Soft, woodsy flavors and aromas are the hallmarks of spring’s earliest produce that include an assortment of mushrooms, bright green asparagus and artichokes.
Savor the peak of asparagus season by roasting fresh, green spears to enhance their flavor and provide for a more tender texture.
Step away from the strong flavors of winter, like garlic and onions, and explore some milder flavoring ingredients, such as shallots and green onions (spring onions).
Leafy herbs become widely available in spring and are great on everything.
Radishes are root vegetables with a distinctive flavor that range from mild to sharp, depending on the variety. To choose the best, pick radishes that are deep in color with solid roots.
All types of leafy greens and lettuces begin to bloom in the spring. With temperatures warming, it is time to replace stews and casseroles with salads at the dinner table.
Although rhubarb is often used as a fruit in sweet pies and jams, rhubarb is actually a vegetable. You can find rhubarb in a range of colors, from green to bright pink and everything in between (color doesn’t indicate ripeness) in the market until June.
Strawberries are at their peak in the spring. Be sure to purchase firm red berries with no soft or mushy spots. Store in the refrigerator, but keep them dry. Don’t wash until ready to eat and serve at room temperature.
Grilled Artichokes with Dipping Sauce
Ingredients
- 4 medium artichokes
- 1 lemon
- Olive oil
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 1 tablespoon hot sauce or chili sauce
- 1 tablespoon honey
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
Directions
Cut 1/2 inch off the top of each artichoke. Cut each in half vertically and, using scissors, trim the pointy ends off the leaves. Carefully cut out the fuzzy choke in the center and discard.
Rub the artichokes all over with lemon. Fill a large pot with water and fit with a steaming rack. Place the artichokes on a rack and steam until they are tender and easily pierced with a fork, about 30 minutes. Set aside to cool for 15 minutes.
Preheat an outdoor or indoor grill to high heat.
For the sauce: In a small bowl, combine mayonnaise, hot sauce and honey. Sir well. Set aside.
Brush the cut side of each artichoke with olive oil. Sprinkle with salt and pepper.
Grill artichokes, cut side down, until evenly charred, 4 to 5 minutes.
Serve hot with the dipping sauce.
Vegetable and Fruit Spring Salad
6 servings
Ingredients
- 1/3 cup cider vinegar
- 1/4 cup olive oil
- 1/4 cup chopped fresh strawberries
- 2 tablespoons sugar
- 2 tablespoons snipped fresh tarragon
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 8 ounces fresh green beans, trimmed
- 8 ounces fresh sugar snap peas, trimmed
- 4 ounces radishes, sliced in thin rounds (about 1 cup)
- 1 cup sliced or quartered strawberries
Directions
For the dressing: Combine vinegar, oil, chopped strawberries, sugar, tarragon, salt and pepper in a screw top jar. Cover; shake until combined. Set aside.
In a large pot cook green beans and peas in boiling water for 2 minutes. Drain; rinse with cold water. In a large bowl toss cooked beans and peas with dressing. Cover; chill for 30 minutes or up to 4 hours. Stir in radishes and sliced strawberries before serving.
Roasted Asparagus and Wild Mushrooms
Serves 6
Ingredients
- 4 tablespoons extra virgin olive oil, divided
- 1 pound assorted fresh mushrooms (such as crimini, oyster, chanterelles, morels, stemmed shiitakes), sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon minced fresh Italian parsley
- 1 1/2 pounds medium thick asparagus, tough ends trimmed
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
Directions
Preheat the oven to 475°F.
Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat. Add mushrooms and garlic, sauté until mushrooms are brown and just tender, 8 to 10 minutes. Remove the pan from the heat. Add lemon juice and parsley, toss to coat. Set aside.
Arrange asparagus on a rimmed baking sheet. Drizzle with remaining 1 tablespoon olive oil. Sprinkle with salt and pepper. Toss to coat. Roast asparagus until just tender, about 10 minutes. Arrange asparagus on a serving platter and top with mushrooms.
Penne Primavera with Salmon
Serves 4
Ingredients
- 8 ounces salmon, cut into 2 portions
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon kosher salt or coarse sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 12 ounces whole wheat penne
- 1 bunch thin asparagus, trimmed and cut into 1-inch pieces
- 3/4 cup fresh or frozen peas
- 1 cup halved grape tomatoes
- 3/4 cup crème fraîche
- 1/4 cup finely grated Parmesan cheese
- 1 large shallot, finely chopped
- 1/2 cup chopped fresh dill
Directions
Preheat oven to 450°F. Brush both sides of the salmon with oil and sprinkle with salt and pepper. Place skin-side down on a small baking sheet and roast until salmon is just lightly pink in the center, 8 to 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add penne and cook until al dente, about 13 minutes, adding asparagus and peas in the last 2 minutes of cooking. Drain pasta and vegetables and return them to the pot. Place over low heat and stir in tomatoes, crème fraîche, Parmesan and shallot. Remove and discard salmon skin; flake salmon into chunks with a fork and toss into pasta along with dill.
Strawberry Rhubarb Cobbler
Serve with whipped cream, if desired.
For the filling:
- 6 to 8 stalks rhubarb, cut into 1/2-inch pieces (about 3 cups)
- 2/3 cup sugar
- 1 tablespoon orange zest
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- 3 cups sliced strawberries
For the topping:
- 1 3/4 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons salted butter, chilled
- 1/2 cup plus 2 tablespoons sugar, divided
- 3/4 cup half-and-half
- 1 tablespoon orange zest
To make filling:
In a saucepan over medium heat, cook the rhubarb, sugar and orange zest until the rhubarb begins to soften and exude juices, about 2 minutes. Add the butter and flour and bring to a boil while stirring. Cook for about 1 minute. Add the sliced strawberries. Remove from heat and pour the fruit mixture into a deep 10-inch pie dish.
To make topping:
Preheat oven to 425 degrees F. In a large bowl, sift together the flour, baking powder and salt. Cut the butter into small pieces. With a fork or pastry cutter, cut the chilled butter until the mixture resembles coarse crumbs.
Add 1/2 cup of the sugar and blend. Slowly add the half-and-half with a fork. Spoon the dough over the fruit mixture in the pie dish. Mix together the 2 tablespoons sugar and the orange zest, and sprinkle it over the top. Bake for 25 to 30 minutes, or until golden brown. Cool slightly and serve with or without whipped cream. Serves 6.
Anne
Love the idea of the dip for the artichokes. Knowing your awareness of healthy eating, I wonder if you would substitute reduced fat mayo?
Husband Allen loves rhubarb, so if I can find some good rhubarb, the cobbler will be on our Easter dinner menu. The rest of the family prefers rhubarb dessert with the addition of strawberry, and the orange zest sounds good, too. Thanks!
Jovina Coughlin
I don’t think the reduced fat mayo is an issue, since you really eat so little of it when you dip an artichoke leaf in the dip. Certainly, though, reduced fat mayo will work just as well.
We are not big rhubarb fans without the strawberry addition, either. Thanks Anne.
For the Love of Cooking
Another great round-up of recipes.
Jovina Coughlin
Thanks Pam
ohiocook
Reblogged this on My Meals are on Wheels.
Jovina Coughlin
Thank you
tinywhitecottage
Spring produce is my favorite. They are just now starting to hit the markets. I love the grilled artichokes!
Jovina Coughlin
Yes they are. Thanks so much. Lots of new recipes to try.
Diane P.
I LOVE artichokes! Have only made then at home once before. This recipe has my name written all over it. Thanks for another great post, Jovina!
Jovina Coughlin
Thanks so much Diane. Hope you like the recipe.
Heidi Dawn Medina
I just purchased artichokes yesterday and have never grilled them, so your recipe is being used today! Thanks for sharing.
Jovina Coughlin
That is neat Heidi. Let me know how they turn out.
Marisa Franca @ All Our Way
I am craving vegetables and your post comes at just the right time. Must be my body wanting to get away from the heavier winter meals and welcome spring. Oh boy!! do I ever welcome it. Bring on the veggies and fruit! My hubby is king of the grill so I’ll hand him your recipe and let him go at it with the artichokes 🙂 Your recipes are very inspiring.
Jovina Coughlin
Thank you Marisa. It is such a wonderful time of year,
rhutcheson28
The Roasted Asparagus and Wild Mushrooms make for a great taste combination.
Jovina Coughlin
Thank you so much. I really appreciate your letting me know.
Anne
Hi Jovina; we just finished Easter dinner and the Strawberry Rhubarb Cobbler was such a hit! I had to warn my son that he NEEDED to share and couldn’t just grab the pan and run…
Everyone loved it; thanks for sharing!
Jovina Coughlin
Thank you ever so much for letting me know you and your family liked the recipe.