Bleu Grijalva-Director of Education & Community Outreach at Hope & Main, joined The Rhode Show Friday to show us how to make three delicious spring dishes. He will be recreating these dishes at Hope & Main on Sunday from 12-4 p.m. during their monthly Meet Your Maker interactive food market.Rice with Fennel & OnionIngredients:

1/4 cup olive oil

2 cups rice, preferably Arborio or other short-grain rice

1 medium onion, cut in small dice

1 fennel bulb, trimmed and cut in small dice

2 1/2 cups Veggie stock

Salt and pepper

Pinch of freshly grated nutmeg

2 tablespoons chopped fresh parsley

Lost Art Fermented Caraway & CabbageDirections:

1. Heat the oil in medium-size skillet over medium heat.

2. Add the rice, onion, and fennel, and sauté until the rice and onion are translucent and the fennel has softened, 5 to 7 minutes.

3. Stir in the stock, bring the mixture to a boil, then reduce the heat to low and cover the pan.

4. Simmer until the rice is just done, 20 minutes.

5. Add salt and pepper to taste, and the nutmeg. Sprinkle with parsley, fluff with a fork, and serve.Snow and Snap Peas with Shiitake and Oyster MushroomsIngredients:

2 tsp. soy sauce

1/2 tsp. Asian sesame oil

1 Tbs. plus 1 tsp. canola or other vegetable oil

6 medium shiitake and oyster mushrooms, stemmed and cut into 1/4-inch slices (about 1 cup)

1 heaping Tbs. thinly sliced ginger

3/4 lb. snow peas (about 4 cups), trimmed (break off the stem end of each pea and pull the string away from the pod) Kosher salt

1 tsp. sesame seeds, toasted, for garnish (optional)

1 tablespoon Essentially Coconut Pecan or Coconut butterTIP:

Choose dark green, dense-looking peas with no signs of drying or cracking. Trim them by breaking off the stem end and pulling the string away from the pod.

In a small bowl, combine the soy sauce and sesame oil with 2 Tbs.

water and set aside.

1. Heat a 10-inch skillet over medium-high heat for about 30 seconds and add 1 Tbs. canola oil, swirling it to coat the pan.

2. When the oil is very hot, add the shiitakes and cook, stirring once, until they begin to brown lightly, about 1 minute.

3. Add the ginger and stir-fry until the mushrooms are golden and the ginger has softened, 1 to 2 minutes more.

4. Add the remaining 1 tsp. canola oil and then the snow peas and a pinch of salt.

5. Stir-fry for 30 seconds. Add the soy sauce mixture and continue to stir-fry until the peas are crisp-tender and the liquid has reduced to a glaze, 1 to 2 minutes.

6. Season with salt to taste and garnish with the sesame seeds, if using. Serve immediately.

Skillet-seared Asparagus & Radish and Mint SaladIngredients:

1 pound asparagus

1/2 tablespoon butter or olive oil

4 ounces radishes (5 to 8 medium to large radishes)

1 tablespoon extra-virgin olive oil

1 teaspoons rice vinegar

Backyard Food Company Pickled Jalapeños

Mesa Fresca Chimichurri

Flaky salt and freshly-ground black pepper

1/4 loosely-packed cup fresh mint leaves, stems removedDirections:

1. Snap off the woody ends of the asparagus and cut each stalk into 1-inch pieces.

2. Heat the butter or oil in a large sauté pan over high heat and cook the asparagus for 2 to 3 minutes, until it’s warmed through and tender but still crisp.

3. Slice the radishes into thin rounds using a mandoline or sharp chefs knife. Toss with the asparagus in a large bowl.

4. Whisk together the olive oil and vinegar. Pour over the vegetables and toss. Season generously with flaky salt and black pepper. Slice the mint leaves very fine and toss them with the vegetables.

5. This can be refrigerated for up to 4 hours before serving. Serve cold or at room temperature.