Spring Produce at Its Best
Catch all the best spring produce at its peak, like peas, rhubarb and radicchio.
Chilled Asparagus Salad
Alex Guarnaschelli's asparagus tip: Use kitchen scissors to cut only the very bottom from the spear; breaking it off causes more of the bottom to go to waste. For larger asparagus, where the skin is tougher, peel the stalk but leave the tip and an inch or so below the tip unpeeled. The top is tender enough that it can be cooked as is.
Quick, Spicy Leek and Shrimp Stir-Fry
Searing leeks brings out their crunchy freshness. If you have a large wok, you can use it here; otherwise, a large pan works well. Just be sure to have everything ready to add when needed and let the pan get really hot again between additions. If you have some fresh ginger on hand, toss in a little, minced, when you add the shrimp.
Sorrel Pistachio Pesto with Seared Salmon
This recipe makes a double batch of pesto. Toss the leftovers with a pound of spaghetti for a quick pasta dinner, or use them to top an omelet or fried eggs and toast. The pesto also freezes well, so you can enjoy it months later when sorrel is long out of season.
Ramp Butter
Ramp season is long awaited and often fleeting, so when they are finally available at the farmers' market we find ourselves buying as many ramps as we can and preserving them in different ways for the months to come. This butter is one of our favorite preparations. Blanching the ramps first helps to soften their often sharp flavor and extends their freezer life. The ways to use this delectable butter are endless, but some of our favorites are melting a slice on grilled steak, stuffing it into a baked potato or slathering it on fresh corn.
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