Get Excited for Spring with These Delicious Recipes
Sharon Monticello
Sharon Monticello is native to one of California's most picturesque areas— Petaluma, nestled in the heart of wine country, has been home to Sharon's...
Sharon Monticello is native to one of California's most picturesque areas— Petaluma, nestled in the heart of wine country, has been home to Sharon's...
Winter is finally over and let's look forward to brighter days because we've got flowers and sunny days ahead. Nothing tastes better than the first few springtime meals. Light, bright, lemony, and packed with peak season produce like peas, asparagus, ramps, and rhubarb. Get excited to prepare these dishes as we celebrate the first day of Spring.
Ramp Fritters
These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings. If you can’t find ramps, use thin scallions.
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Spiced Lamb and Dill Yogurt Pasta
You’ll find all the flavors of Middle Eastern shish Barak (tiny lamb and pine nut) dumplings here. This was made simpler and brighter with help from dried pasta and plenty of fresh dills. Yogurt can make this pasta creamy and comforting without feeling too rich.
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Chicken Meatballs in Spring Vegetable Broth
For this soup recipe, we skipped browning the meatballs and poached them instead. This will keep them very tender and their flavor light, which is ideal for this seasonal dish.
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Spring Chicken Salad with Smashed Green Beans
Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors. And if your only experience with poached chicken is the dry-as-a-bone stuff from the salad bar, then this method will be a revelation. The trick is to cook the chicken very low and slow, so paying attention to your heat level is of the utmost importance. Add some crunchy veggies and a punchy Dijon vinaigrette, and you've got exactly the kind of simple, satisfying composed salad you need when a reset dinner is in order.
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Roast Chicken Thighs with Peas and Mint
This recipe harnesses their power by using the fat that renders when they’re seared on the stove to soften thick rounds of leeks and spring peas for a built-in side. Leave the chicken uncovered when it goes into the oven so the skin crisps up while cooking.
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Rhubarb–Brown Butter Bars
Think of your favorite granola packed full of nuts and surrounding a layer of sweet-tart rhubarb jam and you’ve got these bars. Use any combination of whole nuts you’d like, and feel free to leave the dried hibiscus flowers out of the filling entirely.
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Fried Rice with Spring Vegetables and Fried Eggs
Any cooked rice or grain is perfect in this stir-fry, but for best results make sure they are completely cooled. Plus, overnight is ideal.
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Lemon-Ricotta Pancakes
Sure, you can make these any time of year, but we swear: They taste better in the springtime.
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Fettuccine with Shiitakes and Asparagus
For this seasonal and vegetarian twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.
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Roasted Strawberry-Buttermilk Sherbet
One of your favorite summer ice cream recipes. great balance of tartness, sweetness, and creaminess. For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
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