In greengrocers’ and farmers’ markets around the country, signs of spring are all around. Make good use of the fresh, vibrant new vegetables and fruits with these 100+ spring recipes from F&W.

May 21, 2012

 

Spring Fruits & Vegetables

Spring Vegetables

« This vibrant stew showcases white asparagus, fresh cranberry beans, scallions and fresh herbs.

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Apricots

« Grilling apricots brings out their sweetness and adds a delicious smokey flavor.

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Artichokes

« The nutty flavor of steamed artichokes is especially delicious with a smoky, herb-flecked mayonnaise.

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Asparagus

« This sauce—made with cream, ginger, garlic and chiles—is a superflavorful dressing for fresh asparagus.

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Avocados

« This tangy, luscious soup is an excellent make-ahead dish: Simply puree everything except the garnish, then chill.

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Carrots

« Dan Barber’s brilliant recipe makes braised carrots the star and lamb the accompaniment.

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Chives

« Pinch Food Design chef Bob Spiegel loves to rethink classic combinations, like this architectural take on blini and caviar.

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Fava Beans

« Paul Kahan braises chicken in beer to make an excellent spring stew that makes great use of fava beans.

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Fennel

« Jeff Cerciello tosses fresh spring vegetables with a lightly tangy crème fraîche and poppy seed dressing.

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Leeks

« Leeks lend their delicious flavor to braised chicken in this elegant but easy-to-make dish.

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Mangoes

« Yigit Pura’s crisp-creamy French dessert combines little lime meringue kisses with basil ice cream and sweet mango sorbet.

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Morels

« This pea soup from chef Daniel Humm gets a topping of intensely mushroomy, supremely rich morel cream, then topped with whole morels.

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Peas

« When spring finally arrives, chef Mike Lata uses delicate peas and pea shoots to make this simple side dish.

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Pineapples

« Pineapple stars in Andrew Carmellini’s playful version of pork fried rice.

Spring Dessert Recipes

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Potatoes

« José Andrés says, ”If you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family.“

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Rhubarb

« Grace Parisi’s flaky, sweet strawberry-rhubarb pie is classic and satisfying.

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Spinach

« Mauricio Couly wraps a mix of spring spinach, fava beans, green beans and mint in his paprika-spiced empanada dough.

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Watercress

« Steve Sicinski’s salad combines plenty of vibrant-tasting ingredients, like watercress, pomegranate and orange, so a little goes a long way.

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