Spring Chickpea Salad with Avocado Hummus
Between the green hummus, the whole chickpeas, and flavors like rosemary and chipotle chile, this unique recipe will wow dinner party guests.
Matzoh Balls in Brodo
Upgrade your Passover—or even just your regular weeknight dinner—by putting an Italian spin on traditional matzoh balls. These ones are made with ricotta and Parmigiano-Reggiano cheese.
Fresh Asparagus Pesto
Swap basil for asparagus in this spring-forward pesto, and use as a sauce on pasta, a dip for crudité, or a drizzle on some crostinis.
Triple-Cheese Cheesecake with Amaretti Crust
Take advantage of early apricots with this part-crunchy, part-creamy, all-delicious cheesecake.
Roman Fried Artichokes
Before making Andrew Zimmern’s extra crispy, double-fried artichokes, beware that they’re highly addictive.
Pork Tenderloin with Rhubarb-Shallot Compote
Rhubarb is often used in springtime desserts, but this entree utilizes the tart vegetable for a savory sauce.
Spring Vegetable Stew
Think of this as everything-but-the-kitchen-sink but for stew. And if you can’t find a certain vegetable, don’t sweat it—just swap in whatever’s available and fresh.
Roasted Herb Chicken with Morels and Watercress Salad
Add a springtime twist to classic roast chicken by adding sautéed morel mushrooms to the plate.
Spring Peas with Mint
A simple yet flavorful way to make use of spring peas.
Lamb Chops with Fava Beans and Potato Gnocchi
This is the perfect recipe for a stay-at-home date night, since it has protein, veggies, and carbs all-in-one.
Potato Salad with Radishes and Sweet Pickle Relish
Brian Perrone, the chef and owner of Slows Bar BQ in Detroit, jazzes up a classic potato salad with these springy ingredients.
Strawberry-and-Wild-Fennel Compote with Pound Cake
A light dessert that also doubles as a great weekend breakfast for those moments where you just want to treat yourself.
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