It’s still snowing in parts of the country, but the first spring vegetables are starting to pop up from the ground and into purchase orders. Freshen your menu with these early arrivals by adding one or more of these five recipes.
The word “sformatino” comes from the Italian sformare, which means to unmold. Chef Ben Balesteri bakes these savory individual corn custards in ramekins, then unmolds them for an elegant presentation.
These crepes are filled with flavorful seasonal vegetables and herbs, and chefs Conan Kobayashi and Ellen Pease amplify the taste even more with flavor-enhancing techniques.
Radicchio and Prosciutto Salad with Poppyseed Vinaigrette and Honey-Toasted Croutons
Bright red radicchio is the way to wake up weary winter taste buds, especially when it goes into a crisp salad dressed with a honey-poppyseed vinaigrette.
A study by consultancy AlixPartners suggests commitments aren’t aggressive enough to meet a reduction objective set by the Science Based Target initiative.
The final bill increases meal reimbursements and extends some waivers, however, it will no longer provide free meals to students who qualify for reduced-price ones.
In summer, schedules tend to be more fluid and mealtimes, a bit less defined. Snacks can fill in when activities overlap lunch or dinner or when guests are on the go. These five recipes are easy to make ahead or prepare quickly.
