Despite the fact that most of us are sheltering in place, spring is in full force outdoors. And with Easter and Passover arriving this week, it’s time to introduce a taste of the season into the menu.
Photograph courtesy of Crave Brothers Farmstead Cheese
1. Asparagus Royale Soup
Asparagus are now available many months of the year, but this is their peak season for freshness and flavor. Chef Jason Dunn cooks the asparagus until just tender-crisp, then highlights them in this speedy soup, enhanced with creamy mascarpone cheese.
Lamb stew is a comforting way to serve the traditional springtime meat and makes for a hearty family meal. At Lebanese Taverna, the kitchen gives the dish global flair with a seasoning called aliyeh, a blend of garlic, lemon, cinnamon and cilantro.
Because eggs are in good supply around Easter, deviled eggs are a convenient and tasty way to showcase them as a snack or brunch dish. Chef Cole Ellis prepares the Southern favorite with the classic flavors—mustard, mayo, pickle juice and a little hot sauce—but adds a topping of housemade onion jam to elevate them above the ordinary.
Photograph courtesy of Meat & Livestock of Australia
4. Sourdough Lamb Toast With Preserved Lemon and Creamy Feta
A lamb roast is a popular Easter entree, but if this year’s dinner is smaller and simpler, there’s no reason to push aside the classic spring meat. Chef Renee Scharoff taps lamb for a more casual dish that evokes the flavors of the season. It can also work well with leftover cooked lamb.
Chef Trent Page tints the macaron batter with pastel colors to create cookies that look like Easter eggs. But the delicate macarons, sandwiched with a creamy limoncello filling, would make a welcome addition to any seasonal dessert assortment.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.
Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.