There is a specific kind of magic that happens in Queens when the ground finally thaws. After months of gray skies, heavy coats, and shoveling the sidewalk, the first sight of a budding crocus feels like a victory. Spring is more than just a season; it’s our annual “get out of jail free” card from the cold and snow!
As we trade our hearty stews for lighter fare, I’ve put together three recipes that celebrate the fresh, crisp flavors of the season. They are simple enough to whip up on a weeknight but vibrant enough to serve at your first patio dinner of the year.

Let’s get cooking—it’s time to taste the sunshine.

Lemon-Garlic Roasted Asparagus with Parmesan
The quintessential spring side dish. It’s snappy, bright, and pairs with everything.
Ingredients:
• 1 bunch thin asparagus (woody ends trimmed)
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• ½ lemon (juiced and zested)
• ¼ cup grated Parmesan cheese
• Salt and black pepper to taste
Instructions:
Preheat your oven to 400°F. Toss the asparagus on a baking sheet with olive oil, garlic, salt, and pepper. Roast for 10–12 minutes until tender but still “snappy.” Immediately out of the oven, squeeze the lemon juice over the top and sprinkle with zest and Parmesan. The residual heat will melt the cheese perfectly.

Spring Pea and Mint Pasta
This dish looks like a meadow on a plate. It’s creamy without using heavy cream, thanks to a little pasta water magic.
Ingredients:
• 1 lb Linguine or Orecchiette
• 2 cups frozen or fresh peas
• 2 tbsp butter
• ½ cup fresh mint leaves, torn
• ½ cup ricotta cheese
• Red pepper flakes (optional)
Instructions:
Boil your pasta in salted water. Two minutes before the pasta is done, drop the peas into the same pot. Reserve 1 cup of starchy pasta water, then drain the pasta and peas. Return the pasta to the pot over low heat. Stir in the butter, ricotta, and half the pasta water, stirring until a silky sauce forms (add more water if needed). Fold in the fresh mint and red pepper flakes. Season generously.

Strawberry & Arugula “Sunshine” Salad
Late spring brings the best berries. This salad balances sweetness with a peppery bite.
Ingredients:
• 5 oz baby arugula
• 1 cup fresh strawberries, sliced
• ¼ cup goat cheese, crumbled
• ¼ cup toasted walnuts or pecans
• Dressing: 3 tbsp olive oil, 1 tbsp balsamic glaze, 1 tsp honey
Instructions:
In a large bowl, toss the arugula with the sliced strawberries. Whisk the dressing ingredients together in a small jar and drizzle over the greens. Top with the crumbled goat cheese and nuts right before serving to keep the crunch.
Chef Ricco’s Pro-Tips
• The Asparagus “Snap”: Don’t guess where to cut! Take one stalk, hold it at both ends, and bend it until it snaps. It breaks naturally where the woody part ends. Use that as your guide for the rest.
• Liquid Gold: Never toss all your pasta water! That starchy, salty water is what turns ricotta into a velvety sauce instead of a clumpy mess.
• The “Smack”: When using fresh herbs like rosemary or mint in a drink, give the sprig a firm “smack” against your palm before garnish. It wakes up the aromatic oils instantly.
• Toasting for Flavor: Take two minutes to toast your walnuts in a dry pan over medium heat. It transforms them from a garnish into a star ingredient.

The Bonus Pour: The Queens Spring Spritz
A nod to our borough—
refreshing, bubbly, and bright.
Ingredients:
• 2 oz Gin
• 1 oz Elderflower liqueur
• 3 oz Prosecco
• A splash of grapefruit juice
Instructions:
Fill a wine glass with ice. Add gin, liqueur, and juice. Top with chilled Prosecco and a gentle stir. Garnish with a “smacked” rosemary sprig.

Closing Thoughts
Food has a way of tasting better when the windows are finally cracked open, and the sound of the neighborhood replaces the hum of the heater. I hope these recipes bring a little extra light to your table this season. Remember, cooking doesn’t have to be complicated to be soulful—it just needs fresh ingredients and good company. Enjoy the blossoms, stay hungry, and I’ll see you in the next issue!
— Chef Ricco