Spring Dinner Ideas
Spring Buckwheat Noodle Salad
British cooks Jasmine and Melissa Hemsley dress this vegetable-packed noodle salad with a deeply flavorful and tangy sun-dried tomato and Brazil nut pesto.
Crunchy Fish Sticks with Tartar Sauce
Michael Schlow of Radius in Boston uses potato flakes from a box in place of bread crumbs to form a supercrispy crust for cod fillets.
This grilled-chicken taco recipe from New York City's Dos Toros chicken thighs calls for chicken thighs in tomatoes and lime. The result: super juicy meat that cooks quickly.
Spring Lettuce Salad with Roasted Asparagus
The rolling hills surrounding Lexington, Kentucky--some of the country's most expensive rural real estate--are used primarily for Thoroughbred grazing. "But outside that 15-mile ring are great farms," says Amber Huffman, the Jackson family's private chef. She features farmers' market lettuces here, which get warmed by roasted asparagus.
Raw and Fried Tuscan Kale and Brussels Sprout Salad
This flavorful salad from Brooklyn's Battersby restaurant showcases the contrasting textures of raw and crisp, fried kale and brussels sprouts in a tangy Southeast Asian dressing.
Whole Wheat Spaghetti Primavera
Feel free to substitute or add whichever seasonal vegetables you have on hand for this easy primavera dish.
Shaved Asparagus Salad with Oranges and Pecorino
A quintessential spring salad, this dish is refreshing and filling.
Angel Hair Pasta with Red Pepper Pesto and Basil
Lachlan Mackinnon-Patterson (an F&W Best New Chef 2005) creates a simple summery sauce by blending roasted red peppers with traditional pesto ingredients, like basil and pine nuts, to toss with cool angel hair pasta. The pesto freezes beautifully and is also delicious spread on grilled cheese sandwiches or swirled into soups
Texas Smoked Salmon Tartare
These spicy, tangy little hors d'oeuvres are chef Dean Fearing's take on the classic combination of smoked salmon, red onion and capers–he throws in roasted garlic, lime juice and jalapeno and replaces the standard cream cheese with sour cream. To make the dish especially Southwestern, he serves the tartare on tortilla chips. "Everything is good on a chip," he says.
You'll want to eat this pizza every day for the rest of the year.
Spring Vegetable and Sunflower Panzanella
Bruschetta of Spring Vegetables
The challenge of preparing spring vegetables is in preserving their fragile color, texture and sweetness. Paul Bertolli's approach is to stew them gently with onion, garlic and olive oil; the vegetables cook gradually in the water they render. Since the cooking time for each one varies, simply add the next vegetable when the previous one has lost some of its crunch but is not softened to the core; the flavors will remain distinct yet also blend harmoniously. Spring vegetables are most flavorful when served lukewarm.