My favorite part of cooking is being able to experience the change of seasons
through food, bringing seasonal ingredients into my kitchen. This recipe was
inspired by a stroll through the farmer’s market last spring, seeing all the
colors and smelling the aromas of the new produce that begins to fill the
stalls, saying a happy goodbye to winter’s cold weather and hearty vegetables.

Buttery Orzo with Asparagus, Spring Onion, & Morels Serves 4 - 6

1 Tbsp (15g) olive oil
8 oz (226g) morel mushrooms, cleaned, trimmed and halved lengthwise
¾ - 1 ½ tsp (5g) Kosher salt, divided
½ tsp (2.5g) freshly ground black pepper, divided
Pinch red pepper flakes, optional
1 bunch asparagus, bottoms trimmed, sliced
1 3/4 cup (219g) shelled English peas, blanched
1 bunch spring onions, whites minced and greens sliced, divided
2 cloves garlic or 2 stalks green garlic, thinly sliced
2 tbsp (30g) dry white wine
3 tbsp (45g) chicken or vegetable stock
1 lemon, for zest and juice
2-4 tbsp (30-60g) butter, cubed and chilled
1 lb. (.5kg) orzo, cooked to al dente
3 - 4 oz (85-113g) (shaved or crumbled parmesan, pecorino, feta, manouri, or chèvre)

1 bunch fresh parsley, basil, or chives, chopped

1. Place a medium pot over medium high heat and add a thin layer of olive oil. When oil is shimmering, add mushrooms and cook until well browned, tossing occasionally, about 4 minutes. Season with salt, pepper, and red pepper flakes and transfer to a paper towel lined plate.
2. Lower heat slightly and add asparagus and peas; season lightly. Cook until bright green, tossing occasionally, about 3 minutes. Add the minced whites of the spring onions, garlic, or green garlic. Cook until aromatic, stirring frequently, about 1 minute.
3. Add wine and scrape any brown bits from the bottom of the pan; cook until evaporated. Add stock, lemon zest, and juice from half the lemon. Toss together and cook until almost evaporated, about 1 - 2 minutes. Lower heat to lowest setting and add 2 tbsp (30g) cubed butter; swirl pan until melted. Taste and adjust seasoning; add more butter as desired to mellow acidity and increase richness.
4. When sauce is balanced and seasoned to your liking, add cooked orzo and stir until warmed through. Remove pan from heat and add sliced greens of the spring onions, herbs, and cheese.

Growing up in Texas, beef was the red meat of choice in my household. I had not gotten a chance to eat lamb and experience its unique flavor until meeting my wife’s parents, who love to cook with it. Cooking lamb reminds me of the meals we shared and bonds we formed at the dinner table as a new family, and now my wife and I have begun to cook lamb for our sons, who love it as well.

Greek Style Lamb Sliders with Feta Mayo Serves 4

18 ounces (.5 kg) ground lamb

2 tbsp (30g) Canola Oil

Kosher Salt to taste

Fresh black pepper to taste

12 slider buns, split

3 tablespoons (45g) butter

1 cucumber, sliced

1 beefsteak tomato, sliced

½ red onion, sliced

2 cups (680g) baby arugula

Feta Mayo:

8 ounces (226g) feta cheese

¼ cup (85g) mayo

¼ cup (85g) sour cream

1 tbsp (15g) Worcestershire sauce

2 tbsp (30g) chopped chives

2 tbsp (30g) chopped dill

1 tbsp (15g) lemon juice, fresh squeezed

1 tsp (5g) finely chopped sundried tomato

1. Combine all feta mayo ingredients in a bowl, mix, and set aside.

2.Take the ground lamb and portion out 1.5 ounce (45g) patties, working gently.

3. Place a sauté pan or cast iron pan on a medium high flame and let the pan pre-heat.

4. Season the patties with kosher salt and black pepper.

5. Add canola oil to the pan, when the oil is shimmering and just smoking, add the patties to the pan, seasoned side down.

6. Season the second side. Cook the patties for 2 minutes each side for medium, or longer if you desire the patties to be cooked more. Remove all the cooked patties from the pan, place them on a plate with a paper towel and dispose of the used fat.

7. Add the butter to the pan and when melted place the slider buns cut side down and begin to toast. When the buns are golden brown, remove from the pan and continue to toast all the buns.

8. Assemble the buns with the feta mayo on the bottom, a patty on top of the mayo and slices of tomato, cucumber, red onion and baby arugula.

Earth Month
Celebrate our wonderful planet at our events dedicated to Earth Month. During April the Lunchtime Movie Series will be featuring films that encompass themes of the importance of Earth conservation and preservation.  Screening starts at 12PM, we'll see you there!
4/11 - Nausica of the Valley of the Wind
4/18 - Ponyo
4/25 - The Lorax

Plant Pop-Up
On April 30th, we will be collaborating with local business Cornucopia Flowers for a plant pop-up on the 12^th Floor Lounge!  The fun begins at 4:00PM, be sure to sign up here!

Easy ways you can get involved and do your part on Earth Day!

1. Avoid Disposable Plastics– Single-use plastics are clogging up our landfills. Switching them out for recyclable or reusable alternatives like aluminum, ceramic, and glass can make a big difference!
2. Eat Local – Eating local is not only delicious and nutritious, but also saving the environment! There is a lot of pollution associated with shipping food all over the world and supporting your local businesses is great for your community as well.
3. Choose Online Billing – Paying bills is always a stressful experience. Ease the pain a bit by knowing you’re helping the environment! Transition to paper-free billing by taking care of those pesky bills online.
4. Plant a Garden – Gardening can be a therapeutic hobby for some. If you have the space, take advantage of the spring season, and build your own grocery supply using native fruits and veggies. As a bonus, you can use food waste from your household as compost to feed the garden!
5. Take Shorter Showers – The average person wastes up to 30 gallons of water every day because of long wash times and leaky plumbing. Test yourself this Earth Day to see how speedy you can be.

April 11th, raise your glass and celebrate National Beer Day with us! The event starts at 4:00PM and will be led by Guli Remondi, a director from 18th Ward Brewery. At this event, you will be able to try a variety of craft beers, eat some delicious snacks, and mingle with fellow UBS peers! Cheers to good times and great beer! Sign up here for this exciting event.

Join us on Wed Apr 24 2024 at 4:00 PM for a fun-filled scavenger hunt celebrating the beauty of art from the UBS art collection. Put your detective skills to the test as you search for hidden art pieces throughout the office lobby! This event is perfect for art lovers and those looking for a unique perspective on their office commute. Don't miss out on this exciting opportunity to explore the hidden gems in our office! You can sign up here

We will be honoring the month of May as Mental Health Awareness Month by highlighting simple stretches for mindful movement on May 1st and the joys of avocado through the creation of Avocado Summer Rolls with Avocado Peanut Sauce on May 8th. Plus more to come. I hope to see you there!

Sign up for Maya’s Virtual Wellness Wednesdays:

April 3 - Fiber and Stress Reduction: Poached Salmon with Pesto Grain and Bean Salad
April 10 - Strength Training and Muscle Growth

April 17 - Sea Vegetable Superfood: Thai Red Curry Shrimp and Seaweed

Chef Brian will be teaching several baking classes for you to enjoy!

Get ready to indulge your tastes buds with these upcoming baking classes. With a background rooted in French culinary techniques, Brian found a passion for baking. His creations are always delightful and delicious! Prepare to roll up your sleeves, dust off your apron, and join the Cooking School for a journey through the art of baking.

Join the baking classes virtually!

April 12 - Chocolate, Coconut, and Peanut Butter Energy Bites
April 30 - Scottish Raspberry Trifle
May 3 - Churros and Dipping Sauce
May 17 - Berry Spoon Cake
May 31 - Homemade Focaccia

The federal recognition of AAPI month started in 1977 when Jimmy Carter signed a resolution that had been introduced by New York Senator Frank Horton. May was chosen for AAPI month in order to commemorate the arrival of the first Japanese immigrants to the United States, which occurred on May 7, 1843. It also commemorates the completion of the transcontinental railroad on May 10, 1869, in recognition of the Chinese laborers who completed the project.

Did You Know? The first record of Asian immigrants moving to the Americas was in present-day California in 1597! These Filipino immigrants arrived aboard the Nuestra Senora de Buena Esperanza which sailed from Macau!

Hop on a virtual class!

May 1 -   Japanese Tempura Shellfish and Vegetables
May 30 - Vietnamese Bun Bo Xao

National Have a Coke Day is May 8th!

Quench your thirst and spread happiness with a refreshing Coca-Cola on Wednesday, May 8 to celebrate.  Swing by the 12^th floor lounge between 11:30 AM and 2:30 PM and join the fun.  We'll see you there!

5. Focus on Your Positive Qualities In addition to focusing on our strengths, another way to develop positive self-views is to shift our focus to identify our positive qualities which are the good parts about our personality and who we are. Are you funny, loyal, brave, kind, authentic, honest, selfless, perseverant? Simply making a list of your positive qualities and reflecting on them regularly can help our brain get better at focusing on the good.