These refrigerator pickles have a nice sharp bite that increases with time.
Bring these along to your next picnic: they are quick to make and yummy to eat!
Shrubs are drinking vinegars that have been around since colonial times. They're an excellent way to preserve fresh produce, and are fun to experiment with. This particular version is less vinegar-y than many, and the tart rhubarb flavor really comes through.
This pickled rhubarb is both sweet and tart.
Asparagus is preserved here with its seasonal companions of tarragon and green garlic. Regular garlic is a fine substitute though!
This beautiful, golden-hued jam is delicious on fresh bread with butter or stirred into plain yogurt, or of course, by the spoonful straight from the jar!
These have a pleasant crunch and just a bit of heat from garlic and chili peppers.
This lovely, thick, spreadable fruit butter will deliver fresh spring flavors well into the winter months.
This is a great breakfast smoothie or mid-afternoon pick-me-up.
Use these silky sweet onions to jazz up grilled chicken, burgers, or hot dogs; they are a bold addition to standard BBQ fare!
Celebrated BabyCakes NYC serves up gluten-free, wheat-free, dairy-free, and vegan treats in their bakeries, and this is their chocolate chip cookie recipe.
These delicious little blueberry pots topped with a yummy crumble are so easy to make! Serve with creme fraiche or vanilla ice cream.
Sunflower seeds and poppy seeds give these pancakes a nutty crunch, and the citrus syrup goes perfectly with them.
A really easy and yummy meal!
Delicately flavored fennel seeds and the warm heat of chili peppers makes this egg salad over the top delicious. Cooking the eggs for just eight minutes will ensure that they're perfectly creamy.
You heard that right! Parsley delivers a hefty dose of vitamin C and gives smoothies a bright green hue.
This is a super easy, incredibly flavorful dip. Serve it with sliced baguette or crackers.
This frittata uses fragrant fresh herbs by the handful. Feel free to make substitutions - this is a very versatile recipe and would be delicious with a generous amount of other herbs or tender greens.
This Japanese-inspired salad is loaded with fresh, crisp snow peas and plentiful greens and is hearty enough for dinner.
This is a quick but oh so delicious soba dish, perfect for a warm night when you don't want to spend a lot of time heating up the kitchen.
Radishes get special treatment here: sautéed with snap peas and butter, then glazed with orange juice and dill! Yum.
Roasting apricots turns them into little flavor bombs, perfect for spooning over vanilla ice cream, waffles, or a slice of pound cake.
These kebabs, marinated in a delicious coconut milk, lime, and peanut marinade, will definitely be a hit at your next cook out.
This amazing salad couldn't be easier!
These are BLTs with a twist: pancetta, mizuna or arugula, and a light and fresh aioli made with green garlic.
This green-flecked soufflé makes a great brunch or lunch dish.
Here's a pasta dish that's perfect for spring: not too heavy, with the lively combination of green garlic and arugula.
Japanese cuisine often features young bunched turnips. This recipe is a nice way to highlight their mild flavor.
Bunched turnips are the small, delicately flavored turnips that appear in Produce in spring. They are delicious raw, or gently glazed as in this recipe.
A delightful description of this cake from Smitten Kitchen's Deb Perelman: "A tangy, impossibly moist, vanilla-flavored cake base ceilinged with hefty crumbs that will make all streusels that came before pale in contrast."