This dish hails from Corsica where it goes by the name of Strozzapreti. These dumplings are a lovely way to highlight the spring flavors of chard and mint. Note: be sure to start this recipe by setting out the ricotta to drain the night before.
You can shave off some extra steps by using pre-made wonton wrappers, but this dough is fail-proof, is worth the time, and makes nice fat dumplings.
Chez Danisse recommends this on top of pancakes, but don't stop there - try it over oatmeal, or yogurt, or ice cream, or by itself in a bowl with a dollop of whipped cream.
Incredible served still slightly warm over simple vanilla ice cream.
This is really two recipes in one: a sweet, tangy rhubarb curd, and a buttery, delicately spiced shortbread. Both are delicious on their own, but put them together with a tad more work and you have a knockout dessert!
Omit the cheese and this is vegan. Meyer lemons infuse this salad with yummy fragrant flavor.
If ramps aren't available, try green garlic, or some chopped leek with a couple of cloves of garlic. This soup is mellow and vegetal and hued a gorgeous bright green.
Serve as is, or garnish with a chopped hard-boiled egg or a squeeze of lemon. Preparing asparagus simply, with its best friend the lemon, allows it to shine.
This is an incredible way to enjoy asparagus. The walnut crema will keep well covered in the fridge for a few days, and is nice with pasta when asparagus isn't in season anymore.
Ramps taste like spring. This pesto can go on everything from pasta to seafood.
If you prepare all your vegetables and herbs beforehand, this dish is fairly quick to put together. The vegetables get deliciously caramelized in the peanut oil.
This dessert is light and refreshing, and is especially good after a spicy meal.
What a treat to be able to create this tasty South-East Asian dish at home!
Oniony-herby-garlicky goodness, this recipe is a keeper!
This pairs well with Indian dishes, but is also a nice topping for sandwiches and burgers, or as an accompaniment to steamed or roasted vegetables.
This recipe comes together quickly and is a nice dish to bring to potlucks (and picnics!)
This salad is particularly lovely. All the herbs are so fresh and bright, and the fennel and pepper provide a nice crunch!
Use this recipe as a starting point. Toast the almonds if you like, or use walnuts or pine nuts instead. If you have other herbs on hand, add them to the parsley. This is of course delicious on pasta, but try it on roasted potatoes or lightly steamed vegetables.
Such a good replacement for the usual tomato salsa! Eat with tortilla chips, on tacos, or with grilled fish or chicken.
Kumquats make a short appearance in the produce department, so when they're here, be sure to pick some up. There's nothing like their tart and bright flavor!
This vividly colored chutney is sweet, tart and tangy. Serve it on crackers or bread for an appetizer, or alongside pork or roast chicken.
If you've never tried your hand at making jam, this is a simple recipe to get you started, and is endlessly adaptable. You can add cinnamon, star anise, cloves, or cardamom. The marmalade will keep for two weeks in the refrigerator in an airtight container.
This dish is quite popular in France and is made using celery root, a vegetable that's underutilized in the States. If you're not familiar with it, this dish is sure to make you a fan.
Celery root and lentils go so well together, and the walnut oil in this dish takes it to another level!
A one-dish meal with a sensational blend of flavors, from the mellow celeriac to the lively crushed red pepper
A refreshing salad to complement a heavy winter meal.
The carrot ginger-dressing is a snap to make and is the perfect complement to the salad's creamy avocado and soft Bibb lettuce. You'll have extra dressing which works out well because you'll want to pour it on everything!
A delicious and elegant vegetarian entrée. If you have time to make your own cornbread for the dressing from scratch, do! The cornbread is best made a few days ahead of time so that it's a bit dried out.
You'll have enough gravy for mashed potatoes, so you might whip up a batch to serve alongside.