Just when you think you are tired of soup, comes this fresh and easy seasonal recipe that uses what is plentiful at the market these days. If you need another excuse to pick up an extra bunch of asparagus, well here it is. Just a few simple ingredients make this a quick dinner option – especially when the days are longer, warmer, and the last place you want to be is cooking in the kitchen. The asparagus really shines in this light and earthy soup that tastes of spring. Serve alongside fresh, crusty bread, or a grilled cheese sandwich.
Ingredients:
- 1 tblsp olive oil
- 2 tblsp butter
- 1 shallot, chopped
- 1 bunch asparagus, trimmed and chopped
- 4 cups homemade chicken or vegetable stock
- 1 cup loosely packed spinach leaves
- 1/4 cup fresh parsley
- salt, pepper
Heat butter and olive oil in a large stock pot. Add the shallot and a generous pinch of salt, and cook until softened and translucent. Add the chopped asparagus and cook for 1 minute. Add the chicken stock and bring to a boil. Lower the heat to a simmer, and continue cooking until asparagus is tender, about 15 minutes. Remove from heat, add the spinach and parsley and blend with an immersion blender. Return the soup to the stove and heat through, season with salt and pepper. Serve immediately.
I know peas are not everyone’s favorite vegetable, but for me they remind me of two things – spring and my childhood. Growing up, my grandmother grew peas in her garden, and we used to eat them freshly picked when they are at their sweetest. As soon as peas are picked, the sugars quickly turn into starch. For this reason, peas are most commonly available frozen, as that is the only way to quickly preserve their sweetness. 
Fresh peas need to be cooked as soon as you buy them, and to me it is worth the hassle of shelling them. Sure you can always buy frozen peas, and asparagus is available year round, but the short time of the year when these two vegetables are at their peak of freshness is like Christmas to me. This springtime risotto highlights the sweet and fresh flavor of English peas and fresh asparagus – mint and lemon zest add the perfect flavors to round out the dish. All I am saying, is give peas a chance.
This time of year, along with the fall, are the best times to cook. You can have your windows open with your oven on high blast so that: A) your apartment doesn’t smell like a diner in the winter, and B) you aren’t hot-boxing yourself in the summer. So needless to say, I am roasting every vegetable that comes my way.
I know we’ve all tried the basics like roasted potatoes, carrots, turnips, and asparagus. But have you ever had roasted radishes? When blasted in a hot oven, their peppery bite mellows and their flavor becomes fuller. They become tender and sweet – nothing like the crisp, sometimes bitter flavor raw radishes have. I used their leafy green tops as a garnish, and finished them off with a squeeze of fresh lemon and flaky sea salt. These roasted radishes are great alongside grilled steak, pork, or fish. Try them topped on toasted bread with goat cheese and herbs, or mixed in with other roasted vegetables and quinoa, pilaf-style.
Everyone knows how to make a grilled cheese sandwich. But not everyone has perfected a grilled
cheese that turns the ordinary into extraordinary. Until now. I came across this recipe from 
My favorite cheese on a grilled cheese sandwich, is 
Sliced apples and shaved brussel sprouts are dressed in a light and vibrant combination of lemon, honey, and apple cider vinegar. A pinch of red pepper flakes adds a nice kick to the slaw that will make this the best version of a grilled cheese sandwich you’ve ever had.
The best part of spring, in my humble opinion, is when the fresh, new crop of seasonal vegetables grace us with their presence at the market. When I start to see artichokes, spring onions, English peas, asparagus…I know there is light at the end of the winter tunnel. Artichokes are one of my favorite spring vegetables, especially baby artichokes because they are so easy to prepare. They don’t have the tough fibrous choke that the larger ones have, and for the most part, can be eaten whole. Just trim the tops and a few outer layers of the leaves, and they are good to go. You can roast them whole or split them in half, eat them as a side dish, or do what I did: roast garlic with the artichokes, toss with pasta, sun-dried tomatoes, and goat cheese for a complete meal. 
Ingredients
Aren’t they so beautiful? They look like little gems.
This recipe is to. die. for. The chicken is so flavorful and tender, and the lemon salsa is the perfect compliment. The marinade for the chicken is simple yet the flavors are outstanding – yogurt, cilantro, garlic, fennel seed, and turmeric. The key to the lemon salsa is using Meyer lemons. They are sweeter, more aromatic, and less tart than regular lemons. Meyer lemons are only available in the Northeast for a short period of time; when I see them at the markets I buy a ton of them at a time (moderation is not my middle name), and pray the season lasts as long as possible. If you can’t find Meyer lemons, just use one regular lemon, and don’t forget to add a pinch of sugar to the salsa.
We are ending the last week of winter (thank God!), and although we’ve had some nice spring teaser days, a warm bowl of hearty soup still fits the bill this time of year. As I am fully ready to start seeing wonderful spring produce at the markets, I can’t help but to make my last rounds of winter greens. I bought a head of escarole, had lentils and barley in my pantry, and figured a little soup would do me good. Escarole is great because it holds up nicely when added to soups, as it retains its body and adds wonderful texture and contrast of flavor. It’s great when paired with sausage, although if you wish to make a vegetarian version just leave it out and it will still be delicious and hearty.
This just might be the best flavor combination to hit a burger…ever. Hickory Smoked Jarlsberg melted into spicy jalapenos, topped with crunchy onions, and spiked with sweet bourbon ketchup.
The inspiration for this burger comes from Dan Petersen of 
Here’s what I used to re-create the Hickory Dickory Smoke Burger:
And of course a cold brew to finish off the meal…enjoy!
This is the perfect side dish to just about anything. Roasting radicchio mellows its sharp, bitter flavor, while retaining that nutty delicious crunch. The honey mustard dressing is so easy to throw together; only a few simple pantry staples are needed to make this vegetable sing when roasted. After all, aren’t those the best recipes?
Ingredients:
penthouse kitchen 