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Spring
10 Picks to Pack on a Picnic
Poolside parties. Backyard luaus. Outdoor concerts.
Fast & Easy Dinner: Spring Lamb and Vegetable Stew
According to the food dictionary on Epicurious, stew is a "method of cooking by which food is barely covered with liquid and simmered slowly for a long period of time." However, this recipe proves that a rich flavorful stew can come together in under 30 minutes.
The key is to use a tender cut of meat like perfectly in-season Spring lamb.
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.
Fast & Easy Dinner: Asparagus-Goat Cheese Pasta
If you filled up on too many nachos and margaritas last night, opt for a dinner, like this simple pasta dish, that is light and flavorful. Spring's most beloved vegetable is the star ingredient in this uncomplicated meal.
The pasta and spears are tossed with a quick sauce made of broth, goat cheese, and lemon zest.
Beets: Love Them or Hate Them?
Recently PartySugar and I got into a discussion about beets. While we both love them, we agreed that they're definitely a point of contention, as many people we know dislike them (our president included). How do you feel about these sweet root vegetables?
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.
Happy Hour: Redhead in Bed
Inspired by Market-Fresh Mixology, I decided to make a cocktail that features one of Spring's most popular fruits: strawberries. When I found this recipe while browsing cocktails on Food & Wine's website, I assumed it would be absolutely delightful.
My predictions were correct: this fruity concoction is light, refreshing, and easy drinking.
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