What to Cook This May

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!

What to Cook this May: 14 seasonal recipes, from ramp and pea risotto to sauteed spring greens to a cucumber and mint gin and tonic.

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14 Seasonal Recipes to Make This May

Grilled Asparagus with Vinaigrette

A fabulous, pretty, simple warm-weather side. Make sure to serve with grains or crusty bread to sop up all of the tangy vinaigrette.

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Chicken Taco Salad

This salad is a full-on festival of color and texture and flavor — a joy to look at and a joy to eat.

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Spring Vegetable Soup

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.

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Shakshuka with Swiss Chard

This version of a very popular breakfast dish is crammed with softly cooked chard and spiced with cumin and paprika.

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Grilled Lemony Chicken and Baby Artichokes

This grilled chicken shares a super simple citrusy, tangy marinade with tender baby artichokes. 10 minutes on the grill!

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Blistered Green Beans with Miso Butter

A simple miso-infused butter turns a pile of fresh green beans into an umami bomb.

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Simple Sauteed Spring Greens

The nicest thing that can happen to spring vegetables (and stupidly easy).

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Spring Ramp and Pea Risotto

The perfect risotto to celebrate the arrival of spring.

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Broccolini Strascinati (“Dragged” Broccoli)

A super simple pan seared broccoli or broccolini dish with deep flavor and great texture.

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Orange Salmon with Leeks and Mushrooms

This was one of my favorite salmon dishes ever. I actually missed the leftovers when I left for a business trip.

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Chicken, Broccoli and Sugar Snap Pea Stir Fry

When I want to make Gary very, very happy.

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Kale, Cabbage and Mint Salad with Peanut Dressing

For those of you who don’t think a green salad can be satisfying and satiating, this is a must-try.

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Cucumber Mint Gin and Tonic

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!

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Beets and Sauteed Beet Greens

Make use of the whole vegetable.

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Spring Cobb Salad with Scallion Dressing

A Spring-themed Cobb salad allows you to highlight the vegetables that are just coming back into season. 

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Chicken Piccata Orzo Salad

Leftover chicken piccata becomes a springboard for a delicious salad that can be served warm or cool.

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Vegan Potato Salad

A great summer side for those who don’t like mayo based potato salads.

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Asparagus with Scallion Chimichurri Sauce

An easy herby sauce brings some simply cooked asparagus to a whole other level.

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Lemon Garlic Tilapia

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. 

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