You don’t need a sweet tooth to enjoy the berries and rhubarb taking over farmers’ markets this time of year. Spring fruits pair well with cheese, herbs, grilled and roasted meats — and even seafood! Check out the recipes below to put a new spin on your sweet harvest.
|Chilled Sour Cherry Soup with Tarragon|
The herbal, anise-like flavor of fresh tarragon has a savory-sweet quality that plays off the nutty nuances of spring’s fresh sour cherries. With heavy cream swirled in at the end, this chilled soup makes a unique first course for a dinner party.
|Baby Spinach Salad with Roasted Strawberries|
Roasting strawberries with a bit of sugar intensifies their fruitiness and softens their texture, creating a nice counterpoint to the salty cheese and crunchy toasted almonds in this salad.
|Planked Salmon with Pinot Noir-Berry Sauce|
A reduction sauce of dry red wine and fresh blackberries adds rich flavor to salmon grilled on a cedar plank in this main course. Serve with Grilled Green Beans and Mushrooms to round out the meal.
|Skirt Steak Salad with Oranges and Arugula|
Early spring delivers some of the sweetest, ripest citrus fruits you can imagine. This entrée salad pairs orange segments with shaved radishes and grilled skirt steak for a tangy, savory dish.
|Seared Five-Spice Duck Breasts with Rhubarb Compote|
A sweet-tart rhubarb compote made with fresh orange juice, cinnamon and brown sugar pairs well with rich, rosy duck meat seasoned with fragrant Chinese five-spice powder.