If there is a heaven, it will be catered by me. I will serve the best food and drinks you can possibly imagine, and the freshest fruits and vegetables will be ever abundant. Included on the menu will be this rhubarb cocktail. Rhubarb’s distinctively tart flavor and rosy hue make this the ultimate spring and early summer cocktail. 
The rhubarb syrup is easy to make and keeps in the refrigerator about a week, but I bet you it won’t last that long. Since this is a syrup instead of an infused liquor, you can combine it with soda or lemonade to make a refreshing non-alcoholic beverage. However, if you are in need of a few adult libations, than vodka is the perfect addition to this sparkling wonder. The bright, grassy tartness of rhubarb really shines in this refreshing cocktail that makes for the happiest of hours.
- 4 cups rhubarb (or 1 lb), chopped
- 2 cups water
- sugar to taste (I used less than 1/4 cup, you want the rhubarb to be a little tart)
- 1 vanilla bean, split lengthwise
- club soda
- vodka
- lemon
- mint
In a saucepan, bring the water, sugar, rhubarb, and vanilla bean to a boil. Reduce to a simmer and cook until the rhubarb is very soft. Strain the liquid from the fruit and vanilla bean using a fine mesh strainer set over a bowl. Return the liquid to the stove to reduce further, about 20 more minutes. Allow the syrup to cool (it won’t be as thick as regular simple syrup because of the small amount of sugar used). Mix with club soda, vodka, lemon wedges, and mint sprigs. Enjoy!
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 
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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.
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.
penthouse kitchen 