Two Spring Recipes

Those that know me well know that next to curating spaces and creating with my hands, perhaps my favorite form of expression is through sharing good food with good people. Always going deeper, much like my approach to business, an interest in food from an early age led to an interest in the quality of ingredients I cooked with, and therefore a passion for gardening and fresh, home grown seasonal produce.

Each quarter I hope to share two simple recipes that I’ve enjoyed making, pulling as much as I can from the garden. No awkward build up and backstory here, just good seasonal eats.

Gnocchi with Italian sausage, peas and corn

A perfectly balanced, surprisingly complex pasta dish

1 lb cooked gnocchi

1 lb Italian sausage (casing removed)

1 cup fresh or frozen peas

1/2 cup fresh or frozen corn

2-3 cloves garlic, minced

Fresh feta (buy good, fresh Feta!)

2 T seedy Dijon mustard

1 T red wine vinegar

Fresh basil (or other herb)

1. Brown sausage in olive oil, once cooked remove from heat and discard most or rendered fat

2. Add gnocchi and brown that. Add a bit more olive oil if sticking - stir often (use a stiff metal spatula to scrape up bits that stick)

3. Add in peas and corn, saute over medium-high head - about 3-5 minutes, stirring often

4. Mix in Dijon, vinegar, and garlic. Stir to coat

5. Remove from heat. Top with slice of fresh feta and fresh basil. Season with salt and pepper as necessary

Garden salad with mixed lettuces, peaches, and feta

Mixed greens (I used romaine, frisee, a little arugua, and an unknown bitter green that popped up in the garden!)

Fresh peaches

Avocado

Cilantro

Fresh feta (the good kind!)

Croutons

Dressing

1/4 cup olive oil

1 T rice vinegar

1 t fresh lemon juice

1 small shallot, minced

1 t honey (I used a Hawaiian lavender honey and it was awesome)

Salt and pepper