Spring – Asparagus and Morel Mushroom Risotto

The spring season brings a bounty of fresh produce, including asparagus and morel mushrooms. A perfect way to showcase these springtime ingredients is in a creamy risotto. Sauté the morels in butter and shallots, then stir into arborio rice along with asparagus tips, parmesan cheese, and fresh herbs. The earthy mushrooms pair beautifully with the grassy asparagus and nutty rice. This springtime risotto is comfort food at its finest.

Summer – Heirloom Tomato and Burrata Salad

When tomatoes are at their peak in summer, a caprese salad is always a good idea. Take it to the next level with an heirloom tomato and burrata salad. Slice a variety of colorful heirloom tomatoes and a creamy ball of burrata cheese. Arrange on a platter and garnish with fresh basil, olive oil, balsamic glaze, and flaky sea salt. The sweet juicy tomatoes and mild burrata are a match made in heaven. This simple yet decadent salad screams summer with every bite.

Autumn – Butternut Squash Soup with Sage

Fall brings cooler weather and harvests of winter squash like butternut. A pot of butternut squash soup is the perfect thing to warm you on a chilly autumn day. Simply roast cubed butternut squash with olive oil, salt and pepper. Then simmer in stock with onions, garlic and fresh sage until tender. Puree until smooth and creamy. The earthy, nutty squash is balanced by the fragrant sage. Serve your butternut squash soup with a swirl of cream, crispy sage leaves and crusty bread.

Winter – Braised Beef Short Ribs with Red Wine

In winter, a braise of rich beef short ribs in red wine is a dish that satisfies. Season the short ribs generously, then sear in oil until browned on all sides. Transfer to a Dutch oven and add chopped carrots, celery and onions. Pour in enough red wine and beef broth to come halfway up the sides of the ribs. Bring to a simmer, then cover and place in a 300 F oven. Cook until the meat is falling off the bone, about 3 to 4 hours. The tender, succulent ribs are infused with the flavor of red wine. Serve them with creamy polenta or mashed potatoes to soak up the delicious braising liquid.