Recipe Roundup: May 15, 2013

Pan-Seared Scallops with Spring Pea and Grana Padano Purée

 

After a long winter here on the East coast, it finally feels safe to put away the soup pot and the braising pan and start eyeing the spring produce that's begun to appear at our local farmers' markets. Here are some of the recipes we'll be making to celebrate the better-late-than-never arrival of spring:

 

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Pan-Seared Scallops with Spring Pea and Grana Padano Purée [JBF]

Impressive enough for a dinner party, but so easy it works as a weeknight standby, this simple scallop dish comes together in less than 20 minutes.

 

 

Ramp Pizza [Smitten Kitchen]

Deb Perelman's adaptation of Motorino's signature spring pizza is all about... Read more >

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Recipe: Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini

Recipe for Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini from Il Buco Alimentari & Vineria's Justin Smillie

 

In this recipe from Il Buco Alimentari & Vineria's Justin Smillie, granola trades in its Birkenstocks for a pair of Ferragamos. After toasting his maple and orange juice–sweetened granola in the oven, Smillie sprinkes it on top of baguette slices topped with creamy ricotta, verdant sugar snaps, and fresh mint. Be sure to use a high-quality cheese. 

 

Get the recipe here.

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Eye Candy: Granola and Fruit Parfait

fruit parfait This is what we wish we were having for breakfast this morning: a berry parfait with housemade granola, Ward’s Berry Farms honey, and housemade yogurt. The multilayered dish was served by the team at Boston's Tremont 647 at a recent Beard House brunch. See more photos from the brunch here.

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