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SPRING-recipes_edited-1

Pea, Ricotta & Prosciutto Crostini

Lamb Bolognese Sauce with Peas & Mint

Raspberry-Rhubarb Quick Bread

Asparagus, Fontina & Speck Ham Panini

Potato, Leek & Artichoke Soup

A Spring Feast + Grilled Artichokes with Garlic Aioli

Spring Vegetable Soup with Poached Eggs

Strawberry Almond Crumb Coffee Cake

Braised Baby Artichokes with Creamy Polenta

Tuna & Asparagus Salade Niçoise

Strawberry Apricot Cobbler

Salmon with Morel Mushroom & Brandy Cream + Chicken & Morel Mushroom Fricassée

Grilled Pork Chops with Rhubarb & Fig Compote

Fresh Apricot & Tarragon Scones

Balsamic Strawberry, Mozzarella & Basil Crostini

Orecchiette Pasta with Shiitake Mushrooms & Peas

Farro Salad with Tuna, Cannellini Beans & Watercress

Chèvre Chaud Salad with Roasted Asparagus

Spinach & Dill Soup with Pumpernickel Croutons

Salmon Tartare with Avocado, Olives & Tarragon

Braised Leeks with Mustard Vinaigrette

Whole Roasted Branzino with Lemon & Fennel

Pappardelle Pasta with Mint, Basil & Pistachio Pesto

Summer_edited-1

Zucchini-Basil Soup with Parmesan & Walnuts

Tomato Tart with Caramelized Onions, Olives & Fontina

Peach Sour Cream Bundt Cake with Cardamom & Ginger

Grilled Calamari with Sweet Corn, Tomato & Basil Salad

Roasted Plum & Ricotta Breakfast Bruschetta

Scallops with Bacon, Peaches & Radicchio Slaw

Grilled Eggplant Agrodolce with Mint & Fresno Pepper

Zucchini Pancakes with Smoked Trout & Dilled Yogurt

White Bean Dip with Roasted Garlic & Eggplant

Salmon Tartare with Tomatoes, Cucumbers & Capers

Grilled Baby Octopus with Tomato Confit, Potatoes & Chard

Raspberry & Plum Yogurt-Olive Oil Cake

Sweet Corn & Chive Buttermilk Biscuits

Grilled Flank Steak with Corn, Tomato & Olive Relish

Lemon-Dill Orzo Pasta Salad with Cucumbers, Olives & Feta

Cornmeal-Crusted French Toast with Maple-Blueberry Sauce

Sweet Corn Soup with Ricotta & Basil Oil

Linguini & Clams with Fennel & Tarragon

Sour Cherry & Almond Meringue Tart

Bacon, Arugula & Nectarine Sandwich

Lavender & Honey Grilled Lamb Chops

Balsamic Strawberry, Mozzarella & Basil Crostini

Hvarska Gregada (Croatian Fish & Potato Stew)

Chilled Strawberry Soup with Vanilla Ice Cream

Grilled Garlic Scape Hot Dogs

Grilled Peaches with Chèvre & Prosciutto

Grilled Shrimp Skewers with Farro & Chickpea Salad

Fresh Apricot & Tarragon Scones

Strawberry Apricot Cobbler

Grilled Steak Salad with Italian Salsa Verde

Strawberry Almond Crumb Coffee Cake

Raspberry-Rhubarb Quick Bread

Risotto alla Margherita

Spaghetti with Tomato, White Anchovy & Olives

Fall_edited-1

Spiced Maple Molasses Granola

Black Pepper, Fennel & Rosemary Biscotti

Zucchini-Basil Soup with Parmesan & Walnuts

Tomato Tart with Caramelized Onions, Olives & Fontina

Roasted Plum & Ricotta Breakfast Bruschetta

White Bean Dip with Roasted Garlic & Eggplant

Farro Salad with Tuna, Cannellini Beans & Watercress

Potato, Leek & Artichoke Soup

Carrot & Quinoa Salad with Roasted Cannellini Beans

Almond, Hazelnut & Fig Granola

Ham & Gruyère Breakfast Buns

Blue Cheese & Walnut Cornmeal Crisps

Braised Leeks with Mustard Vinaigrette

Lemon & Rosemary Roast Spatchcocked Chicken

Butternut Squash, Leek & Brie Galette

Maple-Walnut Pork Tenderloin with Wilted Kale

Crispy Braised Chicken with Grapes & Pearl Onions

Roasted Kabocha Squash & Sunchoke Soup

Apple Pie & Sharp Cheddar Biscuits

Black Lentil & Sweet Potato Bread Salad

Chestnut Gnocchi with Sage Brown Butter

Pumpkin & Goat Cheese Tart with Hazelnut Brittle

Red Wine Braised Short Ribs & Cannellini Beans

Squash Risotto with Taleggio & Fried Sage Leaves

Crema di Ceci with Porcini & Pine Nuts

Autumn Harvest Quinoa Muffins

Pork Roulade with Caramelized Fennel & Onions

Pumpkin Cake with Pecan & Cream Cheese Streusel

Sweet & Spicy Toasted Squash Seeds

Kale, Radicchio & Wheat BerrySalad with Parmesan

Skillet Roasted Duck Breast with Italian Plums

WINTER

Orecchiette Pasta with Shiitake Mushrooms & Peas

Couscous Salad with Roasted Carrots, Mint & Olives

Best-Ever No-Knead Pizza Dough

Orange, Anise & Sesame Seed Crêpes

Olive Tapenade + 10 Ways to Use It

Potato, Leek & Artichoke Soup

Vanilla-Orange “Dreamsicle” Panna Cotta

Baked Risotto with Chicken, Lemon & Scallions

Lamb Bolognese Sauce with Peas & Mint

Almond Butter, Dark Chocolate & Coconut Cookies

Lemon Curd & Earl Grey Shortbread Tart

Carrot & Quinoa Salad with Roasted Cannellini Beans

Almond, Hazelnut & Fig Granola

Spinach & Dill Soup with Pumpernickel Croutons

Ham & Gruyère Breakfast Buns

Braised Pork Shoulder with Fennel, Oranges & Olives

Blue Cheese & Walnut Cornmeal Crisps

Cardamom, Orange & Honey Coffee Cake

Braised Leeks with Mustard Vinaigrette

Lemon & Rosemary Roast Spatchcocked Chicken

Gingersnap Bread Pudding with Bourbon Butter

Butternut Squash, Leek & Brie Galette

Orange-Scented Cauliflower & Ricotta Ravioli

Radicchio, Avocado & Hearts of Palm Salad

Maple-Walnut Pork Tenderloin with Wilted Kale

Crispy Braised Chicken with Grapes & Pearl Onions

French Onion Soup (Soupe à l’Oignon Gratinée)

Black Pepper, Fennel & Rosemary Biscotti

Roasted Kabocha Squash & Sunchoke Soup

Apricot & Raspberry Jam Turnovers

Chocolate-Dipped Orange Shortbread Cookies

Candied Kumquat & Mascarpone Tart

Cauliflower & Quinoa Salad with Mustard Greens

Black Lentil & Sweet Potato Bread Salad

Chestnut Gnocchi with Sage Brown Butter

Whole Roasted Branzino with Lemon & Fennel

Red Wine Braised Short Ribs & Cannellini Beans

Squash Risotto with Taleggio & Fried Sage Leaves

Crema di Ceci with Porcini & Pine Nut

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