Spring Recipes

Recipe Test POD


1 medium head of cauliflower, chopped Salt 1/4 cup chicken stock 2 tablespoons grated Parmesan cheese 1 tablespoon extra-virgin olive oil 1 tablespoon nonfat Greek yogurt 1 clove garlic, smashed and chopped Freshly ground black pepper Fresh rosemary, chopped, for garnish


Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes. Drain well and quickly dry well with paper towels. Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately.

Arugula and Fava Bean Crostini


1 cup shelled fresh fava beans (1 1/4 pounds in pods)
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
1 1/2 cups packed baby arugula (1 1/2 ounces), divided
3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
1/4 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 baguette
1 garlic clove, halved crosswise
16 mint leaves


  1. Preheat oven to 350 with rack in the middle. Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins.
  2. Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl.
  3. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 tea-spoon pepper to favas in processor and purée until smooth.
  4. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava bean mixture.
  5. Cut 16 diagonal slices (1/3-inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil.
  6. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
  7. Spoon fava bean mixture onto baguette toasts, then drizzle with oil and top with mint.

Source: Epicurious