11 Fresh Takes on Spring Recipes from Bobby
Step aside, soups and stews. These seasonal recipes from Food Network's Bobby Flay will have you craving the flavors of spring.
While confusing weather patterns across the country might have you revisiting your winter wardrobe, the truth is that spring is officially here. It’s time to move away from soups and stews and venture into all the fresh produce this season has to offer. In celebration of spring, we’ve rounded up some of Bobby Flay’s best recipes that will have you craving the flavors of the season.
Quinoa Salad with Asparagus, Goat Cheese and Black Olives (pictured above)
As pasta salad season approaches, think outside of the box by using quinoa instead of the usual noodles. Follow Bobby’s lead and boil the quinoa with fresh thyme to infuse it with flavor as it cooks.
Matt Armendariz, Television Food Network, G.P. All Rights Reserved
Nothing adds freshness to a meal like homemade salsa. Bobby mixes tomatoes, herbs and habanero pepper to create a fresh concoction that tops his spice-coated snapper fillets.
Bobby starts by baking a juicy ham with a mustard-thyme glaze before piling the meat onto fluffy biscuits with a rich pimento cheese spread.
Turn the time you spend cooking dinner into happy hour with a fast cocktail. When crafting this refreshing margarita, Bobby balances the tart flavor of rhubarb with the sweetness of fresh strawberries.
Matt Armendariz, Television Food Network, G.P. All Rights Reserved
For a healthy side dish, kale is a flavorful go-to — especially when the greens are sauteed in garlic and dressed with tangy red wine vinegar.
Con Poulos
Think of this dish as a savory breakfast bread pudding. The cheesy egg custard lends moisture to the casserole, which Bobby likes to serve with juicy cherry tomatoes.
Matt Armendariz, Television Food Network, G.P. All Rights Reserved
Skip your usual Italian-focused pasta in favor of this lighter noodle dish, which boasts bold Asian-inspired flavors. Quick-cooking buckwheat noodles (also known as soba noodles) are tossed with cucumbers, red bell peppers and carrots, then finished with sweet and spicy mixture of honey and chili sauce.
Tara Donne
Bobby gives this seasonal veggie a spicy twist with a tangy vinaigrette, featuring cayenne pepper, parsley, lemon juice and cumin.
Tara Donne, Food Network
By using frozen peas, this top-rated side dish, studded with crispy pancetta, can be on the table in 20 minutes.
A topping of crunchy tortilla chips adds welcome texture to this 15-minute no-cook salad.
Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved.
Bobby’s secret to turning out moist grilled chicken? Using skin-on, bone-in chicken breasts. For added flavor, he finishes both the grilled bird and the potatoes with a simple roasted garlic vinaigrette.
