Spring
1 - 20 of 48 Results
1 - 20 of 48
Spring
  • Roasted Radishes with Honey, Thyme and Lemon

    Roasting mellows the radishes bite without depleting it of character. These gorgeous gems are oddly addictive—and add an unexpected element to any meal.

  • Chocolate-Orange Pudding Pie with Pretzel Crust

    This chocolate orange pudding pie is the perfect easy Thanksgiving dessert—rich chocolate flavor with just a touch of orange essence. The sweet and crunchy pretzel crust gives you that perfect sweet and salty bite.

  • From-Scratch Kalamata Hummus and Homemade Pita Chips

    This classic from-scratch hummus recipe gets a blast of rich salty flavor from kalamata olives and freshness from parsley. The pita chips are quickly toasted in a skillet so that you can make them anytime, even on short notice.

  • From-Scratch Sweet & Tangy Barbecue Sauce

    The sauce takes quite a bit of time to cook and reduce, but this is something you want to do slowly. Don't rush it ... good things take time. The resulting sauce is rich, deep and luxurious, with sweet, tart, and savory all wrapped up into one bite.

  • From-Scratch Creamy Enchilada Sauce

    Skip the store-bought – this creamy enchilada sauce makes a surprising and delicious pasta sauce perfect for a fun do-it-yourself pasta bar.

  • Chili Dogs

    Make the chili in advance if you’d like; it keeps well in the refrigerator for several days or freezes well.

  • Spring Pea Soup

    This fresh spring pea soup is filled with fresh spring flavors such as mint, thyme and leeks. It’s prepared in under 30 minutes and is perfect on its own or served with a slice of crusty bread and a dollop of crème fraiche.

  • Pasta Primavera

    This pasta dish uses Meyer lemon and olive oil along with fresh basil for flavor, but it's infinitely adaptable, to your taste. Use other herbs, fresh or dried, that you like. Use lime and cilantro and add some hot pepper for a completely different version.

  • Mango and Kiwi Pavlova

    There is ongoing rivalry between the Australians and New Zealanders as to who ‘owns’ the pavlova.

  • Quinoa and Oats Cherry Crisp

    This gluten-free quinoa and oat flakes topping is perfect on any kind of fruit crisp. Cornflakes can substitute for quinoa flakes and make the topping extra crispy.

  • Orecchiette with Garlic, Olive Oil, Spring Vegetables, and Pecorino

    This beautiful dish of bright, crisp-tender asparagus, sweet green peas, golden slivers of garlic, orecchiette-shaped pasta and shaved pecorino herald fresh, green spring.

  • Rosemary and Lemon Australian Lamb Rack with Mushrooms and Spinach

    Large moist lamb racks are separated into chops and filled with a goat cheese, rosemary and lemon mixture then baked so the cheese melts into the meat. Served on a simple bed of spinach and mushrooms.

  • Strawberry Rhubarb Crisp

    A delectable blend of spring’s bounty, this sparkling fruit dessert has the invigorating flavors of orange zest and nutmeg, creating a simple but elegant dessert that’s suitable for company and family dinners alike.

  • Porcini and Artichoke Stuffed Leg of Lamb

    Stuffing a roast elevates it into something so exceptional it can become the centerpiece for a special celebration or holiday meal, such as Easter. Deboning a roast requires some knife skills, but boneless leg-of-lamb, already butterflied, is readily available from a decent butcher. All you need to do is unroll it and spoon on your stuffing, then roll it back up and re-tie.

  • Pepper Rubbed Porterhouse Steak with Chive Butter

    Nothing enhances a really good steak like a pat of flavored butter. We love porterhouse steaks, because it’s like getting two steaks in one: each person is served half the strip and half the filet—and the dog gets the bone!

  • Monte Cristo Sandwich with Bacon-Maple Sauce

    Dad will love this meaty, sweet and bacon-y breakfast treat. The sauce may be made ahead, but the sandwiches should be served hot out of the pan.

  • Irish Cheddar Fondue with Kale Pesto

    Tangy cheddar cheese only gets better when melted with Irish ale and swirled with a garlicky pesto. Open the bottle of ale at least an hour before starting the fondue, to let it go flat.

  • Fish in Red Wine Sauce

    Healthy and delicious, fish dishes are a favorite for any chef searching for a new culinary adventure. The seductive aroma and rich color of the Red Wine Sauce makes this entrée a treat for your senses.

  • Spinach Ricotta Stuffed Shells

    Serve this delightful meatless main course with a green salad in any season. This is a family recipe from Kathleen Barsotti, who founded Farm Fresh To You in 1976. She raised her sons on the farm, which they now own and operate.

  • Spanish-Style Braised Brisket

    Brisket is the go-to main course for many Jewish holiday celebrations like Passover and Chanukah. This recipe adds a Spanish/Sephardic influence by using Spanish paprika, sherry and olives to flavor the meat and is sure to please at your next holiday celebration.