Cooking Through the Seasons with Chopped: Spring
Photo By: Oliver Hoffmann ©2015 Oliver Hoffmann
Photo By: Robert Linton ©Copyright2010 Robert Linton
Photo By: OlgaKriger
Photo By: Robert Linton ©Copyright2012 Robert Linton
Photo By: Elena Elisseeva
Fresh Fava Beans
You'll find tons of these at your farmers market during the spring season, but don't worry if you don't have a recipe on hand. Chef Joe Landa mashed them up and served them on a tostada. They're a great replacement for hummus or guacamole.
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Honey Baked Ham
If you're not making next-day sandwiches with your leftover ham, trying frying it up into a hash the next day like Chef Dustin Gauvain did. Add potatoes and any leftover vegetables you have on hand.
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Lemon Meringue Pie
Why not take a cue from Chef Stan Hays and use leftover pie in a sauce for a dessert? Try melting down the filling in a small pot and serving it alongside some cookies or on top of pancakes.
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Rhubarb isn't just for pie — you can even make it work in a savory dish, as Chef Akiko Thurnauer did. Try sauteing it and then pureeing it into a sauce for something fried (like fish) to add a bit of tanginess.
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Rack of Lamb
Try frying up extra lamb chops into a lamb chop milanese, as Chef Giuseppe Gentile did. You can even use leftover bread as breadcrumbs to crisp up the outside.
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Whether you hate them or love them, you'll probably have some of these left over this Easter. Try using them to thicken and sweeten polenta, as Chef Jonathan Kavourakis did when he served it alongside a piece of seared fish.
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Extra asparagus left over from your grocery haul? Instead of just sauteing it as a side, try Chef Brian Riggenbach's method of chopping it small and serving it as a salad.
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Almond Paste (Marzipan)
Try using the rest of your marzipan in a cake batter, as Chef Mario Bacherini did. It'll add a bit of sweetness and some almond flavor.
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There's plenty more you can do with corned beef than just serve it with cabbage on the side. Chef Brian Howard sliced it up and put it in a taco with a black olive tapenade.
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Cream-Filled Chocolate Eggs
With a few of these on hand, you can easily melt them down into a chocolate sauce for any dessert or follow Chef Brandon Frohne's lead and use them to add some extra flavor to bread pudding.
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While these look a little daunting, they're not as hard to work with as they might seem. You can simply saute them in a skillet and serve them as a side, or you can do what Chef Nong Poonsukwattana did and pickle them for some extra flavor.
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If you're not into egg salad, you can transform your leftover hard-boiled eggs into a sauce, as Chef Kyle McClelland did. He made a gribiche, which is a mayo-like sauce, by using the eggs plus mustard and oil.
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