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.