Bruschetta with Mozzarella and Smashed Fresh Favas
Fresh lemon juice and extra-virgin olive oil add a bright creaminess to puréed favas, best enjoyed on crispy baguette slices (with buffalo mozzarella, of course.)
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Spinach-and-Green-Pea Empanadas
Another excellent use of favas? Mauricio Couly’s mint-flecked empanadas, which are easy to make with store-bought wrappers. (You can use frozen lima beans here, too.)
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Ginger Shandies
There’s no better way to start an evening than with a few refreshing pitcher cocktails. This ginger shandy has just four ingredients—lemon, ginger beer, beer, and mint for garnish.
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Buttermilk-Dressed Spring Greens
Chef Eli Dahlin of Dame in Portland, Oregon, blends cottage cheese into this fantastic buttermilk dressing.
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Chilled Spring Pea Soup
Daniel Boulud’s velvety pea soup goes perfectly with a brisk Austrian Grüner Veltliner.
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Farro Salad with Spring Peas, Onions and Feta
This light, nutty grain salad is delicious at any temperature.
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Penne with Asparagus Sage and Peas
This simple and creamy pasta dish celebrates the long-awaited arrival asparagus, with sage adding a welcome earthiness.
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Pizza with Garlic Cream and Nettles
Once cooked, the nettles lose their sting and offer a deep, earthy flavor that’s delicious with the green garlic cream.
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Garlic-Rubbed Pork Shoulder with Spring Vegetables
Garlic and herbs make a super-flavorful rub for this pork shoulder, which comes out juicy and crusty after a long slow-roasting.
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Spiced Rhubarb Soup with Vanilla Ice Cream
Make sure to only barely cook the rhubarb, so that it retains its crispness and tangy flavor in this silky fruit dessert.
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Cornmeal-Almond Cake with Strawberries and Mascarpone
This buttery, nutty cornmeal cake becomes extra decadent with a mascarpone-cream topping.
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