Seasonal produce is a gold mine in the kitchen — helping you make delicious and creative dishes with what’s ripe and fresh. Any cook that takes advantage of a season’s bounty is resourceful and innovative, and thankfully for us, the members of our Culinary Content Network are no strangers to this notion.
Take this orecchiette recipe with spring peas, shoots, and pancetta from TasteFood. Light and refreshing, yet filling enough for early (and still chilly) spring days, it is the perfect celebration of spring. Or these buckwheat blinis from Yumivore, serving as vessels for caviar or smoked salmon, are delicious and timely bites to celebrate the eve of summer.
For a weekday lunch, this BLT chopped salad from Neighbor Food tosses everything that spring has to offer together — avocado, peas, carrots, and peppers — and dresses it in a creamy salad dressing with shavings of sharp Cheddar cheese.
For dessert, Meyer lemon shortbread cookies from Cupcakes & Kale Chips’ friend The Redhead Baker are refreshing and tangy and will put a spring in your step after a filling meal.
Spring is upon us, and so is an abundance of ingredients that will make your cooking opportune and fresh. Try these recipes from our Culinary Content Network and see what else they have in store.
Anne Dolce is the Cook editor at The Daily Meal. Follow her on Twitter @anniecdolce