Rhubarb Oat Crisp Tart with Flaky Butter Crust and a Hint of Apple
Rhubarb Crisp meets Apple Pie in this fun seasonal spring recipe! Just in time for BBQ season, click thru for full recipe.
……plus how to make and freeze ahead of time!
Wild Violet Recipes – Jelly, Sugared Flowers, Ice Cream and More
Wild violets burst open in early spring and exhibit varying shades of white to deep purple. I have always eagerly awaited this moment, I love using wild violets in recipes in my kitchen! Violets are edible picked right from the stem and have a musky, floral taste with a sweet kick at the end. Some…
Savory Wild Ramp Pesto with Anchovy and Pistachio
Ramps: A Bright, Green, Springtime Foraged Favorite This wild ramp pesto is bold, garlicky and completely unlike any pesto you’ve made before. Fresh foraged ramps are blended with anchovy, pistachio and parmesan into a vibrant green condiment that works on everything — pasta, toast, grilled fish, cheese boards, or slathered onto Italian bread for a…
Wild Ramp Ricotta Calzone with Zucchini and Kale
This ramp ricotta calzone is a spring weeknight dinner that feels special without being complicated. Fresh ramp leaves are folded into creamy ricotta with parmesan and basil, then layered with zucchini, kale and mozzarella inside a golden baked crust. It comes together in under an hour using store-bought pizza dough and tastes like you put…
Coconut Shrimp Sandwich with Pickled Vegetables
Learn How to Make Coconut Shrimp Sandwich, Banh Mi Fusion Recipe with Pickled Vegetable. This sandwich has crisp pickled vegetables, coconut oil coated shrimp and creamy mayo. Homemade Daikon Radish Pickle infused with Lime and Basil adds depths of flavor to this crunchy, flavor filled take on a Asian Fusion Sandwich. Cooking the shrimp in…
Asparagus Quiche with Goat Cheese Crumbles
Fresh, green asparagus stalks are layered on top of goat cheese in this easy deep dish quiche. This recipe for asparagus quiche with goat cheese crumbles uses a deep dish pastry crust to allow multiple layers of asparagus to be piled on top of the crumbled goat cheese, before whisked eggs are poured over top….
Rhubarb Rose Wine Sangria
Rhubarb rose sangria is the drink that officially kicks off spring. Fresh rhubarb stalks macerate overnight in rosé wine, turning the whole pitcher a beautiful blush pink with a tart, floral flavor that’s completely its own. It’s a simple, make-ahead cocktail that’s as pretty as it is easy – just slice, pour, and let time…
Green Foraged Ramp and Wild Mushroom White Pizza
This white pizza is built on a base of homemade creamy ramp sauce, topped with wild mushrooms and fontina cheese, and baked until bubbly and golden. It’s a truly seasonal pizza — one that can only be made for a few short weeks in early spring when ramps are at their peak. If you’ve never…
Red Cabbage Coleslaw with Lime and Cilantro
Crispy cabbage, shredded carrots and a zesty dressing make this easy red cabbage coleslaw for tacos and side dishes a perfect taco night topping or BBQ side dish. I make this coleslaw all of the time (I pretty surprised I haven’t written a post on it yet!) This fresh red cabbage slaw with mayo and…
Spruce Tip Honey Loaf Cake
Spruce tips have distinct resinous pine with slight lemon flavor, that pairs beautifully with the earthy sweetness of honey in this spruce tip honey loaf cake. Fresh, deeply fragrant spruce tips are infused into a honey laced batter and baked to a deep, golden brown. If you’ve harvested spruce tips and are wondering “what to…
Botanical Cold Brew Oolong with Hibiscus and Rose
Warm summer days and nights call for a deep red infusion of oolong, hibiscus and rose. This cold brewed botanical tea is a long invigorating sip of floral flavors with a base of complex black oolong tea. The slight bitterness of the hibiscus is balanced with the sweetness of the rose petals. This botanical cold…
Grilled Fiddleheads with Burrata and Tarragon Oil
Foraged fiddleheads are one of springs delicacies. The tightly curled fronds can be sauteed, steamed, boiled or grilled. When thinking up recipes for what to make with fresh fiddlehead ferns, I tend to lean towards appetizers. Fiddlehead fern appetizers are a real conversation starter when served to a crowd. I make this recipe using bright…
Browned Butter Ramp Compound Butter with Lemon Zest
keep this recipe handy for this week, ramp season is winding down and this browned compound butter is one of the best ways to use it.
Roasted Ramp Salt with Flaky Sea Salt
Ramp season here in the Hudson Valley is an eagerly awaited event occurring for a few short weeks. This year I plucked a few ramp leaves from my foraging spot in the woods, wrapping the leaves and keeping them cool until ready to use. I created roasted ramp infused flaky sea salt recipe to extend…
Violet Panna Cotta with Sugared Violets
This violet panna cotta is brimming with freshly licked violets and topped with a crown of sugared violets as a garnish.
Floral Cold Brew White Tea with Fresh Violets
This floral cold brew white tea with fresh violets is the lightest of my botanical cold brew series. White tea is naturally lite, calm and has an almost honeyed sweetness. This tea combines beautifully with the light, floral (and very distinctive) flavor of foraged violets. No need for heat here; all of the flavor intensifies…
How to Make Sugared Violets
Wild violet season is a fleeting moment, occurring thru late April thru early May, this preservation technique crystallizes the flowers in a sugary coating, saving them for just a bit longer. Sugar coating is another classic preparation of freshly picked wild violet flowers. This technique takes time to dry, so if you are making these…
Violet Simple Syrup
Violets bloom in late April thru early May and are not only one of the first signs of spring, but also one of the first foraged ingredients I gather here in the Hudson Valley. This violet simple syrup captures the floral essence of violet flowers distinct flavor. I use this in everything from violet lemonade…
Japanese Knotweed and Strawberry Ginger Crisp with Cardamom
Bake this while the knotweed is in season. Forage your own Japanese knotweed and bake with strawberries and spices into a hot bubbling crisp.
Violet Jelly Recipe – Homemade Floral Jelly with Fresh Wild Violets
Some recipes earn their place not because they are complicated or clever but because they are deeply, quietly satisfying to make. Violet jelly is one of those. A handful of freshly picked flowers steeped in hot water until the liquid turns an impossible shade of indigo, then cooked down with sugar into something sweet and…
Botanical Cold Brew Green Tea with Jasmine and Lemongrass
Botanical cold brew green tea is slowly flavored with jasmine leaves and lemongrass.
A Spring Foraging Guide – Ramps, Morels, Fiddleheads, Violets and More
Spring is moving fast and the foraging window is short. I just published a complete spring foraging guide covering everything I reach for this time of year in the Hudson Valley — ramps, morel mushrooms, fiddlehead ferns, wild violets, pea shoots and Japanese knotweed. For each one you’ll find what it tastes like, when to find it and links to all the recipes I’ve developed around it over the years. Bookmark it now before the season gets away from you.
Read the Spring Foraging Guide.
Creamy Morel Mushroom Toast
Morel season is one of the shortest and most anticipated of the year. These honeycomb-capped mushrooms appear in spring for just a few weeks, and when they do, the best thing you can do is keep it simple. This creamy morel mushroom toast does exactly that – butter, shallots, thyme and cream, simmered together into…
Rhubarb Galette with Almond Frangipane and Flaky Butter Crust
A galette is one of those desserts that rewards you for not overthinking it. No pie dish, no crimping, no fuss, just good dough folded up around whatever the season is offering. This rectangular rhubarb galette with almond frangipane is the spring bake I look forward to all year. The frangipane layer is the quiet…
Rhubarb Simple Syrup with Ginger
One of my favorite ingredients is back in season and I have been using rhubarb in everything. Besides eating it for breakfast, this rhubarb simple syrup is perfect to have on hand, when I want to add a punch of color (and bright flavor!) to drinks. Let me know if you tried it in the comments!
Stewed Rhubarb with Rosewater and Cardamom for Yogurt Bowls
Stewed rhubarb with rosewater and cardamom is one of the simplest ways to turn seasonal fruit into a bright, make-ahead breakfast. Gently cooking rhubarb stalks concentrates its flavor and softens the texture, making it ideal for spooning over yogurt with granola or nuts. This version is lightly sweetened and seasoned with granulated sugar, which pairs…
Farfalle Pasta with Pea Shoot Pesto and Roasted Radish
This pea shoot pesto (made with my pea shoot pesto with pistachio) coated pasta with roasted radish is filled with bright, fresh flavors . This simple, seasonal recipe takes advantage of spring ingredients pea shoots and radishes. This recipe cooks up in minutes, and is an easy vegetable dinner. Radishes are normally hard in texture…
Scrambled Eggs with Pea Shoots, Goat Cheese & Chives
Bright spring mornings call for softly scrambled eggs and one of the seasons first offerings: pea shoots. This scrambled egg recipe is cooked gently and filled with wilted pea shoots, tangy goat cheese and garnished with chives. Pea shoots are easily found at local farm stands (most include as part of CSA’s) and supermarkets. The…