Try these delicious recipes from Chef Michael Symon when entertaining this spring.


MSBlog_crostiniSpring Pea Crostini (Makes 1 1/2 cups)


  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 clove garlic, minced
  • 1 shallot, minced (1/4 cup)
  • 1/4 tsp chili flakes
  • 1 1/2 cups spring peas (blanched fresh or thawed frozen)
  • 2 T water
  • 1 tsp sherry vinegar
  • 1/4 cup crumbled feta plus more for garnish
  • 1 T finely chopped mint
  • Shaved radish, for garnish
  • Grilled bread, for garnish


  • Place a small saute pan over medium heat.  When the pan is hot add 2T of olive oil followed by the garlic, shallot and chili flakes with a pinch of salt.  Cook, stirring occasionally until they become fragrant, 3 minutes.
  • In the meantime add the peas to the bowl of your food processor.  Add the shallot/garlic mixture along with the water and sherry vinegar.  Puree until almost smooth then add 3T of olive oil.  Continue to puree until smooth then turn out in to a mixing bowl.  Fold in the feta and mint and season with salt and pepper.  Taste for seasoning, adding more salt, pepper or vinegar as needed.
  • Serve a spoonful of the pea puree on a grilled crostini and top with shaved radish.  Drizzle with olive oil and top with more feta then serve.



MSBLOGCavatelli with Lemon Butter and Sage (Serves 2)


  • Kosher salt
  • Freshly ground black pepper
  • 4 T unsalted butter
  • 2 cups blanched cavatelli
  • 2 T finely chopped or chiffonade sage
  • juice of 1/2 lemon
  • 1/2 cup parmesan


  • Place a large saute pan over medium high heat and add the butter.
  • When the butter has melted add the cavatelli and shake out in to an even layer.  Cook, stirring occasionally until starting to get golden brown and crispy.
  • Add the sage and season with salt and pepper.  Continue to cook until the sage and the pasta are crisp then add the lemon juice.  Stir to combine then remove from the heat and stir in the parmesan.
  • Serve immediately



2F1A0756Roasted 1/2 Chicken with Shaved Asparagus Salad


  • 2 T Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 chicken, boned out but wing tip attached (each half weighed a little more than a pound after being boned out)
  • 2 T unsalted butter
  • 1 T chopped fresh tarragon
  • 2 T sherry vinegar


  • Preheat your oven to 425 degrees F.
  • Season your chicken on both sides with salt and pepper.
  • Place a large saute pan or cast iron pan over medium high heat.  Add the olive oil.  Add the chicken skin side down and cook until golden brown and crisp, 5 minutes.
  • Flip the chicken then drain the excess oil out of the pan and place it in the oven.  Roast until golden brown and just cooked through, about 15 minutes.  Remove from the oven and place on a cutting board.  Tent with foil and let the chicken rest for 5 minutes before slicing it.
  • While the chicken is resting, place the pan it was cooked in over medium high heat.  Add the butter and cook, stirring occasionally until brown, bubbly and nutty smelling, 1 – 2 minutes.  As this process is happening, scrape the brown bits off the bottom of the pan.  Next add the tarragon, toasting it for a few seconds before adding the sherry vinegar.  Swirl the pan around to incorporate the sauce then spoon over the chicken.  Serve immediately with some shaved asparagus salad on top.

Michael Symon | Blog Archive | Recipes | Celebrity Chef

SYMON-3We spent the day with Michael Symon at his home kitchen in Cleveland, Ohio cooking up some of his favorite recipes from his book: “Michael Symon’s 5-in-5″.  Here is an amazing flank steak recipe – perfect for the sweet summer corn coming into season.

Grilled Flank Steak with Corn & Bacon Salad

  • 2 pounds flank steak
  • kosher salt and freshly ground black pepper
  • 4 tablespoons olive oil
  • 1/2 pound thick-cut bacon, diced
  • 4 ears sweet corn, kernels cut from the cobs (about 3 cups)
  • pinch of crushed red pepper flakes
  • 2 tablespoons sherry vinegar
  • 2 cups loosely packed arugula
  • 1 small red onion, thinly sliced
  • 1/2 cup water
  1. Preheat a grill or grill pan to medium-high heat
  2. Season the steak on both sides with salt and pepper.  Drizzle with 3 tablespoons of the olive oil, put on the grill, and cover.  Cover and cook until nicely charred and the meat releases from the grill, about 3 minutes.  Flip and cook until medium-rare, about 2 minutes.
  3. Meanwhile, put a large skillet over medium-high heat.  Add the remaining 1 tablespoon olive oil and the bacon and cook until almost crisp, about 2 minutes.  Don’t drain off the fat.  Add the corn and cook for 2 minutes.  Add the red pepper flakes and 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get the browned bits on the bottom of the pan.  Stir in the vinegar.  Taste and adjust the seasoning, adding salt and black pepper as needed.
  4. Remove the steak to a cutting board and slice against the grain.  Top with the corn and bacon, arugula, and onion and serve.
Reprinted from Michael Symon’s 5 in 5. Copyright © 2013 by Michael Symon. Photographs copyright ©2013 by Jennifer May. Published by Clarkson Potter, a division of Penguin Random House LLC.