In Season: Spring Sustenance Recipes
Recipes by Chef Rachel Ponce
Photography by Hugo Martinez
A wealth of produce begins to emerge at markets in the spring, which is exciting for cooks — whether it’s your profession or not. Fresh greens and vibrant flowers can be used to adorn plates in both restaurants and homes. These recipes showcase flavors of the season with a touch of warmth to ease the transition from winter to spring.
Asparagus and Lemon Risotto with Parmesan Crisps
Asparagus is one of the first vegetables that are ready when spring arrives. The audible snap of the stems during prep is deeply satisfying, and the zest of lemon energizes these flavorful bites in this dish. The creamy, rich risotto warms the body from the inside out.
Serves 4
INGREDIENTS
For Parmesan crisps:
- 1 cup grated Parmesan cheese
- Freshly cracked black pepper (optional)
For risotto:
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup uncooked Arborio rice
- ½ cup dry white wine
- 1 teaspoon salt
- 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
- Zest and juice of 1 lemon
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish
PREPARATION
Step 1
Prepare Parmesan crisps: Preheat oven to 400 degrees F. Line baking sheet with parchment paper. Spoon 1 tablespoon mounds of grated Parmesan cheese onto parchment paper, a few inches apart. Optionally, add freshly cracked black pepper over mounds. Bake for 5 to 7 minutes or until cheese is melted and golden. Let cool before gently removing from parchment paper.
Step 2
Prepare risotto: In medium saucepan, heat broth over low heat. In large skillet or saucepan, heat olive oil and butter over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook 1 minute until fragrant. Add in Arborio rice and toast, about 1–2 minutes, stirring frequently. Pour in white wine and cook until mostly absorbed.
Step 3
Begin adding warm broth to rice 1 ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue this process for about 18–20 minutes, until rice is creamy and al dente. In last 5 minutes of cooking, add asparagus pieces to risotto and stir in. Finish with salt, lemon juice and zest. Serve in bowl, and top with extra asparagus and Parmesan crisps. Optionally, garnish with parsley.
Grilled Spatchcock Chicken with Herb Marinade
This season of renewal can be summed up in one word: fresh. This recipe highlights fresh herbs that can be grown window side at home or in a small garden. Or, dried herbs will work just fine in this dish (note: They have a stronger, deeper flavor than fresh herbs).
Serves 4
INGREDIENTS
- 1 whole chicken, about 3–4 pounds
- Salt and pepper, to taste
For herb marinade:
- ¼ cup olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped, or 1 tablespoon dried
- 2 tablespoons fresh thyme, chopped, or 1 tablespoon dried
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Red pepper flakes, if you want a kick
PREPARATION
Step 1
Place chicken breast side down on cutting board. Using kitchen shears or sharp knife, cut along both sides of backbone to remove it. Flip chicken over and press down firmly on breastbone to flatten. If needed, a mallet can be used to help break breastbone. Pat chicken dry with paper towels and season generously with salt and pepper on both sides.
Step 2
Prepare marinade: In bowl, whisk together all marinade ingredients. Place spatchcocked chicken in large resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring it is well coated. Seal bag or cover dish. Refrigerate at least 1 hour, or up to 8 hours for deeper flavor.
Step 3
Preheat grill to medium high heat, between 400 and 450 degrees F. If using a charcoal grill, set up for direct heat. Remove chicken from marinade and let any excess drip off. Discard marinade. Place chicken skin side down on grill and cook about 15–20 minutes or until skin is crispy and golden brown. Let chicken rest for 10 minutes. Carve chicken and use Spicy Rhubarb Jam (recipe follows) for a delicious dipping sauce.
Spicy Rhubarb Jam
INGREDIENTS
- 4 cups (about 1 pound) rhubarb, rinsed and chopped into ½-inch pieces
- 1 bunch fresh mint leaves, chopped
- 2 cups granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
- 1 teaspoon ground ginger, or 1 tablespoon fresh ginger, grated
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper, or adjust to taste
- ¼ teaspoon salt
- ¼ teaspoon allspice or cloves for additional warmth (optional)
PREPARATION
Combine all ingredients in large pot and cook over medium heat, stirring occasionally to help sugar dissolve. Once mixture starts to boil, reduce heat to medium low. Let simmer 20–30 minutes, stirring frequently. As rhubarb breaks down, mixture will thicken. To check if jam is ready, place small spoonful on a cold plate and let it sit for 1 minute. Run a finger through it; if it holds its shape and wrinkles slightly, it’s ready. If it is runny, continue simmering and check every 5 minutes.
Pantry Clean-Up Casserole
The tradition of spring cleaning usually involves reorganizing the junk drawer and shuffling out tattered clothing, and this recipe applies that practice to the pantry. Decluttering all those canned goods and extra ingredients offers a fresh – and scrumptious – start.
Serves 6
INGREDIENTS
- 2 cups cooked grains (rice, quinoa, pasta or couscous)
- 1 15-ounce can beans (black, chickpeas or kidney), drained and rinsed
- 2 cups vegetables* (fresh, frozen or canned)
- 1 cup cooked protein (shredded chicken, ground beef, sausage or tofu)
- 1 10½-ounce can cream of mushroom soup or cream of chicken soup
- ½ cup vegetable or chicken broth
- 1 teaspoon garlic powder, or 2 cloves fresh garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 cup shredded cheese (Cheddar, mozzarella or whatever is available)
- 1 cup breadcrumbs, or crushed crackers
- Fresh herbs, for topping (optional)
*Frozen mixed vegetables, canned corn or peas, or fresh bell peppers, zucchini or spinach
PREPARATION
Step 1
Preheat oven to 350 degrees F. In large mixing bowl, combine cooked grains, beans, vegetables and cooked protein. Mix well.
Step 2
In separate bowl, mix together cream soup, broth, garlic powder, onion powder, salt, pepper and Italian seasoning. Pour sauce over grains and vegetables mixture and stir until everything is evenly coated.
Step 3
Grease 9×13-inch casserole dish with olive oil. Spread grains and vegetables mixture evenly in dish. Top with breadcrumbs or crushed crackers, and cheese. Bake for 25 minutes or until heated through. Top with fresh herbs.
