Take advantage of this season's spring greens with these mouthwatering recipes.
Spring greens make a cook’s heart race—asparagus, sugar snaps, sweet peas, arugula, spinach, Swiss chard, watercress, artichokes, fava beans, bok choy, garlic scapes, green onion, leeks and more. After the hearty greens and root vegetables of winter; spring’s sweet and tender offerings are a gift. So, stash the stockpot and grab a sauté pan. As these simple but splendid recipes show, spring greens barely need cooking at all.
By Laraine Perri, a food writer in New York City.
Bright salsa verde tames rich, buttery scallops.
A no-mayo potato salad that's delicious at room temperature or chilled making it “picnic safe.”
A creamy tangle of young spinach and sweet leeks makes a luscious bed for baked fish.
Fresh or frozen, sugar snap peas make a healthful side when lightly dressing with mint and lemon.
Snap peas are barely cooked for a crisp texture and sweetest flavor.
Serve this dish of healthy spinach and bok choy sauteed in roasted garlic over creamy cheese polenta.
A vegetarian pasta dinner starring tender asparagus and the heady aroma of mint.
Green-on-Green! If you are unable to locate watercress, arugula makes an excellent peppery substitute for the garnishing pesto.
Kids love these little beef skewers, with their sweet/salty glaze of soy, mirin and sugar.
Accompany with an Asian-inspired salad, such as cucumbers dressed in sesame.
The combination of pine nuts and raisins with leeks may well be new to you but it’s certainly a successful one.
Lemony brightness and salty feta work wonders with chard.
Tarragon goes so well with shrimp and really elevates the flavors overall.
In this grown-up version of a childhood favorite, the sweet jam balances the pungent cheese and peppery arugula.
The arugula pesto adds a peppery bite to sweet corn.
Anchovies provide a saltiness to a lemon vinaigrette, perfect on bitter arugula and celery.
This fresh and wholesome dish can be easily adapted to suit a variety of audiences. Perfect for left overs and on the go!