The Tastes of Spring 4

Seasonal Recipes to Replicate at Home

Chef Kit Tang of Ko’sin and Chef Fabrice Buschtetz of Cuisine & Wine Bistro share their favorite recipes using local, in-season ingredients for the freshest of flavors. Many of these vegetables can be acquired from local farms and farmers markets.

Roasted Carrots with Carrot Top Gremolata

+ 3 bunches small carrots, greens washed
+ 2 large shallots, thinly sliced
+ 3 tablespoons extra virgin olive oil
+ 2 teaspoons paprika
+ Kosher salt
+ Freshly ground pepper
+ 2 tablespoons fresh lemon juice
+ 1/4 cup chopped cilantro
+ 1 teaspoon finely grated lemon zest
+ 1/2 jalapeño pepper, minced

Preheat the oven to 425 degrees. On a baking sheet, toss the carrots and shallots with the olive oil and paprika and season with salt and pepper. Roast for 20 to 25 minutes, until the carrots are tender and golden. Drizzle with the lemon juice and toss to coat. Transfer the carrots and shallots to a platter. Meanwhile, in a small bowl, combine the cilantro, lemon zest and jalapeño. Finely chop the carrot tops and add to the bowl.

“This time of year is my favorite for wandering aimlessly through farmers markets and, I’ll admit, my local Whole Foods.” — Chef Tang

Grilled Spring Asparagus and Radish Salad

+ 1 bunch of large asparagus
+ 1 bunch of radish, with leaves
+ 2 tablespoons extra virgin olive oil
+ Kosher salt
+ 1 lemon
+ Crow’s Dairy Goat Cheese (from Buckeye) or favorite chèvre
+ Pine nuts

Trim the ends of the asparagus and toss with oil and salt before placing on the grill. Cook on each side for 2 minutes. Pull them off the grill and sprinkle with lemon zest. Cut the radish in quarters and then slice them thinly. Chop and toss the radish leaves with oil, salt, a squeeze of lemon, pine nuts and radish slivers. Assemble the plate by adding a spoon of goat cheese, asparagus right on top and finish with the radish salad.

“There is little that excites me more than a home-cooked meal, enjoyed al fresco, loaded with early summer veggies.” — Chef Tang

Citrus Tartar

+ 3 grapefruits
+ 3 oranges
+ 1/4 teaspoon cardamom powder or cardamom seeds
+ 1/4 teaspoon cinnamon
+ 1/4 teaspoon grated nutmeg
+ 1/4 teaspoon ginger powder
Peel the fruit. Cut into segments, taking away all the skin. Place in a bowl with all the spices. Mix well. Place in the refrigerator.

Spicy Rum Caramel:
+ 1 cup of brown sugar
+ 1/2 cup of half & half
+ 4 tablespoons of butter
+ 1 pinch of sea salt
+ 1 tablespoon of vanilla extract
+ 1 teaspoon of Spicy Rum
Mix the sugar, half & half, butter and salt in a saucepan over a low heat. Cook while whisking 6 minutes until thicker. Add the vanilla and the Spicy Rum and cook for another minute. Leave to the side.

+ 1 cup of butter
+ 1/2 cup of sugar
+ 1 1/2 cups of flour
+ 1 pinch of sea salt
Heat the oven to 300 degrees. Melt the butter in the microwave. In a bowl, place all of the dry ingredients and mix in the melted butter. Roll out the dough, cut 3-inch wide circles with a pastry cutter. Cook 30 minutes on a tray with greaseproof paper. Let cool. Place a shortbread round on a plate. Put the segments of seasoned fruit on top. Drizzle with Spicy Rum. Garnish with mint leaves.

“The oranges and grapefruit are from our home in Gold Canyon. In Arizona, we are blessed with beautiful citrus.” — Chef Buschtetz

Puff Pastry Parcel with Asparagus & Salmon

1 puff pastry sheet

Preheat the oven to 425 degrees. Cut 5×3 inch rectangles of thawed out puff pastry. Place on greaseproof paper or directly on a nonstick cooking tray. Brush with egg yolk. Cook for 10 minutes. When golden brown, take out and let cool.

Beurre Blanc:
+ 1/4 cup of dry white wine
+ 1/4 cup of white wine vinegar
+ 2 tablespoons of finely chopped shallots
+ 1/3 cup of heavy cream
+ 1/4 teaspoon of salt
+ 1/8 teaspoon of white pepper
+ 1 cup of unsalted butter

Boil wine, vinegar and shallot in a saucepan over moderate heat, until it is reduced to 2 to 3 tablespoons. Add cream, salt and white pepper and boil for 1 minute. Reduce heat, whisk in a few tablespoons of butter at a time, whisk constantly until all butter has been incorporated and has the consistency of a hollandaise sauce. Remove from heat and season to taste with salt and pepper.


+ 1/2 lb of blanched green asparagus
+ 1/2 lb of fresh salmon, cut into cubes
+ Olive oil, sea salt, ground black pepper
+ Fresh dill

Place the asparagus and salmon on an oven sheet. Season with olive oil, sea salt and ground black pepper. Place in the oven for 6 minutes at 425 degrees. During this time, open the pastry cases in two. Place the bottom of the pastry case on a plate. Place the cooked asparagus and cubes of salmon on the pastry. Cover completely with beurre blanc. Position on top the pastry case cover. Decorate with sprigs of fresh dill.

“With the weather warming up, we like to use more fruit and fish. This recipe was on our menu at Auberge de la Ferme, in France, in 1988.” — Chef Buschtetz