Geoffrey Zakarian’s Best Garden-Fresh Recipes for Spring

Geoffrey Zakarian makes Pork Chops with Spring Vegetables and Mustard Sauce, as seen on Food Network's The Kitchen

Now that we’re squarely in the middle of spring, it’s time to step things up in the kitchen. Our inspiration for this round is none other than Iron Chef Geoffrey Zakarian. As many of GZ’s recipes show, it can be easy and worthwhile to incorporate seasonal ingredients in your cooking, like peas and rhubarb, and elevate dishes with pantry essentials. Here are 6 dishes to add to your repertoire this season.

GZ adds layers of flavor to the pork chops throughout the cooking process, seasoning with coriander and cumin, basting the pork chops in butter with garlic and tarragon, and serving with a mustard sauce. Radishes, peas and dill add a fresh element to the dish.

KO_FN_02ElbowMacaroni3_093.tif

KO_FN_02ElbowMacaroni3_093.tif

Photo by: Kana Okada

Kana Okada

Promised to satisfy “even the pickiest children,” GZ’s pasta recipe cooks up in 25 minutes and puts pantry ingredients to work. It’s topped with toasted breadcrumb mixture made with panko, fresh Italian parsley and lemon zest.

Host Geoffrey Zakarian's Italian Chicken Stir Fry, as seen on Food Network's The Kitchen, Season 11.

Photo by: Chris Amaral ©2016, Television Food Network, G.P. All Rights Reserved.

Chris Amaral, 2016, Television Food Network, G.P. All Rights Reserved.

Put away your pots, pans and casserole dishes – this cheat sheet meal cooks up entirely on a sheet tray with a bevy of vegetables and simply seasoned chicken breast.

Geoffrey Zakarian's Snow Pea and Ricotta Crostini, as seen on Food Network's The Kitchen, Season 2.

Photo by: Emile Wamsteker ©2014, Television Food Network, G.P. All Rights Reserved

Emile Wamsteker, 2014, Television Food Network, G.P. All Rights Reserved

Blanch and julienne in-season snow peas to add the perfect crunch to each ricotta-filled bite of crostini.

Geoffrey Zakarian makes Rhubarb Pink Lemonade, as seen on Food Network's The Kitchen

GZ gives strawberry lemonade a spring makeover with a refreshing rhubarb and basil boost (and a cute new name).

Store-bought tart shells are OK since the true star of the tart is, of course, the tart filling – a fresh, homemade lemon custard. The hardest part might be waiting for the dish to set.

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Geoffrey Zakarian Bio

Geoffrey Zakarian, a master of modern American cuisine, has presided over some of the country’s top kitchens in the past 25 years. He opened two New York City r His two newest concepts, Point Royal and Counter Point, are located inside The Diplomat Beach Resort in Hollywood, FL. He also helms The Garden Bar and Georgie, both located in Los Angeles within Montage Beverly Hills. Outside of his restaurant ventures, Geoffrey's cookbook, Town/Country: 150 Recipes for Life Around the Table, was widely acclaimed when released, and his second cookbook, My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients, was published by Clarkson Potter in Fall 2014. Geoffrey is also the host of Sirius XM’s Food Talk radio show, which premiered at the 2013 South Beach Wine and Food Festival. He has partnered with Norwegian Cruise Line in a three-restaurant deal aboard its newest, most-luxurious ship, Norwegian Breakaway, set sail in May 2013. Geoffrey also brought these concepts aboard Norwegian Cruise Line’s Norwegian Getaway in 2014. In August 2013, he was named culinary director at The Plaza, New York City’s most-iconic hotel. He oversees The Palm Court, The Oak Room & The Oak Bar, The Rose Club, The Champagne Bar and In-Room Dining. Geoffrey is an Iron Chef, having won the title in The Next Iron Chef: Super Chefs in 2011. He is a regular judge on Chopped and has also appeared on The Best Thing I Ever Ate and 24-Hour Restaurant Battle on Food Network. He also is a co-host on The Kitchen. For more information on Geoffrey Zakarian or his restaurants and television appearances, please visit www.geoffreyzakarian.com. Follow Chef Geoffrey Zakarian on Twitter & Instagram.

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