Chilled Sugar Snap Pea Soup

INGREDIENTS:

• 1 tablespoon olive oil

• 1 cup leeks - halved lengthwise and chopped

• 1 pinch salt

• 4 cups chicken broth

• ground black pepper to taste

• 1 pinch cayenne pepper, or to taste

• 1 pound sugar snap peas

• 2 fresh mint leaves

• 1 tablespoon creme fraiche

• 2 fresh mint leaves, cut into very fine strips

PREPARATION:

1. Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.

2. Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.

3. Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.

4. Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.

5. Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.

6. Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.

Balsamic Salad with Arugula, Pea Shoots and Parmesan

INGREDIENTS:

• 8 cups fresh spring greens (arugula, mizuna, red lettuce, etc)

• 1 cup pea shoots

• 1 cup edamame (or fresh peas)

• 1 handful fresh mint (optional)

• 1/2 cup walnuts

• 2 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• 1/2 tablespoon stone ground mustard

• 1 tablespoon honey

• 1/4 teaspoon kosher salt

• Fresh ground black pepper

• Parmesan cheese

PREPARATION:

1. Wash and dry the greens and pea shoots. If using frozen edamame, steam the edamame for about 3 to 4 minutes, then rinse with cold water. Cut the mint into thin strips (chiffonade).

2. In a dry pan over medium heat, heat the walnuts, stirring frequently, until browned, about 3 to 4 minutes (make sure to watch them constantly so they do not burn).

3. In a canning jar, add 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1/2 tablespoon stone ground mustard, 1 tablespoon honey, 1/4 teaspoon kosher salt, a generous amount of fresh ground black pepper. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)

4. To serve, place the greens in serving bowls or plates. Top with pea shoots, edamame, mint, shavings of Parmesan cheese, and toasted walnuts. Drizzle with balsamic vinaigrette and top with fresh ground pepper.

Fettuccini with Zucchini, Garlic Scapes and Lemon

INGREDIENTS:

• 4 small zucchini, julienned

• 1 pound fettuccine

• 3 tablespoons olive oil

• 10 cloves garlic, peeled and finely chopped

• 1 1/2 teaspoons crushed red pepper flakes, plus more for garnish

• 1 bunch garlic scapes, thinly sliced

• 1/4 cup Pecorino Romano cheese, plus more for serving

• Juice and zest of 1 lemon

• Kosher salt

• 1/4 cup bread crumbs

• 4 sprigs mint, leaves only, torn

• Freshly cracked black pepper

PREPARATION:

1. With a mandoline adjusted to a thick setting and fit with a medium julienne tool, slice the zucchini, avoiding the seedy core. Be sure to cut only the green meaty part, stopping on each side before you get to the seeds. Reserve the seedy core of the zucchini for another use.

2. Bring a large pot of water to a boil and season generously with salt. Place the pasta in the water and cook until al dente, 7 to 8 minutes (2 to 3 minutes if using fresh pasta).

3. As the pasta cooks, warm the olive oil in a large sauté pan over low heat. Add the garlic and sweat until fragrant but without color, about 1 minute. Stir in the red pepper flakes.

4. Use tongs to transfer the pasta to the sauté pan. Add 1 cup pasta water, the garlic scapes, and zucchini. Toss over low heat for 3 to 5 minutes, until the fettuccine has absorbed the sauce and the zucchini has softened slightly. Add the cheese and toss once more. If needed, add more pasta water to loosen the pasta.

5. Stir in the lemon juice and zest. Taste and adjust the seasoning with salt if desired. To serve, evenly divide the pasta among four bowls. Top each portion with bread crumbs, cheese, mint, cracked black pepper, and extra red pepper flakes.

Roasted Squash with Mint and Toasted Pumpkin Seeds

INGREDIENTS:

• 2 medium acorn or butternut squash (about 3 pounds total)

• 4 tablespoons olive oil, divided

• Kosher salt and freshly ground black pepper

• 1/4 cup shelled pumpkin seeds (pepitas)

• 1 tablespoon aged balsamic vinegar

• 1/4 cup fresh mint leaves, torn

PREPARATION:

1. Preheat oven to 425°F. Cut squash into 1 1/2"-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 tablespoons oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.

2. Heat remaining 1 tablespoon oil in a small skillet over medium-high heat. Add pumpkin seeds and cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4-5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt.

DO AHEAD: Squash and toasted pumpkin seeds can be made 4 hours ahead. Let stand separately at room temperature. Rewarm squash before serving. Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.

Strawberry-Rhubarb Salad with Mint and Hazelnuts

INGREDIENTS:

• 1/2 cup blanched hazelnuts

• 2 rhubarb stalks, thinly sliced on the diagonal

• 2 tablespoons sugar

• 1 tablespoon Cointreau or fresh orange juice

• 1 tablespoon fresh lemon juice

• 2 pounds strawberries, hulled, quartered

• 1/4 cup torn fresh mint leaves

PREPARATION:

1. Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.

2. Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.

Cooks' note: Resist the urge to make the salad the night before, or the rhubarb may become too soft.