All of the Spring Salads, Soups, Pastas, and Sides You’re Pinning for Spring
Chris Tonnesen Spring is on its way, and with it new seasonal recipes to fit the floral mood.
“Once you get into summer and new potatoes start coming into season, white gravies—usually milk thickened and flavored with herbs like parsley—come back in style instead of heavier brown gravies.”
We looked to Pinterest to see what you were anxious to try, and compiled this list of veggie-fueled dishes to help you cure that spring fever. If you’re thinking about gardening this spring, plant some green garlic or cherry tomatoes to throw into these dishes.
Or you can use pesto to get into the spirit of Spring. Get the method for Barigoule of Spring Vegetables » Fresh Peas With Lettuce and Green Garlic Fresh Peas With Lettuce. Green Garlic This side dish from Andrea Reusing’s Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld.
Get the method for Fresh Peas With Lettuce and Green Garlic » Though it is typically made with root vegetables, come spring, Heena Patel likes to put a bright seasonal spin on the southern Gujarati vegetable dish undhiyu. Get the method for Gujarati Spring Vegetables » Ramp and Wild Greens Pesto Fermentation revivalist Sandor Katz makes this punchy pesto to capture the essence of spring. Chickweed, a spicy herb, is his green of choice to pair with ramps, to which he adds mild herbs and sunflower seeds, but you can replace chickweed with watercress, arugula, or any other peppery green.
The same goes for the ramps—this pesto works just as well with spring onions or garlic. It will keep in the fridge for a few weeks, and Katz uses it throughout the day: on grits or eggs for breakfast, slathered on sandwiches for lunch, and tossed with potatoes or pasta for dinner.
Get the method for Ramp and Wild Greens Pesto » Fermentation revivalist Sandor Katz makes this punchy pesto to capture the essence of spring. Chickweed, a spicy herb, is his green of choice to pair with ramps, to which he adds mild herbs and sunflower seeds, but you can replace chickweed with watercress, arugula, or any other peppery green. The same goes for the ramps—this pesto works just as well with spring onions or garlic.
It will keep in the fridge for a few weeks, and Katz uses it throughout the day: on grits or eggs for breakfast, slathered on sandwiches for lunch, and tossed with potatoes or pasta for dinner. Get the method for Ramp and Wild Greens Pesto » Lorighittas with Shrimp, Mussels & Orange Made by looping a slender strand of dough around two fingers, then carefully twisting the pieces into what looks like a thin rope, lorighittas take time and, ideally, multiple makers. Leave the heads on the shrimp for a deeper, sweeter seafood savor, and finish the pasta in a combination of fresh orange juice and the juices from the cooked mussels.
Get the method for Lorighittas with Shrimp, Mussels & Orange » Made by looping a slender strand of dough around two fingers, then carefully twisting the pieces into what looks like a thin rope, lorighittas take time and, ideally, multiple makers. Leave the heads on the shrimp for a deeper, sweeter seafood taste, and finish the pasta in a combination of fresh orange juice and the juices from the cooked mussels.
Get the method for Lorighittas with Shrimp, Mussels & Orange » Fresh Pasta Sheets with Pesto Mandilli di seta—large, thin pasta sheets—with pesto at Da Laura in San Fruttuoso. Get the method for Fresh Pasta Sheets with Pesto » Cherry Tomato Tarte Tatin Juicy cherry or grape tomatoes are coated in a light caramel to make the “topping” for this tart, but the whole thing is baked upside down in a skillet. Do most of the steps to prepare it in advance—make the zucchini paste and defrost the puff pastry a few hours or up to two days ahead—but be sure to serve the tart just after baking, turning it out from the pan in front of guests.
- Who: Spring · Shaved Fennel
