Serves 6 Snazz up your Caprese salad routine with everyone’s “favorite” abundant summer vegetable—squash. We give zucchini and yellow crooknecks a super-quick pickling to add extra flavor, and then layer them in effortless presentation that will get rave reviews at your next cookout. 1 cup white vinegar ½ cup water ⅓ cup sugar 1 medium…
Recipe: Field Pea Salad with Charred Okra and Cherry Tomatoes
Serves 8 Instead of cooking your field peas to death, try this bright and fresh salad recipe that blanches them until just tender. Combined with skillet-charred okra and tomatoes, it’s a fresh take on familiar flavors that will win rave reviews at your next gathering. This salad soaks up more flavor as it sits and…
Recipe: Roasted Asparagus and Radishes with Quick-Pickled Onions
Serves 4 If you’ve never made a quick pickle, today’s a great day to start. These super-speedy cider-brightened onions wake up roasted vegetables, but would also be perfect punching up any spring salad. Double the recipe and keep a stash in your fridge to take your taco night to the next level. ½ cup apple…
Recipe: Goat Cheese and Pistachio Beet Bites
Serves 2 to 4 Studded with lemon zest and salty pistachios, creamy goat cheese is the perfect filling for these delicate appetizers. Consider adding a mandoline to your kitchen arsenal; it makes short work out of delicate tasks like slicing beets. 2 beets, greens removed 6 ounces chèvre, softened 2 tablespoons maple syrup Zest and…
Recipe: Roasted Grape Barquettes with Blue Cheese and Walnuts
Serves 8 Roasting grapes concentrates their sweetness, transforming them from a cheese platter filler to a luxurious appetizer. These barquette pastry shells are a cinch to make; fitting the dough into the molds is just like making a piecrust. If you can’t find barquette molds at your favorite gourmet kitchen supply store, you can make…
Recipe: Creamy Leek and Fresh Pea Soup with Microgreens
Serves 4 With their mild onion flavor, leeks make the perfect addition to spring dishes, because they don’t overpower the delicate flavor of tender young vegetables. Leeks are grown in sandy soil, so be sure to clean them thoroughly to remove any residual grit. Split them lengthwise, then run them under cold water for the…
Recipe: Radicchio and Arugula Salad with Lemon Vinaigrette
Radicchio and Arugula Salad with Lemon Vinaigrette Serves 2 to 4 Let the farmers’ market be your guide when it comes to this dreamy spring salad. Like their namesake, watermelon radishes have a rosy pink hue, but any variety would be lovely in this recipe. After you’ve whipped up the dressing in the blender, taste…
Recipe: Roasted Salmon Filets with Fresh Strawberry Salsa
Serves 4 Juicy spring strawberries and buttery avocado, perked up with hint of lime, make a standout spring salsa for this quick-fix salmon. If you don’t have a cast-iron skillet, you can use any oven-safe pan—just add a tablespoon or so of olive oil before adding the salmon to the pan to guarantee a smooth…