I’ve always admired Alice Waters’ Edible Schoolyard Project. Perhaps that’s because I attended a grade school that approached learning with a city-country classroom philosophy (or, as we sang, “with city and country in mind”). Once a week, during the fall and spring, we learned about rocks and leaves, planted vegetable gardens, and played in the woods. It was an experience I took for granted, but which I’ve come to realize was both rare and invaluable. Few schools offer the opportunity to learn outdoors, in the dirt, surrounded by plants and bugs. But, the Edible Schoolyard is looking to change that.

Since launching the first Edible Schoolyard in Berkley, CA, the program has moved to New York, with its first showcase school at P.S. 216 in Brooklyn. In its one and a half years of existence, it has done extremely well – the garden has flourished, a kitchen classroom has been added, and families have been inspired to change their eating behavior, serving greens and vegetables at the request of their children.

Until recently, however, I had only read about the Edible Schoolyard, admiring it from afar. But, I recently found the perfect excuse to visit P.S. 216, and so, on an overcast Wednesday morning, I hopped on the F train – an hour-long ride – to spend my morning observing both a kitchen and a garden class. I watched as fifth graders prepared a spring vegetable salad, full of radishes, carrots, snap peas, and chive blossoms, all of which they had grown. And, I observed as a class of third graders learned about companion planting by planting tomatoes and marigolds next to one another. I was inspired by how enthusiastic the kids were, getting their hands dirty, eagerly asking and answering questions, and declaring: “I think I will make this salad at home.”

I hear there will be a showcase school in Manhattan next fall, and I can only hope that the Edible Schoolyard’s philosophy (and that of my grade school) continues to spread throughout New York and every other city in the country.

April and May are packed with birthdays. One after another I celebrate with my closest friends and family, drinking bubbly and eating good food. It’s a tough job. But, someone’s got to do it.

During a recent dinner at Barbuto – where we chowed down on prosciutto and olives, gnocchi with spring vegetables, roast chicken and crispy potatoes, and a truly delectable cheese cake with a homemade graham cracker crust – I enjoyed a salad I knew I wanted to share with you. In this salad, ribbons of shaved, raw asparagus and carrot were interlaced with bright notes of mint and the sweet perfume of toasted pecans. Dressed with nothing more than olive oil, vinegar, salt, and pepper, I jotted down the ingredients in preparation for my next trip to the Greenmarket.

At home, I carefully shaved asparagus spears and carrots on my mandoline. Into the bowl they went. I sliced a handful of mint leaves into a delicate chiffonade, and into the bowl that went. A drizzle of olive oil and a teaspoon of white wine vinegar lightly coated the bright mess as it awaited the warm, toasted pecans. Once added, the heat of the pecans drew out the flavors of each ingredient, bringing everything together into a salad that felt just right.

Shaved Asparagus and Carrots with Mint and Toasted Pecans (inspired by Barbuto)
1 medium carrot, peeled and ends removed
8 asparagus stalks, tough ends removed
2 tsp fresh mint, thinly sliced
1/4 cup pecans
2 tbsp extra virgin olive oil
1 tbsp White wine vinegar
Salt and pepper

Heat the oven to 350º. In a small baking pan, toast the pecans for 5-7 minutes, until fragrant.

Meanwhile, using a mandoline or vegetable peeler, thinly shave equal amounts of carrots and asparagus into ribbons. Toss with mint, olive oil, and vinegar. Add the warm pecans and mix. Salt and pepper to taste.

Note: The serving size is for one to two people, but can easily be increased.

Lately, I’ve been obsessed with April Bloomfield’s Lemon Caper Dressing.

Ever since FOOD52′s Senior Editor, Kristen, wrote about it in her column on Genius Recipes (if you haven’t already, you must check out the recipes she has featured – coconut macaroons, lemon cream, broccoli cooked forever, smoked beets, braised whole scallions…and, the list goes on), it has entered my recipe repertoire, brightening everything from a simple salad of arugula to delicate, sautéed asparagus. It is bold, brilliant, and refreshing, a welcome change of pace from my standard vinaigrette. I imagine it would be lovely with a simple, whole grilled fish or, as April Bloomfield suggests, with her fried pig’s ear salad, also featured in her new cookbook, A Girl and Her Pig (my other recent obsession).

Spring has sprung and it’s time to brighten up the old repertoire.

Lemon Caper Dressing (slightly adapted from A Girl and Her Pig)

2 medium lemons
3 tablespoons finely chopped chives
2 tablespoons Dijon mustard
2 tablespoons drained capers, finely chopped
1/2 teaspoon Maldon or another flaky sea salt
1/4 cup extra virgin olive oil

Segment the lemons and pull apart the segments into smaller pieces. Squeeze the juice from the membranes into a separate bowl, add the rest of the ingredients, and still well.  Add the lemon pieces and toss gently to coat them. Use straightaway or chill in the fridge, covered, for up to an hour.

Note: I substituted chives for shallots, as I had chives at the time, omitted the sugar, and broke up the lemon segments into smaller pieces for a more subtle burst of acidity. Though I am partial to my slightly adapted version of the dressing, I do encourage you to try April Bloomfield’s original recipe. 

Inspired by a recent dinner at Gramercy Tavern, I set out to replicate the Radish, Beet and Quinoa Salad I had ordered as an appetizer. It was so simple, yet so fresh and flavorful. The beets were sweet, the greens were delicate, and the dressing was lusciously lemony. But, what I enjoyed most were the tender, juicy, slightly warm radishes which had been, I suspect, pan seared. It was a refreshing variation on the way in which I usually eat radishes – raw, with butter and salt or thinly sliced onto salads. And, it was the perfect timing, as it just so happened that in my fridge were radishes, beets, and cooked quinoa, begging to be eaten.

So, I pan seared a bunch of radishes, sliced some beets, and washed a handful of greens. And, because I had fresh peas and chives on hand, I decided to add them to the salad as well for good measure. It came together beautifully and effortlessly, the perfect dish for an unusually warm spring day.

Radish, Beet, and Quinoa Salad (inspired by Gramercy Tavern)

1 bunch radishes, leaves and stems removed, quartered
1 tbsp extra virgin olive oil
4 small beets, cooked and cut lengthwise into 8 slices each
1/4 cup fresh peas, blanched
1 large handful of baby arugula
1/2 cup quinoa
2 tbsp chives
Lemon vinaigrette (substitute lemon for red wine vinegar, about 1/2 lemon)
Salt and pepper to taste

Bring 1 cup of water to a boil in a medium saucepan. Add the quinoa, bring to a simmer, and allow to cook with the lid on for 15 minutes, or until the water is absorbed. Remove the saucepan from the heat and allow to rest for 5 minutes with the lid on.

Meanwhile, heat 1 tbsp of olive oil in a medium saute pan over medium-high heat. Evenly distribute radishes in saute pan and allow to cook for 3 minutes, until golden. Season with salt and pepper to taste, stirring radishes to coat evenly, and cook for another 3 minutes, until tender.

Divide quinoa among plates (4 for smaller portions, 2 for larger portions). Evenly scatter the arugula, radishes, beets, and then fresh peas over the quinoa. Dress with lemon vinaigrette, garnish with chives, and salt and pepper to taste.

Philadelphia, the City of Brotherly Love and home of the famed Liberty Bell, counts Marc Vetri as one of its most prominent chefs. Vetri, who trained in Bergamo, Italy and received the James Beard Award for “Best Chef Mid-Atlantic” in 2005, opened his eponymous, fine-dining restaurant in a charming Philadelphia townhouse in 1998. Since, he has opened three more restaurants – Osteria, Amis, and Alla Spina – and has written two cookbooks – Il Viaggio di Vetri and Rustic Italian Food – making him an important force in the Philadelphia restaurant scene.

Personally, I am a huge fan of Vetri’s restaurants, where the traditional Italian fare recalls the simple, rustic dishes of northern Italy while still being fresh and innovative. I have had many a meal at his restaurants and, though I do not own his first cookbook, I do own his most recent one, Rustic Italian Food. After flipping through the cookbook’s mouthwatering pages on a number of occasions, I thought it was about time I cook a recipe or two.

Now that it’s April, and spring produce is on its way, I was eager to choose a recipe that embodied the beauty and bounty of spring. I instantly gravitated towards the lima bean salad with shaved red onion. However, given that I love fava beans (and happened upon them at Eataly), I decided to substitute fava beans for lima beans. Apart from shelling, blanching, and re-shelling the fava beans (it’s worth it, I promise!), the recipe took little time to toss together. The flavors are fresh, the colors are vibrant, and the salad is perfect by itself or served over a thick, crusty slice of bread. It turned out beautifully and left me craving more.

Fava Bean Salad with Shaved Red Onion (from Rustic Italian Food)

2 1/2 cups shelled fava beans (about 2 1/2 pounds in the pod)
1 tbsp red wine vinegar
4 tbsp olive oil
1/2 small red onion, sliced as thinly as possible
2 tsp chopped fresh mint
2 tsp chopped fresh flat-leaf parsley
Pinch of red pepper flakes
Salt and pepper
3/4 cup shaved or grated pecorino cheese

Bring a large pot of water to a boil. Add the fava beans and blanch for 1 minute, then transfer to a bowl of ice water. When cool, pinch open the pale green skin and pop out the deep green inner fava beans. You should have about 2 cups.

Put the vinegar in a medium serving bowl and gradually whisk in the olive oil in a steady stream until incorporated. Add the fava beans, onion, mint, parsley, and pepper flakes and let stand at room temperature for 10 minutes. Taste and season with salt and pepper.

Just before serving, top with shaved pecorino.

Note: you can blanch and peel the fava beans 1 day in advance and keep them covered in the refrigerator. 

As spring vegetables appear on the stands of the Greenmarket, I’m purchasing as many of them as I possibly can eat. As much as I love root vegetables, I’m over them – temporarily, of course, but I’m over them. My taste buds are in search of something new, delicate and spring-y.

Last week, I satisfied my spring vegetable craving with spring onions. They were a wonderful addition to this green swirl in David Tanis’ fennel soup. And, they were also a lovely addition to salads and scrambled eggs.

This week, I’ve been filling up on asparagus, those beautiful green, white, or purple spears which belong to the Lily family. (Did you know that an asparagus plant will typically produce spears for about 15 years?) Since the weather has been somewhat chillier, I’ve been roasting my asparagus at 475°F for 12 minutes. However, I’m eager to try this shaved asparagus and mint salad, perfect for a balmy spring day. And, I’ve been known to mix asparagus into creamy risottos and puree it for this delicate flan. There are numerous uses for asparagus, so take advantage of them while they’re here. They won’t last forever!

Roasted Asparagus with Poached Eggs and Arugula Pistou

1 bunch asparagus, tough ends removed and stalks peeled
Pinch of red pepper flakes
1/2 cup plus 2 tbsp extra virgin olive oil
1 cup arugula
1/2 cup basil leaves
1 garlic clove
1/4 lemon
2 eggs
Salt and pepper

Preheat oven to 475°F.

Toss asparagus in 2 tbsp olive oil, red pepper flakes, and salt and pepper lightly. Lay asparagus on on a baking sheet and roast for 12 minutes.

Meanwhile, put all the ingredients for the arugula pistou into a blender or food processor. Blend until you have a smooth green puree. Transfer to a small bowl.

Poach eggs using Thomas Keller’s whirlpool method.

Arrange the asparagus on a plate, top with the poached eggs, and garnish with the arugula pistou. Serve with a warm, crusty piece of bread.

Note: The best way to remove the tough ends from asparagus is to bend the ends until the tough section snaps off naturally. Save the ends for making a vegetable stock. 

Springtime has arrived. Flowers have blossomed and birds are chirping. It’s an exciting time of year. But, with that excitement come temperamental temperatures. One day it is pleasantly warm and I am lugging around a heavy winter coat, the next it is cold and windy and I am considerably underdressed in my hopeful spring attire.

The best solution to this fickle weather – besides, of course, checking the weather channel before I leave my apartment – is a bright and spring-y bowl of soup. Searching for inspiration, I went immediately to David Tanis’ The Heart of the Artichoke. A longtime chef at Alice Waters’ Chez Panisse, author of two beautiful cookbooks, and City Kitchen columnist, Tanis cooks simple, seasonally inspired meals.

As I leafed through the mouthwatering recipes of Tanis’ cookbook, I came across “Menu Two: Reclaiming Arugula,” in which he details a menu for fennel soup with a green swirl; pork scaloppine with lemon, capers, and chopped arugula; zucchini pancakes; Italian spice cake; and tangerines. The fennel soup fit the bill. Light, bright, beautiful, and fresh, it was exactly the kind of soup I was looking for. And, as I savored it hot off the stove and later reheated for dinner, I quickly realized its versatility. It is equally as enjoyable warm as it is at room temperature. And, the green swirl is just as vibrant in the soup as it is tossed with cannellini beans served over warm, crusty bread, or mixed into a bowl of pasta with a generous sprinkling of parmesan.

Yes, this soup stands up perfectly to spring’s capricious character.

Fennel Soup with a Green Swirl (slightly adapted from Heart of the Artichoke)

For the Soup
1/4 cup extra virgin olive oil
3 medium fennel bulbs, trimmed and sliced
1 large onion, sliced
4 garlic cloves, chopped
1/4 tsp fennel seeds
Salt and pepper
1/4 cup long-grain white rice
6 cups chicken broth, vegetable broth or water, or as needed

For the Swirl
1 cup roughly chopped fennel fronds
1/2 cup parsley leaves
1/2 cup basil leaves
1/4 chopped spring onions
1/2 cup olive oil
1/4 lemon
Salt and pepper

In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the slice fennel, onion, garlic, and fennel seeds. Season generously with salt and pepper, and stew the vegetables, stirring every few minutes, until they are softened and lightly colored.

Add the rice and broth or water. Bring to a boil, then lower the heat to a gentle simmer. Taste the broth, add more seasoning if necessary, and simmer for 20 minutes.

Puree the soup in a blender, or with an immersion blender, then pass through a fine-mesh strainer to remove any fibrous strands. Return the strained soup to the pot. Check the consistency. If it’s too thick, add a bit of water or brother.

Rinse and dry the blender, and put all the ingredients for the swirl into the blender at once. Blend on high speed until you have a smooth green puree. Transfer to a small bowl.

To serve, reheat the soup and ladle it into soup bowls. Swirl a tablespoon of the green puree into each bowl, and drizzle with good quality extra virgin olive oil.

Note: Make sure you find the freshest, brightest, most fragrant fennel for this soup. And, since you’ll use the fronds for the pureed swirl, it’s important that they be green, feathery, and abundant.

Yesterday marked the first day of spring, and what a glorious spring day it was. The dogwood and magnolia trees were in bloom, tulips and daffodils dotted the streets with their bright hues, and the air was warm. Nature awoke from its dormant winter state and the streets were abuzz with a new energy – windows were left open, diners enjoyed their meals out-of-doors, and the parks were flooded with bodies basking in the sun. And, it was only the dawn of the three bountiful spring months that await us, filled with artichokes and fava beans, morels and new potatoes, and strawberries and rhubarb.

Though I haven’t yet seen very much spring produce popping up at the Greenmarket, I have been craving light, lemony salads brimming with bright, beautiful produce. To that end, I have been making this arugula, radicchio, and crispy fennel salad with cannellini beans, avocado, parsley, and lemon vinaigrette. It has a peppery bite from the arugula, a pleasant bitterness from the radicchio, caramelized sweetness from the roasted fennel, smooth butteriness from the cannellini beans, rich creaminess from the avocado, and a fresh kick from the parsley, all of which is dressed in a luscious lemon vinaigrette. It’s the perfect way to celebrate the arrival of spring. Even better, though, pack it for lunch and have yourself a picnic in the park.

But, very soon, it will be time for lively watercress soup, a spring risotto or two, and sweet strawberries with freshly whipped cream. I’m ready for spring.

Arugula, Radicchio, and Fennel Salad

1 medium fennel bulb, fronds reserved
1 tbsp extra virgin olive oil
1/2 head of radicchio
3 oz arugula
1 cup parsley
1 cup cannellini beans
1 avocado
Lemon vinaigrette (substitute lemon for red wine vinegar, about 1/2 lemon)
Salt and pepper

Preheat oven to 375°.

Using a mandolin, thinly slice fennel horizontally. Toss fennel in olive oil, salt and pepper to taste, and transfer to a baking sheet. Place in the oven for 12 minutes or until tender, golden, and lightly crisp at the edges.

Meanwhile, slice radicchio into ribbons, dice avocado, and roughly chop 1 tbsp of reserved fennel fronds.

Toss even amounts of arugula and radicchio with crispy fennel, parsley, fennel fronds, cannellini beans, and diced avocado. Lightly dress with lemon vinaigrette, salt and pepper to taste, and toss again before serving.

To this day, it has been exactly a year since I published my first post, a post about my French grandmother’s classic vinaigrette. Much has happened in that year. I have shared many recipes and stories with you, from this yogurt-mint tagliatelle and this clafoutis aux prunes to my adventures in Buenos Aires and my recent trip to Paris and London. I have improved upon my photography, though I still have a tremendous more to learn. I have met many amazing people, including food writers, food photographers, bloggers, chefs, and you, my dedicated readers. And, I have discovered that it is possible to pursue a career in a field you are passionate about. It makes work that much more enjoyable, that much more worthwhile. Though I had no idea if this blog would last for more than a few months, I am thrilled to say that it has lasted for a year, and look forward to another year filled with recipes, photographs, and stories.

To begin this new year, I’d like to share with you this colorful citrus, fennel, and mint salad. With the official start of spring approaching, and the unusually warm weather in New York, I wanted to feature winter’s citrus bounty before it was too late. Sweet blood orange, Meyer lemon, and Cara Cara orange are accented by the crisp, anise bite of fennel and the aromatic perfume of mint. With a drizzle of extra virgin olive oil and a sprinkle of fleur de sel, it is a simple yet flavorful salad that could be had at the start or at the end of a meal. So, as you wait for spring’s produce to flood the stands of the farmer’s market, try this citrus, fennel, and mint salad for a little added zest on your menu.

Citrus and Fennel Salad

2 Cara Cara oranges
2 blood oranges
2 Meyer lemons
1 fennel bulb
Fresh mint
Extra virgin olive oil (preferably a fine quality olive oil)
Fleur de sel (such as sel de Guérande)

Slice stem and blossom ends from the Cara Cara oranges, blood oranges, and Meyer lemons. Stand each on one end and, following the contour of the fruit with your knife, remove the peel and white cottony pith. Slice each thinly into pinwheels.

Using a mandolin, thinly slice the fennel bulb.

Arrange the citrus and fennel on a platter, allowing the ingredients to layer. Sprinkle with fennel fronds and fresh mint leaves. Lightly drizzle with olive oil and season with fleur de sel.

Last November, I came across this Sicilian-inspired dish in Bon Appétit. I flagged the recipe right away, knowing that I would love the briny kick of capers and the sweet touch of golden raisins over crispy, roasted cauliflower. Though it hid among my many food magazines and cookbooks for a few weeks, the recipe resurfaced when I spotted a beautiful head of cauliflower at the Greenmarket. However, without bread crumbs or anchovies, I set out to make a slightly modified version of the recipe. And, let me tell you, it was every bit as delicious as I had imagined. The mixture of capers, golden raisins, garlic, and parsley added depth and flavor to the already delectable florets of crispy cauliflower. Since, I have made this recipe on many occasions, and feel it’s about time I share my adapted version with you.

In other news, you may have noticed some changes to the website. Yes, gourmettenyc is getting a facelift! It’s not yet finished, so please be patient, but fear not, as you will still be able to access all of your favorite recipes right here.

Crispy Cauliflower with Capers and Raisins (adapted from Bon Appétit)

1 large heard of cauliflower (2 lb.), cut into 2 inch florets
7 tbsp extra virgin olive oil, divided
1 garlic clove, thinly sliced
2 tbsp capers
1/3 cup golden raisins
1 tbsp white wine vinegar or Champagne vinegar
2 tbsp chopped flat-leaf parsley
Salt and pepper

Preheat oven to 425°.

In a large bowl, toss cauliflower florets with 3 tbsp olive oil, and salt and pepper to taste. Spread cauliflower on a baking sheet and roast, tossing occasionally, until golden and crispy, about 45 minutes.

Meanwhile, heat remaining 3 tbsp olive oil in a small pan over medium-low heat. Add garlic and cook, stirring occasionally, until just golden, 5-6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Transfer to a medium sized bowl.

Add golden raisins and white wine vinegar to the same sauce pan and cook over medium-low heat until the raisins are plump and almost all liquid is absorbed. Add the raisins to the garlic and capers and toss with parsley and 1 tbsp of olive oil.

Arrange the cauliflower florets on a large platter and sprinkle with the caper and golden raisin mixture.