The Abundance of Spring

In this podcast of the P. Allen Smith Radio Show we’ll hear from Little Rock restaurateur Capi Peck about locally sourced food. She also shares two great recipes made with ingredients you can grow in your garden. Kathy Mormino a.k.a. the Chicken Chick is also a guest discussing tips for starting a backyard poultry flock. I’ll also answer some questions posted on my Facebook page about spring gardening.

1 1/4 cups extra virgin olive oil (use the best you can buy!)
2 cloves garlic, minced
1 large shallot, minced
3 to 4 T. fresh squeezed lemon juice
2 T. sherry or white wine vinegar
1 t. Dijon mustard
2 t. chopped flat-leaf Italian parsley
1 t. chopped fresh thyme leaves
2 t. chopped fresh basil leaves
2 t. chopped fresh chives
2 t. chopped fresh tarragon leaves (if available)
Kosher or sea salt to taste
Fresh ground black pepper to taste

Prep herbs, garlic and shallots.

In a mixing bowl, combine olive oil, garlic, shallot, lemon juice & vinegar. Whisk well to combine.

Add herbs and stir.

Slowly add olive oil in a steady stream, whisking all the while to incorporate. Add Dijon mustard and whisk again. Season to taste with salt and pepper.

Enjoy over your favorite lettuce mix. Dress lightly. This dressing is full of flavor!

30 to 36 spears fresh asparagus
2 T. extra virgin olive oil
1 t. lemon zest
2 cloves minced garlic
Kosher or sea salt to taste
Fresh ground black pepper
2 ounces grated Parmesan cheese
Note: splurge and get some really great reggiano. Domestic is fine.

Prepare the grill.

Break or cut ends off asparagus if desired. Place in a shallow pan and drizzle with the olive oil. Toss well to completely coat the asparagus. Add garlic, lemon zest, salt and plenty of pepper.

Place the spears on the grill over medium to medium high heat. Turn carefully with tongs. Cooking time will depend upon freshness and diameter of asparagus. 2 to 4 minutes is a good rule of thumb.

Remove from grill and add with Parmesan cheese.

Want to really splurge? Add a sprinkling of toasted pine nuts.

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