Head Chef Shares Fresh Spring Recipes
As the warm weather approaches, you can almost taste spring in the air. Crisp vegetables, colorful fruits and cool drinks keep our palettes wanting more. Head Chef Nick Wahle of Piccolo Wine Room at Village Wines of Glendale shares two of his favorite spring recipes for you to try at home.
Carrot Ginger Soup
Serves 4-6
Ingredients:
- + 8 cups carrots
- + 2 cups onions
- + 3 tbsp. garlic
- + 2 tbsp. ginger
- + 1 lime, juiced and zested
- + 2 cups orange juice
- ¼ cup miso paste
- + 3 quarts water
- + 1 tsp. vegetable oil
- + Salt & pepper to taste
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Directions:
- 1. Peel onions, carrots, garlic and ginger. Roughly chop all vegetables into ¼” chunks.
- 2. In a large stock pot, add the oil and bring to a medium/high heat.
- 3. Add the vegetables. Sauté until they start to caramelize slightly.
- 4. Add orange juice, lime juice and zest.
- 5. Sauté for five more minutes, then add all the water.
- 6. Bring mixture to a simmer and let cook for 30 minutes.
- 7. Once mixture is finished simmering, blend until silky and smooth. Season with salt and pepper and serve.
Cilantro Oil (garnish)
Ingredients:
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- 1 bunch cilantro
- 1 ½ cup oil
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Directions:
- 1. Place fresh cilantro and oil into a blender and combine until smooth.
- 2. Serve as garnish for soup.
Pairs well with a white wine. Try Chateau L’Emitage Blanc at Village Wines of Glendale.
Cilantro and Crab Toast
Serves 4
Ingredients:
- + 1 ½ cup cherry tomatoes
- ¼ cup shallots
- ½ cup packed cilantro
- 1 ½ cup jumbo lump crab
- 1 tbsp. garlic
- 2 limes, juiced and zested
- ¼ cup olive oil
- 4 slices thick sliced wheat bread
- Salt & pepper to taste
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Directions:
Crab Salad
- 1. Peel and mince shallots and garlic.
- 2. Slice the cherry tomatoes in half and place into a mixing bowl along with shallots and garlic.
- 3. Add the lime juice and zest, 3 tbsp. olive oil, crab, cilantro leaves, salt and pepper.
- 4. Gently mix ingredients until well blended.
Toast
- 1. Brush the wheat bread with remaining olive oil on both sides.
- 2. Place bread on either a hot grill or hot sauté pan and toast until bread is desired color.
- 3. Place toast on plate, then carefully top toast with crab salad mixture—season with salt and pepper.
Pairs well with a white wine. Try Terredora DiPaolo Falanghina at Village Wines of Glendale.