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Chef Brittany Flint

A blog just because...

The purpose of this blog is to provide culinary inspiration by suggesting in season produce, gourmet ingredients, simple recipes and product recommendations. If you're not already submit your email to be added to my monthly campaign. I promise not to fill your inbox with junk - just updates, recipes, culinary tips, history and trends.


Winter Hiatus Blossoms Into Spring...It's Been A Minute So Let's Chat!

Updated: May 17

Longer days are here along with the tantalizing smell of daffodils, tulips and grape hyacinth. I'm sure I'm not the only one but emerging out of winter can go one of two ways. You'll either want to retreat back to bed or seize the most out of each warm, bright and sunny day. Not to worry, if the flowers haven't motivated you then the steady supply of local, tasty produce will definitely get the juices flowing. Before we get to produce and the recipe of the month I'd like to dive into 4 things I learned over the winter.

4 Things I Learned in the Winter Season

  1. Seasonal depression is real! Trying to stay booked and busy sounds like the antidote but really it has the complete opposite effect. In January I too decided to shed my leaves and tend to my roots - this was the the remedy that brought me back to life.

  2. I'm not a hare. Slow and steady is my pace which allows me to acknowledge the small victories.

  3. Keep it simple! Not a new lesson but one I had to relearn last season.

  4. Staying true. Manifestation is a long game and can only happen when you're narrowed in and in harmony with yourself. Winter was the perfect time for me to do the work and recoupe.


May Market Finds

Spring is in full swing which means it's time to add a Farmer's Market section to your grocery list. Here are my favorite things to buy this month

Garlic Scapes

A real treat to find at the market, garlic scapes are simply the stalks of garlic that are harvested before flowering. Use them as you would any other allium [garlic, scallions, shallot, onions]. I tend to pickle mine but grilling or sautéing them with salt, pepper and butter never disappoints.


Juicy, sweet, farm fresh strawberries are in full swing! Grab a pint or two for easy snacking or making a pitcher of strawberry studded lemonade. If you get a little over zealous and purchased too many strawberries freeze them for later. This is probably the best way to preserve them. Not only does freezing retain nutrients it also makes utilizing them extremely versatile.

Butter Lettuce

Not your averrage head of lettuce the butter lettuce at the markets are enormous! Switch things up in the kitchen by using the tenderness of butter lettuce to your advantage. This variety is perfect for lettuce cups and great in salads. One of my favorite ways to eat this is by making my grilled radicchio-bib Caesar salad.


A classic spring perineal asparagus is delicious anyway you cook it. Spring asparagus can be shaved thin for salads, simply grilled or marinated. Got scrap? Cook it down in vegetable stock, finish with cream, then chill it. Serve it with a drizzle of olive oil, lemon, salt and pepper. You can jazz it up with fresh lump crab meat for an elegant starter.


Breakfast Treats

This weekend treat yourself to a stack of flapjacks with warm herb infused syrup 🤤. I've been making this recipe for my family since grade school so get your kids in the kitchen and cooking! Growing up I often cured my boredom by skimming The Joy of Cooking and Betty Crocker cookbooks. This recipe is an adaptation from the Betty Crocker Flapjack recipe I've memorized over the last 25 years - I hope it becomes a go to for your family as well.


Yields roughly 6 - 8 jacks

For The Jacks


  • 2 cups of A.P. flour

  • 3 Tbsp sugar

  • 1 Tbsp baking powder

  • a chef's pinch of salt [this is a four finger pinch]

  • 2 eggs

  • 1 Tbsp Vanilla extract

  • 1 1/2 cups of milk [you can add a 1/2 cup more if you like your flapjacks extra thin]

  • 1 stick of salted butter - room temperature


For The Syrup


  • 2 cups of real maple syrup

  • 4 Tbsp salted butter

  • 2 sprigs of thyme



Jazz up your stack of Jacks by adding your favorite fresh/frozen fruit or chocolate chips. Have a waffle maker? Turn this recipe into crisp, fluffly waffles by swapping milk for buttermilk, adding 1/4 cup of corn startch as well as an extra 1/2 cup of buttermilk.


That's it - for now!

I hope you are enjoying this season full of bright colors and flavors. Let me know how the flapjacks turn out. Until next time!

Eat well my friends 🫶🏽

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