It is officially Spring! Farmers markets are reopening and grocery stores are stocking our favorite fresh spring fruits and vegetables. The hot weather has arrived, and we can take this opportunity to finally grow produce in our own backyards.
It's also the time to buy fresh, in-season produce locally. Those are the fruits and vegetables that are at their peak during this time of the year. The grow more abundantly and typically taste better during their season.
Here is a list of very versatile in-season spring vegetables that you can try in your meals this time of year:
- Fava beans
- Greens (Kale, Collard, Mustard, Turnip)
- Spring and Green Onions
- Broccoli products
- Green Garlic
This spring, we also have an abundance of fresh sweet fruit in season. Here is our in-season spring fruit list:
- Lemons and limes
Here are two of my favorite spring recipes that I love not only because they taste great, but also because I can use these same recipes throughout the year and simply switch out the fruits or vegetables for seasonal ones.
This spring, I am really into asparagus and peas and with them, I am making a pesto. A pesto is not only made with basil, but it can also be made with so many different things. This recipe is the same base pesto recipe that I use for all of my pestos, but I often swap out the vegetables. This pesto can be paired and served with so many different things like pasta, eggs, toast, pizza, and so many more foods that you can experiment with!
Asparagus Pea Pesto
Scroll down for a printable version of this recipe
Yield: 1 1/2 cups
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
8 ounces asparagus, trimmed and cut into 1 1/2-inch pieces
8 ounces peas, fresh or frozen
3 cloves garlic
1/4 cup pine nuts
3/4 cup freshly grated parmesan
Juice of half a lemon, or to taste
3/4 cup olive oil, or more if needed
Salt and pepper, to taste
- Bring a large pot of salted water to a boil, and fill a bowl with ice water. Cook the asparagus for about 3 minutes in the boiling water, then shock the asparagus in the ice water. For the peas, blanch and shock them in the same waters used for the asparagus. They will only need to cook for about 2 minutes.
- Combine the vegetables, garlic, pine nuts, parmesan, lemon juice, and a good pinch of salt and pepper in a food processor.
- Pulse until it resembles a course texture, then puree on a steady speed.
- Slowly start to pour in the olive oil until the pesto is at your desired consistency and texture.
- Taste and add any salt, pepper, and oil as needed.
- Store in an airtight container and cover it with a thin layer of olive oil on the surface to keep it fresh.
- Enjoy with pasta, bread, or any of your favorite parings!
Apricot Strawberry Crumble
Yield: 8 servings
Prep Time: 10
Cook Time: 40 minutes
Inactive Time: 10 minutes
Total Time: 60 minutes
For the filling:
16 ounces fresh strawberries, quartered
16 ounces fresh apricots, medium diced
1/2 cup sugar
2 Tablespoons cornstarch
1 Tablespoon lemon juice
1 teaspoon ground cinnamon
Pinch of salt
For the crumble topping:
3/4 cup brown sugar
1 teaspoon baking powder
1 cup flour
1/2 teaspoon ground cinnamon
8 Tablespoons butter, half melted and half softened
Pinch of salt
- Preheat oven to 375°F.
- Spray a 9-inch baking dish with nonstick cooking spray, and set aside for later.
- In a large bowl, combine the brown sugar, baking powder, flour, cinnamon, softened butter, and salt.
- Add in the melted butter and stir. It should be a crumbly texture, and it's fine to have some bigger crumbs.
- In a separate large bowl, combine the strawberries and apricots with the sugar, cornstarch, lemon juice, cinnamon, and salt.
- Pour this mixture into the prepared baking dish and spread it out evenly.
- Spread the crumble over the filling.
- Bake for 40-45 minutes or until the crumb is golden brown and the filling is bubbling.
- Let it cool for about 10 minutes and serve with whipped cream or ice cream.
We also have some really fun spring classes that are coming up this weekend! Join us at Hands-On Date Night: Spring Dinner Party this Friday, May 26 at 6pm for more fun spring recipes such as Herb Crumb-Crusted Rack of Lamb with Parsley-Mint Pesto.
And if you want to learn about different ways to incorporate fruit into dessert, come join us in our Hands-On Pie and Tart Boot Camp on Saturday, May 27 at 10am. This is an intensive deep dive into pastry including:
- Perfect Pie Dough
- Blueberry-Lemon Hand Pies with Cream Cheese Dough
- Sweet Corn Quiche with Arugula, Sun-Dried Tomato and Parmesan Salad
- Individual Chocolate Custard Pies with Whipped Cream and Salted Caramel
- Individual Spiced Plum Galettes