How to Cook Spring Produce

As we approach spring, the excitement mounts. Longer days, warmer weather, and an abundance of amazing produce that is nothing short of inspiring. Farmers’ markets are exploding with all kinds of produce, and it’s impossible not to gather up as much as one can carry and cart it all home. But then what?

Put all of these beautiful fruits and vegetables to work! Here are some suggestions for ways to use all of the gorgeous produce of the spring season.

 

Apricots

Try them instead of plums in this crisp. Apricots go beautifully with many cheeses, so add them to a bountiful cheese platter.

 

Artichokes

They are perfect just steamed but also trim them and add them to a risotto for a wonderful spring dinner.

Look for baby artichokes and use them in recipes like:

• Braised Baby Artichokes with Leeks and Capers
• Grilled Lemony Chicken and Baby Artichokes

 

Arugula

Use this spicy lettuce in:

• Chicken with White Wine, Leek, Spinach and Arugula Pan Sauce
• Salmon, Arugula, and Avocado Salad with Lemon Vinaigrette
• Red Quinoa Salad with Arugula, Artichoke Hearts, and Olives

 

 

Asparagus

Roasting asparagus (and all kind of other vegetables) brings out the natural sweetness.

Try:

• Asparagus with Herb Dipping Sauce
• Roasted Asparagus with Creamy Lemon Dressing
• Roasted Asparagus with Creamy Mustard-Oregano Sauce
• Sesame Asparagus and Shiitake Mushrooms

 

Beets

Try Beets and Sauteed Beet Greens and make sure you read up on How to Cook Beets.

 

Fava Beans

Try these in spring vegetable pastas, and read up on how to peel or shell them.

 

Fennel

Try:

• Thin Spaghetti with Fennel, Bacon and Parmesan
• Lamb Stew with White Wine, Orange and Fennel
• Fennel and Endive Salad

 

Fiddleheads

These are really nice simply sauteed.

 

Greens

Whatever you find in the farmers’ market, toss them into a skillet, and saute them up.

Try:

• Simplest, Freshest Spring Greens for Father’s Day

 

Leeks

Try them in:

• Leek, Mushroom and Goat Cheese Quiche

 

Lettuce

Try:

• Any of these great green salads

 

Morels and other mushrooms

Try:

• Chicken with Mushrooms in Cream Sauce
• Mushroom Spelt Soup
• Green Beans and Mushrooms with Shallots
• 5-Ingredient Pasta #5: Chicken and Mushroom Marsala Rotelle

 

 

Spring Onions or Scallions

Try:

• 5-Ingredient Pasta #3: Pasta with Creamy Sundried Tomato and Scallion Sauce
• Salmon Salad with Jalapeno Scallion Dressing
• Lemon and Scallion Chicken Stir Fry

 

 

Parsley

Try:

• Spinach-Parsley Pesto
• Orange and Herb Orzo
• Green Goddess Dressing and Dip

 

Peas

Try:

• Fresh Linguine with Shrimp and Peas in a Pink Cream Sauce
• Pasta with Ramps, Edamame, and Sugar Snap Peas in a Light Parmesan Cream Sauce

 

Potatoes

Try:

• Herb-Roasted Fingerling Potatoes
• Smashed Roasted Baby Potatoes
• Classic Potato Salad with Celery and Fresh Thyme
• Egg and Potato Salad with Bacon 
• Creamy Corn and Potato Salad with Bacon and Lemon Buttermilk Dressing

 

Radishes

Try:

• Spinach and Radish Salad with Feta
• Radishes with Herb Butter or Ghee
• Spinach, Radish, and Kohlrabi Salad with Preserved Lemons
• Vegetable and Brown Rice Salad with Honey Lemon Dressing

 

Ramps

Try:

• Pasta with Ramps,
• Edamame, and Sugar Snap Peas in a Light Parmesan Cream Sauce,
• Pasta Salad with Chicken, Green Olives, and Ramp Vinaigrette
• Green Olive and Ramp Tapenade

 

 

Rhubarb

Try:

• Rhubarb Crumble

 

Spinach

Try:

• Puff Pastry Breakfast Tarts with Spinach, Egg and Cheese
• Escarole and Spinach Soup
• Sautéed Chicken with Spinach and Red Onions
• Creamy Goat Cheese and Spinach Linguine(below)
• Chicken and Spinach Stir-Fry with Ginger and Oyster Sauce

 

 

Strawberries

Try:

• Ricotta Berry Breakfast Crostini
• Watermelon Strawberry Smoothie

 

Swiss Chard

 Try:

• Big Biscuit with Swiss Chard and Mushrooms
• Sautéed Swiss Chard
• Shakshuka with Swiss Chard

 

 

Turnips

Peel and sliver them and add them to a Chopped Salad.

 

Watercress

 Try:

• Spicy Chicken Milanese
• or layer them in The Ultimate BLT Sandwich