Recipes for the Seasons Spring Vegetable Tartine Serves 4 8 slices rustic bread 1 C fava beans, cooked & mashed 1 C peas, cooked & mashed 1 Tbsp. lemon juice ½ tsp. kosher salt ¼ tsp. black pepper 1 tsp. red pepper flakes 24 oz. rotisserie-cooked chicken, boneless pieces 4 watermelon radishes, shaved ¼ C chives, chopped Season fava beans and peas with lemon juice, salt, and pepper. Spread ¼ C fava-pea mixture on each slice of bread. Top each with sprinkling of red pepper flakes, three ounces of chicken, and watermelon radish slices. Garnish with chives and edible flowers such as alyssium and star flowers. Two slices per person. Spring Risotto Serves 4 2 Tbsp. olive oil ½ C diced onions ½ C mushrooms, diced 2 C Arborio rice Juice & zest of one lemon 5 C vegetable stock, hot 1 C fresh peas 4 soft-boiled eggs, halved 2 Tbsp. Parmesan cheese, shaved Salt & pepper, to taste Heat oil in skillet. Add onions and mushrooms; cook until translucent. Add rice and lemon zest and cook for one minute while stirring. Add lemon juice and cook on medium until nearly evaporated; continue to add stock one cup at a time, still stirring, until liquid cooks off. When all liquid is incorporated and rice is tender (approximately 30 minutes), add peas, Parmesan cheese, salt, and pepper. Plate with halved egg on top. Garnish with chives (optional).