Symon Michael - Michael Symons 5 in 5 for every season: 165 quick dinners, sides, and holiday dishes

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RECIPE LIST

Spring

Spring Pea Guacamole

with Grilled Bread & Radish

SERVES 4 AS AN APPETIZER

---

3 tablespoons olive oil, plus more for drizzling

1 cup peas , fresh or frozen

Kosher salt and freshly ground black pepper

3 tablespoons chopped fresh mint leaves

Grated zest of 1 lemon

1 small French baguette , cut into -inch-thick slices

cup thinly sliced radishes

---

Preheat a grill or grill pan to medium-high heat.

Put a large skillet over medium heat. Add 1 tablespoon of the olive oil and the peas, season with salt and pepper, and cook until the peas are heated through and begin to break down, about 1 minute. Mash the peas into a thick paste with the back of a wooden spoon.

Remove the pan from the heat and add the mint, lemon zest, and remaining 2 tablespoons olive oil. Stir and mash until the mixture becomes creamy but still has some texture.

Drizzle both sides of the bread slices with olive oil, season with salt and pepper, and put on the grill. Grill until nicely charred and toasted on both sides, about 1 minute per side.

Spread some of the pea guacamole on each toast, top with sliced radish, drizzle with olive oil, and serve.

Grilled Portobellos with

Chive Yogurt & Watercress

SERVES 4

---

4 large portobello mushrooms

1 cups whole Greek yogurt

cup finely chopped fresh chives

Kosher salt and freshly ground black pepper

4 tablespoons olive oil

2 cups watercress leaves

To clean the portobellos, remove the stems and use a spoon to scrape out the gills from the undersides of the caps (discard the gills).

Preheat a grill or grill pan to medium-high heat.

In a small bowl, whisk together the yogurt and chives and lightly season with salt and pepper. Set aside cup of this mixture. To the bowl with the remaining yogurt, add 2 tablespoons of the olive oil and whisk to combine. Liberally brush this mixture onto both sides of the mushrooms.

Drizzle 1 tablespoon of the olive oil onto the mushrooms, season them with salt and pepper, and put them on the grill cap-side down. Close the lid (or cover, if using a grill pan) and cook until nicely charred, about 3 minutes. Flip the mushrooms, cover, and cook until they are tender, about 2 minutes.

Meanwhile, in a medium bowl, toss together the watercress, the remaining 1 tablespoon olive oil, and salt and pepper.

To serve, scoop 2 tablespoons of the reserved yogurt onto each plate, top each with a grilled mushroom, and garnish with watercress.

Angel Hair with

Peas, Lemon & Mint

SERVES 4

---

Kosher salt and freshly ground black pepper

1 pound dried angel hair pasta

2 tablespoons olive oil, plus more for drizzling

pound snow peas , thinly sliced (3 cups)

1 cup peas , fresh or frozen

1 teaspoon crushed red pepper flakes

Grated zest of 2 lemons

1 cup torn fresh mint leaves

In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesnt stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.

Meanwhile, put a large skillet over medium-high heat. Add the olive oil, snow peas, and a pinch of salt. Cook until the snow peas begin to wilt, about 1 minute. Add the peas and red pepper flakes and cook until slightly golden brown and softened, about 3 minutes.

Add the pasta and reserved pasta water to the pan, season with salt and pepper, and cook for 30 seconds, stirring to blend.

Remove from the heat and stir in the lemon zest and mint. Finish with a good drizzle of olive oil over the top. Serve immediately.

Orecchiette with Ramps & Favas

SERVES 4

---

Kosher salt and freshly ground black pepper

1 pound fresh orecchiette pasta

2 tablespoons olive oil, plus more for drizzling

1 pound spicy Italian sausage , removed from the casings if not bulk

1 cup shelled, small fresh fava beans

3 cups sliced ramps , bulbs and leaves (or an equal amount of leeks and 1 garlic clove)

2 cups freshly grated Parmesan cheese

In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesnt stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.

Meanwhile, put a large skillet over high heat. Add the olive oil and sausage and cook, breaking up the meat as it cooks, for 2 minutes. Add the fava beans and ramps, season with salt and pepper, and cook for 2 minutes.

Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend.

Remove from the heat, stir in the Parmesan, top with a good drizzle of olive oil, and serve.

Rigatoni with Mushrooms & Swiss Chard

SERVES 4

---

Kosher salt and freshly ground black pepper

1 pound freshrigatoni pasta

3 tablespoons olive oil, plus more for drizzling

4 cups oyster mushrooms , stemmed

4 cups sliced Swiss chard leaves (stems removed before slicing)

2 garlic cloves, minced

2 cups freshly grated Parmesan cheese

In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesnt stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.

Meanwhile, put a large skillet over high heat. Add the olive oil and mushrooms, spreading them out into an even layer on the bottom of the pan. Cook, without stirring, until well browned, about 2 minutes. Flip the mushrooms, add the Swiss chard and garlic, and season with salt and pepper. Cook until the Swiss chard wilts and the garlic becomes fragrant, about 2 minutes.

Add the cooked pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend.

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