Celebrate the freshness of seasonal herbs and produce with this simple, flexible recipe! The acidity from the wine and the fresh, subtle flavors of the herbs gives it a real depth of flavor and the lightness of the final dish make it appetizing even in hot weather.
Category: European
Lemon-Parmesan Fusilli with Asparagus and Feta
This pasta dish is simple but super satisfying, with fresh bites of asparagus and basil, the tang of lemon and feta, and the rich saltiness of parmesan.
Dill Pesto-Crusted Salmon
Who doesn’t love moist, flaky salmon wrapped in the warm embrace of dill pesto, topped with a crisp, rich crust of panko and parmesan? This is a delicious, no-fuss recipe that is even easier to make if you’ve already got the pesto in your pantry.
Dill Pesto
The ingredients you can use to make pesto are plentiful and diverse. I use dill here, but you could also make pesto out of those carrot tops that you would normally throw away. Nettle—foraged from your own yard perhaps—also makes a fine pesto. You can use walnuts or pistachios instead of the usual pine nuts. Whatever you enjoy or have on hand will do! And best of all, it freezes well, so you can save some for later!
Popovers with Dill, Crème Fraiche, and Beets
Popovers. Light and airy, easily made but seemingly fancy when dressed up with garnishes. Mine feature tangy créme fraiche and, in a gesture to my Latvian heritage, bites of earthy-sweet beets and fresh dill.
Nettle Soup with Beef Tongue, Chives, and Croutons
Earthy, velvety nettle purée and hearty bites of potato, luscious beef tongue, and crispy croutons come together to make the ultimate spring-time soup. The best part? You can forage the purple dead nettle right from your own yard.
Luscious Lingua: Speaking the Language of Flavor (A Recipe for Beef Tongue Sandwiches)
Seared slices of beef tongue, fresh peppery arugula, and a tangy tarragon sauce between two crusty slices of baguette. I swoon.
Baked Chicken Florentine
Chicken Florentine is a beloved dish of crispy, cheesy chicken nestled on a bed of spinach and topped with a lush sauce. But did you know that the popularity of the Florentine style of cuisine originates with the notorious Catherine d’Medici, who brought a taste for elegance (and spinach) with her into the French court of King Henri II?
Lemon-Roasted Asparagus
The arrival of spring marks the peak of asparagus season in the U.S.–so celebrate with this fast, easy, but super flavorful recipe!
Creamy Wild Mushroom Soup with Crème Fraiche
As Spring approaches, and with it, the opportunity to forage for morels and other wild mushrooms, I want to share my recipe for a wild mushroom soup. Creamy and velvety, yet brightened up by a dollop of crème fraiche and topped with a crispy mushroom, it’s a self-indulgent treat to tide you over until winter passes.
