Landon Nordeman
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From a simple and satisfying pasta with grilled artichokes to a filet of cod over bright pea puree, these dinner dishes show off the best of fresh spring produce.

"Salade

Salade Niçoise

A French bistro staple, this provençal salad combines tuna, olives, cucumber, green beans, anchovies, and other spring vegetables for a filling and protein-rich meal.
"Sautéed

Sautéed Cod with Pea Cream

Buttery cod is accented with a creamy pea puree and crushed mustard seeds in this light, bright dish. Get the recipe for Sautéed Cod with Pea Cream »
"Roasted

Roasted Lamb with Rosemary (Arni me Dendrolivano)

Roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor. Get the recipe for Roasted Lamb with Rosemary (Arni me Dendrolivano) »
"Pasta

Pasta with Grilled Artichokes

Pasta with Grilled Artichokes
"Vegetable

Vegetable Ragout with Pesto (Ragout De Legumes Au Pistou)

Vegetable Ragout with Pesto (Ragout De Legumes Au Pistou)
"Sweet

Sweet Pea Gnocchi

Sweet Pea Gnocchi
"Trenette

Trenette al Pesto

In this classic Genoese dish, fettuccine pasta is combined with string beans, baby red potatoes, and tossed with basil pesto. Get the recipe for Trenette al Pesto »
"Ramp

Ramp and Mushroom Tart

Ramp and Mushroom Tart

Lamb Salad

Roasted lamb top round, a tender and flavorful cut from the leg, is the centerpiece of this composed salad of earthy mushrooms, crisp potatoes, and a garlicky vinaigrette. See the recipe for Lamb Salad »
"Broccoli

Broccoli Rabe, Goat Cheese, and Lemon Zest Pizza

Fresh spring greens, soft goat cheese, and lemon zest makes a bright and springy pizza perfect for the season.
"Primavera"

Spaghetti alla Primavera

Invented in 1975 by Sirio Maccioni of Le Cirque restaurant in New York City, this classic is a colorful combination of pasta, cream, parmesan, and lightly sautéed spring and summer vegetables. Get the recipe for Spaghetti alla Primavera »

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