Farm Stand Spring Vegetables Tart filled with eggy ricotta, parmesan, oven  roasted eggplant and peppers, then topped with cherry tomatoes, cream,  and fresh thyme before baking. Serve with a sprinkle of chives or chive  flowers. INGREDIENTS 1 pie crust, homemade or store purchased 3 eggs ½ cup mozzarella cheese 2 tablespoons of fresh thyme, leaves only 1 cup heavy cream olive oil for oven roasting ½  red pepper, thinly sliced ½  yellow pepper, thinly sliced 2 small baby eggplant, sliced into ¼” rounds Kosher salt 8 ounces whole milk ricotta cheese 1 tablespoon fresh lemon juice ¼ cup parmesan cheese plus one tablespoon ¼ teaspoon black pepper ¾ cup thinly sliced green onions   1 cup spinach leaves 8-10 cherry tomatoes, halved Fresh chives, snipped into small pieces INSTRUCTIONS Preheat the oven to 400˚F. Place the crust in a 9” deep dish pie pan. Rest in the refrigerator for 30 minutes. To blind bake the cru...

Fresh strawberries and cream are a must to celebrate National Strawberry and Cream day. So, we chose to feature a delicious option - classic scones with a perfectly crunchy exterior, soft, sweet fruit-filled interior, topping with a fresh cream icing. INGREDIENTS: 2 cups all-purpose flour 1 tablespoon baking powder ½  teaspoon salt 1/3  cup granulated sugar 
 6 tablespoons cold butter, cubed ½  cup heavy whipping cream, plus more for the top of the scones 1 large egg 1 teaspoon vanilla extract ¾ cup chopped strawberries 2 tablespoons turbinado sugar For the glaze: INGREDIENTS: 1 cup powdered sugar 1-2 tablespoons whole milk 1 tablespoon heavy whipping cream ½  teaspoon vanilla bean extract INSTRUCTIONS: Preheat oven to 400°F. Line a large baking sheet with parchment. Add to a food processor the flour, baking powder, salt, and granulated sugar. Pulse several times to break up any clumps and combine the ingredi...