“This time of year we crave something lighter than winter’s long braises and cozy flavors but haven’t reached the point of completely avoiding the oven. We want the best of both worlds, the raw and the cooked.”
— Athena Calderone, Cook Beautiful
Food:
12 Delicious Spring Recipes to Taste the New Season
By Sacha Strebe.
Is there anything more enjoyable than the onset of spring? It’s time for us to shed our metaphorical chrysalis and bask in the warmth and freshness of the new season. But perhaps one of our favorite activities at the spark of a seasonal shift is a trip to the farmer’s market. The vibrant colors of new produce, all ripe and ready to play and experiment with in the kitchen and create fresh spring recipes is endlessly inspiring. It always amazes me how suddenly our appetites shift from rich wintery stews to fresh crispy salads as soon as the weather shifts. And some of these spring vegetables are only around for a few short months so why not make the most of them with delicious spring recipes.
As a reminder, here is a list of what is in season for spring:
- strawberries
- artichokes
- fennel
- asparagus
- arugula
- mint
- peas
- radishes
- onion
- carrots
If you want to know how to incorporate this season’s vegetables into your weekly meal planning, read on for 10 of Athena’s favorite spring recipes.
PAN-SEARED SALMON WITH PEAS, CHANTERELLES, AND DILL-CHIVE SAUCE
Admittedly, I was a snob about salmon for years—the ubiquitous fish just seemed so blandly run-of-the-mill. That all changed when I stepped into fashion designer Peter Som’s kitchen to shoot a cooking story for EyeSwoon. Peter, who also happens to be an exceptional culinary talent, suggested we make salmon—and I wasn’t about to reveal my bias. So we cooked, and I tasted, and you know what? I swooned. Salmon, I realized, is unbelievably supple, flavorful, and rich. And what other protein can boast such a gorgeous hue? Served atop golden chanterelles, vibrant spring peas, and a deep-green herb sauce, this piece of fish is beautifully dressed. Peter would no doubt approve. This is one of those spring recipes you’ll want to make all season long.
Spinach and Goat Cheese Frittata
This recipe brings together all the delicious flavors of the season but the best part is how simple it is to make. Everything goes into the cast-iron skillet before placing it into the oven to set. If you’re not a fan of goat cheese, you can replace it with feta or ricotta and it’s just as delicious. Serve it with a salad and you have a delicious brunch or easy dinner on a warm spring night. This is one of my favorite spring recipes for making ahead of time, it tastes just as good cold.
ZUCCHINI AND FETA FRITTERS WITH AVOCADO CREAM
Fritters always remind me of my paternal grandmother. When I was a kid, she’d make a killer corn and zucchini version that I’d gobble up by the half dozen, slathering them with sour cream. These savory little pancakes build on her legacy, with a few adjustments. For one, I’ve traded sour cream for a citrusy avocado dipping sauce. It’s ridiculously smooth—almost like cake frosting—and just tart enough to cut through the richness of the fried veg. The trick to extra-crisp patties is to remove as much moisture as possible from the grated zucchini before cooking.
Roasted Asparagus and Radishes With Mustard Tarragon Vinaigrette
If there was one vegetable that could show you it’s springtime without telling you it’s springtime, it’s the humble asparagus. This recipe is just as delicious as it looks—there’s a reason why it made the cover of Athena’s book, Cook Beautiful—and it’s also incredibly easy to make. Win-win!
SLOW ROASTED COD WITH CITRUS AND FENNEL
This has been one of the most popular recipes on EyeSwoon and for good reason. The cod melts in your mouth with the sweet tang of citrus and Aleppo pepper spice. This is a transitional dish that can take you from vibrant Winter citrus to Spring-forward fennel.
MUSTARDY SMASHED NEW POTATOES WITH JALAPAÑEO GREMOLATA
Is there anything more delicious than a crispy, creamy, smashed potato? We think not. Each delicious crunch of this recipe sends a flavor explosion on the tastebuds with olive oil, parsley, dill, whole grain mustard, and a hint of jalapeño spice.
Buratta and Asparagus Salad
This is such an easy salad to prepare but don’t be fooled by it’s simplicity. The fusion of asparagus, peas, and micro greens layered with mint, lemon, olive oil, and champagne vinegar makes it more complex than meets the eye.
THE FORGOTTEN LAMB CHOPS WITH MINT SALSA
While there is a little more prep work involved, you’ll be rewarded for the work. Served with a currant Cous Cous and mint salsa verde, it’s definitely a recipe you’ll never forget.
GEMELLI WITH ZESTY LEMON, CASTELVETRANO OLIVES, AND PARSLEY
This recipe tips its hat to classic pesto with its herb-based, no-cook sauce, but it’s a little less expected, thanks to parsley, olives, hazelnuts, and habaneros.
GRILLED SHRIMP WITH CHILE, LEMON, AND OREGANO
This is one of those entrées Athena makes on auto-pilot when hosting guests—without fail, it wins over adults and children alike. Simple to prepare, it can easily be doubled or even tripled. That said, there are some things to keep in mind. You can make the marinade in advance, but to ensure that the flavor stays bold, don’t add the oregano until the last minute. And don’t be tricked into thinking longer is better when marinating. A good rule of thumb for fish or shellfish is ten to fifteen minutes max—any longer and the acids will effectively “cook” the fish. Finally, don’t forget to slather on the reserved marinade post-grilling—it’s bright, zippy notes really wake up the fire-kissed shrimp.
YOGURT-MARINATED CHICKEN AND ARTICHOKE SKEWERS WITH HERBED DRESSING
If there’s one question we’re always curious about, it’s What is your go-to weeknight meal? In Athena’s kitchen, a recipe has to meet certain standards in order to earn that title. She needs to be able to prep it ahead, cook it quickly, and serve it straight up—meaning it boasts both veggies and protein. These chicken skewers fit the bill.
RHUBARB CAKE
As soon as rhubarb’s vibrant pink stalks begin to make appearances at the farmers market, Athena dreams up all of the various ways she can show them off. Enter the rhubarb cake. This tart and bitter recipe isn’t too sweet thanks to an almond meal and yogurt cake batter. Enjoy with friends or by yourself—we won’t judge!
