What fresh spring vegetables have you been waiting all year to buy at the farmers market and fold into your favorite dishes? What's in season right now and where's the best place to source your ingredients?
On Cincinnati Edition, we're asking local chefs the secrets of spring. What are they cooking right now and what are their tips for preparing fresh, in season meals for your family?
We're joined by Suzy DeYoung, who has made an art out of rescuing produce at LaSoupe; Gabi Odebode, who mixes African and Caribbean flavors at Afromeals; and Jose Salazar, who combines flavors of Latin America into new American cuisine at Mita's one of his four restaurants in Cincinnat. They'll answer your spring cooking questions.
Guests:
- Gabi Odebode, chef and co-founder, Afromeals
- Suzy DeYoung, founder, LaSoupe
- Jose Salazar, chef and owner, Salazar, Mita's, Goose and Elder, Daylily, who also shared the below spring recipe with us:
Asparagus with manchego cheese and mint
Recipe from Jose Salazar
Yields 4-6 appetizer portions
Ingredients
-2 bunches of asparagus
-1 cup fresh grated manchego cheese
-1/4 cup mint leaves, chopped
-1/4 cup extra virgin olive oil
-fresh cracked black pepper and salt to taste
Instructions
1. Pre-heat oven to 375 F. Cut the woody bottoms off of the asparagus.
2. Place the asparagus in a single layer on a sheet tray. Drizzle the asparagus with the extra virgin olive oil and season with salt and black pepper to taste.
3. Place the asparagus in the oven for 5-7 minutes or until fork tender and remove from the oven.
4. Turn the oven to broil. Top the asparagus with manchego cheese and place back in the oven for 1-2 minutes or until the cheese is light golden brown and bubbly.
5. Serve the asparagus and top with the chopped mint and a little more cracked pepper if desired.
Listen to Cincinnati Edition live at noon M-F. Audio for this segment will be uploaded after 4 p.m. ET.
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