Serves 9

These small cream scones were created by Alice Medrich, and I have adapted the recipe just a bit. They are easy to make and a wonderful way to introduce buckwheat flour into your baking. If you like, you can substitute whole-wheat pastry flour for some of the all-purpose flour–a change I like to make. You can also use more or less cream in the filling, depending on how indulgent you want these shortcakes to be. If you don’t have access to buckwheat flour but want to make a whole-grain scone, simply take the total flour amount and make it half whole-wheat pastry flour and half all-purpose flour.

For the shortcakes:

1 cup plus 2 tablespoons all-purpose flour (5 ounces)
1/4 cup plus 2 tablespoons buckwheat flour (1.7 ounces)
1/4 cup maple crystals
1-3/4 teaspoons baking powder
3/4 teaspoons fine sea salt
1 cup heavy cream, plus extra for brushing tops

For the filling:

1-1/4 cups heavy cream
maple crystals to taste
2 to 2-1/2 pints (16-20 ounces) fresh strawberries, rinsed, patted dry, hulled, and sliced

Recipe

1. Preheat the oven to 325 degrees, and place a rack in the center position in the oven. Line a baking sheet with 2 layers of parchment paper to protect the bottoms of the shortcakes from browning before the interiors are cooked.

2. In a large bowl, whisk the flours, maple crystals, baking powder and salt. Make a well in the center and pour the cream into it. Use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are moistened and the dough looks rough and shaggy.

3. Gather the dough into a ball and knead it gently against the sides of the bowl 5 or 6 times, pressing loose pieces into the dough, until it holds together and the bowl is fairly clean. The dough should not be smooth.

4. Turn the dough onto a lightly floured board and pat it into a 6″ square, about 3/4″ thick. Trim the edges using a sharp knife and quick downward pressure so as not to compress the dough (this approach gives you the best rise).

5. Cut the dough into 9 squares and place them at least 1″ apart on the baking sheet. Brush the tops with cream and bake the shortcakes until the tops are golden brown, about 12-15 minutes. Cool on a rack.

6. Meanwhile, in a chilled bowl, whip the cream, sweetening it lightly to taste as the cream thickens. If your berries are sweet, you may not need the maple crystals at all. Continue beating until the cream holds a soft shape–not too stiff.

7. Slice each shortcake horizontally in half. Place the bottom halves on serving plates. Top each with a scoop of berries and a dollop of cream. Cover with the tops of the cakes and serve.

Note: You can serve the shortcakes warm or at room temperature. You can make the whipped cream a few hours ahead of time and keep it covered in the refrigerator. You can wash and slice the berries up to an hour before serving them.

Serves 4-6

This soup recipe, which I’ve adapted slightly from one included in Heidi Swanson’s Super Natural Cooking, makes good use of the garlic scapes that crowd farmers’ markets in early spring. If you like soup that has a  rustic texture, there is no need to strain it. But for a finer texture and a more elegant result, don’t skip this step.

Ingredients

2 tablespoons extra-virgin olive oil
2 dozen garlic scapes, flower buds discarded and green shoots chopped
3 small russet potatoes, unpeeled and cut into 1/2″ dice
6 cups vegetable stock
2 large handfuls spinach leaves, stemmed
juice of 1/2 lemon
1/2 teaspoon fine sea salt
freshly ground pepper
1/4 cup buttermilk, optional

Recipe

1. Heat the olive oil in a large saucepan over medium-low heat, then add the scapes and cook for 2 minutes. Add the potatoes and stock, cover, and simmer for about 20 minutes or until the potatoes are cooked through and beginning to break down.

2. Remove the soup from the heat and add the spinach, stirring  until it wilts.

3. Puree the soup using an immersion blender. For a fine texture, strain it through a sieve lined with two layers of cheesecloth. Or puree the soup using the fine or medium holes of a food mill, which will strain the soup as well.

4. Season the soup with lemon juice, sea salt and pepper, and add the buttermilk for a silky texture.

Serves 4

This recipe, which I’ve tweaked only slightly, comes from Cucina Simpatica, a cookbook written by Johanne Killeen and George Germon. It’s a delicious addition to a brunch or lunch menu and takes little time to pull together.

Ingredients

2 pounds asparagus, tough ends discarded
2 tablespoons extra-virgin olive oil
a sprinkling of coarse or fine sea salt
2 tablespoons unsalted butter
4 eggs
1/2 cup freshly-grated Parmigiano-Reggiano

Recipe

1. Preheat the oven to 400 degrees.

2. Spread the asparagus on a rimmed baking sheet and drizzle it with olive oil. Sprinkle it with sea salt and roast it in the oven until it is done to your liking. The amount of time will depend on how tender you like it and on the thickness of your spears. It generally takes 15-20 minutes.

3. While the asparagus is cooking, melt the butter in a skillet and break the eggs into the pan, taking care to keep the yolks whole. Cook the eggs until the whites are set and the yolks are still soft.

4. Remove the asparagus from the oven and divide the spears among 4 plates. Using a spatula, transfer one egg to each “bed” of asparagus, leaving only the tips of the asparagus exposed. Top with cheese, drizzle the melted butter left in the skillet over the cheese, and serve.