RECIPES: Spring 2013 with dishes made from your garden

Chef Mel from Talavera at Four Seasons Resort Scottsdale celebrates the first day of spring with dishes made from fresh fruits and vegetables.

Spring Asparagus & Burrata Cheese Salad

Servings:  4 Servings
12 ea Green Asparagus    
12 ea White Asparagus    
12 oz Ball Burrata Cheese
6 ea grapefruit segments        
1.5 oz Lime Oil    
1 ea Breakfast Radish    
Pinch Sea Salt            
pinch White Pepper       

A) Peel and blanch both colors of the asparagus the white before the green so you don't discolor the white asparagus with the green water.
Cut the burrata in half and plate cut side down on the plate. Toss the asparagus with lime oil and place in the middle of the plate between the cheese. Drizzle the cheese and the asparagus with a touch more of the lime oil.

B) Garnish the salad with shaved or thinly slices radish and a few grapefruit segments.


Chilled Sweet Pea Soup

1 small white onion, chopped
3 cloves garlic, halved
1 bay leaf
5 sprigs of fresh thyme
2 cups sweet peas, shucked
2 cups spinach
Salt and white pepper to taste

In a medium pot, fill ¾ with water and add salt, onion, garlic, bay leaf and thyme. Bring to a simmer for 30 minutes. With a spider, remove the ingredients from the water and bring to a boil. Blanch the peas in the water until bright green and pull out with the spider, placing the peas in a blender. Repeat with the spinach. Puree peas and spinach in the blender, using some of the cooking liquid to get a smooth soup like consistency. Season with salt and white pepper to taste and pour soup into a medium bowl. Fill a large bowl ½ way with ice and cover with water. Place bowl with soup the ice bath and stir soup often to chill and set the color.


Spicy Shrimp
1 pound 41/50 shrimp
Salt and pepper to taste
1 tablespoon unsalted butter
1 tablespoon oil
1 tablespoon Sambal
1 teaspoon Sweet Chile Sauce

Heat a large sauté pan on a medium high heat. Split the shrimp lengthwise and season with salt and pepper. Add butter and oil to hot sauté pan, once butter is melted (which should happen quickly if pan is already hot) add shrimp and cook through stirring constantly. Pull shrimp from pan and place in a mixing bowl with Sambal and Sweet Chile Sauce. Toss to coat.

Talavera at Four Seasons Resort Scottsdale at Troon North
10600 E. Crescent Moon Drive
Scottsdale, Arizona 85262

The Resort's annual Easter buffet will be served in Talavera from 11:00 a.m. - 8:00 p.m. 

A "Flavors from the Sea" station will highlight shrimp cocktail, Alaskan crab legs and smoked salmon with traditional condiments. Enjoy salad offerings including organic baby greens with prickly pear vinaigrette, fresh farmer's market chopped salad and chilled sweet pea soup. A carving station will highlight slow-roasted prime rib with natural jus, honey-mustard salmon and herb-roasted rack of lamb. Not to be missed is the dessert buffet, where children and adults can sample mini donuts made to order, carrot cake cupcakes, inventive parfaits and strawberry vanilla sponge cake. The price for brunch is $87 for adults, and $37 for children ages 5 - 12. Prices exclude tax and gratuity, and include coffee, juice, tea and soft drinks.  Reservations are required, and there is a 48-hour cancelation policy on all reservations.

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