Seasonal Recipes

As the vibrant energy of April settles in, our kitchens become the perfect place to blend the lingering craving for comfort with the fresh excitement of spring. This month’s collection celebrates that balance, offering a sophisticated yet approachable menu that travels from refined French-inspired classics to bold, modern favorites. Imagine the deep, tangy richness of Sweet and Sour Short Ribs paired with the peppery elegance of Chicken au Poivre, followed by a bright and flavorful Vegan Chorizo & Tofu “Eggs” Benedict that reimagines brunch with a spicy kick. To finish on a high note, a simple Tiramisu provides the perfect touch of sweetness without the stress, making this seasonal lineup an ideal way to welcome warmer days and gather friends and family around the table.

Sweet and Sour Short Ribs

Total Time	Servings
6 Hour 5 Minutes	6

INGREDIENTS:

• 1/2 cup kosher salt
• 2 tablespoons granulated sugar
• 5 pounds English-cut bone-in beef short ribs, silver skin removed
• 2 tablespoons neutral cooking oil (such as sunflower)
• 6 cups water
• 2 cups Shaoxing wine, plus more as needed
• 1/4 cup plus 1 1/2 teaspoons mushroom bouillon powder, divided 
• 1 1/4 cups strawberry jam
• 1 1/4 cups Chinese black vinegar (Chinkiang)

Directions

1. Stir together salt and sugar in a small bowl; sprinkle salt mixture evenly over short ribs. Place in an even layer on a wire rack set inside a large rimmed baking sheet. Let stand, uncovered, at room temperature for 1 hour, or refrigerate, uncovered, for up to 3 days. (If refrigerating, let stand at room temperature for 1 hour before proceeding with recipe.)
2. Preheat oven to 300°F. Heat oil in a large skillet over medium-high. Add half of the seasoned short ribs in even layer; cook, turning occasionally, until evenly browned, about 8 minutes per batch. Place seared short ribs in a large Dutch oven, and set aside; repeat process with remaining seasoned short ribs.
3. Whisk together 6 cups water, Shaoxing wine, and 1/4 cup mushroom bouillon powder in a large bowl or measuring cup. Pour over short ribs in Dutch oven, ensuring short ribs are fully submerged and adding additional wine, if needed, to fully cover short ribs. Bring to a boil over high. Remove from heat, and place a piece of parchment paper directly on surface; cover with lid, and bake in preheated oven until tender, about 4 hours.
4. Using tongs, remove short ribs from Dutch oven, and place on a baking sheet. Pour braising liquid through a fine wire-mesh strainer placed over a large heatproof bowl; discard any solids. Measure out 2 1/2 cups braising liquid; discard remaining braising liquid, or reserve for another use. Wipe Dutch oven clean. Whisk together 2 1/2 cups braising liquid, strawberry jam, black vinegar, and remaining 1 1/2 teaspoons mushroom bouillon powder in the same Dutch oven. Cook over medium-high, whisking occasionally, until sauce is thickened and reduced to about 3 cups, 20 to 30 minutes.
5. Add short ribs to sauce; cook over medium-high, turning occasionally, until short ribs are glazed and sauce is thick, shiny, and sticky, about 5 minutes. Serve short ribs with sauce.
6. Make Ahead: The short ribs can be braised up to one day in advance and refrigerated in their liquid; reheat gently and glaze in the sauce just before serving for best texture and flavor.

---

Chicken au Poivre

Time	Servings
40 Minutes	4

INGREDIENTS

• 1 tablespoon black peppercorns
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 2 pounds skinless, boneless chicken thighs, patted dry 
• 1/2 teaspoon salt, or to taste
• 2 tablespoons minced shallot
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 3 fresh thyme sprigs, or to taste
• 1 tablespoon freshly squeezed lemon juice
• fresh parsley sprigs for garnish (optional)

Directions

1. Add peppercorns to a zippered food storage bag and seal. Lightly pound with a meat mallet or skillet until peppercorns are broken and cracked. Set aside.
2. Add olive oil and 1 tablespoon butter to a 12-inch nonstick skillet set over medium heat. Heat until the butter is melted and no longer bubbling. Swirl the pan to combine oil and butter.
3. Season the chicken with salt and add to the skillet. Cook chicken on both sides until lightly browned, about 3 to 4 minutes per side. Remove to a plate and keep warm.
4. Add remaining butter and shallot to the skillet. Cook, stirring, until butter melts and shallot is softened, about 1 minute.
5. Stir in broth, heavy cream, thyme, and cracked peppercorns. Cook, stirring, and bring to a boil. Make sure to stir up any browned bits that are left into the sauce from the bottom of the pan.
6. Add chicken and any juices from the plate. Return to a boil, then reduce to a simmer. Cook until chicken is no longer pink at the center and juices run clear, 8 to 10 minutes. An instant read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C).
7. Divide chicken among 4 plates over rice. Turn the heat back to medium, add lemon juice, and cook until sauce thickens and darkens a bit, 3 to 5 minutes.
8. Spoon sauce over chicken and garnish with parsley.

---

Tiramisu

Total Time	Servings
4 Hours 25 Minutes	8

INGREDIENTS

• 4 large egg yolks
• 1/2 cup granulated sugar
• 1 1/4 cups heavy cream
• 1 (8-ounce) container mascarpone cheese, softened
• 2 tablespoons (1 ounce) Marsala
• 2 tablespoons unsweetened cocoa, divided
• 1 1/2 cups brewed espresso, slightly cooled
• 1 (7-ounce) package crunchy ladyfingers (about 24 cookies), divided
• Shaved 60% cacao bittersweet chocolate (optional), for garnish

Directions

1. Beat egg yolks and sugar in a stand mixer fitted with the whisk attachment on high speed until pale yellow and tripled in volume, about 4 minutes. Transfer to a medium bowl. (Do not clean mixer bowl or whisk attachment.)
2. Add cream to mixer bowl; beat on medium-high speed using the whisk attachment until soft peaks form, about 1 minute. Add mascarpone and Marsala; beat on medium speed until combined, about 20 seconds. Fold egg yolk mixture into mascarpone mixture until smooth and combined.
3. Dust 1 tablespoon cocoa in bottom of an 8-inch square baking dish using a fine wire-mesh strainer. Place espresso in a large shallow bowl.
4. Dip half of ladyfingers into espresso for about 3 seconds each, and arrange in an even layer on bottom of prepared baking dish. Break or crumble ladyfingers as needed to fit and fill any gaps. Spread half of mascarpone mixture over ladyfingers in an even layer. Repeat layers once with remaining ladyfingers, espresso, and mascarpone mixture. Cover and refrigerate at least 4 hours or up to 12 hours. To serve, uncover tiramisu, and dust with remaining 1 tablespoon cocoa. Sprinkle with shaved chocolate (if using).

---

Vegan Chorizo & Tofu “Eggs” Benedict

Total Time	Servings
25 Minutes	4

INGREDIENTS

Vegan Hollandaise Sauce

• 1⁄4 cup vegan mayonnaise (use your favorite brand)
• 1⁄4 cup vegan cream cheese (use your favorite brand)
• 1 tablespoon vegan butter, softened
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast
• 1 teaspoon Dijon mustard
• 1⁄4 teaspoon turmeric (for color, optional)
• 1⁄2 teaspoon Nama Kalak black salt (gives it an eggy taste) or sea salt
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon garlic powder
• 1-2 tablespoons warm water (to thin)

Tofu “Egg”

• 1 package extra firm tofu
• 1 tablespoon vegan butter or oil
• 1-2 teaspoons Cajun seasoning

Assembly Ingredients

• vegan chorizo, warmed, optional
• vegan English muffins
• micro greens, optional

Directions

1. Place all the ingredients (except for the water) for the hollandaise in a food processor or blender and process until completely smooth. If too thick, add the water one tablespoon at a time until it’s runny but not too thin. You can use as is or warm gently in the microwave or a bowl over simmering water. Don’t boil or it will separate. 
2. Heat the vegan butter or oil in a fry pan in medium heat. Slice 1/4 inch thick slices of firm tofu and oat dry. Season each side of the tofu with Cajun seasoning or seasoned salt. Fry in the pan until nicely browned on each side (should take a few minutes). 
3. Toast the English muffins. Assemble by placing chorizo on the bottom then a piece of tofu then pour hollandaise sauce on top. Add micro greens if desired. Enjoy!

---

CLICK HERE For More Monthly Recipes!