It seems like just yesterday that Spring sprung on us, but already we’re starting to see signs that Summer is just around the corner. Of course, before we close the books on this season, there’s just one question on, at least my, mind.
What to eat?
Sure, Summer and Fall may have the big news for fresh food, but Spring has a few veggies that make our ranges and ovens pretty happy. Here’s a few recipes that’ll be seeing some time on our ranges, in our ovens, and our tables.
Asparagus, seasonal smash
Perhaps the best known (and most loved) of the Spring veggies, I usually prepare it the way most do: on the grill or the broiler of my oven. Ari LeVaux of Flash in the Pan has an ancient (literally) recipe that may be great for late afternoon snacking. Check it out here.
Parsnip. . . muffins?
I have to admit, Parsnips were never big on my list of favorite foods growing up. It would have taken a triple-dog dare to get me to eat it. Had I known that it could be quite as good as Alton Brown prepares it, I may have been sneaking it into my diet a little more often. You can watch it being made here, and then download the recipe.
Rhubarb, rhubarb, rhubarb
More than just something you say to sound like you’re having a conversation, it’s a mainstay in pies the world over. However, it’s a little more versatile than just playing second fiddle in your favorite pies. Joe Bonwich of the St. Louis Post-Dispatch has a few suggestions for putting rhubarb on your table.
Strong to the finish
Spinach makes it way onto my plate for more than a few meals. It’s one of my favorite ways to get my greens, and I use it in nearly everything. So imagine my delight in finding a way that combines strawberries with spinach. This spinach and strawberry salad from AllRecipes.com is great for any Spring day.
Do you have a favorite spring recipe? Let us know in the comments.