Recipes

Spring Produce at Its Best

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Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Bobbi Lin


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Photo By: RYAN DAUSCH

Photo By: RYAN DAUSCH

Photo By: RYAN DAUSCH


Photo By: RYAN DAUSCH

Green Salad with Strawberry Balsamic Vinaigrette

Get the Recipe:Green Salad with Strawberry Balsamic Vinaigrette

Roasted Asparagus

Get the Recipe:Roasted Asparagus

Mango-Peanut Slaw

Fresh mango, scallion and red bell pepper combine with coleslaw mix, peanuts and hot mango chutney in this Thai-inspired side dish.

Get the Recipe:Mango-Peanut Slaw

Spring Peas with Dates and Walnuts

Get the Recipe:Spring Peas With Dates and Walnuts

Primavera with Prosciutto, Asparagus and Carrots

Get the Recipe:Primavera With Prosciutto, Asparagus and Carrots

Asparagus Fries

Move over, potatoes. Asparagus are the new fries in town. Thanks to a beer batter and hot oil, the green stalks are just as golden, crispy and delicious.

Get the Recipe:Asparagus Fries

Chickpea-Radicchio Salad

Get the Recipe:Chickpea-Radicchio Salad

Rhubarb Crumble

Get the Recipe:Rhubarb Crumble

Roasted Fennel with Tomatoes

Get the Recipe:Roasted Fennel With Tomatoes

Strawberry Shortcake Butterfly Cupcakes

The butterflies atop these cupcakes simply couldn’t be easier — or cuter. And one bite reveals a sweet surprise.

Get the Recipe:Strawberry Shortcake Butterfly Cupcakes

Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

Giada dresses up sauteed veggies like mushrooms, asparagus and frozen artichokes with a simple tarragon vinaigrette for a super easy seasonal side.

Get the Recipe:Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

Peas and Prosciutto

Frozen peas get a quick makeover with some shallots, garlic and prosciutto. This is one of Giada’s family favorites and it’s bound to be one of yours, too.

Get the Recipe:Peas and Prosciutto

Roasted Asparagus with Hollandaise

Get the Recipe:Roasted Asparagus with Hollandaise

Caramelized Scallops with Green Pea Vinaigrette

“I’m a huge fresh mint fan. I love it in savory foods,” says Bobby.

Get the Recipe:Caramelized Scallops with Green Pea Vinaigrette

Pasta, Pancetta and Peas

Get the Recipe:Pasta, Pancetta and Peas

Chilled Asparagus Salad

Get the Recipe:Chilled Asparagus Salad

Quick Vidalia Onion, Mushroom and Parsley Salad

Get the Recipe:Quick Vidalia Onion, Mushroom and Parsley Salad

Quick, Spicy Leek and Shrimp Stir-Fry

Get the Recipe:Quick, Spicy Leek and Shrimp Stir-Fry

Sorrel Pistachio Pesto with Seared Salmon

Get the Recipe:Sorrel Pistachio Pesto with Seared Salmon

Broccoli with Walnut Romesco Sauce

Get the Recipe:Broccoli with Walnut Romesco Sauce

Farro Salad with Radishes, Arugula and Feta

“Radishes are so versatile: They add great color, flavor and texture to a dish,” says Nancy.

Get the Recipe:Farro Salad with Radishes, Arugula and Feta

Steamed Whole Artichokes

“Artichokes can be intimidating until you learn how to properly prepare them. Steaming is one of the most popular methods,” says Tyler.

Get the Recipe:Steamed Whole Artichokes

Spicy Purple Potato Salad

Add a punch of flavor to purple potatoes with cumin, paprika, jalapeno, cilantro, queso fresco and yellow bell pepper.

Get the Recipe:Spicy Purple Potato Salad

Strawberry-Rhubarb Tart

Get the Recipe:Strawberry-Rhubarb Tart

Simple Green Bean Salad

Get the Recipe:Simple Green Bean Salad

Spring Onion Biscuits

Thanks to sour cream and spring onions, these golden biscuits are tender and flavorful.

Get the Recipe:Spring Onion Biscuits

Glazed Snow Peas

Get the Recipe:Glazed Snow Peas

Glazed Radishes

Get the Recipe:Glazed Radishes

Carrot Fries with Ketchupy Ranch

Ree turns roasted carrots into a wonderful snacky side dish that couldn’t be easier. And for dipping? A quick sauce made of store-bought ketchup and ranch dressing.

Get the Recipe:Carrot Fries with Ketchupy Ranch

Carrot Noodles with Spicy Peanut Dressing

Use a vegetable peeler to turn springy carrots into a fun “noodle” side dish. We sprinkle salt over the cucumbers to draw as much water out of them as possible, avoiding the dreaded soggy salad syndrome.

Get the Recipe:Carrot Noodles with Spicy Peanut Dressing

Stuffed Baby Artichokes

Nothing says spring more than artichokes, and baby artichokes are much easier to peel than the mature vegetable. These artichokes are easily made ahead, since they taste great both warm and at room temperature.

Get the Recipe:Stuffed Baby Artichokes

Asparagus Noodles with Pesto

Zucchini aren’t the only vegetables that can become “noodles” — use your vegetable peeler to turn in-season asparagus into a pesto-topped “noodle” that everyone will love.

Get the Recipe:Asparagus Noodles with Pesto

Stuffed Artichokes

Get the Recipe:Stuffed Artichokes

Carrot-Mustard Slaw

Get the Recipe:Carrot-Mustard Slaw

Spring Vegetables with Warm Vinaigrette

Carrots, spring onions and asparagus shine in this easy side dish. To make dinner even easier, blanche the veggies in advance and refrigerate them until it’s time to whip up the vinaigrette.

Get the Recipe:Spring Vegetables with Warm Vinaigrette

Spring Vegetable Salad

Shaved carrots and crisp radishes make a fresh seasonal side salad. Add sunflower seeds for a yummy crunch.

Get the Recipe:Spring Vegetable Salad

Wilted Cabbage Salad

A fresh head of cabbage and a few pantry ingredients are all you need to make a delicious dish. After wilting the cabbage with salted boiling water, toss with a simple vinaigrette of white wine vinegar, olive oil, sugar, salt and pepper.

Get the Recipe:Wilted Cabbage Salad

Smashed Buttery Peas

A little lemon zest and butter are all you need to turn frozen peas into a tasty, British-inspired side.

Get the Recipe:Smashed Buttery Peas

Cream of Asparagus Soup

“I love asparagus I grew up eating white asparagus in Germany. My parents would usually grill the stalks or make a soup similar to this one,” says Sunny.

Get the Recipe:Cream of Asparagus Soup

Cabbage and Beet Slaw

Let this salad stand for about 20 minutes after mixing. The extra time allows the cabbage and beets to soak up all the tangy vinaigrette.

Get the Recipe:Cabbage and Beet Slaw

Spring Pea Tabbouleh

Put your fresh peas to good use with this easy salad recipe. Save room for leftovers — this tasty dish makes a great pack-ahead lunch.

Get the Recipe:Spring Pea Tabbouleh

Fennel Salad with Apricots

Bring this fresh and fruity salad together by combining fennel, red onion, apricot and chickpeas.

Get the Recipe:Fennel Salad with Apricots

Spring Vegetable Soup with Ricotta Toast

While the soup is simmering, fire up the broiler to make a crunchy side of ricotta toast. You’ll have a healthy, satisfying meal that takes just 35 minutes from start to finish.

Get the Recipe:Spring Vegetable Soup with Ricotta Toast

Red Grape Gazpacho

This vegan soup couldn’t be easier. Puree the grapes, cucumber and hearty bread in a blender and chill until ready to serve. A drizzle of olive oil and a sprinkle of pink peppercorns are all that’s needed to season and garnish.

Get the Recipe:Red Grape Gazpacho

Halibut with Citrus Butter and Radishes

Fresh fruit juice and butter make a flavorful sauce for topping baked halibut fillets.

Get the Recipe:Halibut with Citrus Butter and Radishes

Fennel Gratin

Replacing potatoes with fennel is a great way to incorporate fresh produce into a tried-and-true side dish.

Get the Recipe:Fennel Gratin

Poppy Seed Coleslaw

Poppy seeds lend a great texture to this quick and easy coleslaw.

Get the Recipe:Poppy Seed Coleslaw

Orzo with Sun-Dried Tomatoes

Light and refreshing, this orzo dish is a great addition to a spring picnic or barbecue. Dress up the classic orzo by tossing the pasta with a Mediterranean-inspired mix of arugula, sundried tomatoes, parmesan and lemon zest.

Get the Recipe:Orzo with Sun-Dried Tomatoes

Insalata Russa

Peas and carrots transform the basic potato salad into a tasty, colorful side.

Get the Recipe:Insalata Russa

Roasted Brussels Sprouts with Mint Pesto

Fresh mint, olive oil, Parmesan, hazelnuts and garlic combine to make a delicious pesto. Toss it with roasted Brussels sprouts for a subtle yet flavorful side dish.

Get the Recipe:Roasted Brussels Sprouts with Mint Pesto

Roasted Asparagus with Feta Cheese

Get the Recipe:Roasted Asparagus with Feta Cheese

Parmesan Roasted Fennel

Red pepper flakes lend a subtle touch of spice to Parmesan-roasted fennel.

Get the Recipe:Parmesan Roasted Fennel

Scrambled Eggs Over Asparagus

Get the Recipe:Scrambled Eggs over Asparagus

Spring Produce Guide

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