Meet Chef Adam Byrne, our new FISD Corporate Executive Chef, and check out his Spring tips!
Spring is here! This means lighter and brighter menus. Put away the braising stew pots and the slow cookers. Time to break out the grills and prep the gardens. This season takes me back to my culinary start in my Italian grandmother’s kitchen. As a child, I would spend weekends preparing stuffed squash blossoms and salads of tender baby greens with grilled spring onions. The menus were simple and the ingredients came directly from the gardens out back.
These experiences lead to my passion for food and my philosophy relating to cooking and entertaining. As the youngest of 12 siblings (not to mention a local community of “foodies”), you can imagine how often the entertaining takes place. Spring allows for the party to migrate to the outdoors while the guest list expands. Gatherings always seem to revolve around great food and end with smiles.
Spring is officially here (although it has certainly felt like it for some time now with all this warm weather, especially in the Northeast). This mildness makes us all want to shed that heavy clothing and get outside to enjoy the air and sunshine. There are many ways to do so, whether going to the park, enjoying a meal outside or playing outdoor games. So what better time than now to increase our physical activity by incorporating some more walking into our routines? Walking is one of the easiest ways to get exercise, the necessary exercise one needs to be healthy, and is also one of the easiest forms of exercise to build into your day. It’s safe, simple and doesn’t require practice; it’s truly accessible to almost anybody.
According to the Harvard School of Public Health (HSPH), walking lowers the risk of heart disease, diabetes, stroke, high blood pressure, osteoporosis, and certain cancers, and also can help contr...
In being tuned in to seasonality of food, I know Spring is here when Asparagus is back in the markets (at least here in New York!).
Because I feel strongly that local, seasonal produce is far better-tasting than produce grown far away that is not in season, I enthusiastically encourage folks to enjoy asparagus this season! I just made a nice batch the other night and it was so fresh and delicious.
A little background on this wonderful Spring vegetable: Asparagus is a relative of grass can can produce spears for up to 20 years! Asparagus is also extremely high in vitamin K, rich in beta-carotene, fiber, folate, vitamin C, iron, thiamin, riboflavin, copper and managanese.
The beauty of asparagus is that it can be quick and simple to prepare. I recommend the following recipe from How to Cook Everything Vegetarian by Mark Bittman, popular food commentator and New York Times contributor.