Spring has arrived, supposedly. Judging from the freezing temperatures and snow flurries outside, a healthy dose of doubt is warranted. But very soon there will be proof of the changing seasons, like those first spring vegetables, tender and fresh, serving notice that the days of cabbage and potatoes are coming to an end. (Not that there’s anything wrong with cabbage and potatoes, but at little variety after a long winter is something to cheer.)
So what should we be looking out for? Peas of course, and spring onions, asparagus, early greens, and tiny little beets and turnips all seem to be on the roster each year, along with the more elusive ramps and fiddlehead ferns. The arriving bounty can be used in many ways, from the classic Pasta Primavera, (literally Spring Pasta) to more adventurous offerings — there’s no limit to what you can cook over the coming months. What follows are a few suggested recipes to get you started, with some wine pairing ideas perfect for welcoming in the warmth of spring, if and when it arrives.
— Gregory Del Piaz, Snooth