Orecchiette with Beets and Peas
This vibrant vegetarian-friendly pasta dish is as delicious and satisfying as it is beautiful. Add the crottin at the end of cooking to ensure the cupped pasta will capture plenty of barely melted cheese
Hazelnut Agnolotti with Brothy Spring Greens
A good weekend project, this vegetarian pasta features rich agnolotti served in a warming broth brimming with sprightly greens
Campanelle with Mini Lamb Meatballs, Greens, and Gravy
Spiced lamb, baby greens, and a dusting of citrusy feta keep this pasta season-appropriate, while creamy gravy comforts on still-chilly nights
Tagliatelle with Lemon Cream, Asparagus, and Prosciutto
Mascarpone and lemon come together to bring spring pasta to tangy new heights
Whole Wheat Shells with Tahini, Radishes, and Chives
Bold wheat pasta and tahini bring nutty depth to this savory dish studded with spring vegetables
Pavlova “Flowers” with Apple Jelly, Raspberries, and Vanilla Labneh
A nod to Greg Malouf’s Australian upbringing, the pavlova is a much- loved dessert from Down Under.
Parmesan and Pureed Greens Soup
Umami-laden parmesan broth serves as the base of this light greens soup, which can be served in shooters as a fun party starter
Lemon Honey Ricotta–Stuffed French Toast with Strawberries
Lemon-and-honey-flavored ricotta and juicy berries make a breakfast that’s filling but not overly sweet
Creamy Carbonara with Spring Vegetables
The trick to great carbonara is good timing, which will ensure a rich, creamy result instead of scrambled eggs in spaghetti
Spring Onion Soup
Perfect for early spring when the first shoots are just breaking through the soil, this spring onion soup is the youthful cousin of traditional French onion soup
