From the markets and out of the gardens come the first sweet offerings of the season. Dig in with these delicious spring recipes.
Enjoy the fresh flavors of the season with dishes that incorporate the jewels of spring. Baby beets, asparagus, artichokes,
morels, and more–there's fresh garden bounty and seasonal recipes to remind you that spring has sprung.
First up is Spring Pasta with Fava Beans and Peas. The vibrant colors of spring shine in this elegant, seasonal pasta dish. Choose firm, bright fava bean pods free of black marks—avoid pods on which the outline of the beans inside is pronounced, indicating older favas.
View Recipe: Spring Pasta with Fava Beans and Peas
Ready in just over 30 minutes, this spring side is simple and sophisticated. Look for bright green artichokes with firm, tightly
layered leaves with no discoloration. Unlike big artichokes, baby ones don't have an inedible, thistly "choke" that needs
to be scooped from the center.
View Recipe: Roasted Baby Artichokes with Lemon Aioli
Pair this light entrée with some roasted new potatoes for a complete and satisfying weeknight meal.
View Recipe: Roasted Asparagus and Arugula Salad with Poached Egg
Risotto becomes a kind of rice pudding in this dish, with a sweet-tart syrup drizzled over the creamy rice.
View Recipe: Ruby Port and Rhubarb Risotto with Sugared Strawberries
Briny capers are a lovely addition to Dijon vinaigrette—especially when drizzled on grilled asparagus.
View Recipe: Grilled Asparagus with Caper Vinaigrette
We like the creamy, custardy consistency of this quiche when it's baked for 35 minutes. If you prefer a firmer texture, bake
an additional 5 minutes.
View Recipe: Spinach, Green Onion, and Smoked Gouda Quiche
Blanching the asparagus first helps set its color and texture. To ensure the best taste and cut down on prep time in the kitchen,
buy firm, unshriveled morels that are dry, not slimy, and free of excessive dirt.
View Recipe: Morel Mushroom and Asparagus Sauté
You can also use shiitake mushrooms and edamame, good year-round alternatives to spring-time morels and fava beans.
View Recipe: Farfalle with Fava Beans, Morel Mushrooms, and Mascarpone
Assemble everything but the granola and almonds ahead of time, and store in the refrigerator for up to an hour. Sprinkle with
granola and almonds just before serving for the optimum crunch.
View Recipe: Brunch Parfaits
A quick and easy side to pair with a weeknight main-dish, these radishes taste exquisite when doused in butter and tangy lemon
View Recipe: Radishes in Browned Butter and Lemon
If blood oranges aren't available, substitute 3 large navel oranges to retain the same fresh flavor in this spring salad.
View Recipe: Roasted Baby Beets and Blood Orange Salad with Blue Cheese
Make an upscale pasta salad that’s company worthy by combining penne pasta, roasted asparagus, tomato, arugula, herbes de
Provence, and goat cheese and tossing with a lemony vinaigrette. Serve immediately or cover and chill for 2 hours for a cold
View Recipe: Roasted Asparagus and Tomato Penne Salad with Goat Cheese
Six ingredients make one delicious dessert in less than 10 minutes.
View Recipe: Rum-Spiked Grilled Pineapple with Toasted Coconut
Make the chips in advance, cool completely, and store in an airtight container until ready to serve.
View Recipe: Strawberry-Avocado Salsa with Cinnamon Tortilla Chips
Asparagus popping out of the soil is one of the first signs of spring in the garden. The days are warming up, but the nights
are still chilly—an ideal time for warm bowls of rich asparagus risotto. Save the more tender tips for the risotto pieces,
and blend the larger chopped pieces of asparagus into the broth used to cook the risotto. Garnish with shaved Parmigiano-Reggiano,
if you like.
View Recipe: Spring Asparagus Risotto
Nestled in a creamy filling and crumbly graham cracker crust, strawberries shine in this delectable tart.
View Recipe: Strawberry-Almond Cream Tart
Mint and green peas are a classic spring combination. If you're a fan of edamame, use it in place of either the green peas
or fava beans.
View Recipe: Fava Bean, Sweet Pea, and Sugar Snap Salad
For a light supper and an unforgettable taste of the season, try this stunning galette that pairs baby artichokes with peppery
View Recipe: Artichoke Galette
Pair roasted beets and goat cheese with crisp baby greens and crunchy walnuts for a salad that almost explodes with flavor
and color. You can prepare the beets up to two days in advance.
View Recipe: Beets with Walnuts, Goat Cheese, and Baby Greens
Wider, less-lobed Eruca sativa varieties, which are more palatable in larger quantities when dressed simply, would be a great
topping on this pizza. This is a new take on a “steak and salad with a side of bread” and a fun way to enjoy dinner in a bite.
View Recipe: Steak House Pizza
Look for whole-wheat pastry flour in the baking aisle at major supermarkets. Garnish with additional strawberries and fresh
View Recipe: Pound Cake with Strawberry Glaze
This delicious vegetable sauté pairs well with a variety of protein-based dinners, including salmon, chicken, and beef. Cutting
half of the peas in half gives the dish a lovely look, but you can skip that step and leave them all whole, if you like.
View Recipe: Snap Pea and Radish Sauté
Lemony dressing and fresh mint add vibrant flavor to this pasta salad. Serve chilled or at room temperature, and garnish with
pretty mint leaves, if desired.
View Recipe: Orzo Salad with Radish and Fennel
For a kid-friendly version, substitute 3 cups chilled club soda for the wine. When adding the wine or soda, pour slowly down
the edge of the glass to tame the foam.
View Recipe: Strawberry-Mint Sparkling Limeade
This salad is a model of nutrition. The greens and onion provide a variety of vitamins and minerals, the pecans add healthy
fats, and the chicken is a great source of lean protein, all with less than 300 calories per serving. Açai dressing is rich
in antioxidants, but so is any bottled berry dressing.
View Recipe: Chicken and Spring Greens with Açai Dressing
You don't need to cook asparagus to savor its unique, slightly grass flavor. Here it's delivered au naturel: shaved raw into
delicate, elegant curls; dressed in zesty vinaigrette and creamy egg yolk; and punched up with crunchy nuts and salty Spanish
View Recipe: Shaved Asparagus Salad with Manchego and Almonds
When you think rhubarb, you may only think pie, but that's selling it short: The rosy stalk packs enough bright tanginess
to transform a variety of dishes. Here, paired with smoky heat and sweet tomato, it makes homemade BBQ sauce sing.
View Recipe: Grilled Chicken with Spicy Rhubarb-BQ Sauce
With a subtly flavored ingredient like artichokes, sometimes the simplest approach is best. A little roasted lemon, garlic,
and fragrant rosemary are all you need to make tender baby artichokes shine.
View Recipe: Pan-Roasted Artichokes with Lemon and Garlic
Sweet, earthy baby beets have a natural affinity for ingredients like tangy goat cheese and peppery horseradish. The flavors
in this dish are every bit as vibrant as the color.
View Recipe: Roasted Baby Beets with Creamy Goat Cheese Dip
This sweet, creamy treat is a festive, elegant showcase for everyone's favorite spring fruit: ripe, juicy strawberries, served
up two ways — sliced and macerated, and cooked into a ruby-red jelly.
View Recipe: Layered Strawberry-Coconut Panna Cotta