Cream-Poached Halibut Cheeks with Spring Vegetable Medley
Spring fever. Months of waiting and then suddenly... ramps, baby garlic, asparagus, fiddleheads, fava beans, spring peas! Beautiful vegetables burst onto the scene. It's all you can do to refrain from throwing them all together in one dish. So why hold back? This preparation uses a little bit of everything showing up at the farmers market, slicing the vegetables all very thinly and then reserving some and cooking the rest for varied texture and flavor. Light, indulgent, crunchy, and celebratory, this recipe for cream-poached halibut cheeks with spring vegetable medley may not be healthy, but it makes for a nice starter. Check out more Healthy and Hearty Halibut Recipes.
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Beet Gnocchi
Chef Garrison Price of NYC's Cafe Clover created this colorful gluten-free gnocchi recipe that you can make ahead of time and then cook à la minute by pan-frying and topping with seasonal mushrooms and leeks.
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4.75
potstickers at public kitchen
Public Kitchen, a New York restaurant by esteemed chef Jean-Georges Vongerichten, features this potsticker dish on the spring menu. Loaded with morel mushrooms and spring peas, it’s a unique way to use these vegetables during their peak season. This recipe is courtesy of chef Thomas McKenna at Public Kitchen.
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4.5
Growing up, my mom made asparagus casserole using a recipe from an old church cookbook. It called for evaporated milk, canned asparagus, and hard-cooked eggs, and I loved it. Years ago, I decided to create my own version, elevating this side dish with fresh asparagus and morels. The result is this lighter, looser casserole topped with crispy bacon and hard-boiled eggs. It’s great with our hickory-smoked pork shoulder or “Sappy Spice” grilled chicken. If you can’t find morels, you can use big button mushrooms or King oyster mushrooms instead. (Cut the mushrooms into [1/4]-inch slices and skip step 3 if you use something other than morels.) — Adam SappingtonRecipes and Photos from HEARTLANDIA by Adam and Jackie Sappington. Copyright © 2015 by Adam Sappington and Jackie Sappington. Photography © 2015 by John Valls. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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4.5
Pan-Roasted Salmon with Morel Mushrooms, Fiddlehead Ferns, and English Peas
This salmon recipe incorporates the bounty of spring with fresh fiddlehead ferns and English peas. The fish is dressed with a creamy sauce that's richness is offset by the fruity tang of Meyer lemon. This is a great recipe to try if you're looking to make something a little special in the middle of the week without too much effort.
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4
Fish en Papillote with Mushroom Duxelles and Tomato Concassé
Steaming fish in sealed parchment paper is a classic preparation. But this old-school dish always looks impressive when brought to the table, the parchment is torn open, and beneath the steam, the main attraction makes its entrance. It’s actually a really quick, easy, and even healthy preparation. Click here to see 'Shrooms: They're What's for Dinner Tonight.
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Leg of Lamb, Gascon Style
This leg of lamb is cooked "en Gasconnade," or in the Gascon style, which in this case means a lot of garlic and oil-packed anchovies. The originality of the Gasconnade leg of lamb resides in the fact that the salt is provided by cured anchovies, and the morels in the sauce announce the change of season and celebrate spring. Click here to see Best Spring Lamb Recipes.
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This hearty vegetarian hash kicks off spring by combining English peas, baby spinach, morel mushrooms, and spring onions with crispy potatoes. Farmers harvest mild spring onions before the bulbs grow to full size; they have small white or deep purple bulbs and tall green tops. (Use two sweet onions if you can’t find spring onions at a farmers market or upscale grocer.) Morels are my favorite mushroom to use in this hash, but you can also substitute half a pound of your favorite mushroom if you don’t want to splurge on morels. Serve the hash on its own or dish it up with poached eggs and toast to make it a more substantial meal. — Adam SappingtonRecipes and Photos from HEARTLANDIA by Adam and Jackie Sappington. Copyright © 2015 by Adam Sappington and Jackie Sappington. Photography © 2015 by John Valls. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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