Recipes

• 1 cup slivered almonds
• Mixed greens
• Strawberries sliced
• Crumbled goat cheese

For the Lemon Honey Vinaigrette

• 1/2 cup sunflower or olive oil
• 5 tbsp lemon juice
• 2 tbsp honey
• 1/2 cup basil leaves (or sub flat leaf parsley)
• Salt & pepper to taste

Instructions

Preheat oven to 350°. Spread slivered almonds on a sheet and bake for 5-7 min.

Assemble salad and enjoy!

Green Spring Vegetables are a vibrant mix of fresh, seasonal greens like asparagus, snap peas, broccolini, and French string beans, often lightly blanched and sautéed to highlight their crisp textures and natural flavors.  

1/4-pound French string beans (haricots verts), ends removed

Kosher salt

1/4-pound sugar snap peas, ends and strings removed

1/4-pound asparagus, ends removed

1/2 pound broccolini, ends removed

2 tbsp unsalted butter

1 tbsp good olive oil

3 large shallots, sliced

1/2 tsp freshly ground black pepper

An orange salad can be a simple affair. Add sliced oranges, a few black olives and a drizzle of oil, and it’s a winning combination, known throughout the eastern Mediterranean, southern Italy and perhaps especially in Morocco. You can up the interest factor in any number of ways. Add thinly sliced fennel and red onion, some arugula, mint or basil leaves, a sprinkling of red pepper, a pinch of wild oregano or a little flaky salt. The salad needn’t be restricted to only navel oranges. In season, blood oranges, Cara Cara oranges or grapefruit are welcome to join.