Arugula Pesto with Kalamata Olives
Arugula is usually the first local offering of the spring. I whirl it in the food processor with parsley, kalamata olives and almonds for a deliciously bold and zesty pesto.
Asparagus and Pasta with Balsamic-Tarragon Sauce and Bacon
A tarragon-infused balsamic vinegar sauce makes this pasta dish with asparagus and bacon a wonderful spring treat.
Baked Pasta with Cheese and Spring Vegetables
A light and veggie-ful macaroni and cheese.
Batter Fried Morel Mushrooms
A great, simple treatment for the elusive morel...tempura style
Feta and Lemon Vinaigrette
You won’t need much more than this vinaigrette on a spinach or baby lettuce salad. Of course a few kalamata olives and some thinly sliced onion wouldn’t hurt.
Fresh Peas with Mint
Sweet little green jewels just picked from the garden make this very simple salad one of the best things in all of spring. I hope to grow peas forever, just so I can make it again and again.
Maple Walnut Vinaigrette
Let’s not forget that maple syrup is a spring food! This dressing is great on green salads with fresh or dried fruit and a bit of sharp-tasting cheese.
Morel Mushroom Galette with Cream Cheese Pastry
An easy cream cheese pastry allows me to concentrate on the delicate, nutty and extremely seasonal flavor of locally foraged morel mushrooms in this rustic tart.
Pasta with Morels and Brown Butter (See photo above)
Simple is the way to go when featuring morel mushrooms, but take the time to brown the butter for this rich and delicious noodle dish and you’ll have just the right complement to your spring delicacies.
Pea and Almond Pesto with Pasta and Peas
Sweet and nutty with just a hint of lemon, this pasta sauce is a great light and fresh spring offering.
Get your radishes as fresh as you can, or grow them yourself, so you can enjoy this zesty pesto made from the tasty leaves. Green onions, soy sauce and sesame oil give this sauce/spread/condiment an Asian twist. Serve it on noodles, spread it on toasted baguette slices, or stir it into rice.
Rhubarb Compote with Brown Sugar and Vanilla Bean
This super-simple rhubarb sauce gets elevated to a new level with brown sugar and vanilla bean. Put it on ice cream or pound cake, or in simple tarts…or just eat it with a spoon.
Rhubarb Custard Bars
This rich and delicious vehicle for rhubarb has the elements of three different desserts: a crust like a shortbread cookie, a custard filling with rhubarb, and a cheesecake-like topping.
Rhubarb Custard Pie
Mounds of brown sugar-sweetened rhubarb are held together by just enough custard in this decadent pie.
Rhubarb Ginger Galette
A quick and easy feature presentation for those early rhubarb stalks
Rhubarb Sour Cream Muffins
Such an easy and delicious treatment of fresh, local rhubarb. These are just a bit tangy from the sour cream, and the pockets of soft-baked rhubarb are pleasantly tart counterpoints to the brown-sugar-sweetened muffin crumb.
Sesame Soy Asparagus with Garlic and Ginger
A tasty and fragrant dressing of sesame oil, soy sauce, and rice vinegar soaks into tender-crisp steamed and chilled asparagus. This is so simple and so delicious, you might not feel like trying another asparagus recipe again.
Spinach and Feta Souffle
This souffle can probably be made just about any time of year, but it's an excellent way to celebrate the first fresh spinach of the spring. Load up a souffle with beautiful blanched spinach and sharp, salty feta cheese, and you won't mind if it falls. It'll still taste great!
Strawberry Rhubarb Freezer Jam
No need for canning with this simple jam. Plus, it'll be gone so fast, it won't take up space in your freezer for long!
