Herbed Pasta with Scallops
Dill, tarragon and basil adds a delicious and fresh flavor to this spring pasta dish.Serves 4-6
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Artichokes with Sun-Dried Tomatoes and Parmigiano-Reggiano
This is a casual way to enjoy artichokes in the spring when they are at their peak.Serves 1-2
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Asparagus, Sorrel, Poached Egg, and Anchovy on Toast with Olive Oil
This toasted rustic bread topped with spring asparagus, garden-fresh sorrel, an heirloom egg, anchovy and olive oil, is as delicious to eat as it is simple to prepare.Serves 1-2
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King Crab with Radicchio, Lemon and Tarragon
In this dish, tarragon adds a delicious and fresh flavor to the king crab and radicchio. Serve it with crusty bread for a nice lunch.Serves 4-6
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Scallops with Large Leaf Sorrel, Parsley and Spaghetti
Large leaf sorrel, known for its lemon flavor, compliments the scallops in this pasta dish.Serves 4-6
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Halibut with Herbs, Garlic and Orange
A combination of fresh herbs, orange and garlic enhance the flavor of the delicate halibut in this dish. Serves 4
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Orange and Olive Oil Cake with a Blood Orange Glaze and Toasted Pine Nuts
Makes 1 9-inch CakeI like to make this cake with different varieties of oranges that the winter months offer. The blood orange glaze and fresh sliced oranges are a sweet addition to this simple cake.
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Arugula and Sunchoke Salad with Prosciutto and an Orange Vinaigrette
Serves 4-6This salad is easy to make and is great served as a side dish with meat or on its own for a light lunch. In the winter, I like to make the vinaigrette with Cara Cara oranges, which I think enhance the nutty taste of the sunchokes.
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Omelet with Lemon, Parsley, Thyme and Garlic
This lemon, parsley, thyme, and garlic omelet tastes pretty wonderful. Serve it with a simple salad for a nice lunch.Serves 4-6
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