Officially It’s Still Spring, But It Feels Like Summer When Having Ice Cream On The Dock In Chilmark
Use simple pizza dough to make smaller individual pies that guests can top themselves or make 2 larger ones for family pizza night.
Fire things up with popular hot sauces. Whether you’re just starting to heat things up or you’re looking for new options there’s a sauce to spice up any meal.
HARISSA
This thick North African sauce combines hot peppers with garlic and other seasonings. It’s traditionally served with couscous, but harissa can also add flavor and fire to everything from meat and fish to vegetables and eggs.
SRIRACHA
While there is sriracha from Thailand (it’s named after the town where it was created in the 1930s), the wildly popular one used in everything from wings to Bloody Marys is produced in Southern California. Both feature fresh red chilies, sugar, salt, garlic, and vinegar.
GREEN HOT SAUCE
Most hot sauces are red because they’re made with red peppers, but there are green versions, which are typically made with jalapeños and/or poblanos and sometimes tomatillos. Green sauces can be milder or more herbal, but heat levels vary from sauce to sauce.
LOUISIANA STYLE
Most hot sauces are based on the Louisiana style formula of chilies, vinegar, and salt, and puréed into a thin red liquid. Which peppers are used, how they’re processed, and additional ingredients make for endless variety.
MEXICAN HOT SAUCE
South-of-the-border sauces tend to use the same Louisiana style combination of chilies, vinegar, and salt, and have a similar flavor, but if you’re eating tacos, why not reach for a bottle from Mexico? Many include chipotles, which are dried and smoked jalapeños, and add smoky flavor.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
Scones are made in one bowl and are practically foolproof, so they’re great for beginners. Use parchment paper to line baking sheets for easy cleanup.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
Juicy berries are bursting with flavor and now is the perfect time to pick them up, whether for snacking or adding to sweet and savory recipes.
Make sure to look for bright, shiny strawberries, and skip any that are smashed, shriveled, or moldy. Their color should be deep and even, with no white or green patches, and they should smell fragrant.
Wait to wash them. Water increases the risk of mold, so leave berries in their original packaging and rinse in cold running water just before serving. Their shelf life is short, so serve or cook berries within 2 to 3 days.
Despite their sweetness, strawberries are relatively low in sugar. They also provide fiber, antioxidants, and vitamin C. In fact, strawberries contain more vitamin C per serving than oranges!
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
The perfect combination of chicken Parm and hearty Italian meatballs. Each bite is packed with cheese and satiating protein. Pair with whole grain pasta or zucchini noodles.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
If vegetables could speak, asparagus would surely say “spring.” While it’s available all year, nothing compares to the fresh spears that appear each spring. Asparagus is one of the first crops of the season, and after a long winter, when green produce is sparse, seeing the tips peek out of the soil is a welcome sight. A short shelf life means it’s best to seek out local asparagus. Look for glossy spears, tightly closed tips, and freshly cut ends.
While green is the most common asparagus, you can often find purple and white spears in stores.
Purple asparagus is grown the same way as green and is also green on the inside. These spears usually taste a bit sweeter and nuttier and are tasty raw.
White asparagus is grown without sunlight, so it doesn’t produce chlorophyll, which keeps it colorless, or white. The stalks should be peeled before cooking. It’s milder in flavor and less grassy than green and best served blanched.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
An ancient symbol of fertility, artichokes are fitting for spring, when we celebrate renewal. Find them year-round – fresh, frozen, canned, and jarred. Artichokes are at their best from March to June.
To Trim Artichokes
Pick off the tough outer leaves until you reach paler, more tender leaves.
With a chef’s knife, cut off the top one-third of the artichoke and all but an inch of the stem.
With a paring knife, cut off the tough green skin on the stem and any tough leaves near the base.
Cut the artichoke in half lengthwise.
With a melon baller or small spoon, scoop out and discard the “choke,” the spiky interior near the stem.
While trimming, keep artichokes in a bowl of water with lots of lemon juice so they don’t turn brown.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
Simnel cake is a traditional English fruitcake eaten during the Easter season and has been eaten since medieval times. The cake is both a rich, sweet treat and a symbolic ritual. The fruit cake is topped with eleven marzipan balls to represent the eleven apostles of Christ, minus Judas.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
Add this Cucumber Cabbage Salad to your Easter or Passover menu. Fresh dill adds bright spring flavor to this crunchy salad.
