Spring has sprung, at least according to my calendar, but even if winter still rules the forecast it’s time to give a warm welcome to the best that the season has to offer — crisp, fresh vegetables, bountiful berries and dining al fresco. Here are four tips, tools and techniques to help bring the wonders of spring back to your kitchen.
How to Trim Asparagus
Asparagus is at its best in spring. You can find it in most grocery stores year-round but fresh, local asparagus is a special spring-time treat. Learn a simple way to trim asparagus and try my recipe for Roasted Lemon Asparagus with Garlic & Feta. You will love it!
How to Hull Strawberries
Removing the stems and leaves from fresh strawberries is a breeze with either a strawberry huller or a paring knife. The huller also removes just enough of the berry’s center to create the perfect pocket for holding melted chocolate, whipped cream or my delicious mix of white chocolate and mascarpone in my White Chocolate and Mascarpone-Stuffed Strawberries, the perfect sweet treat.
How to Keep Food Out of the Time Temperature Danger Zone
Warmer weather means it’s time to enjoy meals outside in the fresh air. Learning to keep your food out of the Time Temperature Danger Zone will eliminate the worry about whether your picnic foods are still safe to eat.