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Seasonal Recipes

Here are some great seasonal recipes to make your day

Seasonal Highlights

Our Seasonal Stuff

Spring Recipes

Roasted Asparagus

  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or line with foil or parchment
  2. Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine.
  3. Place into oven and roast for 8-10 minutes, or until tender but crisp.

Lemon Parmesan: Once cooked, toss asparagus with juice of 1 lemon, or more, to taste and 2 tablespoons freshly grated Parmesan, or more, to taste.

Bacon Wrapped: Before cooking (step 3), wrap 2-3 asparagus spears with one piece of bacon, keeping the bacon in a single layer. Increase baking time to approximately 20-25 minutes until bacon is done.

Hot Spinach Dip

  • 2 teaspoons olive oil, plus more for baking dish
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 pounds spinach, cleaned, trimmed, and coarsely chopped
  • 1/2 cup milk
  • 6 ounces cream cheese
  • 3 dashes Worcestershire sauce
  • 3 dashes hot sauce, such as Tabasco
  • 3/4 cup shredded mozzarella
  • Coarse salt and ground pepper
  • Baguette slices, breadsticks, or crackers, for serving
  1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
  2. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
  3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
  4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

Simple Lemon Cake

  • 1/2 cup unsalted butter (1 stick), room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1/2 pound lemons (about 2), ends removed, cut crosswise into thin slices, and seeds removed
  • Coarse salt
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • Confectioners’ sugar, for dusting
  • Raspberries and whipped cream (optional), for serving
  1. Preheat oven to 350 degrees. Lightly butter and flour a 9-inch round cake pan (2 inches deep). In a medium saucepan, cover lemon slices with 3 cups water. Add pinch of salt, cover, and bring to a boil over high. Boil lemons, partially covered, until very tender, 15 minutes. Drain in a colander and transfer to a food processor, along with lemon juice; process until smooth. Set aside.
  2. In a small bowl, whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. In a large bowl, using an electric mixer, beat butter on medium, 2 minutes. Gradually add granulated sugar and continue to beat until light and fluffy, 3 to 4 minutes, scraping down bowl as needed. Add eggs, one at a time, beating after each addition.
  3. With mixer on low, gradually add flour mixture in 3 additions, alternating with 2 additions buttermilk. Beat in vanilla, then fold in lemon mixture.
  4. Transfer batter to pan and bake until deep golden brown and a toothpick inserted in center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in pan on a wire rack, 20 minutes. Remove cake from pan and let cool completely on rack. Dust with confectioners’ sugar and serve with raspberries and cream, if desired.

Summer Sensations

Zucchini Chips

  • 3-4 Zucchinis
  • 3 cups milk
  • Bread crumbs
  • 1 cup Parmesan cheese
  • 1 cup flour
  1. Peel Zucchini, and cut into coins
  2. In a small bowl, combine milk, flour and breadcrumbs.
  3. Finely grate the parmesan cheese, and spread on a plate.
  4. Dip zucchini into mixture, and then coat in parmesan.
  5. Bake at 425 degrees for 15 minutes

White Peach and Lavender Tart

Ingredients for the almond short crust:
  • 100 g of almonds, peeled and roasted
  • 150 g of sugar
  • 200 g of plain flour
  • 150 g of cold butter, diced
  • 1 egg, lightly beaten
Ingredients for the pastry cream:
  • 8 egg yolks
  • 4 cups (1 l) of milk
  • 8 tablespoons of sugar
  • 2 tablespoons of cornstarch
  • peel of 1 lemon
Ingredients to finish the tart:
  • approx. 15 medium-sized white peaches, not too ripe
  • a few sprigs of lavender
  • a few tablespoons of sugar
Let’s make the almond short crust…
  1. Blend the almonds, previously peeled and roasted, with a spoonful of sugar, with rapid and repeated pulses of the blender, so as not to heat them and let them release their oil.
  2. Combine the flour with the ground almonds and the sugar, then add in the butter cubes and rub it with the flour until you obtain a crumbly dough.
  3. Now add the lightly beaten egg, stir quickly until the dough comes together, form a ball, flatten it lightly and place it in the fridge for an hour, wrapped in waxed paper.
Let’s make the pastry cream…
  1. Pour the milk into a saucepan with 6 tablespoons of sugar and the lemon peel (just the yellow part) and bring to a boil. As soon as it takes the boil, remove from the heat.
  2. Beat the egg yolks with the remaining 2 tablespoons of sugar. Stir in the cornstarch, mixing well to remove any lumps.
  3. Filter the milk and pour it in a thin stream over the egg yolks, stirring constantly with a whisk to prevent scrambled eggs.
  4. Cook the cream in a water bath on low heat, stirring constantly, until it veils the spoon, about 15 minutes.
  5. Remove from the heat, cover with plastic wrap and allow to cool completely.
… and now let’s finish the tart!
  1. Preheat oven to 180°C.
  2. Remove the pastry from the fridge, roll it out with the help of a rolling pin and a some flour and line a 26 cm round pan or a rectangular mold(10×30 cm).
  3. Prick the bottom of the tart.
  4. Spread the pastry cream onto the bottom of the tart and top it with the peaches, previously peeled and cut into thin slices.
  5. Sprinkle the peaches with a tablespoon of sugar and a crushed sprig of lavender.
  6. Bake for about 30 minutes, until the surface becomes golden.
  7. Let cool and serve with a generous dusting of the icing sugar.


Roasted Butternut Squash and Sage Soup

  • 1 medium butternut squash, seeded and chopped
  • 3 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 15.5 oz can vegetable or chicken broth
  • ¼ cup milk
  • ¼ cup plain Greek yogurt
  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Place squash on sheet and toss with 2 tablespoons olive oil plus salt and pepper.
  3. Place sheet in oven until squash is soft and cooked through, about 40 minutes.
  4. Puree cooked squash in blender.
  5. Heat 1 tablespoon oil in a pot and add the garlic and sage. Cook until fragrant, about 1-2 minutes.
  6. Add puree, broth, and ½ teaspoon salt to pot and bring to a boil.
  7. Remove from heat and add milk and yogurt; season with salt and pepper to taste.
  8. Serve immediately.


5-Ingredient Chicken Enchilada-Stuffed Spaghetti Squash 

  • 2 ½ cups cooked shredded chicken
  • 1, 2½- to 3-pound spaghetti squash, halved lengthwise and seeded  1¼ cups red enchilada sauce, divided
  • 1 medium zucchini, diced
  • 1 cup shredded pepper Jack cheese
  1. Place squash cut-side down in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
  2. Use a fork to scrape the squash from the shells into the large bowl. Place the shells on a broiler-safe pan. Stir 1 cup enchilada sauce, zucchini, ½ teaspoon pepper and ¼ teaspoon salt into the squash and chicken. Divide the mixture between the shells; top with the remaining ¼ cup enchilada sauce and cheese.
  3. Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes. To serve, cut each shell in half.

Marinara Spaghetti Squash

  • 2 whole Spaghetti Squash
  • ¼ cup olive oil
  • Kosher salt and freshly ground black pepper
  • Grated Parmesan Cheese
The Sauce
  • 1 can (28 oz) whole peeled tomatoes
  • 1 medium yellow onion
  • 3 cloves garlic
  • 4 tablespoons fresh parsley
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Pinch of red pepper flakes
  • Salt, to taste
Directions for the squash:
  1. Wash the spaghetti squash and carefully cut into half. Take a spoon and clean the inside of all seeds
  2. Spread the olive oil on the inside of the spaghetti squash. Take a spoon and clean the inside of all seeds.
  3. Line the bottom of a baking sheet with foil and place the open side down. Bake at 450 degrees for 30 to 40 minutes.
  4. Scrap the inside of the squash with a fork and move to a boil.
Directions for the sauce:
  1. In a food processor combine the tomatoes (with their sauces), garlic, oregano, parsley, red pepper flakes, and half of the onion. Blend until smooth. Finely chop the other half of the onion.
  2. Heat the olive oil in a large skillet and saute the finely chopped onion. Add the blended tomato sauce to the skillet.
  3. Bring the sauce to a boil then reduce the heat and simmer for 20 to 30 minutes, stirring occasionally.
  4. Pour the sauce of the spaghetti squash, when its in a bowl.