Spring is officially upon us, with summer right on its heels. The rain and sunshine and warmer weather bring with them a wealth of fresh, in-season produce. No matter where you live, it’s a great time to explore your local farmers market and even grocery stores for featured local produce and what’s fresh nearby.
These recipes are inspired by some of those beautiful spring vegetables: artichokes, asparagus and fresh peas and radishes, and are lightened up versions of some favorite cool-weather foods, perfect for warm days, spring brunches and even a summer evening in the backyard.
Here are some of our favorite spring and summer vegetables!
- Asparagus—try it in our cauliflower risotto or steam lightly and grill
- Peas and pea greens—try spring and snow peas and snap peas or give the fresh pea soup a try
- Salad greens—lots of lettuces and greens spring up throughout spring and summer—mix and match with simple vinaigrettes for new flavors
Try planting a few of these in your garden for a late harvest (check with your local garden supply for best times in your area), or visit a u-pick near you and give them a taste.
- Peaches and plums—these are gorgeous sliced fresh or grilled for just a few minutes and drizzled with honey and fresh basil
- Blackberries, blueberries, watermelon and strawberries
- Corn—try making a fresh corn salad or salsa, or grill in the husk and top with melted butter and crumbly blue cheese
- Cucumbers—make a quick refrigerator pickle or cucumbers topped with cream cheese and smoked salmon as a light appetizer
- Summer squash and zucchini—give these a quick sauté, with or without onions, and toss with fresh herbs and even chopped tomatoes
This quick and easy recipe makes a beautiful side dish to almost any main course and utilizes artichokes, a luscious spring vegetable.
This recipe was inspired by a risotto we made years ago for Easter brunch with dear friends, created in 2010 by Annie at Everyday Annie. Our friends still talk about it all these years later, and it’s the perfect celebration of the bright and green flavors of spring. This version replaces heavier rice with cauliflower for a lighter yet still creamy dish.