How Martha Stewart Cooks Spring Vegetables

April is here, bringing with it several unmistakable signs of spring, such as the tulips blooming outside my apartment, warmer weather for gatherings, seasonal produce like asparagus, and the countdown to 4/20, an annual celebration of cannabis.

To combine two of spring’s greatest joys — outdoor entertaining and the chance to enjoy some cannabis — our favorite celebrity duo is hosting the ultimate seasonal dinner. 

Businesswoman and entertaining expert Martha Stewart has once again teamed up with her friend, Grammy Award-nominated rapper Snoop Dogg, to hold the ultimate dinner for 4/20, in partnership with BIC, the largest lighter brand in the United States, and SWED, Snoop Dogg’s own line of cannabis and weed accessories. 

Dubbed the BIC EZ Reach Supper Club, the dinner will feature the brand’s classic EZ Reach lighter, which Stewart has incorporated into her evening menu plan. Each celebrity will focus on their strengths, with Snoop Dogg curating the initial part of the evening, including THC-infused tinctures in a mocktail.

After that, guests will partake in a meal curated by Stewart, which she tells Food & Wine will be “more formal, white linen, more like Martha,” and will also feature “clever uses of the lighter for my style of entertaining,” such as flambéeing a Baked Alaska.

If this sounds like the evening of your dreams, you’re in luck. A limited number of tickets for Stewart and Snoop’s dinner with the BIC EZ Reach Supper Club and SWED will be available for purchase on April 10 at bic.com, allowing you to sip a cannabis-infused mocktail and enjoy flame-kissed dishes with your favorite celebrities. Since 4/20 coincides with Easter this year, the dinner will take place in West Hollywood, California on April 17, making it even easier to attend.

While speaking with Stewart about her plans for the ultimate spring meal for attendees, the cookbook author and co-host of the upcoming show Yes, Chef! reminded us of two seasonal ingredients we should appreciate while they’re fresh and at their peak.

Turn sorrel into a seasonal soup

You might not think of warmer weather as soup season, but a light, simple soup is often an excellent way to highlight the beauty of a single ingredient. I’m partial to asparagus soup, but Martha Stewart says, “I like to make sorrel soup. The fresh sorrel is just growing in the garden now.”

It’s likely that the garden Stewart is referring to is her home in Bedford, New York. This is her primary residence, and the property spans 153 acres filled with chickens, horses, a greenhouse, and thriving gardens. It’s not a small operation; Stewart often showcases everything happening on the farm through her Instagram, whether it’s new chicks hatching or updates on her crop of peas. 

Sorrel season begins in early spring, so it’s no surprise that the Bedford farm is now cultivating its first crop of this plant. Although the large, green leaves of sorrel resemble spinach or another mild leafy green, they are actually classified as an herb. Sorrel has a bright, tangy flavor often compared to lemon, and it can even be chopped and used as a substitute for tangy citrus. 

These lemony leaves can be enjoyed raw or cooked, so feel free to toss them into salads or use them in a soup like Martha Stewart does. (I’d recommend this recipe from renowned chef and restaurateur Alice Waters, who is known for her expertise in preparing seasonal produce.)

Enjoy a simple preparation of artichokes

Sorrel isn’t the only spring treat that Stewart loves. “I would definitely do artichokes. I love artichokes and we do them different ways,” she tells Food & Wine. “Maybe just steamed with a vinaigrette or maybe with a hollandaise…. Hot with a hollandaise sauce.”

You’re probably already familiar with artichokes, those spiky green vegetables that can seem quite intimidating to prepare at home. While it is undoubtedly easier to simply purchase a can of artichoke hearts, learning to clean and steam a whole artichoke brings delicious rewards that are absolutely worth it.

When Stewart talks about adoring an artichoke with vinaigrette or aioli, she’s likely referring to dipping the leaves of a steamed artichoke into either sauce. This is part of the joy of eating a whole artichoke. You can peel off the outer leaves, which are mostly too tough to eat, and dip the tender, edible artichoke meat at their base into a rich condiment.

There’s something more interactive and playful about dismantling and dipping the leaves of this vegetable, which makes it an excellent shared appetizer for a spring meal — plus, it’s a great excuse to eat more aioli.

This is just one more example of Martha Stewart’s hosting genius; and perhaps if you’re lucky enough, you can experience it in person at her EZ Reach Supper Club dinner with Snoop Dogg, BIC, and SWED.