50 Spring Sides

Here are dozens of way to get your veggies!

Insert and Spread 50 Spring Sides

Insert and Spread 50 Spring Sides

From top right, clockwise: Pearl Couscous with Sorrel Pesto (No. 37), Shaved Asparagus Salad (No. 10), Miso-Glazed Radishes (No. 25), Swiss Chard Crustless Quiche (No. 50), Fennel-Apple Salad (No. 34)

Photo by: RYAN DAUSCH

RYAN DAUSCH

From top right, clockwise: Pearl Couscous with Sorrel Pesto (No. 37), Shaved Asparagus Salad (No. 10), Miso-Glazed Radishes (No. 25), Swiss Chard Crustless Quiche (No. 50), Fennel-Apple Salad (No. 34)

1. Pea-Mint Puree Cook 4 cups shelled peas in boiling salted water until tender, about 10 minutes; drain, reserving 3/4 cup cooking water. Puree the peas in a food processor with 1/2 cup fresh mint and 4 tablespoons butter until smooth, adding the cooking water as needed. Season with salt and pepper.

2. Sauteed Peas with Pancetta and Mint Sauté 3 ounces diced pancetta and 1/2 diced red onion in olive oil in a large saucepan over medium heat until browned, 12 minutes. Add 2 cups thawed frozen peas and 1/2 teaspoon kosher salt. Cook until heated through, 2 to 3 minutes. Add 2 tablespoons chopped mint and the zest of 1/2 lemon. Season with pepper.

3. Spicy Coconut Curried Peas Brown 1 diced small onion in coconut oil in a large saucepan over high heat, 5 minutes. Add 2 teaspoons each curry powder, grated ginger and grated garlic; toast, 1 minute. Add 2 cups thawed frozen peas, 1 cup canned coconut milk and 1/2 teaspoon kosher salt. Cook until bubbling, 2 minutes. Top with chopped cilantro and red jalapeño.

4. Blistered Green Beans Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 1/4 pounds thin green beans and 1/4 teaspoon kosher salt. Cook, stirring halfway through, until charred and tender, 8 to 11 minutes, adding 1/4 cup chopped almonds, 1 minced garlic clove and 1/2 teaspoon paprika during the last minute of cooking. Top with chopped parsley, lemon zest and flaky salt.

5. Blistered Snap Peas Heat 1 tablespoon olive oil in a large skillet over high heat. Add 1 1/4 pounds snap peas and ¼ teaspoon kosher salt. Cook, stirring halfway through, until charred and tender, 5 to 7 minutes. Top with chopped mint, lemon zest and flaky salt.

Insert and Spread 50 Spring Sides

Insert and Spread 50 Spring Sides

Honey-Glazed Snap Peas (No. 6)

Photo by: RYAN DAUSCH

RYAN DAUSCH

Honey-Glazed Snap Peas (No. 6)

6. Honey-Glazed Snap Peas Cook 1 1/4 pounds snap peas in boiling salted water until bright green, 2 to 3 minutes; drain. Sauté 1 sliced shallot in butter over medium heat until tender, about 3 minutes. Add the peas, 1 teaspoon honey and a pinch of red pepper flakes. Cook, tossing, until glazed, 2 minutes.

7. Snap Pea Salad Toss 12 ounces snap peas (thinly sliced on the bias) with 1 bunch thinly sliced radishes, 1 sliced scallion, 2 tablespoons each olive oil and white wine vinegar and 1 tablespoon chopped tarragon. Cut out the segments from 1 orange and squeeze the juice from the membranes; add to the salad. Season with salt and pepper. Let marinate at least 30 minutes and up to 1 hour.

8. Spring Panzanella Cook 2 cups snap peas in boiling salted water until tender, 2 minutes; drain and rinse under cold water. Repeat with 2 cups shelled fava beans and 1 cup frozen peas. Peel the favas. Toss 6 cups each cubed day-old country bread and chopped escarole and 1/2 cup thinly sliced red onion with the snap peas, fava beans and peas. Drizzle with 1/2 cup olive oil and 1/4 cup red wine vinegar; season with salt and pepper and toss. Top with shaved ricotta salata.

9. Arugula Salad with Pea Shoots Whisk 2 tablespoons each olive oil and Meyer lemon juice with 1 teaspoon sugar and 1/2 teaspoon kosher salt. Toss 10 cups arugula, 2 cups chopped pea shoots and 2 thinly sliced radishes with the dressing; season with pepper. Top with crumbled goat cheese.

10. Shaved Asparagus Salad Whisk 1/4 cup grated parmesan with 3 tablespoons olive oil, 2 teaspoons lemon zest, 1 tablespoon lemon juice and 1/2 teaspoon kosher salt. Shave 2 bunches large asparagus into strips with a vegetable peeler and toss with the dressing. Season with salt and pepper; top with more parmesan.

11. Spicy Grilled Asparagus Toss 2 bunches asparagus with vegetable oil; season with salt and pepper. Grill over medium-high heat, turning once, until bright green and crisp-tender, 3 minutes. While warm, toss with 1 grated garlic clove, 1/2 minced Fresno chile and the juice of 1/2 lime. Season with salt.

12. Balsamic-Glazed Asparagus Toss 2 bunches asparagus with olive oil on a rimmed baking sheet; season with salt and pepper. Broil until crisp-tender and lightly charred, 3 to 4 minutes. Drizzle with balsamic vinegar. Broil until lightly glazed, 1 to 2 more minutes. Top with flaky salt.

13. Ginger-Soy Shaved Asparagus Shave 1 bunch large asparagus into strips with a vegetable peeler. Whisk 3 tablespoons low-sodium soy sauce with 2 teaspoons each cornstarch, sugar and sesame oil. Stir-fry 1 tablespoon each minced garlic and ginger in vegetable oil in a large nonstick skillet over high heat, 30 seconds. Add the asparagus; stir-fry until wilted, 3 minutes. Add the sauce and cook, stirring, until thickened, 1 to 2 minutes. Top with toasted sesame seeds.

14. Roasted Mushrooms and Asparagus Toss 12 ounces quartered cremini mushrooms with olive oil, then toss with 2 tablespoons grated parmesan; season with salt and pepper. Roast at 450 degrees F on a preheated baking sheet until browned and tender, 20 to 25 minutes. Toss 1 bunch asparagus (cut into 2-inch pieces) with olive oil; add to the mushrooms. Roast until tender, 5 to 7 minutes.

15. Asparagus with Mustard Vinaigrette Cook 2 bunches asparagus in boiling salted water until bright green and tender, about 3 minutes. Rinse under cold water and pat dry. Whisk 1 tablespoon red wine vinegar with 2 teaspoons dijon mustard, then whisk in 2 tablespoons olive oil and 1 tablespoon chopped chives; season with salt and pepper. Drizzle over the asparagus.

16. Potato Salad with Asparagus Cook 12 ounces quartered small red potatoes in boiling salted water until tender, 10 minutes; drain. Make Asparagus with Mustard Vinaigrette (No. 15); chop the cooked asparagus and double the dressing. Toss with the potatoes and 2 chopped hard-boiled eggs.

17. Lemon-Dill Potatoes Cook 2 pounds small new potatoes in boiling salted water until tender, 15 to 20 minutes; drain, reserving 1/4 cup cooking water. Toss with 4 tablespoons butter, the cooking water, 1/4 cup chopped dill and the zest of 1 lemon; season with salt and pepper.

18. Potato and Lemon Flatbread Stretch 1 pound room-temperature pizza dough into an 8-by-10-inch rectangle on an oiled baking sheet. Toss 8 ounces thinly sliced new potatoes with 1/2 lemon (quartered and thinly sliced), 2 tablespoons olive oil and 2 teaspoons chopped rosemary; season with salt and pepper. Spread over the dough and sprinkle with 1/3 cup grated pecorino romano. Bake at 400 degrees F until golden, 20 to 25 minutes.

19. Potato Salad with Olives Cook 2 pounds quartered small red potatoes in boiling salted water until tender, 15 to 20 minutes; drain. Toss with 3 sliced celery stalks, 1/3 cup chopped black olives, 1/2 minced red onion, 1/4 cup each chopped parsley and olive oil and 2 tablespoons each grainy mustard and red wine vinegar; season with salt and pepper.

20. Spring Onion Mashed Potatoes Cook 1 bunch sliced spring onions with 3 minced garlic cloves and a pinch of salt in 1 stick butter until softened, 3 minutes. Cook 2 pounds cubed peeled Yukon Gold potatoes in boiling salted water until tender, 15 to 20 minutes; drain and mash with the spring onion mixture and 1 cup milk. Season with salt and pepper.

21. Crispy Smashed Potatoes Cook 1 3/4 pounds small red potatoes, 2 bay leaves and 2 garlic cloves in simmering salted water until tender, 25 minutes; drain and discard the bay leaves. Toss with 2 tablespoons olive oil. Transfer to a baking sheet and smash with a spatula. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

22. Buttery Leeks Combine 4 sliced leeks (white and light green parts), 1/2 cup water, 3 tablespoons each olive oil and butter and 1/2 teaspoon each chopped thyme and kosher salt in a skillet. Cover and cook over medium heat, stirring occasionally, until tender, 20 minutes. Uncover and cook until the water evaporates. Season with salt and pepper.

23. Leek Gratin Make Buttery Leeks (No. 22). Transfer to a 1-quart baking dish and stir in 1/2 cup heavy cream. Sprinkle with 2 tablespoons each breadcrumbs, shredded parmesan and shredded gruyère. Bake at 425 degrees F until bubbling, 20 minutes.

24. Brown Rice with Leeks Make Buttery Leeks (No. 22). Brown 8 ounces quartered chanterelle mushrooms in olive oil in a skillet over high heat, 6 minutes; season with salt. Remove from the heat and add 2 tablespoons dry vermouth; cook until dry. Stir in the leeks, 3 cups cooked brown rice and 1/2 cup chicken broth; heat through. Season with salt and pepper.

25. Miso-Glazed Radishes Sauté 2 bunches halved radishes with 3/4 teaspoon sugar in butter in a large skillet over medium heat, 3 minutes. Add 1/4 cup water and season with salt and pepper. Cover and simmer until tender, 5 minutes. Remove from the heat; stir in 1 tablespoon miso paste and 2 teaspoons lemon juice until glazed, thinning with water as needed.

26. Grilled Radishes Toss 2 bunches halved radishes with 2 tablespoons olive oil, 1 tablespoon white wine and 2 crushed garlic cloves; season with salt and pepper. Transfer to a sheet of heavy-duty foil and seal into a flat packet. Grill over medium-high heat, turning once, until lightly charred, 12 to 15 minutes.

27. Spring Vegetables with Anchovies Combine 1 bunch each radishes and baby turnips (both cut into 1-inch wedges), 2 bunches halved baby carrots, 2 tablespoons each water and butter, 1 tablespoon marjoram leaves and 2 anchovies in a large skillet. Cover and cook over medium heat until just tender, 10 to 12 minutes. Add 1 cup snap peas and cook, covered, until crisp-tender, 2 to 3 minutes. Season with salt and pepper.

28. Braised Baby Turnips Reserve the greens from 1 1/2 pounds baby turnips; peel and quarter the turnips. Melt 3 tablespoons butter in a large skillet over medium heat. Add the turnips and 2 teaspoons chopped thyme; season with salt and pepper. Add 3/4 cup chicken broth, cover and cook until almost tender, 4 minutes. Uncover, increase the heat to high and boil until the liquid reduces by half, 1 to 2 minutes. Add the turnip greens and cook until wilted, 3 minutes. Top with chopped chives.

29. Wine-Braised Baby Artichokes Brown 2 1/2 pounds halved baby artichokes and 4 quartered shallots in olive oil over medium- high heat. Add 1 cup chicken broth and 1/2 cup white wine. Cover and simmer until tender, 20 to 25 minutes. Uncover and cook until the liquid reduces by half, 2 to 3 minutes. Stir in the zest of 1 lemon, 1/4 cup chopped chives and 2 tablespoons chopped tarragon; season with salt and pepper.

30. Fried Baby Artichokes Combine 2 pounds halved baby artichokes with 2 cups buttermilk. Toss 2 cups flour with 2 teaspoons kosher salt and a few grinds of pepper. Dredge the artichokes in the flour, then fan out the leaves. Working in batches, deep-fry in 365 degrees F vegetable oil until golden, 3 to 4 minutes. Drain on paper towels. Season with salt. Serve with lemon wedges.

31. Pickled Rhubarb Simmer 1 cup each water and white wine vinegar with 1/2 cup sugar and 1 tablespoon each coriander seeds, fennel seeds and kosher salt, stirring, until the sugar dissolves, about 1 minute. Pour over 2 sliced rhubarb stalks in a jar. Refrigerate overnight.

32. Farro Salad with Pickled Rhubarb Make Pickled Rhubarb (No. 31). Drain, reserving 1/4 cup liquid. Toss the rhubarb with 4 cups cooked farro, 1 chopped endive, 1/2 small sliced red onion, 1/2 cup each walnuts and torn basil, 1/4 cup walnut oil and the reserved liquid; season with salt and pepper.

33. Fennel Salad with Pickled Rhubarb Make Pickled Rhubarb (No. 31). Drain, reserving 2 tablespoons liquid. Toss the rhubarb with 1 small bunch chopped dandelion greens, 1 thinly sliced small fennel bulb, 2 tablespoons olive oil and the reserved liquid; season with salt and pepper.

34. Fennel-Apple Salad Halve, core and very thinly slice 2 fennel bulbs and 2 Gala apples. Whisk 2 tablespoons white wine vinegar with 1 teaspoon dijon mustard, then whisk in 3 tablespoons olive oil. Toss the fennel and apples with the dressing and 1 tablespoon each chopped tarragon, parsley and chives; season with salt and pepper.

35. Fava Beans with Chorizo Cook 2 cups shelled fava beans in boiling water until tender, 2 minutes; drain and peel. Brown 1 ounce chopped dried chorizo in olive oil in a nonstick skillet over high heat. Add the fava beans, 1/2 cup chopped roasted peppers and 2 tablespoons each chopped parsley and scallions; heat through, tossing, 1 minute. Season with salt and pepper.

36. Rice Salad with Fava Beans Cook 1 cup basmati rice as the label directs; fluff with a fork and let cool slightly. Cook 1 cup shelled fava beans in boiling water until tender, 2 minutes; drain and peel. Whisk 3 tablespoons each olive oil and lemon juice with 1/2 teaspoon each kosher salt and pepper. Toss the rice and fava beans with the dressing and 1/3 cup each pomegranate seeds and chopped dill, parsley and pistachios.

37. Pearl Couscous with Sorrel Pesto Cook 2 cups pearl couscous in boiling salted water until tender, about 8 minutes; drain, reserving 1/2 cup cooking water. Pulse 2 cups each sorrel and parsley in a food processor with 2 chopped scallions and 1/3 cup toasted blanched almonds. Pulse in 1/2 cup olive oil; season with salt and pepper. Stir into the couscous, adding the cooking water as needed to loosen.

38. Beet Salad with Walnut Dressing Drizzle 8 beets with olive oil and wrap individually in foil. Roast at 400 degrees F until tender, 1 hour. Let cool; peel and quarter. Puree 1/4 cup toasted walnuts in a food processor with 1 chopped small shallot, 6 tablespoons olive oil, 3 tablespoons red wine vinegar and 1 tablespoon water; season with salt and pepper. Toss with the beets. Top with 1 cup each crumbled goat cheese and chopped parsley.

39. Spring Greens with Shallot Dressing Combine 1 thinly sliced shallot with 2 tablespoons champagne vinegar and 1/4 teaspoon each kosher salt and pepper; let sit 20 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon honey. Toss 12 cups spring greens and 1 cup parsley with the dressing.

40. Grilled Baby Fennel and Spring Onions Toss 2 baby fennel bulbs (halved lengthwise) and 1 bunch spring onions with olive oil; season with salt and pepper. Grill over medium-high heat, turning, until charred and crisp-tender, 2 to 5 minutes. Drizzle with Meyer lemon juice and olive oil; season with salt.

41. Creamy Onions and Peas Cook 2 sliced onions in 4 tablespoons butter in a large saucepan over medium heat until very tender, about 20 minutes. Stir in 2 tablespoons flour, 1 teaspoon each fresh thyme and kosher salt and a pinch of nutmeg until smooth. Whisk in 1 cup each chicken broth and milk and cook, stirring, until slightly thickened, 3 to 5 minutes. Add 2 cups thawed frozen peas and heat through; season with salt and pepper.

42. Herbed Lentils with Feta Toss two 15-ounce cans brown lentils (drained and rinsed) with 1 cup each chopped roasted red peppers, crumbled feta and chopped mixed herbs (mint, parsley and/or chives). Drizzle with 1/4 cup olive oil and 3 tablespoons red wine vinegar; season with salt and pepper and toss.

43. Maple-Ginger Glazed Carrots Combine 8 sliced carrots, 1 cup water, 2 tablespoons butter, 1 tablespoon maple syrup, 2 teaspoons grated ginger and 1/2 teaspoon kosher salt in a large skillet. Cover and cook over medium-high heat until just tender, 10 minutes. Uncover and cook, stirring, until glazed, 3 minutes. Season with salt and pepper.

44. Spiced Carrot Puree Cook 2 pounds chopped carrots in boiling salted water until very soft, 12 to 15 minutes; drain. Sauté 1 chopped onion in 4 tablespoons each butter and olive oil over medium heat, 5 minutes. Add 1 minced garlic clove and 1/2 teaspoon each ground cumin, kosher salt and honey; cook 1 minute. Puree with the carrots; season with salt and cayenne.

Insert and Spread 50 Spring Sides

Insert and Spread 50 Spring Sides

Roasted Carrots with Coriander (N0. 45)

Photo by: RYAN DAUSCH

RYAN DAUSCH

Roasted Carrots with Coriander (N0. 45)

45. Roasted Carrots with Coriander Toss 2 pounds carrots (halved lengthwise) with 2 tablespoons olive oil, 2 teaspoons crushed coriander seeds and 1 teaspoon kosher salt on a rimmed baking sheet. Roast at 425 degrees F until tender, about 40 minutes. Top with cilantro.

46. Roasted Carrot-Tahini Orzo Salad Make Roasted Carrots with Coriander (No. 45); cut the cooked carrots into 2-inch-long pieces. Cook 1 cup orzo as the label directs; drain and rinse under cold water. Whisk 2 tablespoons each tahini, lemon juice and olive oil with a pinch each of salt and pepper; thin with 2 tablespoons water. Toss the carrots with the orzo, dressing and 1/4 cup chopped cilantro. Sprinkle with toasted sesame seeds and drizzle with olive oil.

47. Carrot Noodles with Peas Sauté 12 ounces spiralized carrots with 1 cup thawed frozen peas, 1/2 teaspoon kosher salt and a pinch of pepper in olive oil over medium heat until tender, 4 to 5 minutes. Stir in 1/4 cup chicken broth and 1 tablespoon butter and toss until glazed. Stir in 2 tablespoons chopped parsley and a pinch of nutmeg. Season with salt and pepper.

48. Roasted Oyster Mushrooms Toss 1 1/2 pounds large oyster mushrooms (trimmed, caps separated and halved if large) with 2 tablespoons olive oil, 1 tablespoon chopped thyme and 1/2 teaspoon each kosher salt and pepper on a rimmed baking sheet. Roast at 425 degrees F, stirring occasionally, until browned around the edges, 35 to 40 minutes. Toss with 2 teaspoons Worcestershire sauce. Top with chopped chives.

49. Braised Escarole with Bacon Toast 1/4 cup panko in olive oil in a small skillet. Remove from the heat and stir in 2 tablespoons grated parmesan. Cook 4 slices chopped thick-cut bacon in olive oil in a large pot. Add 1 torn large head escarole, 4 chopped plum tomatoes and 1 sliced red onion. Cover and cook, stirring occasionally, until softened, 10 to 12 minutes. Season with salt and pepper. Top with the panko.

50. Swiss Chard Crustless Quiche Cook 1 bunch Swiss chard leaves in boiling salted water until tender, 5 minutes; drain, then pat dry and chop. Whisk 2 eggs with 1/2 cup heavy cream, then stir in 2 tablespoons each pine nuts, raisins and grated parmesan and 1/2 teaspoon each kosher salt and pepper. Butter the bottom and sides of a 1-quart baking dish and coat with breadcrumbs; pour in the egg mixture. Bake at 375 degrees F until set, 25 to 30 minutes.

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