Asparagus, fennel, and oysters—in elegant presentations—add sophistication and flavor to a romantic meal.
Seared Prosciutto-Wrapped Asparagus
Ordinary balsamic vinegar and a pinch of sugar in the syrup accompanies these seared asparagus stalks. See the recipe for Seared Prosciutto Asparagus »
Sliced ripe avocados add a silky bite to an elegant salad tossed with lobster and juicy grapefruit segments. Get the recipe for Lobster and Avocado Salad »
Grated gruyere can be substituted for garlic in this dish.
This recipe is borrowed from: Sally Clarke’s Book: A Restaurant, Shop and Bakery (Mc Millian). Sally Clarke is a top chef and restaurateur in London. Get the Honey-Roasted Belgian Endives and Parsnips Recipe »
This dish, made creamy with milk and butter, smells like a beautiful day at the beach.
Asparagus with Hollandaise Sauce
Asparagus covered with luscious, full-flavored hollandaise is a simple yet satisfying vegetarian side-dish. ** See the recipe for Asparagus with Hollandaise Sauce »**
Switch up your classic risotto with nutty spelt, sweet beets, and horseradish for that extra kick. Get the recipe for Spelt Risotto with Beets and Horseradish »
The addition of sweet white miso updates a traditional corn cake recipe, perfectly balanced by a zesty topping of pesto.
Parsley and Onion Salad
Saffron gives this risotto its vibrant color and flavor. Get the recipe for Risotto alla Milanese »
Raw asparagus, carrots, and radishes get tossed with fresh mint and vinegar in this bright and crunchy slaw. Get the recipe for Asparagus Mint Slaw »
A brown butter sauce complements toasted walnuts, roasted butternut squash, and baby kale in a rich pasta dish that perfectly captures the flavors of fall.
Shallots are quick-pickled and sautéed with green beans in this refreshing side.