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2009 Spring
Fava Bean & Pecorino Salad Two Ways — Beginner and Expert
No fruit or vegetable ushers in the season of late Spring and early Summer quite like the fava bean. Simply ask the denizens of southern Italy, where short-lived favas are a prized warm-weather favorite. There, the tender, creamy beans are frequently served in a delicate salad with buttery olive oil and nutty pecorino cheese.
In Season: Rhubarb
Asparagus isn't the only stalk in season: rhubarb is also having a moment. Rhubarb resembles celery but has a vibrant pink color. Although many people mistake it for being a fruit, rhubarb is actually a vegetable.
The Age of Asparagus
This is the dawning of the age of asparagus — that is, the time of year when the stalky green veggie is at its peak of flavor. So move beyond your roasting pan and get creative with these eight recipes that showcase the vegetable in a myriad of new and surprising settings.
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In Season: Baby Artichokes
Along with English Peas and a number of lesser-known vegetables, baby artichokes are in abundance during March, April, and May. The petite-sized baby artichokes are simply a smaller version of any regular-sized variety that's been picked from the shaded, lower part of the artichoke stalk. They have little to no developed fuzz in their center and a greater amount of edible leaves.
Monday's Leftovers: Spring Farro Salad
Livening up your Monday night meals doesn't have to mean dedicating more time to dinner. Case in point: A Spring salad that tosses leftover asparagus and sugar snap peas with farro.
A nutrient-rich Italian grain with a nutty flavor and a satisfyingly chewy texture, farro can be found in most specialty stores and takes as much time to cook as pasta.
Sunday Dinner: Spring Noodle Stir-Fry
For dinner tonight, opt for a straightforward meal that won't have you spinning wheels. Take advantage of market-fresh items like asparagus and sugar snap peas to make a healthy yet hearty vegetarian noodle stir-fry.
Apple cider vinegar and fresh ginger add zing, while a handful of walnuts add meatiness and crunch.
Veggies With Green Goddess Dip Two Ways — Beginner & Expert
With so many Spring vegetables in abundance right now, there's no better way to celebrate Earth Day than to create a spread that highlights the natural sweetness of farm-fresh vegetables.
Serve the vegetables alongside green goddess dressing, a mild yet complex blend of lemon, anchovies, garlic, and sour cream that dates back to the 1920s.
For a basic appetizer, arrange fresh crudités on a tray, or to take it to the next level, throw your seasonal vegetables on the grill.
Celebrate Spring With Asparagus and Shrimp Pasta
With the farmers market now overflowing with verdant vegetables, it's easy for me to drop a pretty penny on produce like Spring onions and English peas.
Case in point: the other day, I bought just a little too much asparagus, reasoning I'd figure out a way to prepare it that would highlight its freshness.
Later that day, I emerged with a casual linguine toss with shrimp, asparagus, and basil that's perfect for every occasion, from a romantic meal to entertaining a dinner party crowd.
6 Unusual Spring Vegetables
It's impossible not to be excited by asparagus, artichokes, peas, and other vegetables that traditionally herald the arrival of Spring. But don't stop there — Spring means plenty of other exciting veggies, some of which you may be less familiar with. Keep reading to get acquainted with them.
Rhubarb Crisp Two Ways — Beginner and Expert
I know I said I'm not a huge fan of rhubarb, but last Spring I tried PartySugar's raspberry rhubarb tart, and since then, I've been more open-minded about it. Now I appreciate the fruit's tangy, tart flavor, especially when foiled against another sweet fruit like raspberries or soft, airy whipped cream. Take advantage of this zippy vegetable's short season by using it to add bite to a rustic dessert.
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