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Food

Fresh Spring Vegetables

March 20, 2008

Celebrate the flavors of spring with SAVEUR magazine's 20 recipes for fresh spring vegetables. Choose dishes featuring asparagus, peas, fava beans, and artichokes.

Sweet Peas with Prosciutto (Piselli al Prosciutto) — In this classic Roman dish, sweet peas are braised until tender and sautéed with salty prosciutto. Get the recipe for Sweet Peas with Prosciutto (Piselli al Prosciutto)Todd Coleman

Pea Shoot and Mint Pesto — This nontraditional pesto is one of the best ways to use up an overload of pea shoots. Packed with mint and spread atop toast or beneath a burger, it will make anything you pair it with taste fresher and greener. Get the recipe for Pea Shoot and Mint PestoMatt Taylor-Gross

Spring Vegetable Stew — Any gently simmered mixture of vegetables is truly greater than the sum of its parts. It's important to cut the ingredients to the proper size and cook them sequentially, starting with the ones that need longer cooking. Get the recipe for Spring Vegetable Stew »Justin Walker

Blue Cheese, Grape, and Gem Lettuce Salad — Sweetly acidic green grapes off-set the funk of creamy Danish blue cheese in this seasonal salad tossed together with a creamy cider vinegar–walnut dressing. Get the recipe for Blue Cheese, Grape, and Gem Lettuce Salad »Anders Schonnemann

Avocado Mash — Mashed potatoes go green with avocado and cilantro in this bright recipe. See the recipe for Avocado Mashed PotatoesFarideh Sadeghin

Fava Pesto — Chef Jessica Largey gave us the recipe for this verdant pesto, a combination of blanched fresh fava beans, Marcona almonds, anchovies, garlic, and mint. Get the recipe for Fava-Mint PestoMatt Taylor-Gross

Puntarelle and Dandelion Green Salad with Honey and Olive Vinaigrette — Dandelion greens and sturdy, slightly bitter puntarelle (an Italian chicory) stand up to honey-mustard vinaigrette in this assertive spring salad. Get the recipe for Puntarelle and Dandelion Green Salad with Honey and Olive VinaigretteRomulo Yanes

Artichokes and Fava Beans — Tender artichoke hearts and fava beans pair beautifully in this simple Greek side dish. Get the recipe for Artichokes and Fava Beans (Aginares Me Koukia) »Farideh Sadeghin

Gujarati Spring Vegetables — Though it is typically made with root vegetables, come spring, Heena Patel likes to put a bright seasonal spin on the southern Gujarati vegetable dish undhiyu. Get the recipe for Gujarati Spring Vegetables »Matt Taylor-Gross

Braised Whole Favas — Prepare this dish in the early days of fava season, using only very fresh young favas. Ge the recipe for Braised Whole FavasBen Fink

Morel and Asparagus Spaghetti — In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor. Get the recipe for Morel and Asparagus Spaghetti »Yossy Arefi

Skillet Asparagus — Cooking asparagus in the skillet concentrates its flavor rather than diluting it, as steaming or boiling can. Get the recipe for Skillet AsparagusHelen Rosner

Asparagus with Citrus and Oregano — Microwaving asparagus in a tightly covered dish with a little water and olive oil is a fast and easy way to steam the vegetable while preserving its color, texture, and flavor. See the recipe for Asparagus with Citrus and Oregano »André Baranowski

Spice Braised Rhubarb — Orange juice, honey, and spices reduce into an intense syrup while tenderizing the rhubarb in this fruit compote. Get the recipe for Spiced Braised Rhubarb »Todd Coleman

Grilled Zucchini with Ramp Aioli — The combination of grilled squash and a cool, creamy aioli flavored with ramps is springtime at its best. Get the recipe for Grilled Zucchini with Ramp Aioli »Anna Stockwell

Jose Enrique's Ramp Escabeche — Garlicky grilled ramps soak up the vinegary tang of the escabeche sauce, and because of the light pickling, can keep in a sealed jar in the fridge for up to two months. Get the recipe for Jose Enrique's Ramp Escabeche »Matt Taylor-Gross

Fried Artichoke Hearts with Taratur Sauce — We found this recipe—a flavorful local favorite, in which tender artichoke bottoms are fried and served with an intense, tahini-based sauce—at al-Az, a casual but well-known restaurant in Damascus. Get the recipe for Fried Artichoke Hearts with Taratur SauceHelen Rosner

Farmer's Salad with Beet Vinaigrette — This salad is topped with a bright thick sweet-tart pickled beet dressing. Get the recipe for Farmer's Salad with Beet Vinaigrette »James Oseland

Raw Artichoke Salad with Parmesan and Mint — In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan. See the recipe for Raw Artichoke Salad with Parmesan and Mint »André Baranowski

Cream of Artichoke Soup — Blending artichoke with heavy cream makes for a velvety and satisfying bowl of soup. See the recipe for Cream of Artichoke Soup »Sarah Karnasiewicz

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