May 1, 2019
Spring is well underway, which means it’s the perfect time of year to incorporate the season’s best ingredients in the kitchen – from artichokes and asparagus to rhubarb and radishes. Below are a few colorful and flavorful recipes to serve at your next spring gathering that are sure to please every palate:
Fresh Pea and Ricotta Tartines with Spring Vegetables: Thick-sliced French bread forms the base for creamy pea-and-ricotta spread in this seasonal treat, and it comes topped with tender asparagus, fresh green onions, parsley, and watercress. The best part about this recipe is its versatility: you can substitute whatever in-season veggies you find at your local farmer’s market (or in your own garden!) Try it for a light meal or lively brunch appetizer.
Asparagus, Artichoke, and Arugula Salad with Chive Vinaigrette: This robust salad is packed with enough flavor to convert even the most ardent meat-and-potatoes fan. Tender asparagus spears, savory artichoke hearts, petit pois, and wild arugula make for a healthy, hearty meal. Plus, it’s tossed with zesty vinaigrette of lemon and chives, and shards of piquant Manchego cheese.
Pasta Primavera with Crispy Onion Gremolata: Pasta primavera is famous for its fresh, seasonal vegetables—the name itself means spring pasta in Italian. This recipe brings the whole garden to your table with spring onions, morel mushrooms, asparagus, and fava beans. Omit the crème fraîche for a heart-healthy version of this entrée.
Minted Pea Soup with Cashew Cream: Most people think of pea soup as a wintertime favorite. This recipe gives a twist to tradition with overtones of fresh-from-the-garden mint and rich cashew cream. The garnish of crisp greens contrasts beautifully with the silky texture of the soup. It’s quick to make and adds a lovely splash of color to your table.
Rhubarb Citrus Punch: When you think of rhubarb, the first foods that come to mind may be cakes, crumbles, and jam. But this spring vegetable’s distinctive tartness adds just the right kick to your spring punch in this recipe. It combines the sweetness of ginger and strawberries with the tang of orange and lemons for a cool drink that’s sure to liven up the Florida heat.
Here at The Mayflower, we’re enjoying the fruits (and vegetables) of our hard work in the community’s organic garden. Avid gardeners keep the plants healthy, and residents can stroll over to harvest fresh spring produce for supper. It’s an authentic farm-to-table taste you can’t find at the supermarket.