It is Spring! The weather is warmer, the flowers are blooming and the farmer’s markets & gardens are filled with spring vegetables. Here is a wonderful recipe from the 86 Recipes San Francisco Editon that includes one of our favorite spring vegetables, the cauliflower.

Recipe courtesy of Executive Chef Roland Passot of La Folie

Chilled Cauliflower Soup

4 Servings

30: Mins

INGREDIENTS

1/2 stick unsalted butter
5-7 shallots
1 head cauliflower, in
small pieces
2 tsp salt
1/2 tsp white pepper
1 cup chicken stock
(preferred) or vegetable
stock
1-1/2 cups cream

CAULIFLOWER SOUP

1. In medium pot, melt butter and
cook shallots on low, not letting
them brown.
2. When shallots are translucent,
add the cauliflower, salt, and
pepper.
3. Heat through and then add the
chicken stock.
4. When the cauliflower becomes
soft, add the cream and bring
to a boil.
5. Remove the soup from the
heat.
6. Blend, strain, and immediately
cool the soup in an ice bath.
Serve chilled.

Here is a fantastic recipe for Corned Beef Hash…perfect for a Mother’s Day brunch! This recipe is courtesy of LeRoy & Aurora Bautista at Refuel Cafe in Carrollton from the 86 Recipes New Orleans Editon.

Corned Beef Hash

4 Servings
Time: 30 Mins

INGREDIENTS

HASH AND EGGS
1 lb medium red potatoes, skin on, cut into 1/4-inch dice
2 Tbsp unsalted butter
1 cup chopped onion
1 large red bell pepper, cut into 1/4-inch pieces
1 tsp chopped fresh tarragon
1 Tbsp chopped fresh parsley
1 lb cooked corned beef, sliced into thin strips
Kosher salt and fresh ground black pepper
8 large eggs (optional)

HASH AND EGGS
1 Preheat oven to 350°F.
2 Sauté potatoes in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 3 mins. 3 Add onion, bell pepper, tarragon and parsley and sauté over moderately high heat, stirring occasionally, about 3 mins.
4 Stir in corned beef. Add salt and pepper to taste and place into oven while preparing eggs.
5 In a separate nonstick skillet, prepare eggs to your desired doneness; sunny side up is recommended.

PRESENTATION
Remove hash from oven, distribute evenly on 4 plates, place two eggs atop each portion.

Recipe courtesy of Alma from the New York Edition

12 Servings

Time:
12 mins

Ingredients:
3 ripe avocados
1 medium tomato, cored and diced
10 sprigs cilantro, chopped
1/2 small onion, chopped
1 tsp Mexican oregano
1 jalapeño, chopped fine (to taste)
1 lime, juiced
Salt to taste

Instructions:
1. Skin and pit avocados.
2. Place avocados in a bowl, using the back of a large spoon, mash together with tomatoes, cilantro, onion.
3. Season to taste with oregano, jalapeño, lime juice and salt.

RECIPE FROM ZOE RESTAURANT IN NEW YORK CITY

Banana and Almond-Stuffed French Toast
Serves: 7
Time: 60 minutes
Drink Pairing: Mimosa
Special Equipment: Mixer or pastry cutter

Ingredients:
1 unsliced loaf of brioche or “Pullman” white bread

Filling:
1/4 cup sugar
1/4 cup butter
4 ripe bananas, thinly sliced

Batter:
6 eggs
2 cups milk
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp vanilla extract

Streusel:
1/4 cup unsalted butter
2 Tbsp all-purpose flour
1/4 cup light brown sugar
1/4 cup quick oats
2 tsp cinnamon
1 1/2 cups sliced almonds, toasted

Instructions for Bread:
1. Slice ends of bread from loaf and discard. Cut slices of bread approximately 1 1/2 - 2 inch thick.

2. On the bottom crust, insert a paring knife to cut a pocket without cutting through the other three sides of the crust.

Instructions for Filling:
1. In a saucepan, combine sugar, butter and 2 Tbsp of water.
2. Heat over medium heat until a foamy consistency. Add bananas and cook for 5 minutes Transfer to a shallow container and refrigerate.

Instructions for Batter:
Combine all ingredients and whisk thoroughly.

Instructions for Streusel:
Cut butter into small cubes, combine with remaining streusel ingredients in mixer and blend on slow speed until combined into small pebbles (or use pastry cutter).

Assembly:
1. Stuff each slice of bread with cold banana filling using a fork. Place slices in batter to soak for 10 minutes,
turn for another 10 minutes.
2. Preheat oven to 350° F. Remove slices from batter and coat with toasted almonds. Place on baking sheet.
Top with streusel on top side only. Bake for 12-15 minutes or until streusel is browned and filling is hot in center.

Presentation:
Serve with vanilla maple syrup and fresh berries.

As seen in 86 Recipes - New York.