After a long winter, spring is finally here! Before refrigeration and “factory farming,” spring was the first opportunity many people had to enjoy fresh food since the fall harvest. Winters were survived with lots of canned, smoked, salted, pickled and otherwise preserved food, so those first green onions, fiddleheads, tender lettuces, asparagus and other greens were welcomed. Today, we can enjoy fresh food all year round, but those bright, fresh flavors are still at their best in the spring.
What’s in season for spring? Asparagus, artichokes, fiddleheads, arugula and watercress. In general, lettuces and other leafy greens are in season: radicchio, red leaf lettuce, sorrel, spinach, chard, endive, butter lettuce, collard greens and broccoli. If you live in the northeastern part of North America, wild fiddlehead ferns are a spring tradition, served in everything from risotto to salads and pasta dishes. Ramps are another spring delicacy with a very short growing season; this allium variety goes very well with other seasonal treats, including aparagus, peas and fiddleheads. It’s a bounty of green goodness! Check out the recipes below for simple ways to enjoy the freshest flavors of the season.
| Servings | Prep Time | Cook Time |
| 4 | 30minutes | 30minutes |
| Servings | Prep Time |
| 4 | 30minutes |
| Cook Time |
| 30minutes |
- 1 tablespoon butter
- 1/2 medium Yellow Onion chopped
- 1 quart Chicken Broth or vegetable broth
- 1/2 pound Russet Potatoes peeled and diced
- 2 bunches Watercress trimmed and chopped
- 2 teaspoons Fresh Lemon Juice
- sea salt and freshly ground pepper
- 4 thick slices French or Italian Bread
- 4 ounces Goat Cheese
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- Melt butter in a medium pot over medium heat.
- Melt butter in a medium pot over medium heat.
- Add chopped onion and cook, stirring often, until softened, about 5 minutes.
- Add broth and potatoes.
- Bring to a boil.
- Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- Remove from heat. Add watercress and stir until wilted.
- Puree until smooth with an immersion blender or in batches in a regular blender.
- Add lemon juice. Season to taste with salt, pepper, and more lemon juice, if desired.
- While soup is simmering, spread slices of bread with softened butter.
- Toast at 400 for about 5 minutes or until golden brown.
- Top each toast round with goat cheese.
- Place one goat cheese crouton on each bowl of soup when serving.
| Servings | Prep Time | Cook Time |
| 6 | 15minutes | 30minutes |
| Servings | Prep Time |
| 6 | 15minutes |
| Cook Time |
| 30minutes |
- Crust for a single crust pie - refrigerated or frozen is fine
- 4 Large Eggs
- 3 Green Onions thinly sliced
- 2 Tablespoons butter
- 6 ounces Brie
- 1 cup half and half or light cream
- 8 asparagus spears blanched in boiling water for 3 minutes
- 1/2 teaspoon cayenne pepper
- Sea salt and freshly ground black pepper to taste
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- Heat oven to 400°F.
- Use pastry to line a 9 inch pie plate.
- Melt butter over medium heat and saute green onions for five minutes.
- Chop asparagus into pieces and add to onions.
- Slice the rind from the cheese and chop into small cubes. A thin-bladed sharp knife works best for this.
- Whisk eggs, half and half, cayenne, salt and pepper together until smooth.
- Scatter onions, asparagus and cubes of brie on pastry.
- Pour egg mixture over the top.
- Bake for 25-30 minutes until set and lightly browned.
Note: If you want to make this crustless, butter a 9 inch pie pan and scatter 1/2 cup panko crumbs on the bottom to lightly coat the pan. Make sure the sides of the pan are well buttered so the custard doesn't stick to them.
| Servings | Prep Time | Cook Time |
| 4 | 5minutes | 8minutes |
| Servings | Prep Time |
| 4 | 5minutes |
| Cook Time |
| 8minutes |
- 2 teaspoons Fresh Rosemary or thyme finely chopped
- 1/2 teaspoon Sea Salt
- 1 teaspoon Freshly Ground Black Pepper
- 2 cloves Garlic smashed and minced
- 1 tablespoon olive oil
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- Combine salt, pepper, rosemary or thyme and garlic in a small bowl.
- Divide the seasoning mixture evenly among the lamb chops and rub it into each one.
- Heat olive oil in a large skillet over medium-high heat.
- Add chops to pan and cook 3 minutes per side or until desired doneness. Check using an instant read thermometer. Cook to 145 for medium rare and 160 for medium. It's not recommended to go much above that.
- Let stand for 5 minutes. If desired, while lamb rests, add 1 cup of white wine to skillet. Raise heat to high and reduce wine for 5 minutes. Slowly swirl in two tablespoons of cold butter for a quick pan sauce to serve with the chops.
| Servings |
| 12servings |
| Servings |
| 12servings |
- 24 Asparagus
- 12 slices Prosciutto sliced thin (6 ounces)
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- Bring 2 gallons of salted water to a boil in a large stock pot.
- Add the asparagus and cook until tender, approximately 3 minutes.
- Remove asparagus from water and place in ice water for 5 minutes to stop cooking, then drain and dry.
- Cut sliced prosciutto in half. Wrap each stalk with one slice prosciutto and transfer to a serving platter. Enjoy!
