14 Delicious Recipes to Help You Spring Forward
Although we are just two days into March, I’ve already got spring on the brain. In the past 48 hours, I’ve had two separate extensive conversations about how to prepare early-season strawberries and artichokes. What can I say?—there’s something about the arrival of spring that excites home cooks! After a long winter of root vegetables and apples, it’s hard not to be thrilled with the first radishes, asparagus, and peas. The earth is waking up and being reborn, so why not take the same approach to your culinary repertoire? Infuse you meals with fresh spring flavors and experiment with techniques or ingredients you’ve never cooked with before. Ready to spring forward? Here are 14 amazing recipes that are so delicious you’ll want to make them over and over again—all the way into summer.
Don’t be intimidated by the fancy title of these strawberry cardamom mascarpone tartlets. They are actually easy to make! The tartlet is simply puff pastry sliced into squares and baked. The strawberries get their jewel-like glisten from a 10-minute orange juice and sugar maceration, and the mascarpone is whipped with cream and cardamom until soft peaks form.
Minestra is a blanket term that refers to a dish with vegetables, legumes, and pasta or rice cooked in stock. This spring version has fava beans, orzo, and arugula. To give the broth an extra nutty flavor, throw in a few Parmesan rinds—if you have them saved in your freezer.
When I was little, my dad used to make my siblings and I green eggs and ham for breakfast on St. Patrick’s Day. He would simply dye scrambled eggs with green food coloring, but now that I’m grown up, I like to carry on the tradition by serving some sort of green dish on March 17. This year I’ve got my sights set on this vibrant oven-baked risotto that gets its green hue from kale pesto.
This pretty salad consists of a plethora of spring ingredients: fennel, watercress, radishes, mint, and peas. Don’t skip the herbed yogurt step; it takes the salad to another level. Serve as the first course of a sophisticated spring menu with roasted salmon, asparagus risotto, and lemon meringue pie for dessert.
I’ve never met a toast recipe I didn’t like, and this one that combines white beans with artichoke hearts and lots of fresh basil is my new favorite. With the help of a food processor, it only takes 10 minutes to make!
There need to be more chopped salads in the world. Why? Because they are downright delicious! The perfect chopped salad is jam-packed with ingredients and different textural elements. A great example? This Thai shrimp chop with spinach, carrots, cashews, fried wonton wrappers, and a tangy garlic-lime dressing.
I’m not a fan of frozen peas. I don’t know why; I’ve just never been that into them. However, when fresh peas are available at the farmers market, I like to use them in recipes that call for frozen peas, like this easy-baked chicken dish. It’s loaded with herbs and leeks, and the addition of crème fraîche gives the chicken a rich, velvety finish.
One can never have too many toast recipes, right? So here’s another one that spreads thick slices of whole-grain toast with white bean hummus. Top that with artichokes, arugula, plenty of black pepper, and a generous drizzle of balsamic glaze. Pair with a glass of champagne and toast to spring!
Here’s a fun spring twist on classic twice-baked potatoes: whip together baked potato with Greek yogurt, white cheddar cheese, milk, and butter; stuff the mixture into potato skins; and top with a homemade garlic-parsley-scallion pesto. Garnish with fresh peas and enjoy with a dry chardonnay. Heaven!
Shop pretty pastel kitchen extras below; they are perfect for infusing your table scape with a touch of spring!
What dishes are you most excited to make this spring?