Raw Artichoke Salad
Trim and halve artichokes; remove chokes.
Using a mandoline, thinly slice artichoke hearts.
Toss artichoke slices with olive oil, lemon juice, shaved Parmesan, salt and pepper.
Fried Baby Artichokes
Trim and halve artichokes; soak in buttermilk. Dredge in mixture of equal parts all-purpose and semolina flours.
In deep pan, heat 1 inch of canola oil to 375°F. Fry artichokes until crispy. Drain; serve with aioli.
Braised Artichokes
Trim and halve artichokes; remove chokes.
Cover bottom of baking dish with lemon slices; top with artichokes, salt and pepper. Add chicken stock or white wine to cover artichokes halfway.
Cover with foil. Bake at 400°F until tender.
Artichoke Spread
Trim and halve artichokes; remove chokes. Simmer artichoke hearts until tender.
In food processor, combine artichokes, garlic, lemon juice, olive oil and grated Parmesan; pulse until smooth.
Spread on toasted bread or sandwiches.
Baked Stuffed Artichokes
Trim artichokes; sprinkle with olive oil, salt and pepper. Place in baking dish.
Combine toasted bread crumbs, chopped parsley, grated pecorino, olive oil, minced garlic, lemon zest, salt and pepper. Stuff into center of artichokes and between leaves.
Add 1/2 cup water to pan; cover with foil. Bake at 400°F until tender. Uncover; bake until browned.
Marinated Baby Artichokes
Trim and halve baby artichokes.
Blanch artichokes until tender. Drain well; cool to room temperature.
Place artichokes in jar. Add chopped fresh herbs, garlic, lemon zest and chile flakes; cover with olive oil. Refrigerate and use within 1 week.
Seared Duck Breast with Cherry-Port Sauce
Season duck breast with salt and pepper. Cook, skin side down, in sauté pan until crisp. Transfer to rack-lined baking sheet. Roast at 375°F until medium-rare.
Cook minced shallot in sauté pan until tender. Deglaze with port; add chicken stock and pitted cherries. Cook until thickened; whisk in butter. Spoon over duck.
Grilled Mahi Mahi with Cherry Salsa
Season mahi mahi fillets with salt, cayenne and lime juice. Grill over high heat until cooked through.
Combine pitted cherries, diced jalapeño, chopped shallots, sliced green onions, chopped cilantro, lime juice and salt. Serve salsa over mahi mahi.
Cherry & Goat Cheese Salad with Hazelnuts
Whisk together minced shallots, sherry vinegar, hazelnut oil, salt and pepper.
Toss mixed greens and pitted sour cherries with vinaigrette.
Top salad with crumbled goat cheese and toasted hazelnuts.
Cherries Jubilee
In sauté pan, toss pitted cherries with sugar, lemon juice and lemon zest. Cook until slightly softened and juices release.
Remove from heat, add a splash of brandy and flambé; cook until flame goes out. Serve immediately over vanilla ice cream.
Individual Cherry Crisps
Combine pitted cherries, sugar, lemon juice and cornstarch; divide among ramekins. Top with streusel (brown sugar, flour, oats and butter combined until clumpy).
Bake at 375°F until filling is bubbly and streusel is browned.
Cherry Pie
Combine 2 lb. pitted cherries, 1 cup sugar and 1/4 cup cornstarch; transfer to prepared pie shell in 9-inch pie pan. Top with pie dough round; flute edges. Brush with egg wash.
Bake at 425°F for 20 minutes. Reduce oven to 350°F; bake 55 to 60 minutes more. Cool 1 hour before serving.
Quick-Roasted Asparagus
Toss asparagus spears with olive oil, salt and pepper.
Broil until tender, 3 to 5 minutes.
Sprinkle with salt, pepper and grated Parmesan.
Asparagus-Prosciutto Bundles
Blanch asparagus spears.
Spread thin layer of soft, creamy cheese such as Boursin over thin slices of prosciutto.
Wrap prosciutto around asparagus spears.
Simple Asparagus Soup
Sauté chopped shallots in butter until softened.
Add chicken or vegetable stock and chopped asparagus.
Cook until asparagus is tender. Puree in blender.
Tagliatelle with Asparagus and Mascarpone
Sauté chopped shallots in butter until softened.
Simmer chopped asparagus in salted water until tender. Drain; add to pan with shallots.
Add cooked and drained fresh tagliatelle and mascarpone cheese; toss to combine.
Asparagus Salad
Very thinly slice asparagus spears on the bias.
Whisk together lemon juice, finely chopped shallot, olive oil, salt and pepper.
Toss asparagus with vinaigrette. Top with shaved Parmesan.
Asparagus Tartine with Smoked Salmon & Cream Cheese
Brush slices of toasted bread with olive oil. Turn over; spread with chive cream cheese.
Top with single layer of smoked salmon. Top with lightly oiled asparagus spears, salt and pepper. Broil until asparagus is crisp-tender.
Macerated Strawberries
Stir together red wine, sugar
and lemon zest.
Add sliced strawberries
and let steep.
Use as a topping for ice cream, shortcakes, pancakes or waffles.
Strawberry, Goat Cheese & Spinach Salad
Whisk together olive oil, balsamic vinegar, salt and pepper.
Toss sliced strawberries, baby spinach, goat cheese and toasted slivered almonds with vinaigrette.
Roasted Strawberry & Ricotta Bruschetta
Toss halved strawberries with balsamic vinegar and sugar. Roast in baking pan at 300°F
for 20 minutes.
Spread toasted bread with ricotta cheese; top with strawberries. Drizzle with balsamic vinegar and sprinkle with pepper.
Quick Strawberry Jam
In food processor, puree 1 quart strawberries. Combine in pot with 1/2 cup sugar. Cook until thick and bubbling, about 10 minutes.
Transfer to pint jars; cover and refrigerate for up to 10 days.
Strawberry Salsa
Combine diced strawberries, diced red onion, minced jalapeño, chopped cilantro, lime juice and honey. Season with salt.
Serve salsa over roasted or grilled fish or chicken, or with
tortilla chips.
Strawberry Napoleon
Place twelve 3-inch squares of puff pastry on parchment-lined baking sheet. Bake at 400°F until golden; let cool.
Spread 8 squares with whipped cream; top with sliced strawberries. Stack 2 topped pieces of pastry; cover with plain pastry square.
Quick Cucumber Pickles
Combine white vinegar with a generous spoonful of pickling spices, sugar (if desired) and salt and bring to a boil.
Pour mixture over sliced cucumbers. Let cool, then refrigerate up to 1 week.
Cucumber Gazpacho
In a blender, puree peeled and seeded English cucumber, garlic, red onion, avocado, olive oil, lime juice and cilantro.
Thin with vegetable stock as desired and season with salt
and pepper.
Cucumber, Tomato & Red Onion Salad
Whisk together minced garlic, chopped fresh mint, lemon juice, olive oil and salt.
Toss peeled, seeded and diced cucumber, halved cherry tomatoes and thinly sliced red onion with the dressing.
Cucumber Tea Sandwiches
Whip cream cheese with fresh dill and lemon juice. Spread on white or pumpernickel bread.
Using a mandoline, thinly slice cucumber lengthwise. Arrange
on cream cheese, cut sandwiches into triangles and garnish with
dill sprigs.
Asian Cucumber Salad
Using vegetable spiralizer with the straight blade or a mandoline, slice cucumbers lengthwise into thin ribbons.
Toss with rice vinegar, sesame oil, salt and toasted sesame seeds.
Tzatziki
Stir together peeled, seeded and diced cucumber with Greek yogurt, minced garlic, lemon juice and chopped fresh dill and mint.
Season with salt and serve with grilled pita.