Spring Cooking
Crunchy Spring Salad
I crave salads with lots of crunch and acidity in the spring. Must
be my way to wake up all of the senses.
Serves 4
1. Heat the oil in a large pot and sauté vegetables until soft.
2. Add stock, water, and peas and cook for 3 minutes.
3. Pour
mixture into a blender and purée with the pesto.
4. Season with
salt and pepper.
Serve with the cod and some microgreens.
1 apple, cored, cut in half, and thinly sliced
6 radishes, thinly sliced
2 cups microgreens
4 hard-boiled eggs, peeled and cut into wedges
flaky salt & pepper to taste
1 cup crème fraiche
2 tablespoons lemon juice
1 tablespoon chopped dill
Grilled Langoustines with Dill
I can eat langoustines everyday. I love the sweet meat that tastes
like a mix between shrimp and lobster. Lemon and dill are the
perfect company.
Serves 4
1. Place apple, radishes, microgreens, and eggs on a platter
or on plates.
2. Sprinkle with some flaky salt.
3. In a bowl, mix
together crème fraiche, lemon juice, and dill.
4. Season with salt
and pepper.
Serve with the salad.
8 langoustines, cut in half lengthwise
1 brioche loaf, crumbled
1 stick butter, room temperature
1 tablespoon lemon zest
2 tablespoons chopped dill
juice of 1 lemon
salt & pepper to taste
Pesto Pea Soup with Cod
This soup tastes great with fresh peas, but if need to you can use
frozen. Never use canned peas for soups, though, the results will
be very disappointing.
Serves 4
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, thinly sliced
1 celery stalk, thinly sliced
2 cups chicken stock
2 cups water
1 lb peas (frozen or fresh)
1⁄
4 cup pesto
salt & pepper to taste
6 oz cod, steamed
microgreens, for serving
1. Preheat oven to 375°F.
2. Place the langoustines in a large
baking dish.
3. Sprinkle the brioche crumbs on top.
4. In a bowl,
mix together butter, lemon zest, and dill.
5. Place butter mixture
on top of the brioche crumbs.
6. Drizzle with some salt and
pepper and then add lemon juice.
7. Bake until golden, about 12
to 15 minutes.
Crudité with Mimosa Aioli
Such a great way to eat the first small vegetables of the season.
Serves 4
15 oz fresh spring vegetables like carrots, asparagus, and
green beans
2 cups mayo
2 tablespoons lemon juice
3 yokes from hard-boiled eggs
salt to taste
