Seasonal Fruits and Vegetables!

Spring means better  local and seasonal produce.  Fresh asparagus, artichokes, dandelion greens, strawberries, Meyer Lemons, and Morel Mushrooms are among those well known (not to mention delicious)for being their best during the earlier months of spring. Towards the later months, fiddleheads and English peas tend to reach their potential.

Here are our favorite recipes that make the vegetables of the season shine!

Roasted Asparagus

Ingredients :

  • Asparagus spears
  • Salt and pepper
  • 2 tablespoons of olive oil
  • pinch of paprika
  • 1 tablespoon of garlic powder


Preheat the oven to 400. Lay the asparagus spears out on a large pan or glass dish. Drizzle them lightly with olive oil. Olive oil will allow them to get a little “crisp” on the ends and add a wonderful flavor. Sprinkle them with salt, pepper, garlic powder, and a dash of paprika. Cook for about 20 minutes or until they have a wrinkled dark green color to them

Braised Artichoke 

Ingredients :

12 cup olive oil
2 cloves garlic
12 cup white wine
4 large artichokes, outer leaves trimmed, and halved lengthwise
3 lemons, halved and juiced
Kosher salt, to taste
4 tbsp. unsalted butter, cubed Freshly ground black pepper, to taste

Directions :

Heat oil in an 8-qt. saucepan over medium-high heat. Add garlic; cook until golden brown, about 3 minutes. Add wine, artichokes, lemon juice and juiced halves of the lemons, salt, and 10 cups water; boil. Reduce heat to medium-low; cook until artichokes are very tender, about 30 minutes. Transfer artichokes to a serving platter and keep warm. Discard all but 2 cups cooking liquid; return pan with liquid to medium-high heat. Add butter; cook until sauce is thickened, about 15 minutes. Season with salt and pepper; spoon sauce over artichokes to serve.

Farro With Peas, Asparagus, and Feta

Ingredients:1 1/2 cups semi-pearled farro

    • 12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
    • 1 8-ounce package sugar snap peas
    • 12 ounces grape tomatoes, halved
    • 1/2 cup chopped red onion
    • 6 tablespoons chopped fresh dill
    • 1/2 cup olive oil
    • 1/4 cup Sherry wine vinegar
    • 1 7-ounce package feta cheese, crumbled


Rinse the farro. Add the farro to a large saucepan of water and a hearty dash of salt. Bring to a boil, then reduce the heat to low and simmer until the farrow is somewhat tender, about 20 minutes. Cook the asparagus and sugar snap peas in another saucepan of boiling salted water until  tender yet retaining a little crisp, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.

Fresh & Delicious!


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