The Freshest Fare: Savor the Flavors of Spring
With spring well underway and summer on the horizon, there’s no time like the present to savor this season’s finest flavors. Enjoy pastas speckled with peas and herbs, roasted beets that are as pretty as they are tasty, and vibrant salads piled high with arugula, radishes and fava beans. This season’s produce is just begging to be devoured, and your guests will be begging for more of these delicious veggie sides:
The Best Spring Veggies, Served Up Special
Roasted Beet Salad
Prep
5 min
Bake
25 min
Total
30 min
INGREDIENTS
- 4 to 5 beets
- 3 tablespoons good olive oil, divided
- 1/2 cup Burrata cheese
- Fresh herbs
- Sea salt and pepper to taste
DIRECTIONS
Remove stems and roots from beets. Cut beets into 1/4-inch slices. Place on a foil-lined baking sheet and toss with 2 tablespoons olive oil, salt and pepper. Roast at 400° F for 25 minutes or until tender. Let cool. Serve over top burrata along with remaining olive oil and sprinkle with salt, pepper, and your favorite fresh herbs.
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Arugula Salad
Prep
10 min
Bake
5 min
Total
15 min
INGREDIENTS
1 1/2 pounds fava beans
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup Pecorino cheese
Salt and pepper to taste
6 cups baby arugula
1/4 cup chopped mint
5 radishes, thinly sliced
DIRECTIONS
Add fava beans to boiling water and cook until tender, about 3 to 5 minutes. Drain beans, put them in ice-cold water and remove their thin skins. Toss beans with lemon juice, olive oil, cheese, salt and pepper. Put arugula, mint and radishes in a salad bowl and top with dressed beans.
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Celebrate this season of fresh growing greens with a vibrant-green pesto that’s perfect on pasta, pizza, crostini and grilled meats. Plus, it gives you a great reason to harvest your herb garden!
Mint and Basil Pesto
Prep
10 min
Bake
0 min
Total
10 min
INGREDIENTS
1/2 cup fresh mint leaves
1 cup fresh basil leaves
1/2 cup chopped walnuts
2 garlic cloves, minced
1/4 teaspoon lemon zest
1/2 cup olive oil
Salt and pepper
DIRECTIONS
Put mint, basil, walnuts, garlic and lemon zest in a food processor and pulse to combine. Gradually add olive oil until pesto is well blended. Salt and pepper to taste.
MADE THIS RECIPE?
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Spring Meat Eating
If you’re not an avid produce connoisseur, there’s certainly a plate for your palate, with fresh meats like our free-range chicken and American spring lamb:
Lemon-Herb-Roasted Chicken
Prep
5 min
Bake
60-80 min
Total
65-85 min
INGREDIENTS
1 roasting chicken, 3 to 4 pounds
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1 teaspoon black pepper
DIRECTIONS
Place chicken in a shallow roasting pan. Combine all other ingredients and brush mixture onto chicken. Bake at 350° F for about 20 minutes per pound.
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Grilled Lamb Chops
Prep
5 min
Bake
10 min
Total
15 min
INGREDIENTS
6 lamb chops, about 3/4-inch thick
2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/2 teaspoon black pepper
Sea salt to taste
DIRECTIONS
Combine olive oil, garlic, rosemary, thyme, and pepper. Spoon the marinade onto both sides of the lamb chops. Refrigerate at least an hour. Fire up the grill to medium-high heat and cook chops for 3 to 4 minutes on each side (an internal temperature of 145° F is considered medium rare). Remove chops from the grill and let rest a few minutes. Season with sea salt and serve hot. Serve with English peas and roasted potatoes.
MADE THIS RECIPE?
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Springtime Sips
You’re going to want a refreshing beverage to pair with your dishes, and what could be yummier — and lovelier — than a sweet sangria made with seasonal fruits
Spring Sangria
Prep
5 min
Bake
0 min
Total
5 min
INGREDIENTS
2 bottles red wine
1/4 cup brandy
1 cup fresh orange juice
10 strawberries, sliced
1 apple, cored and cubed
1 pear, cored and cubed
1 orange, thinly sliced
1/2 lemon, thinly sliced
Sparkling water or lemon-lime soda, chilled
DIRECTIONS
Mix everything except sparkling water in a large pitcher. Refrigerate at least 4 hours. Pour into glasses and top off with sparkling water or soda.
MADE THIS RECIPE?
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