Spring Recipes
Spring is finally here, which means longer days, warmer temperatures, and a rainbow of new fruits and vegetables to explore at the farmers market! We did a little digging in the FRESHFARM recipe collection to come up with a handful of our favorite spring dishes that make the most of the season’s bounty. Enjoy!
Potato Salad with Herb Vinaigrette – Markets are filled with tender fresh herbs right now, including parsley, mint, dill, and basil. This potato salad, perfect for picnics and potlucks, skips the mayonnaise for a light and tangy vinaigrette with fresh herbs and Dijon mustard.
Radishes with Bread & Butter – This is a classic French way of enjoying radishes, often eaten for breakfast or as an afterschool snack, and is wildly popular with our FoodPrints students and families. This recipe works great with different varieties of radishes and any type of bread.
Radish & Cucumber Salad with Feta – Both radishes and cucumbers are readily available at farmers markets in the spring and make a refreshing, crunchy salad. This recipe calls for dill but any fresh herb will work.
Rice Salad with Beets & Radishes – This easy recipe is a great way to use leftover rice. Crunchy radishes, roasted beets, and cooked rice are combined with a slightly spicy dressing. The rice takes on a pink hue from the beets resulting in a spectacular, sweet and spicy salad.
Sautéed Lemon Asparagus – This recipe takes a less-is-more approach to fresh local asparagus, which are quickly sautéed with olive oil in a hot pan and then simply dressed with salt, pepper, and lemon juice.
Seasonal Green Pesto – This recipe is a formula on how to turn any green vegetable—including garlic scapes and basil—into a delicious sauce for pastas and grilled vegetables.
Strawberry Rhubarb Compote – Strawberries and rhubarb are a classic combination of sweet and tart, and this compote recipe is a wonderful way to dress up yogurt, ice cream, or a simple pound cake.
Strawberry Rhubarb Crisp Bars – These crisp bars are easier than a pie and more versatile a crumble. Topped with plain or vanilla yogurt, these bars make a great breakfast or when served with ice cream or whipped cream, dessert. This recipe works well with other seasonal fruits like plums, apricots, raspberries, cherries, blackberries, blueberries, peaches, or pears.
