Does seasonal cooking only help you keep track of time? We know we arrived in the spring because the products are tender, tender, sweet – a welcome change from the root vegetables and firm greens of winter. Unlike winter abundant supplies, these pleasures will last a long time. The sugars found in spring vegetables like peas and asparagus will turn to starch after a few days, so try to prepare and eat them soon after purchase. The best way to be in front of the waste: prepare recipes.
SNAP PEAS
ASPARAGUS
Mimosa asparagus
A retro side dish and one of our favorite ways to serve asparagus – for brunch, a light lunch or as a side dish for dinner. It’s a classic combination with good reason.
Baked seaweed over stewed asparagus and peas
From GP’s kitchen: a simple dinner that relies on a few fresh ingredients from your local market, such as asparagus, caps and lemon. But it can also use things you already have, like flour, butter, shallots, and frozen peas. And it all came together quickly.
Spring Veggie Scramble
As elegant as it is, it is so guaranteed to become a permanent addition to your breakfast and breakfast repertoire.
ARTICLES
ALIUM
RADISHES
STRAWBERRYS
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Mimosa asparagus
A retro side dish and one of our favorite ways to serve asparagus – for brunch, a light lunch or as a side dish for dinner. It’s a classic combination with good reason.
-
Baked seaweed over stewed asparagus and peas
From GP’s kitchen: a simple dinner that relies on a few fresh ingredients from your local market, such as asparagus, caps and lemon. But it can also use things you already have, like flour, butter, shallots, and frozen peas. And it all came together quickly.
-
Spring Veggie Scramble
As elegant as it is, it is so guaranteed to become a permanent addition to your breakfast and breakfast repertoire.
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