Spring is upon us, and in its early months, the season does a slow reveal at the farmers’ market. Here are blushing rhubarb and scarlet strawberries. Over there, the verdant snap peas, fiddlehead ferns, green garlic and soft herbs you’ve been craving. Tuck a bouquet of tulips into your bag, and start surfing our spring recipes. (Not to mention those sprightly cocktails.) Get your spring on with a few of our favorites.
The first peas are such a crunchy, sweet delight that you’ll want to grab both the English and sugar snap varieties when you spy 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.
Texture is key in this fabulous salad. If you’ve combined grapefruit (for which the season is about to wind down) with avocado before, you know how well they complement each other. The silky citrus segments, bursting with juice, find an ideal foil in buttery avocado. Add fresh, tender lump crabmeat, and you have an entrée-worthy salad.
Lemons have a season, too, so if you see fresh ones, snap them up. Lucky Californians have access to Meyer lemons right now, which 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’re so simple to make, and brighten any spring event.
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.
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.
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!