Category: Spring

Butter-Braised Asparagus

1 1/2 pounds large or medium asparagus 6 tablespoons butter Salt and pepper 2 tablespoons lemon juice 1/2 teaspoon lemon zest 1 tablespoon snipped chives 1 tablespoon roughly chopped parsley or chervil 1 teaspoon chopped tarragon, plus more for garnish 1 tablespoon chopped dill, plus more for garnish Snap off and discard the tough bottoms… Continue reading Butter-Braised Asparagus

Simple Spicy Asparagus in a Wok

1 1/2 pounds asparagus, medium- or pencil-size 2 tablespoons vegetable oil 6 small dried red peppers Salt and pepper 1/2 teaspoon Chinese chile paste 1 teaspoon grated garlic 1 teaspoon grated ginger 1/2 teaspoon grated orange zest 1 jalapeño or serrano chile, finely chopped 2 teaspoons sesame oil 1/2 cup roughly chopped cilantro 3 green… Continue reading Simple Spicy Asparagus in a Wok

Wok-Fried Asparagus

1 1/2 pounds asparagus, pencil-size or medium 2 tablespoons vegetable oil Salt 1/2 teaspoon ground Sichuan peppercorns, or use black peppercorns 1/4 teaspoon five-spice powder 1 teaspoon grated garlic 2 teaspoons grated ginger 1 tablespoon palm sugar or dark brown sugar 1 to 2 bird’s-eye chiles, thinly sliced, or use serrano or Fresno chiles 2… Continue reading Wok-Fried Asparagus

Stir-Fried Spicy Asparagus

1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise) 1 tablespoon vegetable oil Salt and pepper 3 garlic cloves, minced 1 tablespoon grated ginger 1 serrano or other fresh hot chile, finely chopped A large handful of basil, mint and cilantro leaves Snap off and discard the tough bottoms of each… Continue reading Stir-Fried Spicy Asparagus

Any Vegetable Tart

1/2 cup shredded Gruyère or Cheddar (optional) 1 large egg, at room temperature 2 tablespoons grated Parmesan 1 teaspoon finely grated lemon zest or finely chopped rosemary 1 garlic clove, finely grated or crushed to a paste (optional) Kosher salt and black pepper 3/4 cup crème fraîche or mascarpone All-purpose flour, for dusting the work… Continue reading Any Vegetable Tart

Asparagus, Goat Cheese and Tarragon Tart

1 cup soft goat cheese, at room temperature (4 ounces) 1 large egg, lightly beaten, at room temperature 1 large garlic clove, finely grated or minced 1 1/2 tablespoons chopped fresh tarragon leaves, plus more for serving 1/2 tablespoon finely grated lemon zest 1/2 teaspoon fine sea salt, plus more for sprinkling Pinch of freshly… Continue reading Asparagus, Goat Cheese and Tarragon Tart

Strawberry Drop Biscuits (with variations for other fruit)

1 1/2 cups/190 grams all-purpose flour 1/4 cup/50 grams granulated sugar 4 teaspoons baking powder 6 tablespoons/85 grams cold salted butter, cut into 1/2-inch cubes 4 medium strawberries, cut into small 1/4-inch or 1/2-inch pieces (about 2/3 cup/100 grams), or whole blueberries, raspberries or other diced stone fruit 6 tablespoons heavy cream, plus more if… Continue reading Strawberry Drop Biscuits (with variations for other fruit)

Stovetop Spiral-Cut Ham

2 cups Riesling or other semi-dry white wine 1 tablespoon juniper berries 1 teaspoon whole black or green peppercorns 5 whole cloves 3 tablespoons honey 1 large onion, thickly sliced 1 presliced quarter-ham (4 to 6 pounds), drained if needed ½ packed cup brown sugar 3 tablespoons whole-grain Dijon mustard Choose a pot that fits… Continue reading Stovetop Spiral-Cut Ham

Boxty (Irish Potato Pancakes)

2 cups cold mashed potatoes (can be made well in advance), use a starchy/mealy variety such as russets 2 cups grated raw potatoes , use a starchy/mealy variety such as russets 2 cups all-purpose flour 1 1/2 teaspoons salt 1 teaspoon baking soda 1 1/2 to 2 cups buttermilk , plus more as needed Butter,… Continue reading Boxty (Irish Potato Pancakes)

Slow Cooker Spiral Ham With Maple-Mustard Glaze

3/4 cup packed dark brown sugar 1/2 cup pure maple syrup 1/3 cup water 1/4 cup whole-grain mustard 6 medium garlic cloves, smashed 1 (5-in.) thyme sprig 6 whole cloves 1 (7-lb.) fully cooked bone-in spiral-cut ham Stir together sugar, syrup, water, mustard, garlic, thyme, and cloves in a medium saucepan. Bring to a boil… Continue reading Slow Cooker Spiral Ham With Maple-Mustard Glaze

Slieve Na Mbam (Irish Carrots in Cream)

12 young carrots 3 tablespoons butter 1/2 cup milk salt and pepper, to taste 1/2 cup heavy cream 2 egg yolks 1 teaspoon chopped fresh parsley Trim and wash the carrots and halve lengthwise. Melt butter over medium heat. Add milk, season with salt and pepper. Add carrots and cook gently until just tender. Remove… Continue reading Slieve Na Mbam (Irish Carrots in Cream)

Irish Tacos

2 to 2 1/2 pounds corned beef 1 small head of green cabbage, cored and thinly sliced 3 carrots, peeled and sliced into julienne 1 cup mayonnaise 3 tablespoons plain Greek yogurt or sour cream 3 tablespoons cider vinegar Kosher salt and ground black pepper, to taste 1 1/2 tablespoons hot pepper sauce, or to… Continue reading Irish Tacos

Ham and Cheese Pasta With a Handful of Peas

Pasta shells Ham steak Peas Swiss or jarlsberg Parm Pick up a box of large shells — the ones the size of a knuckle, so they hold a little pasta water in them. Pick up a ham steak from the butcher or the corner of the supermarket meat display, and dice it. Pick up a… Continue reading Ham and Cheese Pasta With a Handful of Peas

Springtime Seared Black Cod with Meyer Lemon Risotto and Gremolata

2 tablespoons butter or oil 1 cup white onion, finely diced 2 cups aborio rice 1 cup white wine 4– 5 cups hot water or stock 1 1/2 teaspoon salt ( less if using stock) 1/4 teaspoon white pepper 2 meyer lemons, juice and zest —— Gremolata: 1/2 cup chopped Italian parsley 1 meyer lemon-… Continue reading Springtime Seared Black Cod with Meyer Lemon Risotto and Gremolata

Sheet Pan Miso Salmon with Peas and Beans (with Variations)

Miso Salmon Marinade: 1 tablespoon olive oil 1 tablespoon toasted sesame oil 1/4 cup Mirin (or sub 1 1/2 tablespoons honey and 2 1/2 tablespoons water) 2 tablespoons miso paste 1 tablespoon brown sugar, honey or maple 2 teaspoon fresh ginger, finely minced or use ginger paste. 3 garlic cloves, finely minced optional: 1/8 teaspoon… Continue reading Sheet Pan Miso Salmon with Peas and Beans (with Variations)

Sheet Pan Salmon with Asparagus and Dill Sauce

1 large bunch asparagus 1 – 1 1/4 lb wild king salmon filet (or 4 smaller filets) 1–2 tablespoons olive oil salt and pepper to taste lemon zest from one lemon (divided) Yogurt Dill Sauce: 1/2 cup plain whole fat yogurt 1 tablespoon olive oil 1 garlic clove, finely minced ( use a garlic press)… Continue reading Sheet Pan Salmon with Asparagus and Dill Sauce

Strawberry Arugula Salad with Basil, Black Rice and Goat Cheese

4 cups cooked black rice (or sub wild rice, quinoa, farro) 1 pound strawberries, stemmed and quartered 4 scallions- sliced 1/4 cup basil ribbons 1/2 cup chopped Italian parsley 3 ounces arugula ( two big handfuls) optional: 1/4- 1/2 cup crumbled goat cheese, 1/4 cup toasted nuts (slivered almonds, pecans, or maple pecans) Dressing: 1/4… Continue reading Strawberry Arugula Salad with Basil, Black Rice and Goat Cheese

Kale Salad with Fresh Cherries, Black Rice, Haloumi, and Mint

1 C Forbidden black rice, dry 2 -3 Cups pitted fresh cherries 2 Cups Kale packed 1/4 C red onion -small dice 1 C diced halloumi cheese (optional) or sub-mini mozzerella balls 1/2 Cup chopped fresh italian parsley 1/2 cup chopped fresh Mint 2 T red wine vinegar 3 T olive oil 1/2 tsp salt,… Continue reading Kale Salad with Fresh Cherries, Black Rice, Haloumi, and Mint

Shaved Cauliflower and Spring Pea Salad with Yogurt and Mint

2 cups fresh peas, blanched and cooled (or sub edamame) 1/2 head of large Cauliflower, shaved on a mandolin or chopped small 3 Turkish cucumbers, shaved or finely sliced 6 radishes, shaved or finely sliced 1/4 cup chopped mint or fresh dill 1/2 cup Italian parsley, chopped 5 scallions, finely sliced Yogurt Garlic Dressing: 1… Continue reading Shaved Cauliflower and Spring Pea Salad with Yogurt and Mint