Whatever spring is dishing out weatherwise, one of these seven recipes should stand up to it nicely.
Monday, it was 86 degrees in Chicago. For much of the rest of this week, it’s going to be in the 40s and 50s. Such is spring in the Midwest. In searching through the Blue Kitchen archives, I see posts over the years have reflected the season’s mood swings. So this week, I thought I would share some recipes from the archives that take advantage of seasonal ingredients and offer options for all kinds of seasonal—and unseasonal—weather.
Fettuccine with Peas and Prosciutto
Pictured above, this quick, simple recipe takes delicious advantage of fresh English peas, which are at their seasonal best now, but you can also use frozen peas. Parmesan, cream and minced garlic balance the peas’ sweetness.
Lamb Stew with Root Vegetables
When the thermometer refuses to acknowledge the calendar, bring out the meat and potatoes (and other root vegetables). This chunky, meaty stew brings stick-to-your-ribs comfort with red potatoes, carrots, turnips, onions and garlic, all cooked in dark beer. And even if the weather isn’t fierce, it’s still delicious.
Ramps with Linguine and Fried Egg
Mild, oniony/garlicky ramps are in season for just a few weeks each spring. If you can find them (at the farmers market or through your own foraging), they need little more than olive oil, butter, Parmesan cheese, pasta and a fried egg to create a satisfying vegetarian dinner. If you can’t find them, just substitute leeks. You’ll find Marion’s recipe here.
Broccoli Mint Soup
Mint and a drizzle of curried yogurt give this healthy, creamy (but cream-free) vegetarian soup the vibrant, fresh taste of spring—maybe even summer. Serve it room temperature as an elegant, surprising first course. Here’s the recipe.
Chinese Sesame Asparagus Salad
This chilled Chinese salad makes the most of that quintessential harbinger of spring, asparagus. The only other ingredients in Marion’s simple recipe (she says it’s “so fast and easy to make that this is more a description than a recipe”) are soy sauce, sesame oil and toasted sesame seeds.
Creamy Green Pea and Potato Soup
Peas, leeks, potatoes, tarragon, butter… what more do you need to know? It offers the sweet promise of spring—the peas—and the warm comfort of potato soup. You’ll find the quick-cooking recipe here.
French Breakfast Radishes
Okay, this really isn’t a recipe at all. It’s just an appreciation of a delicious treat that, depending on where you are, is either in farmers markets now or will be soon. When you find these mildly peppery, sweet radishes anywhere, snap them up. This post will give you a couple of ideas for enjoying them.
Spring means peas and asparagus to me, so you have two of my favorite spring foods in your roundup! It should mean ramps, too, but I see them so seldom — just briefly at farmer’s markets and maybe at one specialty grocery I frequent. A lot of years I miss the season entirely, alas. Love the egg on the pasta — I do that sometimes, but not enough.
Aw, ramp season is pretty much done here, but I just got some peas and asparagus! Thank you kindly! p.s. Also pigging out on strawberries. Bliss, I tell you, sheer bliss.
John, we love how runny-yolked egg just turns into a creamy sauce on pasta.
Thanks, Anita! We’ve been enjoying strawberries too these days.
I would eat every bite of those pastas, especially with an egg. I think an egg on the first one would be dynamite.
Thanks, Angela! Regarding an egg being good on the first pasta, it might indeed. Although the cream kind of already does what the egg would do, I think.