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We have been fans of Vermont celebrity baker Gesine Bullock-Prado for years. We loved her former bakery, Gesine Confectionery, in Montpelier. We love the classes she teaches at Sugar Glider Kitchen in Hartford, Vermont. We loved her Food Network show, Baked in Vermont. And then there are her books: The memoir My Life from Scratch, which tells the story of how she left a high-powered career as a Hollywood producer to become a baker in New England; her many cookbooks, including Fantastical Cakes, Sugar Baby, and Pie It Forward. Now she has a new book, My Vermont Table: Recipes for All (Six) Seasons, and it’s a bestseller! Gesine was kind enough to share a recipe from the book. It’s a spring-y and, most importantly, local take on avocado toast. Who needs imported fruit from California when you can have this?

Here is the description of this recipe for Shaved Asparagus Toasts with Spring Pea Spread and Radishes from her cookbook:

Who needs expensive avocado when a schmear of fresh pea spread is waiting for you? In the spring, I cannot get my hands in the ground fast enough to plant spring peas and radishes. They grow beautifully (and quickly) in the chilly spring air and are ready to eat by the time the first few stalks of asparagus start to peek out of the ground. If you don’t grow asparagus and you live in a climate that’s amenable to it, I highly recommend reserving a plot of your garden for it. You plant it once and it keeps on giving for years to come. Just make sure the area is very well weeded. Asparagus hates competition. The first year, it’s best to let the asparagus grow out and flower into its lovely, reedy maturity without harvesting any. This will ensure bountiful crops in the years to come. It’s a small price to pay for a veggie that grows each year without much work on your part (weeding aside). Once the spears are 5 to 6 inches high, cut them with a sharp foraging knife and eat them immediately. This is when the spears are at their ultimate sweetness and tastiness. If you’ve never tasted asparagus straight from the garden, you really haven’t tasted asparagus!

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If you want to learn more about Gesine, you can read our profile of her from the September 2018 issue of Yankee.

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For your next game day gathering, here’s an ultra-creamy hot spinach and artichoke dip nestled under a bubbling crust of mozzarella and Parmesan. We’re not breaking new ground here, but this version is notably delicious and packed with as many veggies as possible without losing the ooey-gooey factor.

Recipe from Yankee’s January/February 2023 issue.

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Roasting tomatoes with lots of olive oil and aromatics concentrates their sweetness, yielding silky flavor bombs with myriad applications. Toss them into pasta, pile them onto a sandwich, stir them into a grain salad, or use them as a topping for toasted bread slathered in good ricotta cheese.

From “The Jewels of Summer,” July/August 2019

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