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Cooking & Entertaining

it’s spring produce time! try these fresh and easy meals

After a winter of potatoes, carrots, and cabbage, springtime at the farmer’s market feels like a breath of fresh air. The produce is bright, light, and a little bit unfamiliar, so it’s a great time to experiment with new things. Enter: ramps, fava beans, morels, and rhubarb – just a few noteworthy and delicious vegetables that are so easy to prepare with a few simple steps.

ramps

Every April, typically in the third or fourth week, a certain excitement starts building throughout local farmer’s markets. It’s ramps season, and if you can get your hands on them, you’re one of the lucky few. While they’re related to leeks and scallions, ramps have their own uniquely pungent, almost nutty flavor. They’re wonderful chopped and sautéed in a little butter or olive oil and added to simple eggs or pasta, or grilled and sprinkled atop homemade pizza. You can also try roasting ramps with salmon or a whole chicken, and if you want to make them last longer: Pickle them and serve on a crudités board with dips, cheese, and crackers. Whatever you choose, it’s best to move quickly – ramps usually come and go within a few short weeks.

fava beans

If spring had a flavor, it just might be the fava bean. In season from late March to early May, these bright green beans are crisp yet creamy, earthy yet a touch sweet. There’s a bit of a method to preparing them, but it’s actually very easy: First, shuck the pods by stringing them, pulling them apart, and popping out the beans. Discard the pods and blanche the beans in well-salted boiling water for about 8-10 minutes, then strain and cool them in a bowl of ice water. Last, remove the pale green (and bitter!) skin from each bean by pinching it between your fingers. From there, the favas can be added to herby salads, sprinkled on toast with fresh mozzarella and mint, or mixed into risotto and topped with a poached egg. But our favorite springtime dish may just be a simple yet scrumptious pasta: linguine with a little tomato sauce, garlic, and freshly shucked favas.

morels

Harvest season for these prehistoric-looking mushrooms spans from early April to mid-May, when they grow in damp soil, usually in forests near streams. Morel connoisseurs prefer to pluck them when they’re smaller and darker in color because they’re most flavorful, so keep that in mind when shopping your farmer’s market. To start, try buying a small portion of these little delicacies (they don’t come cheap!) and making them your star ingredient. We love them sautéed on toasted sourdough with a few fresh shavings of parmesan, or atop a baked sweet potato with a dollop of miso paste. Before preparing, be sure to soak and rinse your morels longer than you would other mushrooms – their spongey texture is full of umami goodness but can also trap dirt.

rhubarb

We’ve all heard of rhubarb pie, but there are so many other delicious ways to prepare this spring vegetable that resembles bright pink celery (note: only rhubarb’s stalks are edible, so be sure to remove and discard any leaves). Available at farmer’s markets in late March to early April, rhubarb has a tart flavor, which is why it’s so delicious in pies, tarts, and cobblers. But it’s not just for dessert! Once you cook or bake it, try adding it to Greek yogurt with a drizzle of honey and crushed almonds. We’re also fans of rhubarb sauces over proteins, as well as rhubarb, tomato, and cucumber salsa, or a rhubarb-strawberry jam made in a slow cooker.

fast dinner idea: pizza on the grill

There are so many reasons to love grilled pizzas: They’ll take you less than 30 minutes to make, you’ll have barely any cleanup, and best of all, they’ll probably be the most delicious pizzas you’ve ever had! All you need is a grill (charcoal works, but a gas one is best because you can precisely regulate the temperature), your ingredients, and a pizza stone. Some people prefer to throw the dough straight on the grates, but we’ve found that a pizza stone is easier to work with – and less chance of a sticky grill. <h3>Here's what you do next, in 4 simple steps:</h3> <ol><li>Place pizza stone on gas grill and preheat to around 500° with the lid closed. You want your stone to get super-hot, like a pizzeria oven.</li><li>While grill is heating, roll and stretch your dough (store-bought works great!) to desired shape. Don’t roll the crust too thin – it could burn or break open. Get your sauce, cheese, and toppings ready to go.</li><li>Place stretched dough directly on pizza stone (a sprinkling of corn meal will prevent sticking) and make some dots with a fork to aerate it. Add the sauce and toppings, and brush the crust with a little olive oil.</li><li>Replace the grill cover and cook until underside is light brown and crispy and the cheese is bubbling, about 7-9 minutes. Transfer pizza to a plate or cookie sheet with a pizza peel or large spatula and allow the stone to cool down with the grill before removing.</li></ol>

grilled pizza: 3 delicious ways

margherita: a guaranteed crowd pleaserA little red sauce, fresh sliced mozzarella, and a smattering of freshly torn basil – so simple, so delicious. Maybe add a few pepperoni rounds to one side for the kids, and some red pepper flakes and extra basil on the other side for the grownups. Just be sure to make more than one! veggie: healthy and deliciousIt’s impossible to choose a favorite veggie combination, so we’ll share a few! Fresh sliced tomatoes and pesto make a perfect pair, as do broccoli and red onion (give them a flash fry first). There’s something extra special about artichokes, olives, and banana peppers, or keep it simple with a sprinkling of parmesan topped with a handful of fresh arugula drizzled in olive oil and lemon juice. Whole-wheat crusts work well with all these combinations, as do cauliflower crusts for the gluten-free crowd. dessert: always a good ideaWant to wow the kids? Give them a sweet pizza for dessert! Here are a few sure-fire combos that adults will love just as much as the littles: Nutella + sliced banana. Peaches + mascarpone cheese. Butter + cinnamon + sugar. A scoop of ice cream on top is never a bad idea, nor is a s’mores pizza. All you need is a drizzle of chocolate syrup, a few marshmallows, and some graham cracker crumbles.

sheetpan harissa salmon & potatoes

ingredients

4 (6-ounce) skin-on salmon fillets, 1½ inches thickKosher salt and black pepper3 tablespoons mild or spicy harissa paste2 teaspoons grated fresh ginger1 clove garlic, grated½ teaspoon orange zest¼ cup orange juice1 pound small potatoes, preferably marble sized, halved or quartered if larger1 small red onion, cut into ½-inch slices2 tablespoons olive oil¼ cup cilantro3 tablespoons thinly sliced scallions, white and green partsFlaky salt, for serving

instructions

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sheetpan-harissa-salmon-and-potatoes

Recipe

red velvet swirl waffles with raspberries, strawberries & whipped cream

ingredients:2 ¼ cups all-purpose flour⅓ cup granulated sugar1 tablespoon baking powder¾ teaspoon salt3 tablespoons bittersweet chocolate chips1 ½ sticks (12 tablespoons) unsalted butter, melted2 large, room temperature eggs, beaten2 ¼ cups whole milk½ teaspoon pure vanilla extract2 tablespoons cocoa powder3 drops red food coloringStrawberries, raspberries, and whipped cream for serving

instructions:

Dinner

thai red curry chicken

With a multicooker and a packaged curry blend, a complex dish becomes quick and simple enough to make on a weeknight. For the best results, use full-fat coconut milk.

4 chicken thighs, bone in (skin on or off)1 small jar (4 ounces) Thai red curry paste1 can (14 ounces) coconut milk2 cups chicken broth1 medium red onion, halved through root end, thickly sliced lengthwise1 large sweet potato, peeled and roughly chopped1 large red, orange, or yellow sweet bell pepper or 4 mini sweet bell peppers, roughly chopped1-inch piece ginger, sliced4 cloves garlic, crushedCooked rice vermicelli noodles or rice, for servingFresh cilantro leaves, for servingToasted cashews, for serving

raspberry swirly meringues

Cooking oil spray1 cup confectioners’ sugar½ teaspoon kosher salt8 large egg whites, at room temperature1 cup superfine sugarRaspberry Coulis (recipe below)

raspberry coulis

You can substitute frozen raspberries—or any other fresh or frozen berry—but you may have to adjust the amount of sugar.

I pack (6 ounces) fresh raspberries

1 &frac12;tablespoons sugar

1 teaspoon fresh lemon juice

directions

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dutch oven crusty jalapeño cheddar bread

4 ⅔ cups all-purpose flour, plus more for working with the dough

1 tablespoon coarse sea salt

1 tablespoon instant or active dry yeast

1 jalapeño, thinly sliced

2 cups shredded sharp cheddar cheese

2 ⅓ cups warm water (about 95°F)

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dutch-oven-crusty-jalapeno-cheddar-bread

3 easy pizzas

With premade dough, homemade pizza’s faster than delivery. And better and hotter too. You can find premade pizza dough, either frozen or refrigerated, at most grocery stores. Be sure to read the package instructions before you plan to start cooking, as some doughs require rising time. Tip: Pizza’s even faster, and very delicious, with a fully premade crust.

1 premade pizza dough, either store-bought or <a href="https://www.bedbathandbeyond.com/blogs/recipe/homemade-pizza-dough-recipe">homemade</a>

Toppings for pizza of choice (see below for suggestions)

 

toppings for green and white pizza

Amounts for ingredients are approximate. They’ll vary according to the size of your crust and your personal preferences.

6 ounces fresh mozzarella cheese, grated

4 ounces fresh ricotta

4 ounces pesto

toppings for classic margarita pizza

Amounts for ingredients are approximate. They’ll vary according to the size of your crust and your personal preferences.

8 ounces tomato sauce or pizza sauce

8 ounces fresh mozzarella cheese, grated or sliced in rounds

Grated parmesan cheese

Fresh basil leaves, for garnish

toppings for sausage pizza

Amounts for ingredients are approximate. They’ll vary according to the size of your crust and your personal preferences.

8 ounces tomato sauce or pizza sauce

8 ounces fresh mozzarella cheese, grated or sliced in rounds

6 ounces sweet or hot Italian sausage, cooked and drained

Cherry tomatoes, sliced mushrooms, sliced onions, sliced bell peppers or other vegetables as desired

3-easy-pizzas

hot charred cherry tomatoes

12 ounces cherry tomatoes

3 Tablespoons olive oil

&frac34; teaspoon cumin seeds

&frac12; teaspoon light brown sugar

3 garlic cloves, peeled and finely sliced

3 sprigs thyme

6 sprigs fresh oregano, 3 sprigs left whole, the rest picked and roughly chopped, to serve

1 lemon &ndash; zest of one half shaved off in 3 wide strips, the other half grated

Flaked sea salt and black pepper

12 ounces fridge-cold extra-thick Greek-style yogurt

&frac12; teaspoon chili flakes

hot-charred-cherry-tomatoes

indian butter shrimp

for the marinade:

&frac14; cup plain whole-milk yogurt

2 teaspoons ground cumin

2 teaspoons sweet smoked paprika

2 teaspoons garam masala

2 teaspoons fresh lime juice

2 teaspoons salt

1 teaspoon grated fresh ginger

1 clove garlic, minced

2 pounds large shrimp, peeled and deveined

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for the sauce:

4 tablespoons (&frac12; stick) unsalted butter

2 shallots, minced

2 cloves garlic, minced

&frac12; teaspoons grated fresh ginger

&frac12; teaspoon crushed red pepper flakes, or to taste

&frac14; teaspoon salt, plus more as needed

1 28-ounce can diced tomatoes and their juices

1 cup heavy cream

1 teaspoon finely grated lime zest

Chopped fresh cilantro, to serve

indian-butter-shrimp

Side dish

summer squash pasta salad

&frac12; pound pappardelle egg pasta

2 tablespoons olive oil

&frac12; red onion, thinly sliced

1 garlic clove, chopped

3 small or 1 medium squash, sliced &frac14;-inch thick

12 small tomatoes, halved

&frac12; cup coarsely chopped basil leaves

&frac12; teaspoon salt

&frac14; teaspoon black pepper

What&rsquo;s on your table? Share your favorites on social and tag with #FromOurTable and #LetsGetCooking.

summer-squash-pasta-salad

heirloom tomato salad with pistachios and feta

1 pound mixed ripe heirloom tomatoes, cut into wedges

Kosher salt

Freshly ground black pepper

⅔ cup olive oil

⅓ cup fresh lemon juice

&frac14; cup chopped parsley, plus leaves for serving

3 tablespoons pistachios, toasted to golden brown and cooled

&frac14; cup crumbled feta

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