Spring Into The Kitchen With These Recipes

Spring is in the air, and all kinds of fresh veggies are back on the menu. Embrace the season with these spring recipes.

Pasta Primavera

You can’t go wrong with pasta, and this dish is designed to take advantage of the fresh flavors of spring. You can leave the tomatoes in the can for this recipe because this pasta primavera sauce prominently features broad beans, peas, and asparagus tips. You’ll need to lightly steam them while softening up some aromatic leeks in butter and olive oil. Next, carefully add creme fraiche or fromage frais to the leeks to keep the dairy from separating, then add the veggies and season the developing sauce with herbs like chives and parsley. Boil the pasta of your choice to stir in with the sauce. This recipe calls for spaghetti or tagliatelle, but the bowtie, penne, and many other shapes work well, too.

Pea and Broad Bean Shakshuka

This hearty North African dish is suitable for breakfast, lunch, or dinner with its eggs nestled in a savory sauce, and for spring, Shakshuka can take on a whole new flavor profile. Start by slicing asparagus, spring onions, and sprouting broccoli, then fry them lightly in olive oil until they start to soften up. Add in a few chopped tomatoes, then season with cayenne pepper, cumin seeds, and chopped parsley. Let it all cook under a lid for about five minutes, then add the broad beans and peas to cook covered for a couple of minutes more. Next, uncover the sauce, make four divots on the surface, and pour an egg into each hole. Cover again and cook until the egg whites have set.

Greek Roast Lamb

Spring lamb offers a delicious diversion from the perennial beef or pork, and this roasting recipe is a great way to render it nice and tender. Start by crushing a few garlic cloves and mixing them with lemon zest, salt, and oregano. Then, add olive oil and lemon juice, pierce holes all across the leg of lamb, and insert the paste into each spot. Roast the lamb with new potatoes for about an hour and a half, basting it in its own juices halfway through.

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