Raw Asparagus Salad
I love local spring asparagus! There is really nothing like it. Gabriel and I had a similar dish recently and I had to recreate my own version. It’s super easy, and will be stunning on your dinner table.
All posts filed under: Spring
Spring Brunch Salad
Yes, I put an egg on it…you should try a fried egg on your next salad!
Rhubarb Daiquiri
This season’s rhubarb is my inspiration for this cocktail. We are using rijuice’s Rhubarb Blossom lemonade, but you can use any type of lemonade. There are many ways to make a daiquiri…
Kale Pesto Pizza
Gabriel was complaining that I don’t make basil pesto. Like never ever. I think there is enough basil pesto in the world, so I love experimenting with other greens. Tuscan kale is the sweetest variety of kale and the most tender. It makes a wonderful pesto. Maybe this recipe will change Gabriel’s mind…
A Kitchen Sink Salad for May
Please don’t let this name deter you, this recipe is delicious! This kitchen sink salad has a bit of everything: some sweetness, saltiness, crunch, and tang. I really hope you try this one!
Chive & Goat Cheese Biscuits
Who doesn’t love a biscuit? They are simple to make and are so rewarding! My secret is to fold the dough a few times before my final roll out, which creates flaky layers. Also, I cut them into squares so you get more biscuit for your effort!
Radish Top Pesto Pasta
This is true root-to-stem cooking! Instead of throwing the leaves away, make a delicious pesto with them. You can substitute arugula or kale for the basil, really whatever greens you have lying around will do.
Grilled Gem Salad with Caesar Dressing
As a kid, the grilled caesar salad at The Belvedere Inn was the fanciest thing I ate and I enjoyed ordering it whenever we had the treat of dining there! I’ve come a long way from being that kid, but the taste of that grilled romaine is still ingrained in my memory. There’s no need to go out to enjoy such a fancy salad now…in fact, it couldn’t be easier to make.
Spinach Falafel with Yogurt Sauce
This is such a great recipe to master for warm weather mezze platters! Gabriel and I just plated all the pots in our courtyard and celebrated over a bowl of these green jewels & our Mediterranean Save-A-Farm meatball flatbread meal kit. Learn more about our Save-A-Farm program here. The trick to making flavorful falafel is to season more than you think is necessary, the chickpeas really absorb flavor.
Spring Garlic Vinaigrette
Thinly slice the spring garlic stalk. Whisk olive oil, vinegar, honey, and spices together. Add the shallots and let sit for 5 minutes. Letting it sit will mellow out the raw sharpness of the garlic. If you don’t use it all, store in the fridge in a closed jar.