What to Cook This May: Seasonal Recipes & Free Phone Wallpaper

Spring is in full swing! Here’s what I’m cooking this month

May has arrived! Markets in the US are starting to look a little brighter, and with all this spring produce popping up, it feels like the season is in full swing. And I don’t know about you, but I’m definitely feeling it. My hay fever has been through the roof the past few days, and I know a lot of New Yorkers are in the same boat.

Fun fact: the intense pollen levels in cities like New York are partly due to something called ‘botanical sexism’. In an effort to avoid the mess of fallen fruit, urban planners historically planted only male trees, which don’t bear fruit, but do release loads of pollen. According to experts, that’s a big reason we’re all out here sneezing our way through spring. It’s my current favorite weird little fact to throw around at parties with fellow sniffly acquaintances.

Allergies aside, May is exciting, not just because of the longer days and brighter colors, but also because of the arrival of stone fruit like cherries, nectarines, and apricots. We also get to enjoy asparagus sticking around just a bit longer, which is a relief because I’ve developed a full-blown obsession with this slender green veggie and have been incorporating it into everything. I also thank my lucky stars daily that I seem to have dodged the ‘asparagus pee gene’. Some people smell it, some people don’t. Science can’t decide if it’s about producing it or perceiving it - either way, I feel blessed.

And of course, we’re one step closer to tomato season. If you know me, you know I’m an official Tomato Girl (no, really - New York Post gave me that title in 2023), and tomato season is hands down my favorite food season of all.

But until then, I’m practicing patience and soaking up everything May has to offer, because it’s pretty spectacular.

Here are some Italian-inspired original recipes I put together to make the most of what’s fresh right now.

Download a free phone wallpaper featuring my illustrations of the fruit & veggies of the season here

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Lime, Cucumber & Mint Granita with Lime Zest Panna

Serves 4

Ingredients:

For the granita:
• 1 cup fresh lime juice (from 6–8 limes)
• Zest of 2 limes
• 1 cup peeled, chopped cucumber (about ½ a large cucumber)
• 6 fresh mint leaves (use 1 for garnish)
• 1 cup water
• 2–3 tbsp sugar (adjust to taste)

For the panna (whipped cream):
• ½ cup cold heavy cream
• Zest of ½ a lime

• Dash of vanilla essence (optional)

Instructions

1. In a small saucepan, gently heat the water and sugar until the sugar dissolves completely. Let it cool to room temperature.
   

2. In a blender, combine the lime juice, lime zest, chopped cucumber, mint leaves, and the cooled sugar syrup. Blend until smooth.
   

3. If you prefer a smoother granita, strain the mixture through a fine mesh sieve. If you love texture, you can skip this step.
   

4. Pour the mixture into a shallow baking dish or container. Place it in the freezer, and every 30 minutes, scrape it with a fork to break up the ice crystals. Repeat this process 3–4 times, until the granita is fluffy and slushy.
   

5. While the granita sets, whip the heavy cream until soft peaks form. Gently fold in the lime zest. Chill until ready to serve.
   

6. Scoop the granita into bowls or glasses. Top with a spoonful of lime zest panna and a sprig of fresh mint.

Nectarine & Burrata Salad with Mint & Basil

Serves 2–4

Ingredients:

• 2 ripe nectarines, sliced into wedges
• 1 ball of burrata
• A few fresh basil leaves, torn
• A few fresh mint leaves, torn
• Extra virgin olive oil
• Flaky salt
• Cracked black pepper
• Optional: a drizzle of honey or aged balsamic

Instructions:

1. Slice the nectarines and arrange on a plate or shallow serving bowl.

2. Place the burrata in the middle and gently tear open.

3. Scatter with torn mint and basil leaves.

4. Drizzle with olive oil and season with flaky salt and freshly cracked black pepper.

5. Optional: For a slightly sweeter edge, finish with a light drizzle of honey or aged balsamic.

6. Serve with crostata.

What are you looking forward to cooking this May? Let me know below!

Panna Cotta with Rhubarb, Strawberry & Fennel Seed Sauce