Pearled Barley Risotto with Peas, Pecorino & Prosciutto

barley-risotto
Pearled barley yields a creamy, toothsome risotto. And here’s your language lesson for the day: The Italian word for barley is orzo (not to be confused with the rice-shaped pasta of the same name), and risotto made with barley is called orzotto. Yes, we probably should call this orzotto, but most people will think of this as risotto. In any case, it’s delicious by any name. This recipe also would be tasty with pearled farro (labeled farro perlato) if you find it at gourmet markets, in which case, this would be farrotto.

Spring Vegetable Curry

vegetable-curry
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.

Spring Soupe au Pistou

soupe au pistou
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.

Sauteed Radishes with Mint

sauteed-radishes
You may know--and love--radishes in their raw state. But they're lovely in this delicious side too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.

Spinach-Gruyere Souffle

spinach-souffle
Nothing showcases the culinary power of eggs quite like a soufflé. Serve this spinach souffle with a “Bon Appetit!” in your best Julia Child imitation and pair it with a green salad dressed in Mustard-Shallot Vinaigrette and dry white wine for a light supper.

Strawberry Cheesecake Tartlets

strawberry-cheesecake-tartlets
With this easy recipe you get to have your luscious strawberry cheesecake but in a perfect portion-controlled tartlet size. You can enjoy all of it too . . . without worrying about overindulging.

Pasta with Asparagus and Prosciutto

This pasta is springtime in a bowl--use the freshest asparagus you can find. You'll be amazed by how much richness and flavor just one egg yolk can bring to a dish.