Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing Helen Rosner
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It’s been a long, long winter, and there’s nothing we’re looking forward to more than the coming weeks of warmer weather, longer days, and—most importantly—markets full of spring produce. Here are the recipes we’re excited to make this season, featuring artichokes, asparagus, rhubarb, ramps, scallions, peas, and all our other spring favorites.
Ramps, a wild leek found in upland Southern cooking, lend a light onion flavor and a bright dash of green to creamy white cheddar grits.
Ramp and Mushroom Tart
Brightened with lemon zest and peppery ramps, this mushroom and cheese tart can be cut into bite-size pieces for an easy appetizer. See the recipe for Ramp and Mushroom Tart »
Creamy avocados and sweet mangoes are marinated in a citrus dressing, composing a bright and refreshing salad that’s the perfect counterpoint to rich and savory stews.
Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity.
Garlic Scape Pesto
Garlic’s young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can’t find scapes, substitute green garlic or a combination of garlic and chives. See the recipe for Garlic Scape Pesto»
Roasting scallions brings out their sweetness—finished with a tangy miso dressing, this surprising, simple dish makes a great appetizer or side.
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. Be sure to slice the meat against the grain after roasting for the juiciest results. See the recipe for Lamb Salad »
