Asparagus and Mushrooms and Leeks OH MY!

Yesterday marked the first official day of Spring!  The ending of winter means longer days, warmer nights, and a bountiful collection of fresh produce!  Gorgeous shades of green, vibrant oranges and reds, deep purples and brilliant yellows will all grace farmer’s markets all across the country. 

To us, this is a reason to celebrate!  Here you will find a full family style meal, including passed appetizer and a plated dessert, highlighting the ingredients that make this change of season great!


See you at the dinner table,

CBC Team


Mushroom Corstini

Spring Produce: Morel Mushrooms, Leeks


  • Sourdough Baguette | Olive Oil
  • Morel Mushrooms | Butter | Rosemary | Lemon | Leeks | Salt | Pepper
  • Burrata | Parsley


  1. Preheat oven to 350 degree F
  2. Thinly slice Baguette, brush with olive oil and bake for 10-15 minutes
  3. Sautee Morel Mushrooms in butter until tender and season with Rosemary, Salt, & Pepper
  4. Add in Leeks, Fresh Lemon Juice and Lemon Zest, & Parsley
  5. Spread Burrata on Baguette, top with Morel Mushroom mixture, garnish with Parsley

Pea Shoot Salad

Spring Produce: Pea Shoot, Fennel, Radish


  • Hazelnuts
  • Champagne Vinegar | Honey | Dijon Mustard | Lemon Juice | Shallots | Salt | Pepper | Olive Oil
  • Pea Shoots | Radish | Fennel | Arugula | Peas
  • Grana Padano


  1. Preheat oven to 375 degrees F and lightly toast Hazelnuts until fragrant
  2. Remove skin and rough shop Hazelnuts
  3. Combine Champagne Vinegar, Honey, Dijon, Lemon Juice, and Shallots
  4. Whisk in Olive Oil, season with Salt & Pepper
  5. Combine Pea Shoots, thinly sliced Radish, Shaved Fennel, Arugula, and Peas
  6. Toss in Hazelnuts and dress with Champagne Vinaigrette
  7. Top with thin slices of Grana Pedano and serve

Artichoke Chicken Picatta

Spring Produce: Artichoke


  • Chicken Breast | Salt | Pepper
  • Flour | Paprika | Garlic Powder | Lemon Zest | Butter
  • Garlic | Lemon Slices | Thyme | Capers | Dry White Wine | Artichoke Hearts | Morel Mushrooms
  • Chicken Stock | Lemon Juice


  1. Halve Chicken Breast Lengthwise and pound thin
  2. Combine Flour, Paprika, Garlic Powder, and Lemon Zest
  3. Season Chicken with Salt & Pepper and then coat in flour mixture, shaking off any excess
  4. Sear Chicken in Butter on both sides and then remove
  5. In same skillet, add in Garlic, Lemon Slices, Thyme, Capers, Artichoke Hearts, Mushrooms, and Dry White Wine
  6. Sautee Artichoke mixture for 2 minutes
  7. Add back in Chicken
  8. Cook on Medium-Low heat for 5 minutes and serve

Leek & Potato Gratin

Spring Produce: Leeks


  • Yukon Gold Potatoes | Whole Milk | Garlic
  • Leeks | Butter
  • Gruyere Cheese | Salt | Pepper | Parmesan
  • Parsley


  1. Preheat oven to 375 degrees F
  2. Thinly slice potatoes at same thickness
  3. Combine Milk, Garlic and Potato slides and boil
  4. Reduce and simmer until Potatoes are almost tender
  5. Drain over bowl, keeping the milk mixture
  6. Sautee Leeks in Butter and remove
  7. Layer Potato Slices
  8. Layer Leeks
  9. Layer Gruyere
  10. Layer Remaining ½ Potato Slices
  11. Continue until out of ingredients
  12. Pour Milk mixture onto Gratin
  13. Sprinkle top with Parmesan Cheese
  14. Cover with foil and bake for 25 minutes
  15. Remove foil and broil for 5 minutes, until bubbly and golden
  16. Garnish with fresh Parsley 



RoastedPurple & Green Asparagus

Spring Produce: Asparagus 


  • Green Asparagus | Purple Asparagus | Pine Nuts | Prosciutto | Olive Oil | Salt | Pepper | Lime Zest
  • Parmesan Cheese


  1. Preheat oven to 350 degrees F
  2. Spread out Asparagus, Prosciutto, and Pine Nuts on baking sheet
  3. Drizzle with Olive Oil, little Salt, Pepper, and Lime Zest
  4. Bake for 12-15 minutes until Prosciutto is crispy
  5. Remove, top with grated Parmesan Cheese, and serve

Apricot & Cherry Cobbler

Cherry, Apricot


  • Apricots (pitted) | Cherries (pitted) | Cornstarch | Light Brown Sugar | Salt | Vanilla Bean
  • Graham Crackers | Unsalted Butter | Sliced Almonds
  • Vanilla Ice Cream


  1. Preheat oven to 375 degrees F
  2. Combine Apricots, Cherries, Cornstarch, Brown Sugar, & Salt
  3. Add in Vanilla Bean Seeds
  4. Put mixture in baking dish
  5. Crumble Graham Crackers and mix with Butter, Brown Sugar and Sliced Almonds
  6. Sprinkle over berry mixture
  7. Make 35-45 minutes until top is bubbling
  8. Serve over Ice Cream