Chef's Blog, Chef's Notes Plus

5 Recipes That are a Sure Sign of Spring

After a long winter, the world is turning back to green. Asparagus is shooting to the sky and curly pea tendrils seek out the sun, promising a near-future of farmers’ markets and tender fruits and veggies. To inspire you, here are some of the recipes we spend all year waiting […]

Chef's Blog, Chef's Notes Plus

6 Recipes to Celebrate the Best of Spring

Spring is a reason to celebrate! New life, the return of sunshine, and some of the year’s very best ingredients. It may happen more slowly in some parts of the country, but as your market begin to fill up with asparagus, green onions, and sweet strawberries, look to these recipes […]


Artichoke & Olive Salad

Makes 4 to 6 servings Ingredients 1 teaspoon anchovy paste 1/2 teaspoon arrowroot 1/3 cup vegetable broth 3 tablespoons red wine vinegar 3 tablespoons extra-virgin olive oil 1/4 teaspoons dried oregano 1/4 teaspoons ground black pepper 1 cup artichoke hearts (cooked if fresh, thawed if frozen), quartered 1/2 cup peas, […]

Main Dishes

Beef Pot Pie

Makes one 9-inch deep-dish potpie Ingredients All-Butter Pie Dough (single crust) Egg wash, as needed 8 oz red potatoes, cubed 3 tablespoons canola oil 12 to 16 ounces beef sirloin, cubed 2 cloves garlic, minced 2 tablespoons sherry 1 3/4 cups beef stock 3 carrots, peeled and cut into ¼-inch […]

Main Dishes

Chicken Curry

Makes 4 to 6 servings Ingredients 1 1/2 tablespoon finely grated ginger 1 tablespoon minced garlic 3/4 cup plain yogurt 2 1/2 lb skinless chicken thighs, bone in (2 thighs per person) 2 dried red chiles, crushed 2 cups finely chopped yellow onion 1 tablespoon vegetable oil 1 tablespoon ground […]

Allergen Friendly, Salads

Creamy Whole Wheat Pasta Salad

Makes 4 to 6 servings We don’t like to dumb food down for kids, but we also know that sometimes kids are picky. So this plant-forward (vegan, in fact!) pasta salad is just a good starting point. The tangy chickpea dressing is creamy like mayo, but packed with protein. Add […]

Main Dishes

Individual Lasagnas with Spring Vegetables

Makes 4 servings Get your kids or guests to help assemble the lasagnas. Let each “sous chef” add one ingredient—noodles, purée, veggies—to the plate. If you can’t find whole grain lasagna noodles, conventional dry lasagna noodles will work just fine. Ingredients Kosher salt, as needed 1 bunch (approximately 1 pound) […]

Side Dishes

Kamut With Fresh Corn and Peas

Makes 6 servings Ingredients 2 cups kamut 4 ears fresh corn 1 gallon water or vegetable broth, plus more as needed 3 tablespoons kosher salt, plus more as needed 1 bay leaf 1 thyme sprig 1/4 cup olive oil, plus more as needed 1 small onion, peeled and cut into […]

Chef's Blog, Chef's Notes Plus

Preparing Fresh Garden Peas

Garden peas are one of the great treasures of springtime. When you find them in the market, feature them in a dish with fresh favas or asparagus, which are in season at the same time. If you are lucky enough to grow your own or have access to farm fresh […]

One-Dish Meals

Rice and Peas

Makes 4 to 6 servings When you have an ingredient as sweet and perfect as spring peas, you don’t need much to make a great meal. And by that we mean carbs and cheese! You can serve this simple risotto alongside a green salad for a light dinner or Mother’s […]