Raw Artichoke Saladby Rick Tramonto and Mary Goodbody
Artichokes are one of nature’s greatest gifts. Boiled or steamed, with a little drawn butter or Dijonnaise for dipping, it’s the perfect light spring treat. But cooking artichokes can often leave the vegetable brown and drippy, and springtime calls for crisp, light dishes that take us as far away from winter as possible. This salad features raw artichoke, the heart sliced very thin, with a simple dressing of good olive oil and a touch of balsamic vinegar.
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Penne with Asparagus and Prosciuttoby Giuliano Hazan
Asparagus growing out of the ground is a tell-tale sign that spring has arrived. Sweet and meaty with a delicate flavor, asparagus has all the lightness that winter does not. Pairing a few stalks with prosciutto is a classic combination, making this pasta dish rich and filling without it being too heavy.
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Spring Vegetable Stewby Laura Pensiero
The truth is, it’s not quite as warm out as we might wish. Winter is over and the sun may be shining, but it’s still sweater weather for most. This spring vegetable stew takes all that into consideration. Fava beans, peas, little potatoes, artichokes, asparagus, chives, and parsley are simmered together in white wine to create a warm (transitionally) seasonable meal.
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Roasted Salmon with Wild Mushroom Pan Sauceby Amy Farges
Across Appalachia, spring is announced in the form of ramps, a wild spring onion with an intensely garlicky aroma. In Tennessee and West Virginia, festivals are held to celebrate allium tricoccum, which are also known as wild leeks. Though they have a strong smell, the flavor of both of these wild spring onions is actually relatively mild, perfect for pairing with a lightly roasted salmon as a light spring meal.
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Lime Mousseby Sheila Lukins and Julee Rosso
All winter long we ended our meals with heavy puddings, rich cakes, and even stewed fruits. Now we’re looking for something lighter. A tangy, creamy lime mousse hits the spot. Buttery and zesty, this dessert is the taste of desserts to come.
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