Spring produce is in full swing and all of the season’s fresh picks are in markets now. From blushing rhubarb and scarlet strawberries to verdant snap peas, green garlic and the soft herbs you’ve been craving, the season’s crisp flavors are still at their peak. Slip a bottle of rosé into ice or pour an iced tea and start surfing our spring recipes. (Not to mention those sprightly cocktails.) Most of these spring recipes will see you well into June.
The first peas are such a crunchy, sweet delight that you’ll want to grab both the English and sugar snap varieties when you see them. This 20-minute recipe takes advantage of both. Give the peas a quick spin in a hot skillet with butter and olive oil. Add lemon zest and juice, nutty Pecorino Romano, and torn basil, and dig in. Produce this fresh doesn’t need much to be wonderful.
Lemons have a season, too, so if you see fresh ones, snap them up. Meyer lemons are delightful in these pretty lemon squares, but you could just as easily use regular lemon juice. The squares utilize a creamy homemade citrus curd, and the crust is made from toasted pine nuts. They are a wonderful recipe to prepare with kids and make the perfect addition to any spring menu.
A spoonful of ricotta loosened with a little bit of pasta water creates an easy sauce for this fresh-tasting dish. Asparagus, English peas and snap peas mix here, but you can include any of your favorite seasonal produce in this simple pasta preparation. The last-minute addition of fresh lemon zest adds a hit of bright flavor.
Springy green onions are part of why this spicy simmered kale with eggs dish is so tasty. So is butter, and a good splash of chicken broth, both of which take the edge off any bitterness the green brings to the table. Nestle a few eggs in there, toss on some red pepper flakes, and you’ve got a healthy brunch dish with a kick.
Chard comes into season as early as April in even the coldest parts of the nation. This garlicky pasta showcases its charms nicely. A half pound of it mingles with another half pound of kale, so we’d argue you don’t need a separate salad if this is your dinner entrée. Do try to find dinosaur (lacinato) kale, which has a delicate, nubby texture.
Sorghum and white rice flour form the crust of this stunning tart, featuring two of spring’s most popular players, strawberries and rhubarb. That beautiful topping? Mascarpone and heavy cream, whipped together. (Is anyone else here drooling yet?) Thank goodness for spring!