Tag: recipes_spring

recipes

Andrea’s Matzo Crack

You don’t need to be Kosher for Passover, or any time, to enjoy — OK, no — obsess over this dessert. Andrea brought it to Irene’s Seder and I couldn’t stop myself from more… more… more… It truly is like […]

recipes

Roasted Asparagus and Mushrooms

Roasted Asparagus and Mushrooms, from the spring issue of Food & Wine magazine, is fine recipe to go with any spring dish, from brisket (Passover!) to ham (Easter!) It’s meaty tasting enough to even serve as a vegetarian main course. […]

recipes

Homemade Corned Beef

Everything old is new again. The farm is heading down the homemade sausage, homemade corned beef, homemade ham route. Just like we did nearly 10 years ago when we experimented with duck confit, sausage and cassoulet. This week, Greg is […]

recipes

Tuna-Strawberry Salad

Seared tuna over arugula with strawberries and avocado. Delishy! Related posts: Recipe: Strawberry Daiquiri Supper on the Porch: Cedar Plank Salmon and Strawberry-Kale Salad Strawberry Conserve Recipe Persimmon and Pomegranate Salad with Arugula and Hazelnuts

recipes

Skillet Green Beans with Oranges

Roasting the beans in a cast iron skillet gives them a smoky, charred flavor sort of like that you get with padrones. Adding a little sweet and sour from the orange and vinegar is just the right touch. I’m giving […]

recipes

Asparagus and Radish Salad with Mint

    Another great winner of a recipe from TheKitchn: Asparagus and Radish Salad with Mint. Marissa and Trae brought the Asparagus and Radish Salad with Mint to Easter supper, and it was a big hit. Easy, delicious, and very spring-y. […]

recipes

Marbled Potato Salad with Arugula Pesto

Here’s a nice twist when you’re looking for a room-temperature potato dish: Instead of an old-school, mayonnaise-y potato salad, make this Marbled Potato Salad with Arugula Pesto. Make everything ahead, then dress it and serve. Admittedly, there are a few […]

recipes

Roasted Parsnips with Mint

The second recipe in our Easter menu that came from The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor” by Matt Lee and Ted Lee was a lovely straddling-the-seasons dish of parsnips (winter!) and mint (spring!). The spring […]