asparagus

Spring Mushroom and Asparagus Ragout Recipe

By Patrice Johnson | June 7, 2013

mushroom, morel, asparagus, ragout


mushroom, morel, asparagus, ragout

A foodie friend of mine started growing her own mushrooms a few years ago, but I didn’t really pay any attention. Mushrooms seemed so complicated and scary. Besides, she also grew grapes before the rest of us, and wasn’t afraid to dive into pumpkin and strawberry patches. No gardening practice intimidates her. Then I saw home growing kits hit the shelves at my grocery store, and fresh and dried local mushrooms for sale in the farmers markets. Mushrooms are trending.

Click here for a look at our story, The Sense of Morels.

The mushroom vendor at my local market enthusiastically pitches the wonders of mushroom teas. I passed on the tea but brought home a carton of fresh Italians to play with. If you cannot find fresh local mushrooms, use a meaty variety such as portobella.

For more recipes from Patrice Johnson:

Brandade

Rye Blini with Pickled Beets and Gravlax

Carrot Crayfish Salad

Grilled Trout Burger

Hovdessert

Asparagus Mimosa Recipe

By Joanne Bruno | May 20, 2013

asparagus, spring vegetable

Asparagus, Spring vegetable

Asparagus doesn’t need much at this time of year to make it really shine. Just a quick boil to make it simultaneously tender and crisp, and a topping of hard boiled eggs, capers and sea salt will do it. Serve with a side of toast and you have the perfect breakfast, brunch or starter to any spring meal.

asparagus, spring vegetable

Grated eggs are a surprising addition to this asparagus appetizer.

Adapted from Plenty

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others

For more Meatless Monday recipes:

Asparagus-Radish Salad Recipe

By Patrice Johnson | April 15, 2013

Image_1024

Signs of spring always include fresh local asparagus making its first appearance in the market. I am set in my ways when it comes to preparing asparagus: roasted or grilled until just tender, then served with a squeeze of fresh lemon and a grating of aged cheese such as Parmigiano-Reggiano. For a cool spring twist, I love raw asparagus salad. Peeling the stems into ribbons can be painstaking, but it is well worth the trouble.

asparagus, radish, salad, asparagus salad

For more Asparagus recipes:

Fettuccine Tangle with Spring Asparagus Puree

Penne with Roasted Asparagus and Goat Cheese

Spring Asparagus Tart

Asparagus Lasagne

Asparagus with Citrus Vinaigrette

Fettuccine Tangle with Spring Asparagus Puree Recipe

By Joanne Bruno | April 8, 2013

Fettuccine Asparagus

Fettuccine Asparagus

After a winter filled with every variation on grey and beige, I’m ready to infuse my life and my food with a little color.

Dinner made out of fifty shades of green? Yes, please.

Asparagus season is finally upon us and I’m ready to take full advantage of it. Here, I’ve turned these lovely spears into a vibrantly flavored, pesto-like puree which I then used as a pasta sauce for some spinach fettuccine.

Fettuccine Asparague

Two delicious shades down, forty-eight to go.

Fettuccine Asparague

Joanne Bruno is a food writer and fourth year MD/PhD student. Fine more delicious ramblings over at her blog: Eats Well with Others

Adapted from Super Natural Cooking

Spicy Adzuki with Kimchi and Tempeh Recipe

By Joanne Bruno | April 1, 2013

spicy azuki beans

spicy azuki beans

I first became enamored with kimchi after encountering it at a food festival in NYC last summer. My friends and I had sampled a few too many of the desserts on offer and were in search of something to cleanse our palates from all that sugar. Eventually we stumbled across a booth selling kimchi – problem solved. I can’t remember anything ever tasting so refreshing in it’s spicy tang.

Since then I’ve been borderline obsessed with incorporating it into my life wherever possible. Mostly I eat it plain but recently I came across this recipe that incorporated it into a stir fry and I was instantly sold. Though the original recipe only called for stir frying it with beans and tempeh, I added some asparagus into the mix because I never feel like a meal is complete unless it contains something green. Plus they added a nice hint of sweetness to all the other bold flavors in this meal.

spicy azuki beans

Adapted from How to Cook Everything Vegetarian

Penne with Roasted Asparagus, Broccolini, and Goat Cheese Recipe

By Kendall Kish | March 25, 2013

Photo: Kendall Kish

As we welcome spring, we open our arms to all the new, fresh, seasonal produce at the markets. Early spring asparagus is tender and sweet, so it doesn’t need much more then a quick roast in the oven to make it ready to enjoy. Here, it is roasted amongst broccolini, scallions, and garlic. Tossed together with penne, sun-dried tomatoes, and goat cheese – you have a complete meal that is hearty, seasonal, and full of delicious healthy vegetables.

Photo: Kendall Kish

Asparagus and Broccoli Rabe Over Polenta Recipe

By Joanne Bruno | May 24, 2012

asparagus and broccoli rabe over polenta

Some people’s happiness tends to hinge on asparagus season and while you could purchase asparagus out of season, you sometimes get shunned for things like that here.  Yet when that first locally grown asparagus finally decides to show its ruddy little face at the grocery store or farmer’s market it is advisable to buy it in bulk and find opportunities to creatively experiment with it.

Those first batches, especially, which are sweet and young, need nothing more than a quick roast in the oven.  Or to be tossed with broccoli rabe and chickpeas and a dash of lemon juice, all of which is then thrown over some polenta, as is done here.  Quick, simple and for the lemon lovers out there – utterly delicious.

Recipes

Mushroom and Asparagus Quiche Recipe

By MarcusSamuelsson.com | April 24, 2012

Photo: Paul Goyette

Photo: Paul Goyette

We can’t seem to stop admiring the great spring vegetable that is the asparagus! Its crisp and light flavors scream spring and with of their nutritional benefits, we can’t help but feature them yet again in this quick dinner solution for your Meatless Monday.

Although the quiche has been traditionally associated with French cuisine, it actually originated in Germany. The original quiche, the quiche lorraine, was an open pie that had egg and cream custard with bits of bacon. Over time, it has developed into a delicacy that has been widely adapted. Many variants of the quiche have incorporated different vegetables, and this mushroom and asparagus quiche is a perfect example.

The warmth and earthiness of the mushrooms give an extra hint of comfort to this dish. Feel free to use your favorite mushrooms in this recipe. The use of the dinner roll dough ensures this quiche a quick option for your Monday night dinner search.

Photo: Paul Goyette


Recipes

Spring Pesto Panzanella Recipe

By Joanne Bruno | April 9, 2012

Spring pesto panzanella
panzanella

Asparagus season deserves a welcome home party, complete with streamers and party hats and noisemakers and confetti (lots of confetti).

Or…maybe just a big hearty salad that is bursting with color and flavor and tastes like a combination of spring breeze and summer sun.  On that note, send in the panzanella – chock full of roasted asparagus and leeks, white beans, cubes of toasted bread, and the fresh flavors of sun-dried tomatoes and pesto, this salad is just the kind of homecoming feast that asparagus deserves. Grab a fork and get ready to dig in. Read More

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