Spring lunch from garden to table: With cooking-school savvy, transform April bounty into fresh dishes for a meal with friends - Food - Entertaining - Recipe

Sunset, April, 2002 by Linda Lau Anusasananan

Contrary to the normal limits of city locations, Mary's garden is growing quite well, thank you. Actually, the land--on San Francisco's Telegraph Hill--belongs to the city; and the garden is tended by students of Mary Risley's Tante Marie's Cooking School. The well-kept plot gives the students-future culinary professionals and avid home cooks--a chance to shepherd foods from ground to plate.

This time of year, the perennial-edged space is lush with herbs, asparagus, lettuces, fava beans, artichokes, rhubarb, and strawberries-provisions for a grand spring feast. Gather a few friends together to cook Mary's complete menu, much as she does in her classroom. Or use the recipes individually for many fresh spring meals.

Fresh Mozzarella and Herb Crostini

PREP AND COOK TIME: About 20 minutes

NOTES: You can toast the bread (step 1) up to 4 hours ahead; cool and store airtight at room temperature.

MAKES: 8 to 12 servings

1 baguette (8 oz.)

1 1/4 pounds fresh mozzarella cheese

3 to 4 tablespoons extra-virgin olive oil

2 to 3 tablespoons chopped fresh herb leaves such as thyme, marjoram, oregano, sage, or rosemary (one kind or a mixture)

Salt and fresh-ground pepper

1. Cut baguette diagonally into 1/3-inch-thick slices. Set slices on a rack on a 14- by 17-inch baking sheet. Bake in a 425[degrees] regular or convection oven until golden, 6 to 8 minutes.

2. Drain mozzarella and pat dry; cut into 1/4-inch-thick slices. Arrange on toast, cutting slices to fit. Drizzle olive oil over cheese. Sprinkle with herbs and salt and pepper to taste.

Per serving: 229 cal., 63% (144 cal.) from fat; 12 g protein; 16 g fat (8.1 g sat.); 9.3 g carbo (0.5 g fiber); 300 mg sodium; 42 mg chol.

Rustic Spring Vegetable Stew

PREP AND COOK TIME: About 1 1/4 hours

NOTES: Mary Risley adapted this vegetable stew from a recipe in Viana La Place's book Verdura: Vegetables Italian Style. You can prepare it through step 3 up to 1 day ahead; cover and chill. Reheat mixture, covered, over medium heat, stirring occasionally, then continue. For a faster version, skip step 1 and replace fresh artichokes with 6 cups frozen artichoke hearts (three 8-oz. packages); after adding water in step 3, reduce cooking time to about 6 minutes. You can also replace fresh peas in pods with 2 cups frozen peas (10 oz.).

MAKES: 8 servings

1/3 cup lemon juice

8 artichokes (6 oz. each; see notes)

2 onions (6 oz. each)

2 heads fresh fennel (1 1/2 lb. total, untrimmed)

2 pounds fresh peas in pods (see notes)

1 head romaine lettuce (12 oz.)

1/4 cup olive oil

Salt and pepper

Freshly grated pecorino romano or parmesan cheese

1. In a large bowl, combine lemon juice and 2 quarts cold water. Slice off top halves of artichokes and discard; break off and discard outer leaves down to tender, pale green inner ones. Trim off and discard stem ends. With a small, sharp knife, pare off dark green fibrous skin from artichoke bottoms and remaining stems. Cut artichokes in half lengthwise; scoop out and discard fuzzy centers and any thorny petals. Cut each artichoke half in half again lengthwise and drop into lemon water.

2. Peel onions; cut in half lengthwise, then slice lengthwise into 1/4-inch-thick slivers. Rinse fennel; trim off and discard stalks and root ends. Reserve a few leafy sprigs for garnish if desired. Cut heads lengthwise into about 1/4-inch-thick matchsticks. Shell peas. Rinse lettuce well and trim off and discard core; cut leaves into 3-inch lengths.

3. Drain artichokes. In a 5- to 6-quart pan over medium-high heat, frequently stir artichokes, onions, and fennel in olive oil until onions are limp, 7 to 8 minutes. Add 5 cups water and bring to a boil over high heat; cover, reduce heat, and simmer, stirring occasionally, until artichokes are tender when pierced, 12 to 18 minutes.

4. Add peas; bring mixture to a boil over high heat and cook until peas are tender when pierced, 2 to 3 minutes. Stir in lettuce and cook until barely wilted, about 30 seconds. Add salt and pepper to taste. Ladle stew into bowls and garnish with reserved fennel sprigs. Sprinide with cheese to taste.

Per serving: 169 cal., 39% (66 cal.) from fat; 6.5 g protein; 7.3 g fat (1 g sat.); 23 g carbo (8.6 g fiber); 106 mg sodium; 0 mg chol.

Warm Sausage and Potato Salad with Arugula

PREP AND COOK TIME: About 40 minutes NOTES: You can prepare the potatoes (steps 1 and 2) up to 2 hours before serving; cover loosely and let stand at room temperature, stirring occasionally. You can cook the sausage (step 3) up to 1 day ahead; cover sausage and cooking liquid separately and chill. Heat liquid in pan before adding to potatoes in step 5.

MAKES: 8 servings

2 pounds thin-skinned potatoes (1 1/2 in. wide), scrubbed

1/3 cup extra-virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons dry white wine or 1 more tablespoon red wine vinegar

1/4 cup minced shallots About 1 teaspoon salt

3/4 teaspoon white pepper

2 pounds mild Italian sausages Fat-skimmed chicken broth (optional)