Believe it or not, it’s officially spring! Okay, so maybe the flowers aren’t in full bloom; perhaps they’re buried under a few feet of white powder, but we are nearing the end of Winter 2015, and that is something to definitely be celebrated. Warmth is coming, along with the first salad greens of the season, asparagus, and yellow-yolked spring eggs. We can look forward to fresh herbs, thin-skinned baby potatoes, artichokes, leeks, chard, and yes, eventually, cherries.
And think, we’ll even be pickling soon! I almost got chills when I saw Mrs. Wheelbarrow’s article on tips for perfect pickling. So in honor of all that is to come, here are our favorite spring recipes that we cannot wait to start making – until then, we’ll just keep drooling over the photos and making grocery lists. From breakfast to entrees to pickles to sweet nothings, we’ve got it all covered:
Spring Vegetable Pasta: Oh please, please let it be time for this pasta dish. Peas and asparagus and a creamy sauce make everything lovely.
Chicken Paillard: Spring chickens and all that, right? This pan-fried french classic is simple but always wonderful, and pairs perfectly with a little salad or some fresh asparagus.
Ramp Frittata: Start the day off right with a thick slice of frittata, studded with young ramps, new potatoes, and fresh eggs.
Savory Sides & Condiments:
Easy Bean Salad: We adore this salad for it’s simplicity. It gorgeously showcases those tender, early, baby greens of early Spring.
Asparagus Tart: Fresh asparagus + puff pastry + three easy steps = Maggie’s foolproof tart.
Pickled Ramps: Spice up your meals with that savory, pickle-y tang. With your leftover ramps (make sure to buy enough to have leftovers!), listen to Mrs. Wheelbarrow and preserve yourself a few jars to enjoy later.
Jasmine Strawberry Iced Tea: The day when the first strawberries arrive is possibly my favorite of the year. Wash down a lovely meal and celebrate the season with this infused drink.
Rhubarb Spritzer or Cocktail: If tea isn’t quite tickling your fancy, perhaps this will.
Goat Cheese Cake with Boozy Berries: Satisfies sweet and savory teeth. Oh, and the berries are soaked in limoncello.
Rhubarb Jam: When the rhubarb is sitting pretty in huge tubs, barely containable, it’s time to put some up for the larder and for toast. Smear it on most anything or swirl a large dollop into yogurt for breakfast or a mid-morning snack!
Eat Boutique discovers the best small batch foods by boutique food makers and shares our version of #foodgiftlove. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop.
Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.