Delicate slices of smoked salmon are topped with freshly shaved stage 3 green almonds, bringing a bright, crisp texture and subtle almond flavor that is both grassy and slightly sweet. The young almonds add a refreshing contrast to the rich, smoky salmon while maintaining their tender, edible shell. A classic […]
Scattered generously over the finished dish, the green almond gremolata adds vibrant color, texture, and a lively contrast to the savory depth of the veal. Served over creamy risotto or soft polenta, this dish feels both rustic and elegant—honoring tradition while celebrating the brief beauty of spring’s harvest. Ingredients: Yield: […]
A vibrant celebration of the season’s first harvest, this bowl pairs creamy yogurt with thinly sliced stage 3 green almonds—tender young almonds just beginning to form their soft inner shell. At this stage, the outer hull is still fresh and slightly tart, while the inside offers a delicate, subtly nutty […]
Think of dishes where you like something fresh and crunchy. And slightly sour too. Garlicky spaghetti aglio oglio or spinach ravioli are great foils for green almonds because their tartness contrasts with the richness of the olive oil. The other day, I cooked spinach ravioli for two. While the ravioli was cooking, […]
Eating whole green almonds with charcuterie and cheese such as this sliced Italian prosciutto is customary. The whole green almond is sour and crunchy, a nice contrast with the salty ham. We also cut them open to eat just the kernel. It is bright, fresh taste reminds me of a […]
Weeknight mean easy suppers I can put together with little fuss. Chicken curry is my favorite (as well as Spanish-style arroz con pollo, rice and chicken.) During green almond season, the dish gets an added surprise, cooked green almonds Chicken curry with green almonds, carrots and turnips has the contrasts of textures […]
Jambon de Bayonne is a dry cured ham from the Ardour River basin in southwest France. For centuries, locals have cured a native pig using salt from the Salies de Bearn. Like prosciutto, this ham has a sweet meaty flavor and is served as a first course. Here I’ve shaved […]
As we welcome the green almonds season, a time of culinary exploration begins. Priscilla, always keen on capturing the essence of this brief bounty, introduces a delightful creation that marries the crisp freshness of spring with the nuanced flavors of these seasonal jewels. ‘Asparagus, Whipped Feta, Poached Egg with Green […]
The arrival of green almond season has sparked Priscilla’s culinary creativity, especially as these vibrant, fresh nuts are among the first harvest in many orchards. Spotting veal at her local store inspired her to put a new twist on the timeless classic, Veal Marengo. This dish, a harmonious blend of […]
This Agro Dolce Green Olive and Eggplant Caponata is a homage to Enza’s succulent version. It’s something to serve as a primo or first course or as a condiment with grilled fish or poultry. It makes a perfect topping for bruschetta and grilled bread, too. Get this recipe on Priscilla’s website: Agro […]