6:03 AM / Monday July 22, 2019

12 Apr 2013

How to freshen up your spring cuisine

  • Facebook
  • Twitter
April 12, 2013 Category: Food And Beverage Posted by:


For food fanatics, spring is the perfect time of year to add fresh produce back into your recipes and meals.


Using seasonal ingredients can really help capture and enhance the flavors of spring and bring your cuisine to life. Whether you’re using first yields from
your garden or visiting the farmers market as soon as it opens, there are plenty of ways to take advantage of the season.

Chef Alex Guarnaschelli, a recent winner on Food Network’s Iron Chef and a regular judge on Chopped, is a fan of using fresh nuts to enhance some of her
favorite spring recipes. Here are her recommendations for taking your spring cuisine to a new level:

Spruced-up salads: Healthy greens start to appear early in spring and are a great companion to nuts. Try topping a chopped Arugula salad
with walnuts or adding pecans to Dandelion greens. Radicchio is delicious with almonds and apples. Using nuts can easily expand your salad horizon.

Top it off: Springtime brings garden-fresh herbs; and parsley and basil are great flavors to finish many dishes. Chop up parsley with
some Fisher almonds for added texture and taste. The Fisher Nuts Freshness Seal Bag has a re-sealable closure that will keep the leftover nuts fresh after
the package is opened.

The great spring weather makes it easy to fire up the grill. Add some ground nuts to your spice rub next time you’re cooking meat. The
nuts can mellow some of the heat from the spice and add needed richness to the mix.

And who can forget about dessert? Strawberries are some of the earliest arriving berries; you can’t go wrong with Chef Guarnaschelli’s recipe for
strawberry crostatas with walnuts. Find this recipe and more of Chef Guarnaschelli’s favorite recipes at

Strawberry Crostata with Walnuts

Serves 8


The dough:

2 cups all-purpose flour, plus some additional for rolling out the dough

1/4 cup granulated sugar

1/2 teaspoon kosher salt

Zest of 1 lemon

1 1/2 sticks unsalted butter, cubed and chilled

3 to 4 tablespoons ice water

The filling:

1 tablespoon unsalted butter

2 pints strawberries, hulled and split

1/4 cup plus 1 teaspoon granulated sugar, divided

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1 tablespoon cornstarch

3/4 cup Fisher Walnut Halves, coarsely chopped


1. Dough: In the food processor, combine flour, sugar, salt and lemon zest. Pulse to blend. Add the butter and pulse until crumbly. Add cold water and
pulse only to combine. Form into an 8-inch long cylinder (about 2 inches in diameter) and refrigerate for at least 1 hour.

2. Filling: Heat a large saute pan over high heat. Place a baking sheet next to the stove. When the saute pan is fairly hot, add the butter for the
filling. When it melts and foams slightly, add the strawberries. Toss to coat with the butter and add 1/4 cup sugar, lemon zest and juice. Toss to blend
and allow some of the liquid to escape from the berries and reduce. After 2 minutes, sprinkle with cornstarch, reduce heat to medium and cook, stirring for
an additional 2 minutes. Transfer to the baking sheet. Spread the strawberry mixture out so it cools faster and refrigerate until very cool.

3. Preheat the oven to 375 F.

4. Remove the dough from the refrigerator and cut into 8 equal pieces. Roll each piece into a circle that is about 6 inches in diameter and about 1/8-inch
thick. Flour lightly under and on top of the dough as you roll it.

5. Meanwhile, remove strawberry mixture from refrigerator and transfer to a fine strainer placed over a bowl. Strain strawberries so that almost no liquid
remains with the berries, being sure not to crush the fruit.

6. Arrange the tart rounds in a single layer on a baking sheet. Place 1 tablespoon walnuts onto the center of each round. Divide the cooked strawberries
evenly among the dough circles. Fold the sides up tightly around the fruit to form a purse, making the fruit the center; they will open slightly during
baking. Cover the opening left after folding with a few more walnuts. Refrigerate circles if they become too soft to handle.

7. Place the baking sheet in the center of the oven and bake until golden brown, 20 to 25 minutes. Top with any remaining walnuts. Sprinkle with sugar for
added texture. Let cool on baking sheet for 5 minutes then transfer to serving plates using a wide spatula. Serve immediately.

  • Facebook
  • Twitter

Leave a Comment

Recent News


Alawfultruth: What your “tribe” says about you

July 19, 2019

Tweet Share Pin Email By Andrea Lawful Sanders We all seek people in our lives who will...

Go With The-Flo

R. Kelly girlfriends deny reports that federal authorities evicted them from Kelly’s Trump Tower Chicago home

July 19, 2019

Tweet Share Pin Email ABOVE PHOTO: R. Kelly (Photo: shutterstock) By Florence Anthony At press time, the...


Boxing champ Pernell Whitaker dies; hit by car in Virginia

July 19, 2019

Tweet Share Pin Email ABOVE PHOTO: Pernell Whitaker By Tim Dahlberg ASSOCIATED PRESS Pernell Whitaker, an Olympic...


Phillies Ryan Howard Retirement Ceremony

July 19, 2019

Tweet Share Pin Email Last weekend former Phillies MVP and 2008 World Series Champion Ryan Howard retired,...


Russell M. Nelson, President of the Mormon Church, to Speak at the NAACP Convention in Detroit

July 19, 2019

Tweet Share Pin Email Taking another step toward solidifying the growing partnership between the LDS Church and...


SUNscopes for the week of July 21

July 19, 2019

Tweet Share Pin Email All Signs: The movement of the Sun through the 12 signs each year...

The Philadelphia Sunday Sun Staff