Spring is a reason to celebrate! New life, the return of sunshine, and some of the year’s very best ingredients. It may happen more slowly in some parts of the country, but as your market begin to fill up with asparagus, green onions, and sweet strawberries, look to these recipes for inspiration!
This is one of our favorite ways to showcase fresh asparagus, and you’ll find it on our tables for breakfast, lunch, and dinner. Enjoy any leftovers on bread with some arugula and a squeeze of lemon juice for an amazing breakfast sandwich.
Orecchiette with Ricotta, Peas, and Lemon Zest
Tender green peas are so sweet, and we love them paired with creamy ricotta and al dente orecchiette. Bites of lemon zest round out this rich dish with the perfect pops of acidity.
We mean it, we really love peas—and this soup is not the pea soup of your childhood. Filled with aromatic flavors from prepared curry paste, this soup has a little zip that we can’t get enough of. Serve the soup alongside fresh summer rolls or an acidic green salad for a great pairing.
Simple and quick, these bite-sized muffins are just sweet enough to match the sourness of spring rhubarb. We like them cute and tiny, but you can use the batter to make full-size muffins or spread it into a cake pan for a sliceable cake. We bet you would enjoy it toasted with a smear of salted butter.
Banh Mi-Inspired Chicken Salad
With a base of tender greens and fresh herbs, this salad can be the first thing you make when you come home from the farmstand. We use cucumbers, carrots, and radishes for pickled veggies, so grab the freshest ones you can find at the market. And don’t be afraid to make extra to put on spring sandwiches and cheese boards.
Grilled Lamb Kebobs with Walnut-Herb Sauce
We love lamb on the grill, and these skewers are tender and full of flavorful brown bits. The real star is the walnut-herb sauce that is bright and acidic with a satisfying texture that you’ll love stuffed into a pita.
