GRILLED ASPARAGUS WITH LEMON & PARMIGIANO REGGIANO

Serves 8

2 bunches of asparagus, trimmed
Juice and zest of one lemon
4 T. extra virgin olive oil
Malden salt & freshly cracked pepper
4-6 oz. parmigiano reggiano, or pecorino, shaved or grated

To prep asparagus: Bring a large pot of salted water to a boil. While the water is coming to a boil, prepare an ice bath: several handfuls of ice in a bowl with cold water. Blanche the asparagus for 2 minutes and drain (a minute less for pencil thin asparagus, a minute or two more for super thick). Transfer the asparagus to the ice bath. Let asparagus cool for 15 minutes. Drain well. Can be done the day before. Keep wrapped in towels, covered in the refrigerator.

To heat & serve the asparagus: Heat a large sauté or grill pan over medium-high heat for three minutes. Add olive oil. Once hot, but not smoking, add asparagus and give a shake for a few minutes, until hot. Taste one to check. Alternatively, heat the asparagus on a hot grill for 3-5 minutes, until hot. Season sea salt and pepper as they cook. Add lemon juice. Place the asparagus in a serving dish and top with the grated cheese.

Tips: Asparagus can be blanched a day in advance; keep refrigerated in a tightly sealed container. Asparagus can be prepared on the stove and then kept warm in a baking dish, covered with foil, in a 250 degree oven or warming drawer until ready to be served.

CHANTERELLE FRITTATA WITH LEEKS & THYME

Serves 8

4 T. butter or olive oil
3⁄4 pound of wild mushrooms, cleaned and chopped
2 leeks, white and light green parts only, cut in half and sliced 1-2 t. fresh thyme, chopped
14 eggs
1⁄4 cup heavy cream, milk or water
Salt & pepper
8 oz. ricotta, farmers or goat cheese, optional

To prepare vegetables: Heat a large sauté pan over medium-high heat and add 4 T butter. Once melted, add leeks and season with salt and pepper. Reduce heat to medium-low and sauté for 10 minutes, until softened. Once soft, add mushroom and thyme and cook for an additional 7-8 minutes, until mushrooms are soft. Add more butter or olive oil, salt and pepper as needed. Remove from heat

To assemble frittata: Crack eggs into a bowl and whisk well. Season with salt and pepper and add a touch of cream, milk or water. Scatter mushroom mixture into a greased 9×13’’ baking dish. Pour the whisked eggs over the mushrooms. Top with cheese, if using.

To bake frittata: Bake dish in a 350 degree oven for 25-35 minutes until set and slightly golden. The edges should be firm and the center should not at all appear runny. Let cool slightly and serve warm, or at room temperature

Tips: All vegetables and herbs can be chopped 2 days in advance. Vegetables can be sautéed 1 day in advance. Eggs can be beaten a day in advance and kept refrigerated. Frittata can be baked the day before; refrigerate it once cooled. To serve, bring to room temperature, or reheat in a 300 degree oven, covered with tin foil for 10-15 minutes.

SPRING GREENS WITH CARA CARA ORANGES & CHAMPAGNE VIN AIGRE T TE

Serves 8

1 t. Dijon mustard
1 shallot, finely diced
1 T. champagne vinegar
1 T. lemon juice
1-2 t. honey
1⁄2 – 3⁄4 cup extra virgin olive oil
Fleur de sel & pepper
4-6 small candy cane beets
3 oranges, peeled and segmented
1 pound, or 8 handfuls, of spring greens
Optional additions: crumbled goat cheese, toasted pine nuts, shaved fennel

To make the dressing: Combine the shallot, mustard, vinegar and lemon juice with a pinch of salt. Let rest for five minutes. Add honey, whisk, slowly stream in extra virgin olive oil, until desired tart to sweet ratio.

To prepare beets: Wrap beets, drizzled with olive oil and a touch of salt and pepper, in packets of tin foil. Place packets on a foil-lined cookie sheet in a 400 degree oven for 45 minutes, until fork tender. Let cool. Peel, slice or quarter the beets and then season, while warm, with a little salt and pepper and orange juice, if dry.

To assemble the salad: Place orange segments in the bottom of a wooden salad bowl and drizzle with a bit of dressing. Place half of the greens a top of the oranges. Season with salt and pepper, toss and add more dressing. Add the rest of the greens, a pinch of salt, and taste; add more dressing as needed. Finish with freshly cracked pepper.

Tips: Dressing can be made a day or two in advance and kept refrigerated. The oranges can be segmented a day or two in advance and kept refrigerated. The beets can be roasted a day or two in advance and kept in the fridge.

GLUTEN-FREE LEMON OLIVE OIL CAKE

Adapted from Winnie Abramson at Healthy Green Kitchen

Serves 8

For the cake:

3⁄4 cup brown rice flour 1⁄2 cup almond flour
1⁄4 cup ground almonds 2 t. baking powder

1⁄4 t. sea salt
2 t. lemon zest
1⁄2 cup plain yogurt, sour cream or crème fraiche, at room temperature 1 cup sugar
3 eggs, at room temperature
1⁄2 cup fruity olive oil

For the syrup:

1⁄4 cup powdered sugar 1⁄4 cup lemon juice

For the glaze:

1 1⁄2 cup powdered sugar 4 1⁄2 T. lemon juice

To make the cake: Preheat the oven to 350 degrees. Brush a 9 inch spring form pan with olive oil and flour it with brown rice flour. In a bowl combine flour, baking powder, and salt. Add lemon zest and mix. In a large bowl, combine the yogurt, sugar, eggs and olive oil. Whisk well to combine. Add the dry ingredients to the wet ingredients and stir to combine. Pour batter into prepared pan and bake in the 350 degree oven for 25-30 minutes, until a toothpick comes out clean. Cool the cake for 15 minutes on a wire rack.

To make and add the syrup: While the cake is cooling, combine 1⁄4 cup powdered sugar with 1⁄4 cup of lemon juice. Whisk so that the sugar dissolves into the lemon juice. After the cake has cooled for 15 minutes, remove the sides of the spring form pan and prick cake all over with a fork. Drizzle the syrup over the cake. Cool the cake for an additional 30 minutes.

To make and add the glaze: Once the cake is cool, whisk together the 1 1⁄2 cup powdered sugar with 4 1⁄2 T. lemon juice. Drizzle the glaze over the cake and

use the back of a spoon, or a knife, to smooth the glaze over the cake. Use a knife to drizzle additional glaze over the sides of the cake.

Tips: Cake can be made up to two days in advance and covered. It is best on the second day.