Seasonal Session Spring Recipes

Spring is one of my absolute favorite seasons as it's the halfway point between Winter and Summer, a powerful time when we have as much 'darkness' as 'light'. In the Northern hemisphere we are reflecting and moving out of hibernation. It's a time to release what is no longer feeling good, reset and start fresh!

The recipes for April incorporate fresh herbs as they connect us to all aspects of Spring: they are bright, fragrant, refreshing and cleansing. 
The flavors below embody the excitement of the time; a time of renewal, awakening and eagerness for all that is sprouting and all the light ahead. 

La Saison® Chimichurri

Yields 1/2C

*You can swap the fresh herbs in this recipe with the herbs you love.

For example, you can use Fresh Tarragon and Chives instead of Cilantro and Oregano

Chimichurri gets better over time as the flavors marinate and just like a good relationship, they take on the characteristics of the other ingredients and become stronger together.

2 tablespoons Red Wine Vinegar

1 Garlic Clove (preferably cooked versus raw, see below)

1 teaspoon Shallot, minced

1/2 Cup Cilantro, chopped

1/4 Cup Parsley, chopped

1 tablespoon Oregano, chopped

1/4 Cup Extra Virgin Olive Oil

Pinch Kosher Salt

Fresh ground Pepper

1. If you are like me, raw garlic is REALLY strong. I cook my garlic by slicing the top of the garlic head horizontally to expose the cloves. Place the whole head in a foil pouch, drizzle with olive oil or grapeseed oil, seal the foil pack shut tight and roast at 400 degrees for 30 minutes until the cloves are fully cooked. Once cooled, you can squeeze the garlic cloves into a container and store for up to 2 weeks in the refrigerator. Alternatively, you can also ‘poach’ raw garlic cloves over low heat on a stove top. If you go this route, cover the raw cloves in a neutral oil such as grapeseed and bring the oil to a light simmer. Turn off the heat and allow the cloves to cook in the hot oil. The garlic cloves will cook naturally while the oil cools. Cool garlic completely before adding to recipe.

2. Prepare all of your ingredients: Mince Shallots, Chop Herbs, etc.

3. In a beautiful bowl with a beautiful spoon (I swear using beautiful tools changes the flavor of the food!) combine all of the ingredients. Taste for salt and pepper. Voila!

This incredible staple can be used as a ‘dressing’ on Fresh Salad Greens, a ‘sauce’ for Proteins or a ‘dip’ for lightly roasted Vegetables and/or Crudites. It’s even fantastic with Eggs!

 Ready for another recipe?!

 

La Saison® Strawberry Bruschetta

Serves 2-4ppl.

I love finding super special ingredients and treating them well. 
When you invest in a delicious local Extra Virgin Olive Oil, Aged Balsamic and Maldon Salt your life will change! Extra Virgin Olive Oil, Aged Balsamic and Maldon are used for finishing dishes versus cooking. I love how beautiful this appetizer is and it is super easy to put together! 

1 Cup Strawberries- preferably local and organic (Strawberries can be heavily sprayed with non friendly products). If you ever come across a Strawberry by the name of Mira de Bois, BUY THEM. They are my favorite type of Strawberry. 

3 Slices Sourdough, sliced thick and lightly toasted (see notes below)

1 Cup Whole Milk Ricotta (I love rich Italian Ricotta cheese or if you're lucky enough to have a local producer or make your own this is even better!) 

1.5 tablespoon Extra Virgin Olive Oil (Great EVOO should leave a touch of pepper in the back of your throat and should feel rich like butter on your tongue)

3 teaspoons Aged Balsamic (White and/or Pear Balsamic can also be used)

3 teaspoons Fresh Tarragon, lightly chopped + fresh leaves for garnish

4-8 Toasted Fennel seeds, optional garnish (they are strong!) 

Maldon Salt to season

1. Use nice thick slices of Sourdough. Toast in a cast iron pan with a touch of grapeseed oil or olive oil until lightly toasted on both sides. (If you prefer grilling, go for it!) After toasting, cut the bread into desired size, smaller squares for Hors d'Oeuvres and rectangles for an appetizer. 

2. Season the Ricotta with 1 tablespoon extra virgin olive oil, 2 teaspoons balsamic, 2 teaspoons chopped fresh Tarragon and 3 nice pinches of maldon salt. This can be done the day before and is best added to the toast chilled. 

3. Slice the strawberries and dress them as you did the Ricotta but with half the amount (1/2 tablespoon EVOO, 1 teaspoon balsamic, 1t tarragon, 1 pinch maldon) 

4. Place the Ricotta in the center of the bread. Add strawberries to cover the cheese and garnish with whole fresh Tarragon leaves and toasted Fennel seeds (1 fennel seed goes a long way so use sparingly!) 

I hope that these recipes invite all of the energy of Spring into your Heart, Home and Higher Mind. It's time to get excited for all of the NEW. 

With bounty,
Natalie