So March came in like a lion and went out like a lamb (sort of, as it always sort of does), April had its requisite number of showers, and now we are well within our rights to expect May flowers. And equally as important, May ingredients and a seasonal evolution in our cooking styles and methods.
I broke out my grill in April, and plan to ramp up the grilling like crazy in May. Standing with a spatula in one hand, and a glass one wine in another, waiting to flip burgers is a very happy place for me. Never more so than this spring.
Speaking or ramps…’tis the season, and I am a fan, so if you are, too, browse around the site for lots of ramp recipes.
So what’s coming up….Mother’s Day, check (maybe more of us will get to see our Mothers this year?), graduations for some (my younger son is graduating high school, though so far denial has remained in full force, and this plan seems like it will take place in an alternate universe), and at the end of the month, Memorial Day, with its hopeful promise of long sunny summer days and nights to follow.
So there are a lot of reasons to cook, and hopefully entertain safely and smartly. Here are some of the recipes to consider!
14 Seasonal Recipes to Make This May
A fabulous, pretty, simple warm-weather side. Make sure to serve with grains or crusty bread to sop up all of the tangy vinaigrette.
This salad is a full-on festival of color and texture and flavor — a joy to look at and a joy to eat.
This is a very flexible vegetable soup recipe, beautiful, simple to make, and a great way to use all of those long-awaited vegetables of spring.
This version of a very popular breakfast dish is crammed with softly cooked chard and spiced with cumin and paprika.
This grilled chicken shares a super simple citrusy, tangy marinade with tender baby artichokes. 10 minutes on the grill!
A simple miso-infused butter turns a pile of fresh green beans into an umami bomb.
The nicest thing that can happen to spring vegetables (and stupidly easy).
The perfect risotto to celebrate the arrival of spring.
A super simple pan seared broccoli or broccolini dish with deep flavor and great texture.
This was one of my favorite salmon dishes ever. I actually missed the leftovers when I left for a business trip.
When I want to make Gary very, very happy.
For those of you who don’t think a green salad can be satisfying and satiating, this is a must-try.
This was made for those hot summer nights (tell me more, tell me more….). And no muddler, no problem – check out the little cocktail hack in this recipe!
Make use of the whole vegetable.
A Spring-themed Cobb salad allows you to highlight the vegetables that are just coming back into season.
Leftover chicken piccata becomes a springboard for a delicious salad that can be served warm or cool.
A great summer side for those who don’t like mayo based potato salads.
An easy herby sauce brings some simply cooked asparagus to a whole other level.
This simple baked fish recipe has a ton of flavor thanks to a butter sauce that is bright with garlic, lemon juice and lemon zest.