Crisp, Sweet, Tender, and Green: 16 Recipes for Spring
Is seasonal cooking the only thing helping you track the passage of time? We know we’ve arrived at spring because the produce is tender, delicate, sweet—a welcome change from the root vegetables and sturdy greens of winter. Unlike winter’s hearty stock, these delights won’t keep for very long. The sugars found in spring vegetables like snap peas and asparagus will convert to starch after a few days, so try to prepare and eat them soon after purchasing. The best way to stay ahead of the waste: Have recipes at the ready.
SNAP PEAS
Burrata, Sweet Peas, and Tarragon
A celebration of spring flavors: The bright herbs and lemon contrast with the rich cheese and sweet, crunchy peas.
Snap Pea and Asparagus Salad with Horseradish Dressing
Fresh, snappy vegetables are crucial to this salad, but that creamy horseradish dressing makes it.
Risi e Bisi Salad
The beloved Italian comfort food (“risi e bisi” means “rice and peas”) in salad form. It’s a refreshing combination of raw and cooked that works great as a side dish or with a seven-minute egg for a main.
ASPARAGUS
Asparagus Mimosa
A retro side dish and one of our favorite ways to serve asparagus—for brunch, a light lunch, or as a dinner side. It’s a classic combo for good reason.
Seared Sea Scallops over Sautéed Asparagus and Peas
From GP’s kitchen: a simple dinner that leans on a few fresh ingredients from your local market, like asparagus, scallops, and lemons. But it can also make use of stuff you already have, like flour, butter, shallots, and frozen peas. And it all comes together quickly.
Spring Veggie Scramble
As easy as it is elegant, this scramble is pretty much guaranteed to become a permanent addition to your breakfast and brunch repertoire.
ARTICHOKES
Steamed Artichokes with Cheat’s Aioli
The simple preparation allows the artichoke to shine.
Quinoa Rigatoni with Artichokes and Fried Rosemary
The fried rosemary adds intense flavor, which is rounded out by the creamy artichokes. Feel free to add lots of freshly grated Parmesan.
ALLIUMS
Easiest-Ever Chicken, Leek, and Escarole Soup
All the best flavors of Italian wedding soup in a fraction of the time.
Grilled Spring Onions with Romesco
Celebrate the warmer months and beautiful produce by firing up the grill. These spring onions are so delicious, and you’ll be glad to have extra romesco for spreading on sandwiches or dolloping onto grain bowls.
Steamed Clams with Spring Herbs and Lime
These citrusy and herb-laden clams are easy to make. Don’t forget bread to soak up the juices!
RADISHES
Red Wine Vinegar Pickles with Star Anise and Bay Leaves
Radishes make a really nice pickle. We like this red wine vinegar brine, but have fun with it and try adding fresh herbs like rosemary, thyme, or even dried juniper berries.
STRAWBERRIES
Strawberry Rhubarb Galette
Strawberries and rhubarb make a great spring duo, but this would also be excellent with berries or stone fruit in the summer months.
Burrata, Sweet Peas, and Tarragon
A celebration of spring flavors: The bright herbs and lemon contrast with the rich cheese and sweet, crunchy peas.
Snap Pea and Asparagus Salad with Horseradish Dressing
Fresh, snappy vegetables are crucial to this salad, but that creamy horseradish dressing makes it.
Risi e Bisi Salad
The beloved Italian comfort food (“risi e bisi” means “rice and peas”) in salad form. It’s a refreshing combination of raw and cooked that works great as a side dish or with a seven-minute egg for a main.
Asparagus Mimosa
A retro side dish and one of our favorite ways to serve asparagus—for brunch, a light lunch, or as a dinner side. It’s a classic combo for good reason.
Seared Sea Scallops over Sautéed Asparagus and Peas
From GP’s kitchen: a simple dinner that leans on a few fresh ingredients from your local market, like asparagus, scallops, and lemons. But it can also make use of stuff you already have, like flour, butter, shallots, and frozen peas. And it all comes together quickly.
Spring Veggie Scramble
As easy as it is elegant, this scramble is pretty much guaranteed to become a permanent addition to your breakfast and brunch repertoire.
ARTICHOKESSteamed Artichokes with Cheat’s Aioli
The simple preparation allows the artichoke to shine.
Quinoa Rigatoni with Artichokes and Fried Rosemary
The fried rosemary adds intense flavor, which is rounded out by the creamy artichokes. Feel free to add lots of freshly grated Parmesan.
ALLIUMSEasiest-Ever Chicken, Leek, and Escarole Soup
All the best flavors of Italian wedding soup in a fraction of the time.
Grilled Spring Onions with Romesco
Celebrate the warmer months and beautiful produce by firing up the grill. These spring onions are so delicious, and you’ll be glad to have extra romesco for spreading on sandwiches or dolloping onto grain bowls.
Steamed Clams with Spring Herbs and Lime
These citrusy and herb-laden clams are easy to make. Don’t forget bread to soak up the juices!
RADISHESRed Wine Vinegar Pickles with Star Anise and Bay Leaves
Radishes make a really nice pickle. We like this red wine vinegar brine, but have fun with it and try adding fresh herbs like rosemary, thyme, or even dried juniper berries.
STRAWBERRIESStrawberry Rhubarb Galette
Strawberries and rhubarb make a great spring duo, but this would also be excellent with berries or stone fruit in the summer months.
Steamed Artichokes with Cheat’s Aioli
The simple preparation allows the artichoke to shine.
Quinoa Rigatoni with Artichokes and Fried Rosemary
The fried rosemary adds intense flavor, which is rounded out by the creamy artichokes. Feel free to add lots of freshly grated Parmesan.
Easiest-Ever Chicken, Leek, and Escarole Soup
All the best flavors of Italian wedding soup in a fraction of the time.
Grilled Spring Onions with Romesco
Celebrate the warmer months and beautiful produce by firing up the grill. These spring onions are so delicious, and you’ll be glad to have extra romesco for spreading on sandwiches or dolloping onto grain bowls.
Steamed Clams with Spring Herbs and Lime
These citrusy and herb-laden clams are easy to make. Don’t forget bread to soak up the juices!
RADISHESRed Wine Vinegar Pickles with Star Anise and Bay Leaves
Radishes make a really nice pickle. We like this red wine vinegar brine, but have fun with it and try adding fresh herbs like rosemary, thyme, or even dried juniper berries.
STRAWBERRIESStrawberry Rhubarb Galette
Strawberries and rhubarb make a great spring duo, but this would also be excellent with berries or stone fruit in the summer months.
Red Wine Vinegar Pickles with Star Anise and Bay Leaves
Radishes make a really nice pickle. We like this red wine vinegar brine, but have fun with it and try adding fresh herbs like rosemary, thyme, or even dried juniper berries.
Strawberry Rhubarb Galette
Strawberries and rhubarb make a great spring duo, but this would also be excellent with berries or stone fruit in the summer months.
