This is the ultimate spring comfort food, green garlic, asparagus atop a creamy bowl of polenta.
2/3 c mascarpone cheese, at room temperature
Finely grated zest of 1 lemon
4 oz pancetta, diced
2 – 3 green garlic, sliced thin
1 1/2 lb. asparagus, ends trimmed
1 Tbs. olive oil
Salt and pepper, to taste
4 c milk
3 cups water
2 cups instant polenta
1/2 c Parmigiano-Reggiano cheese shards
In a small bowl whisk together Mascarpone and zest.
In a large saucepan over high heat, bring 3 cups of the milk and the water to a boil and add the 1 tsp. salt. Whisk in the polenta. Reduce the heat to low and cook, whisking occasionally, until the polenta is thick and smooth, about 3 minutes.
In a large skillet cook pancetta and green garlic over medium heat until the pancetta starts to crisp up. Add asparagus, cover and cook for 3 minutes until crispy tender.
Whisk the remaining 1 cup milk into the polenta in the saucepan and cook until just heated, about 30 seconds. Divide the polenta among shallow bowls and top with the asparagus mixture.
Spoon the mascarpone mixture over the asparagus, sprinkle with the Parmigiano-Reggiano and serve immediately.
Serves 4; makes two 9-inch polenta rounds.
I love this chocolate mousse! It’s low calorie and so easy to make! I added a little espelette pepper to spicy things up.
1 c bittersweet or semisweet chocolate chips
3/4 c water
2 TBSP sugar
1/4 tsp instant espresso powder
3 large egg whites
2 tsp espelette pepper
Place chocolate in blender. Bring 3/4 c water, 2 TBSP sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar. Pour over chocolate. Cover tightly; blend 5 seconds. Add egg whites and pepper. Cover tightly; blend on high 1 minute. Pour into 4 small bowls. Chill until firm, about 2 hours.
This dish is perfect for a quick weeknight meal.
12 oz pasta
2 TBSP olive oil
2 c butternut squash, peeled, cut into ½” pieces
2 garlic cloves, minced
½ tsp crushed red pepper flakes, divided
¼ cup butter, cut into pieces
1 TBSP lemon juice
¼ c grated Parmesan
¼ c toasted hazelnuts, chopped
4 TBSP torn fresh mint leaves, divided
Cook pasta in a large pot of boiling salted water, stirring occasionally, al dente.Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, heat oil in a large skillet over medium-high heat. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add garlic and ¼ tsp red pepper flakes and cook, stirring, just until garlic begins to brown, about 2 minutes. Immediately add ½ cup pasta cooking liquid to keep garlic from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms.
Add pasta to skillet with squash and sauce and toss to coat. Add lemon juice, ¼ c Parmesan, 2 TBSP mint, and remaining ¼ tsp red pepper flakes and toss to combine; season with salt and pepper.
Serve pasta topped with reserved hazelnuts, more Parmesan, and remaining mint.
Serves 4 t
This recipe was inspired by F&W. And let me just say this are a tasty herby meatball!
1/4 c olive oil
4 large garlic cloves, minced
1 c basil leaves, torn
2 TBSP oregano leaves
2 bay leaves
1/2 tsp crushed red pepper
1 28-ounce cans whole Italian tomatoes with their juices, crushed
Salt and pepper
1/2 c almonds, finely chopped
1/2 c milk
1 lb ground lamb
1 large egg, lightly beaten
1/4 c chopped basil leaves
1/4 c chopped flat-leaf parsley
2 TBSP chopped mint
1 TBSP chopped oregano
1 1/2 tsp chopped thyme
2 garlic cloves, minced
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground fennec
1 1/2 TBSP salt
1/2 tsp black pepper
Olive oil spray
Ricotta cheese, for serving
MAKE THE SAUCE In a large saucepan, heat the oil until shimmering. Add the garlic, basil, oregano, bay leaves and red pepper and cook over moderately high heat for 30 seconds. Add the tomatoes and simmer over moderately low heat, stirring, until the tomatoes are saucy, 1 hour. Stir in the anchovies and season with salt and black pepper.
MAKE THE MEATBALLS In a bowl, cover the almonds with the milk and let stand until most of the milk has been absorbed, 30 minutes. Add all of the remaining ingredients except the whole basil leaves, olive oil and ricotta and mix well. Form into 1 1/2-inch meatballs and transfer to a rimmed baking sheet.
Bake at 400 for 15 – 20 minutes until cooked through.
Serve with tomato sauce and a dollop of ricotta.
Spring rolls are super easy to make and perfect for a spring lunch. Be sure to keep them covered with a damp paper towel until you are ready to serve them.
8 Spring Roll Rice Wrappers
1 Carrot, peeled and grated
4 Asparagus, steamed and cut in half
1/2 Avocado, sliced in thin strips
1 c Napa Cabbage, shredded
16 Cooked Shrimp, cut in half
1/4 C Cilantro Leaves
8 – 16 Basil Leaves
Bring a large saucepan of water to a boil over heat, remove from heat and cover to keep warm. With one spring roll wrapper at a time: dip wrapper briefly in hot water then place on a clean work surface. Take carrots, cabbage, asparagus, shrimp, cilantro and basil over surface of wrapper and roll up. Repeat until all wrappers and fillings are used.
These crepes are super quick to whip up and taste amazing! Thanks Bon Appetit for the inspiration.
2 large eggs
1 large egg yolk
¾ c buttermilk
¼ c milk
½ c rye flour
¼ c all-purpose flour
¼ tsp salt
2 TBSP plus 4 tsp. coconut palm sugar
¼ c unsalted butter, melted, plus 8 tsp., room temperature
Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 TBSP sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.
Heat ½ tsp butter in a medium nonstick skillet over medium heat until foamy. Pour ¼ c batter into skillet and swirl to coat bottom of pan. Cook crepe until lacy and golden brown on one side, about 2 minutes. Carefully flip crepe and cook on other side until just cooked through, about 1 minute longer; transfer to a plate. Repeat 7 times with remaining batter and stack crepes, placing a piece of parchment paper between each as you go to prevent sticking (you should have 8 crepes).
Just before serving, heat 1 tsp butter in a large skillet over medium-high heat. Fold 2 crepes in half and place side by side in skillet; sprinkle with 1 tsp sugar total, then flip. Cook until sugar is beginning to caramelize, about 1 minute. Repeat with remaining crepes. Serve with lemons for squeezing over.
This salad is amazing! Thank you Bon Appetit for the inspiration!
1/2 c tangerine juice
1 small shallot, finely chopped
2 TBSP white wine vinegar
Salt and pepper
1/4 c vegetable oil
2 TBSP olive oil
2 avocados, sliced
6 c mixed baby greens
1/2 c mint leaves
2 ozs feta, crumbled
Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.
Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. Let cool; remove stem, skin, and seeds, then finely chop.
Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.
Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.