Whether you are just the dish washer in your household, or the master chef, we want you to feel inspired in the kitchen! So we scoured local resources, pooled our favorite recipes, and came up with three recipes for each of these seasonal staples that will make you look like rock stars. And a HUGE shout out to Edible South Shore & South Coast Magazine for allowing us to hi-jack their recipes, they are a veritable gold mine for good local food, and cooking inspiration!
Eezy Peezy: Asparagus with Fresh Mint
1 pound asparagus
½ stick of butter
½ cup fresh mint, finely chopped
Salt and pepper to taste
- Cook the asparagus in a pot of salted boiling water, about three minutes, and drain.
- Melt butter over low heat, remove from stove, and add fresh mint.
- Drizzle mint butter over asparagus, toss gently to coat, and serve.
Serves 4 as a side
Get Your Julia Childs On: Asparagus Risotto
1 pound asparagus
4 cups vegetable or chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk of celery, diced
1 clove garlic, minced
1 cup Arborio rice
½ cup dry white wine
¼ cup grated parmesan cheese
½ teaspoon lemon zest
2 tablespoons lemon juice
Salt and pepper to taste
- Steam asparagus until tender, about five minutes, cut into one inch pieces and set aside.
- Heat chicken broth in medium saucepan, bring to simmer over low heat while preparing risotto.
- Heat olive oil in a large skillet over medium heat, add onion, celery, and garlic, and cook until tender. Season with salt and pepper, then add rice to skillet, and stir until rice is finely toasted, about five minutes.
- Pour white wine into skillet, stirring constantly until liquid is evaporated. Add a cup of the chicken broth to the skillet, allowing liquid to fully absorb before adding another cup. Repeat process until all the broth has been absorbed, about 20 minutes.
- Add asparagus and stir.
- Remove from heat, add parmesan cheese, lemon zest and juice, and serve immediately.
Leftovers Made Sexy: Breakfast Toast with Asparagus & Egg
Left over asparagus stalks or risotto
2 big slices of artisan, rustic white bread - optional
3 to 4 tablespoons butter
Salt pepper to taste
- Pop your bread in the toaster until brown and crunchy on the outside, keep warm.
- Heat butter in a skillet over medium heat and add leftover asparagus or risotto, cook until heated through and place atop toast.
- Soft fry egg in the skillet over medium heat (or poach the egg if you prefer), place on top of the asparagus toast, break yolk, and serve.
Eezy Peezy: In-a-Pinch Chicken & Spinach
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
1 tablespoon butter
5 ounces fresh spinach (if bunched, remove stalks)
1 cup salsa
- Pound chicken with a meat mallet to ½ inch thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 6-7 minutes on each side or until no longer pink. Remove and keep warm.
- Add spinach and salsa to the pan, cook and stir 3-4 minutes or just until spinach is wilted. Serve over chicken.
Get Your Julia Childs On: Spinach Salad with Purple Pickled Eggs and Goat Cheese
For the Pickled Eggs
1 dozen eggs
3 cups wine or cider vinegar
1 ½ cups water
½ cup brown sugar
½ tablespoon kosher salt
½ tablespoon whole cloves
½ tablespoon peppercorns
1 large or 2 small beets, peeled and sliced
3 garlic cloves, halved
1 red onion, cut in wedges
- Hard boil eggs for 12 minutes and cool. Roll eggs on counter to crack, peel the eggs, using running water as necessary to help remove the shells. Place the peeled eggs in large sturdy jars.
- Place the rest of the ingredients in another large saucepan and bring to a simmer, stirring until the sugar melts. Cook, covered, very gently for about 15 minutes, cool for a few minutes.
- Pour the pickle-y beet mixture over the eggs, cover the jars, and when cooled, refrigerate for at least a few days, and up to a month.
- Makes enough for several salads or snacks.
For the Salad
3 bunches baby spinach, washed, trimmed, and spun dry
1 bunch arugula, washed, trimmed, and spun dry
1 cup snap peas or cherry tomatoes or other garden treat of your choice
6 ounces fresh goat cheese
Fresh oregano or marjoram, minced
3 pickled eggs, sliced or cut in wedges
- Arrange the greens on a platter. Top with the vegetables.
- Roll the cheese in the minced herbs, and slice it into 12 pieces. Arrange slices, along with the pickled eggs, on the salad. Drizzle with the vinaigrette, and serve immediately.
Left Overs Made Sexy: Spinach Pizza
1 package pizza crust
½ cup Alfredo sauce
2 medium tomatoes
4 cups chopped fresh spinach salad or left over spinach and chicken
2 cups shredded cheese
*add any other soon to expire ingredients of your choice from your fridge
- Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12 inch pizza pan.
- Spread Alfredo sauce over dough to within 1 inch of edges. Thinly slice or chop tomatoes, top pizza with spinach, tomatoes, herbs, and cheese.
- Bake at 450° for 10-15 minutes or until cheese is melted and crust is golden brown.
Eezy Peezy: Hummus Stuffed Pitas
1 teaspoon grated lemon rind
1 cup plain hummus
4 whole-wheat pitas (6 inch) halved
4 lettuce leaves, halved
1 cup thinly sliced cucumber
¾ cup thinly sliced radishes
⅓ cup thinly sliced red onion
½ cup crumbled feta cheese
Freshly ground black pepper
- Combine rind and hummus. Divide hummus mixture evenly among pitas. Divide lettuce, cucumber, radishes, onion, and cheese evenly into each pita. Sprinkle with pepper, and serve.
Get Your Julia Childs On: Orzo Salad with Radish & Fennel
8 ounces uncooked orzo (rice-shaped pasta)
1 tablespoon kosher salt
¼ cup fresh lemon juice
3 tablespoons olive oil
1 teaspoon Dijon mustard
½ teaspoon freshly ground black pepper
1 ½ cups diced fennel (about 1 bulb)
½ cup chopped radish
3 tablespoons chopped fresh mint
3 tablespoons minced green onions
½ teaspoon kosher salt
⅓ cup pine nuts, toasted
- Cook orzo pasta with 1 tablespoon kosher salt according to the package directions, omitting additional fat. Drain and rinse with cold water. Drain well.
- Combine lemon juice and next 3 ingredients through pepper in a large bowl, stir well with a whisk. Add orzo, fennel, and the next 4 ingredients through 1/2 teaspoon salt, toss well to coat. Cover and chill. Top with nuts before serving.
Left Overs Made Sexy: Quick Pickled Radishes & Carrots
½ cup rice vinegar
2 teaspoons sugar
2 medium carrots
- Combine vinegar and sugar in a small saucepan over medium-high heat, bring to a simmer.
- Slice carrots into thin ribbons using a vegetable peeler, place in a jar.
- Thinly slice radishes, add to the jar.
- Pour vinegar mixture over vegetables, close jar and leave to cool.
- Stores in fridge up to two weeks, delicious in salads and on sandwiches.
Eezy Peezy: Pea Shoot & Smoked Salmon Wrap
4 whole wheat tortilla wraps
6 ounces smoked salmon
Boursin cheese (we used the garlic flavored one)
2 cups of pea shoots
Half a lemon
- Spread Boursin over each tortilla wraps.
- Top with smoked salmon.
- Drizzle the smoked salmon with lemon juice and scatter dill all over.
- Top with pea shoots and wrap!
Get Your Julia Childs On: Scallops Served on a Bed of Pea Shoots
2 tablespoons olive oil, divided
4 tablespoons butter, divided
6 ounces pea shoots, halved crosswise
1 onion, finely minced
2-3 cloves garlic, finely minced
1 pound fresh local scallops
¼ cup white wine or sherry
Salt and freshly ground pepper, to taste
- In a large frying pan or wok, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat. When butter is melted, toss in the pea shoots and gently flip with spatula just until wilted. Turn out into serving dish and keep warm.
- Reheat the pan with the remainder of the butter and oil, sauté the onion until just beginning to color. Stir in garlic, then scallops, flipping them once when they begin to lose their translucence and contract the smallest bit, about 1 minute. Season with a sprinkle of salt and a grinding of pepper. Turn the heat up high, pour in the wine, and quickly remove the scallops with tongs and arrange them on the bed of pea shoots. Let the onion sauce reduce quickly, toss over the scallops, and serve immediately.
- Delicious served with rice
Left Overs Made Sexy: Pea Shoot Soup
1 (14 ounce) can vegetable broth
¼ cup whipping cream
2 tablespoons olive oil
2 cups firmly packed pea shoots*, ends trimmed (about 4 ounces)
1 cup finely chopped spring or green onions
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons butter, softened
- In a large saucepan, bring stock and cream to a boil, reduce heat. Simmer, uncovered, for 5 minutes.
- Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add pea shoots and onions. Cook and stir for 1 to 2 minutes or until pea shoots wilt and onions are tender. Add salt and pepper.
- Add pea shoots mixture to stock mixture. Simmer, uncovered, for 2 to 3 minutes or until heated through. Using an immersion blender, blend until vegetable mixture is almost smooth. (Or transfer vegetable mixture to a food processor or blender. Cover and process or blend until mixture is almost smooth. (Chef Tip: Blending hot liquids in a blender creates steam and pressure. Remove the center cap in the blender lid; cover the blender lid with a clean kitchen towel. This prevents it from splattering, but do not tightly seal to the point where the pressure cannot escape.)
- Stir butter into vegetable puree. Season to taste. Serve immediately.
Eezy Peezy: Rhubarb Iced Tea
8 stalks rhubarb, cut into 3-inch lengths
8 cups water
1/3 cup sugar, or to taste
Fresh mint sprigs, for garnish
- In a large saucepan, combine rhubarb and 8 cups water, bring to a boil, and simmer for 1 hour. Strain the liquid, add sugar to taste, stirring to dissolve, and allow to cool. Serve over ice with a sprig of mint.
Get Your Julia Childs On: Buttermilk Panna Cotta with Strawberries & Roasted Rhubarb
1 packet plain gelatin
3 tablespoons cold water
14 ounces heavy cream
½ cup sugar
1 vanilla bean, split and scraped
7 ounces buttermilk or plain yogurt
12 ounces rhubarb, cut to 1-inch lengths
¼ cup sugar
2 cups fresh strawberries, hulled and quartered
2 tablespoons sugar
1 teaspoon fresh lemon juice
- Put water in a small bowl. Sprinkle gelatin over, without stirring.
- Let stand 5 minutes.
- In a small saucepan, heat about half the heavy cream, ½ cup sugar, and the vanilla bean until it comes to a light simmer.
- Remove the pan from the heat, remove the vanilla bean pod, and add the softened gelatin. Whisk to dissolve it.
- When gelatin is entirely dissolved, stir in the rest of the cream.
- It should feel very warm, but not hot. Whisk in the buttermilk or yogurt. Sieve the mixture if you sense any lumpiness.
- Pour the mixture into a mold if you’d like to unmold it to serve, or into individual serving glasses or bowls. Chill at least four hours. Panna cotta may be made two days in advance.
- Toss the rhubarb with ¼ cup sugar and place on a baking pan with sides. Bake at 400 degrees for about 25 minutes, stirring once or twice, or until it is soft and lightly brown just at the edges. If you would like a fine puree, whizz in food processor, either way, at this point the rhubarb can be kept chilled up to two days.
- To serve, crush the strawberries with 2 tablespoons sugar and lemon juice, leaving the texture on the chunky side. When sugar is dissolved, stir strawberries and rhubarb together. Allow the flavors to blend at least 5 minutes before serving.
- Unmold panna cotta if necessary. Give each diner a hefty spoonful of the delicious fruit sauce.
Leftovers Made Sexy: Rhubarb Fool with Fresh Cream
1 pound rhubarb (about 9 stalks), cut into ½ inch pieces (about 4 cups)
1 cup sugar
3 cups heavy cream
- Heat rhubarb, sugar, and 2 tablespoons water in a medium saucepan. Cover, and allow to simmer over medium-high heat for three minutes. Reduce heat to medium-low. Stir once, and cook, uncovered, until rhubarb has completely softened, about 8 minutes. Let cool slightly.
- Puree rhubarb mixture in a food processor until smooth, transfer to a small bowl and refrigerate for around 30 minutes.
- Beat cream until soft peaks form. Gently fold rhubarb puree into the whipped cream in 2 batches, leaving some streaks remaining. Spoon into glasses.
Spring Dug Parsnips
Eezy Peezy: Baked Parsnip Fries with Rosemary
2 ½ pounds parsnips, peeled, cut into about 3" strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tablespoons olive oil
Salt and freshly ground pepper to taste
½ teaspoon (or more) ground cumin
- Preheat oven to 450 degrees. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
- Roast for 10 minutes, turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over parsnips, discard stems, and toss to coat. Sprinkle ½ teaspoon cumin over parsnips. Season to taste with salt, pepper, and more cumin, if desired.
Get Your Julia Childs On: Minty Lamb with Warm Veg Salad
3 carrots, peeled, cut into sticks
3 medium parsnips, peeled, cut into sticks
2 red onions, peeled, cut into wedges
3 tablespoon olive oil
3 medium beets, cut into wedges
3 tablespoon balsamic vinegar
4 lamb chops, trimmed
Small bunch mint, roughly chopped
- Heat oven to 425 degrees. Mix together the carrots, parsnips, beets, and onions in a roasting pan with 1 tablespoon oil, roast in oven for 25 minutes. Drizzle with 2 tablespoons balsamic vinegar, roast for 10 minutes more until just tender.
- Meanwhile, heat 1 tablespoon oil in a frying pan. Fry the chops for 6-8 minutes, turning halfway, until cooked to your liking.
- Whizz half the mint in a small food processor with the remaining vinegar and oil, then season. Add a little water if the mixture is a bit thick. Toss the remaining mint with the roasted vegetables, then season and serve alongside the chops, drizzled with mint sauce. Serve immediately.
Left Overs Made Sexy: Spiced Parsnip Bubble & Squeak
1 pound raw parsnips or left over parsnips/warm veg salad, chopped into chunks
1 teaspoon turmeric
½ savoy cabbage or 8 ounces Brussles sprouts, finely shredded
3 tablespoons butter
1 teaspoon cumin
1 tablespoon masala
1 bunch coriander, chopped
1 red chilli, deseeded and finely chopped
- If starting with raw parsnips, boil the parsnips with the turmeric and a little salt for about 12 minutes until they are tender, drain well.
- Blanch the cabbage or sprouts in another pan of boiling water for 3 mins until tender, drain well.
- Roughly mash cooked parsnips or left over veg salad with the lemon juice and half the butter. Beat in all the other ingredients except the remaining butter, season with salt.
- Heat the remaining butter in a 12 inch frying pan, press the parsnip mixture into the pan. Cook until crisp underneath, turn over with a wide spatula (Don’t worry if it breaks at this point, it will hold eventually.) Keep cooking until crisp on the other side, slide onto a plate, and flip back into the pan again. Keep on doing this until you have a crisp, puck-shaped cake. Serve on a plate or board, cut into wedges.
Fiddleheads should not be eaten raw, please cook them to enjoy!
Eezy Peezy: Sautéed Fiddlehead Ferns
18 freshly picked fiddlehead ferns
1 tablespoon freshly squeezed lemon juice
2 to 3 tablespoons butter
2 cloves garlic, minced
Salt and pepper to taste
- Remove the dry, brown, papery shells from the fiddleheads and trim stems. Fill a medium bowl with cool water, add 1 teaspoon salt and the lemon juice. Add ferns and push them down into the water several times to clean them. Transfer to paper towel to drain.
- Steam fiddleheads in an inch of water in a saucepan, covered, until tender, 4 to 5 minutes.
- Melt butter in a large skillet over medium heat. Add fiddleheads and garlic, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.
- Delicious served with angel hair pasta.
Get Your Julia Childs On: Fiddleheads & Cavatelli with Duck Confit
8 ounces fresh cavatelli pasta
6 ounces fiddleheads (about 2 dozen, cleaned twice in a large bowl of water with stalks trimmed to about ¼ inch from the furl)
4 tablespoons clarified butter for the pan
4 teaspoons minced wild onions
4 ounces shredded duck confit, skin removed
1 cup white wine
2 ½ ounces chilled butter
Freshly ground black pepper
Slivered ramp tops for garnish
- You may substitute good bacon or pancetta for the duck confit, garlic for the ramps and any fresh pasta for the cavatelli.
- Bring water to a brisk boil and drop in cavatelli and fiddleheads. Boil together for about 3 minutes.
- Meanwhile, brush sauté pan with clarified butter. Sauté ramps until translucent.
- Add shredded duck confit and toss with wooden spoon for a minute or so, add wine to deglaze pan. Add chilled butter and reduce sauce until slightly thickened.
- Drain cavatelli and fiddleheads and add to sauté pan. Add freshly ground black pepper to taste. Mix quickly, top with ramp greens, and serve in a shallow bowl. Serve immediately.
Left Overs Made Sexy: Fiddlehead Fern, Shrimp, & White Bean Ragout
1 tablespoon olive oil
1 cup fiddlehead ferns, cooked
2 tablespoons minced shallots
1 pound shrimp tails
2 cups cooked navy white beans
2 cups chicken or vegetable stock
2 tablespoons butter
1 tablespoon finely chopped fresh parsley leaves
- In a large skillet, add the oil, fiddleheads and shallots and sauté over medium heat for about 2 minutes. Season with salt and pepper. Add the shrimp and beans and sauté for an additional 2 minutes. Add the stock, and bring to a simmer. Remove from the heat, and stir in the butter, 1 tablespoon at a time. Stir in the parsley. Serve immediately.