In my part of the world, produce planted in February is coming into season during the month of April. Friday’s market had plenty of radishes, cauliflower, broccoli, potatoes, spinach, leeks and asparagus. Fresh herbs and citrus fruits are still plentiful and they make excellent flavor additives to savory dishes.
There was lots to choose from, so the menu this week will reflect the variety of spring crops available. Here are a few ideas for when these crops are in season in your area.
Pair this salad with the scallop recipe below. It is a great combination.
4 large radishes
1 teaspoon grated orange zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 teaspoon honey
1/8 teaspoon cayenne pepper
1/4 cup extra virgin extra virgin olive oil
1/2 cup shredded carrots
1 oz baby spinach leaves
1/2 cup toasted pecan halves
Whisk together the lemon juice, orange zest, salt, honey and cayenne; whisk in the extra virgin olive oil. Set aside
Rinse and trim the radishes and slice into thin rounds.
Line a salad bowl with the spinach leaves and mound the radishes in the center and top them with the olives.
Drizzle the salad with the dressing just before serving.
Broccoli and Ricotta Pizza
1 lb pizza dough, at room temperature
2 cups broccoli florets
8 oz mozzarella, sliced thin
2 cups ricotta cheese
1 clove garlic, finely chopped
1/2 cup grated Parmesan cheese
20 black olives, pitted and halved
2 chopped fresh plum tomatoes
Heat the oven to 500 degrees F. Oil a large pizza pan.
Press the pizza dough out on the pan to the edges.
Cook the broccoli in salted boiling water for 2 minutes until it is just crisp-tender.
Drain, rinse under cold running water and drain well.
In a medium-sized bowl, combine the ricotta, Parmesan and garlic. Add a pinch of salt.
Place the sliced mozzarella evenly on the dough.
Drop the ricotta mixture in tablespoons on top of the dough and mozzarella.
Sprinkle with the olives and chopped tomatoes. Arrange the broccoli on top of the mixture.
Drizzle the top of the pizza with 1 tablespoon of olive oil.
Bake the pizza for 18 to 20 minutes. Let rest 5 minutes before slicing.
Pasta with Asparagus, Prosciutto and Lemon Sauce
1 tablespoon olive oil
4 ounces thin sliced prosciutto, diced
1 garlic clove, sliced thin
1 cup half & half or heavy cream
2 tablespoons lemon juice
Salt and freshly ground black pepper
12 oz short pasta (I use Barilla’s Casarecce pasta for this dish)
1 bunch very thin asparagus, trimmed and cut into 1 in pieces
1 1⁄2 cups grated Parmesan cheese
Chopped fresh basil to taste
Bring 4 quarts salted water to boil in large pot.
Add the asparagus to the boiling water with the pasta for the last two minutes of cooking time.
Cook pasta al dente, about 10 minutes. Reserve 1 cup of pasta cooking water, drain pasta and asparagus and return to pot.
While the pasta is cooking, heat oil in large nonstick skillet over medium heat until just smoking.
Cook prosciutto until lightly browned and crisp, (5 minutes) Transfer to paper towel lined plate.
Add garlic to the pan and cook 30 seconds.
Stir in cream and lemon juice and simmer until thickened, 3-5 minutes. Season with salt to taste.
Add the pasta and asparagus to the lemon cream sauce with 1/2 cup reserved pasta water, the cheese and the basil, toss to combine, add remaining water, if needed.
Sprinkle with black pepper and crunchy prosciutto. Serve immediately.
Sea Scallops in a Citrus Rosemary Sauce
I also like to serve this dish with a mango salsa. See recipe:
Serves 2. This recipe is easy to increase the number of servings.
1 tablespoon olive oil
1 small finely chopped shallot
6 large sea scallops, side muscle removed
Flour, for dredging
Sea salt and freshly ground pepper
1 tablespoon fresh lemon juice
Juice and zest from half a large orange
1 tablespoon unsalted butter
1 tablespoon chopped fresh rosemary
Heat oil in a small skillet. Sauté shallots over medium heat until soft. Push them to one corner of the pan.
Pat scallops dry with paper towels. Season flour with salt and pepper.
Dredge the scallops in the flour.
Increase heat under pan to high; sear the scallops for 1 minute. Turn and cook the other side for 2 minutes.
Add lemon juice, orange juice and orange zest to the skillet (the sauce will sizzle and steam).
Bring to a boil, reduce heat and swirl in butter and rosemary. Serve immediately.
2 slices pasture-raised bacon
2 leeks, rinsed well with white and light green parts sliced very thin
2 stalks celery, diced
1 carrot, diced
2 cloves garlic, minced
1 1/2 pounds russet potatoes, peeled and cubed
1 quart vegetable or chicken broth
2 bay leaves
2 cups half & half or whole milk
Fresh dill or chives, chopped fine
Sea salt and freshly ground white pepper
Sour cream for garnish, optional
In a heavy-bottomed soup pot, cook the bacon until crisp. Remove to a paper towel. When cool enough to handle crumble into small pieces.
Heat the reserved bacon fat over medium heat and add the leeks, garlic, celery and carrot.
Cook until tender, about five to six minutes or so.
Add the broth, cubed potatoes and a teaspoon of sea salt and ½ teaspoon of pepper. Cover the pot.
Cook the potatoes, vegetables and broth together over medium-low heat until the vegetables are softened and fall apart when pressed with the tines of a fork, about thirty minutes.
Puree with an immersion blender or use a processor.
Add the half & half, dill or chives to taste, crumbled bacon and adjust the seasoning. Reheat over low.
Serve with a tablespoon of sour cream, if desired.
This is the right time of year to buy asparagus. They are in season and the price is low. Of course, you will get tired of them, if you cook asparagus the same way each time you serve them. Have you tried asparagus in a quiche or an omelet? Delicious – give it a try. Double the ingredients and make a second quiche for the freezer.
1 refrigerated pie crust for a 9 inch pie, at room temperature
1 bunch asparagus, trimmed
3 slices bacon
1 shallot, minced
1/4 cup chopped chives
1 tablespoon Dijon mustard
1/2 cup half & half cream
1 tablespoon chopped chives
1 1/2 cups shredded Cheddar
Heat the oven to 450°F.
Line a baking pan with heavy-duty foil. Spread asparagus on the baking sheet and toss with olive oil, salt and pepper. Place the bacon strips on one end of the pan.
Roast until the asparagus are tender, about 12 minutes. Cool and cut into one inch pieces. Drain the bacon on a paper towel and crumble.
Lower oven temperature to 350°F.
Place pie crust in a 9-inch pie pan. Place the pie pan on a clean baking sheet.
Arrange the roasted asparagus, crumbled bacon and shallots over the bottom of the crust.
In a mixing bowl, combine the chives, Dijon mustard, eggs, half & half, a large pinch salt and a large pinch black pepper. Whisk together until well combined.
Pour over asparagus.Top with the cheese.
Bake 45 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes before serving.
Cabbage is beautiful this time of year – mild and tender – so take advantage of one of the season’s best vegetables. Colcannon is popular because it combines the cabbage with potatoes for a delicious side dish.
4 large baking potatoes, cooked, peeled and cut into small cubes
6 tablespoons unsalted butter, divided
2 leeks, white and pale green parts only, sliced in half lengthwise, thinly sliced crosswise
2 garlic cloves, minced
Half a large head of green cabbage, thinly shredded
1 1/2 cups half & half
Freshly ground black pepper
1 tablespoon finely diced fresh chives
Melt 4 tablespoons butter in a deep skillet with a cover over medium heat.
Add the leeks and garlic and cook, stirring frequently, until very soft, 8–10 minutes.
Add the shredded cabbage and cook, stirring often until the cabbage is soft and tender.
Add half & half and bring to a simmer.
Add potatoes and remaining butter and cook until the potatoes are hot and most of the half & half is absorbed.
Coarsely mash with a potato masher and season with salt and pepper.
Transfer the colcannon to a large serving bowl and sprinkle with chives.
This recipe can be prepared ahead and reheated in a moderate oven or in the microwave just before serving.
Grilled Chicken Over Greek Salad
This is one of my favorite dishes. So many delicious ingredients – all in one bowl. This salad works in any season and the chicken doesn’t have to be grilled. It can be sautéed or baked in the oven,
For the chicken marinade
1/4 cup extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon lemon zest
2 ½ tablespoons fresh squeezed lemon juice
1/2 teaspoon Greek seasoning
Large pinch sea salt
Dash black pepper
2 small or one large boneless chicken breast
For the salad
One heart of romaine lettuce, washed and shredded
2 medium vine-ripened tomatoes, cut into 1 1⁄2″ pieces
Half a cucumber, peeled, halved lengthwise, and sliced crosswise into 1⁄4″ pieces
1⁄2 medium red onion, thinly sliced
½ bell pepper, sliced
3 tablespoons extra-virgin olive oil
1 tablespoon. red wine vinegar
1⁄8 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
6 oz. feta, crumbled
8 kalamata olives
4 Tuscan (pepperoncini) peppers
To prepare the chicken
In a glass measuring cup, mix the first seven ingredients together.
Place the chicken breasts in a storage dish with a cover and pour the marinade over the meat. Refrigerate for up to 3 hours.
Prepare an outdoor grill or heat an indoor grill.
Place the meat on the hot grill and turn the chicken about every 4 minutes until the chicken registers 165 degrees internal meat temperature. Set on a plate to cool while you prepare the salad.
To prepare the salad
Slice the chicken into thin pieces. Combine the lettuce, tomatoes, cucumbers, bell peppers and onions in a salad bowl.
In a small bowl, whisk together oil, vinegar and oregano; season with salt and pepper and pour over the salad mixture. Toss and top with feta, olives, pepperoncini and sliced chicken.
Serve with warm pita bread.
Open-Face Reuben – My Way
This sandwich can be made with any leftover meat. I just happened to have corned beef from St. Patrick’s Day on hand. I have use sliced turkey, chicken and steak in the past for this sandwich and they all turned out well. I usually bake oven fries with this dish which take about 20 minutes. Put the sandwich in the oven after the potatoes have baked for ten minutes.
2 large slices rye bread; see link for my homemade rye bread recipe
10 slices cooked corned beef
4 slices swiss cheese
½ cup sauerkraut, drained
4 tablespoons mustard sauce, recipe below
Heat the oven to 450 degrees F.
Toast the bread and place it on a foil lined baking pan. Spread 2 tablespoons of the mustard sauce on each piece of toasted bread. Arrange the meat slices on top.
Place 1/4 cup sauerkraut on top of each sandwich and top with two slices of cheese. Place the sandwiches in the oven for 10 minutes so the meat can heat and the cheese melt.
Serve with some great pickles.
For the Guinness Mustard Sauce:
1/4 cup stone ground mustard
1/2 cup mayonnaise
2 tablespoons sour cream
½ teaspoon horseradish powder (ground)
4 tablespoons Guinness beer
In medium bowl combine mustard, mayonnaise, horseradish and sour cream together. Slowly whisk in beer. Chill in the refrigerator.
Just about every cuisine in the world has a cabbage roll dish. Meat fillings are traditional in Europe where beef, lamb or pork are used and seasoned with garlic, onion and spices. Grains, such as, rice and barley, eggs, mushrooms and vegetables are often included. Pickled cabbage leaves are used for wrapping, particularly in Southeastern Europe. In Asia, seafood, tofu and shiitake mushrooms may also be used. Chinese cabbage is often used as a wrapping.
Cabbage rolls are a favorite in Polish cuisine and are called, gołąbki, which literally means “little pigeons.” My mother-in-law was of Polish heritage and liked to make this dish in the traditional way. I have tried many recipes for cabbage rolls but they have not always been to my liking. This recipe comes about with my adjusting and readjusting the ingredients until I got to this version. Now, my husband and I really like this dish. Hope you do, also.
1 large head of cabbage
2 garlic cloves, minced
Half a sweet onion, finely chopped
1 tablespoon unsalted butter
1 bay leaf
1/4 teaspoon crushed red pepper (chili) flakes
One 26 – 28 ounce container chopped Italian tomatoes
2 tablespoons (packed) brown sugar
1 tablespoon red wine vinegar
Kosher salt, freshly ground pepper
1 garlic clove, minced
Half a sweet onion, finely chopped
1 celery stalk, finely chopped
1 medium carrot, finely chopped
1/2 cup chopped parsley leaves
1 pound lean ground beef or turkey
1 large egg, beaten to blend
½ cup dried breadcrumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon Hungarian paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
For the cabbage:
With a sharp knife remove some of the core and gently remove eight large leaves from the head. You may have to cut away some of the core in stages to remove the leaves without tearing them.
Reserve remaining cabbage for another use.
Fill a large pot with water and bring to a boil. Place the cabbage leaves in the boiling water and cook until pliable, about 5 minutes. Drain and place on a kitchen towel.
Using a paring knife, cut a narrow V-shape into the base of each leaf on either side of the rib in order to remove the thickest part of rib (this will make the leaves easier to roll).
For the sauce
Melt the butter in a large Dutch oven over medium heat. Add the garlic, onion and bay leaf and cook, stirring often, until the onion is tender, about 5 minutes.
Add the red pepper, tomatoes, brown sugar and vinegar; season generously with salt and black pepper.
Reduce heat and cook, uncovered and stirring occasionally, until the sauce is thickened slightly, about 30 minutes. Remove the bay leaf and set aside.
For the meat filling
In a large bowl combine all the filling ingredients and season with black pepper. Mix gently with clean hands until incorporated; set filling aside.
To assemble the cabbage rolls:
Preheat the oven to 350°F.
Divide the meat filling into 8 equal portions.
Shape the filling into a log about 3″ long and 1″ wide. Starting at the base where you cut the V, place a portion of the filling meat and fold in the sides.
Roll like a burrito into a tight cylinder. Repeat until you’ve rolled the cabbage leaves.
Oil a 13 x 9″ baking pan. Place the cabbage rolls in the baking dish in rows side-by-side.
Top with the braising sauce; Cover with foil and bake the rolls until tender, about, 1½ hours.
Set aside the dish, covered, to rest while you cook the asparagus.
Creamy Mashed Potatoes
This recipe is easily multiplied (each pound of uncooked potatoes yields about 2 cups mashed potatoes).
1 pound Yukon Gold or russet potatoes
Cold water, for cooking, enough to cover plus 1-inch
1 teaspoon salt
6 tablespoons cream
3 tablespoons butter
Salt to taste
Scrub the potatoes well and peel them. Cut potatoes into 1 inch pieces place the potatoes in a large pot. Cover with cold water, then stir in the salt.
Cover and bring to a boil on high, then reduce the heat to maintain a low boil until the potatoes are tender and a knife moves easily through the center, about 20 minutes. Drain the potatoes.
In a small pan, gently melt the butter, cream and salt to taste and mix together, keep warm.
Return the drained potatoes to the cooking pot, turn the heat to medium and let the excess water cook off for a minute or two, shaking the pan occasionally.
Mash the potatoes until smooth. With a spatula, slowly turn the hot cream-butter-salt mixture into the potatoes. Taste and adjust the seasonings. Serve immediately.
Note: the potatoes can be prepared earlier and reheated in a casserole dish in the oven along with other dishes you are cooking.
Oven Roasted Asparagus
2 tablespoons olive oil
1 bunch asparagus
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon black pepper
¼ cup Panko breadcrumbs
Preheat oven to 425 degrees F.
Break off the woody bottoms of the asparagus and wash in cold water.
Arrange trimmed asparagus in 13 X 9 inch dish and drizzle with the oil. Sprinkle with salt, pepper and lemon zest.
Top with breadcrumbs and bake for 20 minutes.
Padua is a province in the Veneto region of Italy. It is home to some of the masterpieces from the Medieval and Renaissance art and architecture period and the towns of Cittadella and Montagnana are famous for their well-preserved Medieval city walls. There are also many ancient and historic villas in the countryside. The hills offer a relaxing naturalistic site often covered with woods, while the eastern slopes offer ancient spa sites, such as Terme Euganee, Abano Terme, Montegrotto Terme, Galzignano Terme and Battaglia Terme. There is a small part of the Venetian Lagoon lying inside the province, the Valle Millecampi (“one-thousand-fields valley”) that includes naturalistic routes for cycling or horse-riding.
The University of Padua was founded in 1222 and was one of the most prominent universities in early modern Europe. It is among the earliest universities of the world and the second oldest in Italy. In 2010 the university had approximately 65,000 students and in 2013 was ranked “best university” among Italian institutions of higher education with more than 40,000 students.
From the fifteenth to the eighteenth century, the university was renowned for its research, particularly in the areas of medicine, astronomy, philosophy and law. During this time, the university adopted the Latin motto: Universa universis patavina libertas (Paduan Freedom is Universal for Everyone). Nevertheless, the university had a turbulent history, and there was no teaching in 1237–61, 1509–17 and 1848–50.
The Botanical Garden of Padova, established by the university in 1545, was one of the oldest gardens of its kind in the world (after the Hanging Gardens of Babylon). In addition to the garden, the university also manages nine museums, including a History of Physics Museum.
The University began teaching medicine from the day it was founded and played a leading role in the identification and treatment of diseases and ailments, specializing in autopsies and the inner workings of the body. The university houses the oldest surviving permanent anatomical theatre in Europe, dating from 1595.
Since 1595, Padua’s famous anatomical theater drew artists and scientists studying the human body during public dissections. Anatomist Andreas Vesalius held the chair of Surgery and Anatomy and in 1543 published his anatomical discoveries in De Humani Corporis Fabrica. The book triggered great public interest in dissections and caused many other European cities to establish anatomical theatres.
The university became one of the universities of the Kingdom of Italy in 1873 and, ever since, has been one of the most prestigious in the country for its contributions to scientific and scholarly research. In the field of mathematics alone, its professors have included such figures, as Gregorio Ricci Curbastro, Giuseppe Veronese, Francesco Severi and Tullio Levi Civita. On 25 June 1678, Elena Lucrezia Cornaro Piscopia, a Venetian noblewoman and mathematician, became the first woman to be awarded a Doctor of Philosophy degree.
Padua’s cuisine has its simple roots in the vegetable garden, the farmyard and the vineyard, Farmyard products include: the well-known Paduan hen, Polverara hen, goose, guinea-hen and capon.
All varieties of chicory are cultivated in the countryside of Padua and include the Variegated Castelfranco, Early and Late Red Treviso, Red Chioggia or Red Verona varieties, are always present in the cooking proposals of the restaurants of Padua. Their soft and slightly bitter taste is particularly appetising in risotto dishes.
Padua is a producer of both the white and of the green species of asparagus. Boiled eggs and asparagus or risotto with asparagus are part of the springtime cuisine.
Like the rest of the Veneto region, Padua is a land of well-known vineyards. DOC wines are produced in five areas of the province.Wines events and exhibitions are usually organized for spring and autumn.
Since Pre-Roman times olive trees have been cultivated in the Euganean Hills. The Extra Virgin Olive Oil produced in the area is under the protection of the Association of the Regional Park of the Euganean Hills. The color of the oil is typically golden green, obtained by using cold-pressing techniques and bottling after careful decanting without filtering.
Montagnana is renowned for its ham, a tradition rooted in the rural population, called, prosciutto crudo dolce di Montagnana, by the locals. The sweet taste, the tenderness, the pink color and the unmistakable smell guarantee the identity of this product, so much so, that these properties were granted by the Protected Designation of Origin (DOP) seal and are now safeguarded by the Consortium of the Prosciutto Veneto Berico Euganeo, based in Montagnana. On the third Sunday of May, Montagnana organizes Piacere Montagnana, the festival of sweet ham.
In summer Padua produces its excellent cheeses in the northern grazing areas and among them are Grana Padano, Montasio and Asiago.
The cooking traditions of Padua are passed on to the generations that follow with only slight changes to adjust to more modern tastes and likes, while preserving the old recipes.
Tramezzini are very common in Padua. They are stuffed triangular sandwiches made of chewy white bread and usually served with a glass of Prosecco.
- 1 can mushrooms
- 1/4 cup cream cheese
- 1 tablespoon minced fresh parsley
- 1 1/2 teaspoons lemon juice
- Slices of Prosciutto crudo dolce di Montagnana
- 1/4 teaspoon black pepper
- 8 slices bread
Remove the crust from the bread.
Chop the mushrooms.
In a bowl, stir together the mushrooms, cream cheese, parsley, lemon juice and pepper until creamy. Spread a layer of mushrooms on each slice of bread.
Top four pieces of bread with some ham. Turn the other four slices upside down on top of the other one. Press and cut diagonally.
Risotto con gli Asparagi
- 5-6 cups homemade or purchased low sodium broth
- 1/4 cup extra-virgin olive oil
- 2 tablespoons butter, divided
- 1/2 onion, chopped
- 1 lb asparagus
- 1 teaspoon salt
- 2 cups rice: Carnaroli, Vialone Nano or Arborio
- 1/3 cup dry white wine
- 1/4 cup heavy cream
- 3/4 cup Grana Padano grated cheese, divided
- Freshly ground black pepper
Pour the broth into a pot and heat. Keep at a simmer.
Trim and discard the tough woody stems of the asparagus (usually about an inch). Slice the spears crosswise into 1/4 inch pieces. Leave the tips intact.
Place 1 tablespoon of butter and the extra-virgin olive oil into a heavy-bottomed 5-quart pot.
Add the onions and cook over med-high heat for a couple of minutes, until transparent.
Add the sliced asparagus (reserve the tips for later use) and salt.
Cook, stirring occasionally, for about 8-10 minutes, until the asparagus are soft and slightly golden in color.
Add the rice and “toast”, stirring constantly, for a couple of minutes, until the rice acquires a light golden color.
Add the white wine and stir for one minute, letting it evaporate. Add a couple of ladles of hot broth to the rice and lower the heat to medium. Add the asparagus tips.
Stir every 30 seconds or so. Keep adding broth, ladle by ladle, as soon as the liquid is absorbed, slightly covering the rice each time, until the rice is cooked.
You will need approximately 5 cups of broth, but it depends on the rice variety, so be prepared to add more or less.
Cooking time for the rice will be 14 to 18 minutes, depending on the rice variety used. The final consistency of the risotto should be creamy.
Turn off the heat and add 1 tablespoon of butter, 1/2 cup cheese and heavy cream.
Rest for one minute and serve with freshly ground black pepper and the reserved cheese.
Paduan Chicken Cacciatore
Authentic Chicken Cacciatore doesn’t use tomatoes. It was a traditional Italian dish that hunters could easily make in the field if they needed to cook a meal.
- 1 Padua chicken
- Salt and pepper
- Olive oil
- 1 large onion, sliced
- 3 cloves garlic, crushed
- 20 mushrooms, sliced
- 1/2 cup Prosciutto crudo dolce di Montagnana, diced
- 1 rosemary sprig
- 1 sage branch
- 1 thyme sprig
- Dash red wine vinegar
- Chianti red wine
- Chopped parsley for garnish
Cut the chicken up into smaller pieces.
Season well with salt and pepper.
Brown in a hot skillet with some olive oil. Remove the chicken pieces from the pan and set aside.
Add the onion, garlic and mushrooms to the pan and brown gently. Add the diced prosciutto and place the chicken back in the pan.
Add the herbs and vinegar and allow it to evaporate.
Add enough red wine to cover the chicken. Simmer over low heat until the chicken is tender and falls off the bone.
Serve with either polenta or slices of bread and with steamed or roasted vegetables on the side. Garnish with chopped parsley.
Winter, spring, summer and fall each offer their own unique fruits and vegetables for distinct seasonal flavor. The recipes below can be adapted by whatever ingredients are in season without changing the recipe. In the summer you can make the quiche and fish packets with summer squash, corn and/or peppers. In the fall, use kale, butternut squash and/or Brussels sprouts. In the winter, use broccoli, cauliflower and/or celery.
1 (9″) refrigerated pie crust, at room temperature or make this easy, healthy 9″ no-roll pie crust.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 3/4 teaspoon baking powder
- 7 tablespoons oil: (canola, vegetable, olive, peanut, your choice)
- 1/4 cup cold water
Whisk together the flour, salt, sugar and baking powder in a medium mixing bowl.
Whisk together the oil and water in a measuring cup and then pour over the dry ingredients.
Stir with a fork until the dough is evenly moistened.
Pat the dough across the bottom of a 9 inch pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth the bottom.
Crimp the edge or flatten with the tines of a fork.
Follow directions below for completing the quiche.
- 2 1/2 cups of sliced seasonal vegetables, such as asparagus or spinach for spring, zucchini and corn for summer, etc.
- 1/4 cup fresh chopped chives
- 1 1/2 cups (6 ounces) grated cheese (Swiss, Parmesan, Asiago, Cheddar or a combination)
- 4 large eggs
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 cup (8 ounces) buttermilk or half & half
For the crust:
After shaping the pie crust in the pan, prebake the crust for 10 minutes at 425°F.
When you take the pie shell out of the oven, turn the heat down to 375°F.
For an asparagus filling:
While the pie crust bakes, cut the asparagus into 1-inch pieces on the diagonal.
Set aside 12 asparagus tips.
Beat together the eggs, salt, flour and buttermilk or half & half.
Pour ¼ cup of the egg mixture onto the bottom of the prebaked crust to seal it.
Over that, arrange the asparagus pieces and chives.
Sprinkle the cheese over the asparagus. Pour the remainder of the egg mixture over the vegetables.
Arrange the asparagus tips, in spoke fashion, around the outside edge of the quiche.
Bake for 35 to 40 minutes or until the custard is firm and a knife inserted in the middle comes out clean.
Cool about 10 minutes before cutting.
Fish Fillets Baked with Spring Vegetables
Use any vegetables and herbs that are in season with the fish.
- 1/4 of a fennel bulb, cut into matchstick-size strips
- 1 large carrot, cut into matchstick-size strips
- 1 medium leek (white and light green parts only), halved lengthwise, each half cut lengthwise into matchstick-size strips
- 4 fish fillets, 4 ounces each and 1 inch thick, patted dry
- Salt and pepper to taste
- 1/4 cup chopped parsley
- 4 thin slices of lemon
- 4 teaspoons olive oil
Preheat the oven to 425°F.
Cut eight 15-inch-long sheets of cooking parchment or aluminum foil.
Divide the fennel, carrot and leek equally on each of four of the parchment sheets. Place the fish on top of the vegetables. Sprinkle each with salt and pepper.
Top each fish fillet with 1 tablespoon of chives and a slice of lemon. Top with 1 teaspoon of olive oil on each piece of fish.
Fold all the edges toward the center and fold several times to seal securely. Transfer the packets to a large rimmed baking sheet.
(The packets can be made up to 6 hours in advance. Refrigerate until baking time.)
Bake for 12-15 minutes. Using the tines of a fork, carefully open a packet away from you (to prevent steam burns). If the fish flakes easily when tested with a fork, carefully open the remaining packets and serve.
If the fish isn’t cooked enough, reclose the open packet and bake for 1 to 2 minutes more. Serve the fish and vegetables in the packets.
Eating seasonally means buying produce that can be grown locally, in their natural weather and climate conditions. Less energy and less transit time means a cheaper price tag. Eating seasonally also means that every few month or two, we’re trying something new, and that’s a good thing for our taste buds and our health.
Looking for seasonal food ideas or some new spring recipes? Now’s the time for fresh vegetable soups; crunchy green salads using fennel, peas, parsley, asparagus and new potatoes. Rhubarb and berries are in season for some delicious desserts.
Here is a handy interactive chart to see what produce is in season in your area.
Breakfast or Lunch Crostata
This is a great brunch recipe, also.
- 1 (9″) refrigerated pie crust, at room temperature
- I tablespoons extra virgin olive oil
- 1/4 cup red onions, diced
- 1/4 cup roasted red peppers, diced
- 5 large eggs
- 1/4 cup half & half
- 2 tablespoons cream cheese
- 1 tablespoon chopped fresh chives
- 2/3 cup fresh baby spinach leaves, chopped
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 Roma (plum) tomato, diced
Preheat the oven to 350 degrees F. Spray a large cookie sheet with olive oil cooking spray.
Heat the olive oil in 7-8 inch skillet over medium heat. Add the onions and peppers; saute for 2 minutes, stirring frequently.
In a medium size bowl, whisk together the eggs, half and half, cream cheese and chives.
Reserve 1 tablespoon of the chopped spinach for the topping and stir the remaining spinach, salt and pepper into the eggs.
Pour the egg mixture into the skillet and allow to cook, over medium heat, just until the eggs are set. Remove the skillet from heat and allow to cool 10 minutes.
Unroll the pie crust and place it in the center of the prepared baking sheet. Using a spatula, slide the omelet onto the center of the crust. Sprinkle the cheeses over the filling.
Fold the edge of the crust over the filling forming pleats as you go around the filling, press down slightly.
Bake about 25-30 minutes or until the crust is light golden brown. Transfer to a serving platter and garnish with reserved spinach and the diced tomatoes.
Blueberry Cinnamon Banana Bread
- 1 cup low-fat buttermilk
- 2 large eggs
- 1 cup mashed ripe banana, about 2 medium
- 2/3 cups packed brown sugar
- 1/3 cup vegetable oil
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoons salt
- 1/4 teaspoons baking soda
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
Preheat the oven to 375°F. Coat a 9 x 5 inch loaf pan with cooking spray and dust lightly with flour.
Whisk buttermilk, eggs, mashed bananas, sugar and oil in a large bowl until well blended.
Combine flour, oats, baking powder, cinnamon, salt and baking soda in a separate bowl.
Stir flour mixture into the buttermilk mixture, mixing just until combined. Gently fold in the blueberries.
Pour the batter into the prepared loaf pan. Combine the topping ingredients in a small bowl and sprinkle evenly over the top of the batter.
Bake about 1 hour, or until browned and crackly on the top and a pick inserted in the center comes out clean.
Cool in the pan 15 minutes. Remove and cool completely on a wire rack before slicing.
Braised Spring Vegetables
These vegetables look beautiful served on this Tuscan platter given to me by my friend, Nancy. This is a terrific way to cook vegetables. They taste fantastic after simmering in olive oil.
- 1/2 cup good quality extra virgin olive oil
- 1/4 pound (4-5 oz) carrots, each cut into 1 inch pieces on the diagonal
- 1/4 pound (4-5 oz) medium potatoes, cut into thick slices
- 1 fennel bulb, trimmed & cut into 1 inch pieces on the diagonal
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 6 scallions, trimmed, each cut into 1 inch pieces on the diagonal
- 1/2 pound asparagus, trimmed and each cut into 1 inch pieces on the diagonal
- 1 lemon, cut into eight wedges, de-seeded
- 1 large fresh thyme sprig
Pour the olive oil into a large, deep skillet (with a cover) and heat over medium-low heat. Layer the vegetables in the order of how long they cook.
On the bottom place the potatoes in one layer, followed by the fennel and then the carrots.
Add salt to the pan; reduce the heat to low and cook for 20 minutes. Stir the vegetables after 10 minutes.
Add the asparagus, scallions, black pepper, half of the lemon wedges and the thyme to the pan. Cook just until the vegetables are tender, about 5 – 10 minutes more; avoid overcooking.
Remove the pan from the heat and remove the vegetables with a slotted spoon to a serving bowl. Serve with the remaining lemon wedges.
Note: save the oil and any leftover vegetables to add to pasta for another meal. See recipe below.
Spring Pasta Salad
This pasta salad is delicious for lunch.
- 12 oz orecchiette or small shell pasta
- Leftover spring braised vegetables, chopped
- 2 celery stalks, sliced thin
- 1 cup grape tomatoes, cut in half
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt, or to taste
- Leftover olive oil from the spring braised vegetables
- 3 tablespoons lemon juice
- 1/4 cup chopped fresh basil, chopped
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain well.
Whisk together the leftover oil, lemon juice, salt and pepper. Add pasta, leftover vegetables, celery, tomatoes and basil and toss to combine.
Serve at room temperature or chilled; refrigerate in an airtight container for up to 3 days.
Italian Style Asparagus Soup
- 2 ¼ lbs asparagus
- 3 tablespoons olive oil
- 2 medium onions, diced
- 3 cloves garlic, minced
- 8 cups vegetable stock or low sodium chicken broth
- Freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup grated Parmigiano-Reggiano
- 1/4 cup chopped fresh basil
- Truffle oil or olive oil
Heat the oil in a large pot over medium. Add the onions and garlic and cook until softened, about 10 minutes.
Cut the tips off the asparagus spears and set them aside. Cut the stalks into 1/2-inch pieces and add them to the pot, along with the stock, 1 teaspoon salt and 1/4 teaspoon pepper.
Bring to a boil, then cover and turn the heat down to low.
Simmer for about 45-60 minutes until the vegetables are very tender. Turn off the heat.
Purée the soup with an immersion blender until completely smooth and return the soup to a simmer. Add the reserved asparagus tips and cook for a few minutes until tender-crisp.
Stir in the lemon juice, basil and grated Parmigiano-Reggiano. Taste and adjust the seasoning. Ladle the soup into serving bowls and drizzle with truffle oil before serving.
Pining for a great steak dinner or celebrating a special occasion? A trip to s premium steakhouse will cost you the following:
Morton’s 3 course steak dinner for one is $150-160.
Ruth’s Chris price for just the cowboy rib eye is $50.
Gibson’s Steakhouse in Chicago – premium steaks average $40 to $60 per steak.
Dinner at less prestigious steak restaurants will be at least $90 per person.
If you make this special dinner at home, and I did, this is what it cost me:
Cost of a quality steakhouse dinner at home for 2 is less than $30 plus whatever your wine cost. These are prices for my area and the vegetables are in season and often on sale here
1 1/2 lb organic, grass fed French cut rib eye steak cost $22.50
Prices at the market this week:
$1.99 per lb for asparagus = $2.98 for 1 ½ lbs
5 lb bag of red potatoes on sale for $3.49 = $1.40 for 2 lbs needed for the recipe.
1 lb mushrooms were $2.49
Grilled French Cut Rib Eye Steak
This steak has several names, such as cowboy or tomahawk. The steak can be grilled over indirect heat or it can be baked in the oven,
It is a large steak and we will only eat part of it. However, I like having leftovers that I can use for a salad or a quesadilla later in the week.
- One 22 – 24 oz French Cut Rib Eye Steak
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons butter, melted
One hour before grilling, remove the steak from the refrigerator. Season it liberally with the salt and pepper. Let it rest at room temperature until it is time to grill.
Set the grill up for direct and indirect heat.
Put the steak on the grill over indirect heat. Close the lid, and cook the steak, turning a few times during cooking. The steak is ready for searing when it reaches 115°F in the thickest part of the steak, about 25 – 30 minutes.
Brush the steak with some of the melted butter, then slide it to the direct heat side of the grill. Sear the steak until a brown crust forms on the steak. This should take about two minutes on each side, at which point the steak should reach 125°F for medium rare.
Remove the steak to a platter and baste i,t one last time, with the butter. Let the steak rest for 10 minutes, then slice and serve.
Oven Baked Method
Melt 2 tablespoons butter with 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Reduce heat to medium and add the steak to the skillet. Cook until seared and golden brown, 2 minutes per side. Transfer the skillet to the oven..
Roast steak in the oven, turning halfway through cooking and basting frequently with the butter in the pan, until an instant-read thermometer inserted into steak registers 125° for medium-rare, about 15 minutes, or to your desired temperature.
Transfer the steak to a cutting board and and let rest for 10 minutes before slicing.
Balsamic Sautéed Mushrooms
- 1 tablespoon good quality balsamic vinegar
- 1 teaspoon brown sugar
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 lb cremini (baby bella) mushrooms, cleaned and sliced
- Pinch Kosher salt
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon freshly ground black pepper
Combine the vinegar and the brown sugar in a small cup and set aside.
Heat the oil and butter in a medium skillet and saute the mushrooms until all the liquid has evaporated. Stir in the garlic, thyme, salt and black pepper.
Turn the heat to low and add the vinegar mixture. Cook, stirring, until the liquid reduces to a glaze consistency that coats the mushrooms, 15 to 20 seconds.
- 2 tablespoons unsalted butter, melted
- 2 garlic cloves, minced or pressed through garlic press (about 1 1/2 teaspoons)
- 1 1/2 pounds asparagus spears, ends trimmed
- Salt and ground black pepper
- 1 teaspoon lemon zest
- Heavy duty foil
Lay the asparagus on a large sheet of heavy duty foil. Sprinkle with salt and pepper and then with the garlic and lemon zest. Pour the melted butter over the asparagus.
Enclose the asparagus in the foil and seal the edges tightly. Place the package on the direct heat side of the grill while the steak is cooking.
Cook the asparagus for 8 minutes, turn the package over and cook another 8 minutes. Be careful opening the package because the steam will be very hot.
Warm Potato Salad
- 2 pounds red potatoes, ppelled and quartered
- 1/2 cup good quality extra-virgin olive oil
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon capers, rinsed and coarsely chopped
- 1 tablespoon white wine vinegar
- 1/4 medium red onion, coarsely chopped
- 1 celery stalk, thinly sliced
- 2 tablespoons chopped parsley
- Salt to taste
Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes. Drain.
In the same saucepan, combine the olive oil, garlic, red pepper flakes, capers, vinegar and red onion. Bring to a simmer and remove from the heat.
Add the drained potatoes and toss with the warm dressing, celery and parsley. Salt to taste and serve warm.