. Prepare the noodles. Spiralize or thinly slice the yellow squash and zucchini. Set aside.

2. Make the broth. In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté for about 1 minute until fragrant.

3. Add broth & flavor. Pour in vegetable or mushroom broth. Stir in miso paste and soy sauce until dissolved. Bring to a gentle simmer.

4. Cook the greens. Add chopped bok choy and cabbage to the pot. Cook for 3-5 minutes until tender but still crisp.

5. Add noodles. Stir in the squash and zucchini noodles and cook for an additional 2-3 minutes, just until tender but not mushy.

6. Season. Taste and adjust seasoning with salt, pepper, or extra soy sauce.

7. Serve. Ladle into bowls and garnish with chopped green onions. Add tofu or mushrooms if desired.

Ingredients:

• 4 small zucchini

• 1 bunch garlic scapes, thinly sliced

• 1 lb fettuccine

• 3 tbsp olive oil

• 10 cloves garlic, peeled and finely chopped

• 1½ tsp crushed red pepper flakes

• 1¼ cup Pecorino Romano cheese

• Juice and zest of 1 lemon

• Salt and freshly cracked black pepper

• ¼ cup bread crumbs

• 4 sprigs mint, leaves only, torn

Instructions:

1. Cook fettuccine according to package instructions.

2. In a large pan, heat olive oil over medium heat. Add garlic and sauté until fragrant.

3. Add garlic scapes and sauté for 2-3 minutes. Add julienned zucchini and cook until tender.

4. Drain pasta and add to the pan with vegetables. Stir in lemon juice, zest, and Pecorino cheese. Season with salt, pepper, and red pepper flakes.

5. Top with bread crumbs and mint leaves before serving.