Celebrate Spring! 9 Recipes to Make this Season

By | March 27, 2015
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From fleshy green asparagus to brightly colored beets, signs of spring have made it to your neighborhood farmer’s markets and grocery stores. We asked our favorite cookbook authors to share their go-to spring recipes that showcase the season’s fresh fruit and vegetable bounty. From soups and pasta to strawberry and rhubarb desserts, here is what they shared with us.

spring onion and quinoa soup recipe
Photo by Julie Bidwell

Spring Onion and Quinoa Soup with Roasted Asparagus 
"I could live on this light and delicious soup all spring long, and it comes together so quickly (in just 20 minutes) that it is one of my go-to springtime dinners. The base is sweet and light, flavored largely by sweet spring onions and garlic, and it features just enough high-protein quinoa to make it filling. Topped with one of my favorite spring vegetables, roasted asparagus, this one-pot meal is not only light and cleansing, but it is nutritious, savory and completely satisfying." – Terry Walters, author of Eat Clean, Live Well

Rhubarb Galette
Photo by Ben Fink

Pierre's Rhubarb Galette
“Tart rhubarb's perfect partner is sugar. In spring, when the rhubarb is at its most crisp and lively, I make this simple free form galette to celebrate the sweetest season.”
 – Eugenia Bone, author of The Kitchen Ecosystem 


brazil nut and arugula pesto pasta
Photo courtesy of Ella Woodward

Brazil Nut and Arugula Pesto Pasta
This recipe features  early spring ingredient arugula and pantry staples pasta and brazil nuts (and frozen peas if it’s too early for fresh!). “This pasta is my favorite dish to serve to girlfriends when they come over. It’s simple to make, totally delicious and wonderfully comforting. It’s also full of amazing green veggies, so it will give you lots of goodness. The homemade pesto here is incredible, the Brazil nuts and avocado really make it so creamy, while the arugula and lemon add a slightly sharp edge that makes each bite sing with flavor.”
–Ella Woodward, author of Deliciously Ella and founder, deliciouslyella.com


lavender oil poached fish
Photo by Nicole Franzen

Lavender-Infused Olive Oil–Poached Cod with Charred Spring Onions
"The Lavender-Infused Olive Oil–Poached Cod is one of my favorite recipes in the book because of how easy it is, but it's also a super handsome looking dish. Charring the onions gives you different sides of their flavor, which is at its sweetest during this time of year. Just one of the moments where you get a chance to eat something at the height of its season. Hard to go wrong there."
–Ithai Schori, co-author of Twenty Dinners, with Chris Taylor

spring pea soup
Photo by Paulette Tavormina

Spring Pea Soup
“Spring at Beekman 1802 Farm means milkweed shoots, dandelion leaves, and ramps, but nothing is as hotly anticipated at the first harvest of Spring Peas.  After a long, cold winter, the vibrant bursts of green are nuclear on the tongue.”
–Brent Ridge and Josh-Kilmer Purcell, authors of The Beekman 1802 Heirloom Vegetable Cookbook and founders, Beekman 1802


strawberries in minted honey syrup
Photo by Jennifer McGruther

Strawberries in Minted Honey Syrup
“I love the way grassy notes in mint play off of the sweet tartness of fresh strawberries.  Honey brings them together, and I often serve this dish in the springtime, over homemade yogurt.”
–Jennifer McGruther, author of The Nourished Kitchen  and founder, nourishedkitchen.com

beet coconut soup
Photo by Bill Milne

Beet Coconut Soup
“After a long winter of stodgy, heavy food, spring arrives, and with it, a host of detoxifying vegetables to help the body shed the winter weight. One of my favorites is Spring beets. I love the cheerful color, the sweet taste, and the way they play off greener, sharper-tasting spring offerings like fiddlehead ferns, nettles and ramps. Beets have anti-inflammatory benefits and strengthen the immune system. And thanks to the phytonutient betalain—which provide a rosy color—beets help the body shed toxins through the urinary tract. They also are used as a traditional folk medicine for purifying the blood and liver.  Purchase spring beets with their tender leaves and you have a delightful spring green to enjoy alongside the earthy sweet roots.”
–Stephanie Pedersen, author of Coconut

sunchoke soup
Photo by Annie Schlechter

Sunchoke Soup 
“Sunchokes are at the end of their season in April, so it’s a great way to take advantage of these sweet little tubers - especially when the spring vegetables haven’t quite sprung in the Northeast. Top with finely chopped scallions and/or with a bright pesto made from lovage (an early spring green that tastes a bit like a celery-parsley hybrid) and whatever other greens and herbs (carrot tops, beet greens, mint, etc.) you find in season.”  –Courtney Allison, Tina Carr, Caroline Laskow and Julie Peacock, authors of The Soup Club Cookbook

strawberry crepe stack
Photo by Penny De Los Santos

Strawberry Crepe Stack 
“Ripe strawberries appear in Mississippi patches as early as March 15 and usually last until May 1st. In Tennessee they typically arrive a little later in April and last until June.  Strawberries straight from the garden are one of our favorite tastes of Spring in the South… (Our book) Soul Food Love is not only a celebration of our foremothers' kitchens it's a collaboration between a mother and a daughter who treasure the fact that the Mama's birthday, May 4, and Mother's Day fall in prime Tennessee Strawberry season. We often celebrate those occasions with this crepe stack originally cooked up with out of season berries in August. The stack tastes far better in May.”
–Alice Randall and Caroline Randall Williams, authors of Soul Food Love


Article from Edible Communities at http://www.ediblecommunities.com/recipes/celebrate-spring-9-recipes-make-season
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