Crisp, Candy, Tender, and Inexperienced: 16 Recipes for Spring

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Is seasonal cooking the only thing that helps you keep track of time? We know that we have arrived in spring because the products are tender, delicate and sweet – a welcome change from the root vegetables and strong greens of winter. In contrast to winter’s hearty supplies, these delicacies don’t last long. The sugar contained in spring vegetables such as peas and asparagus turns into starch after a few days. So try to prepare and eat it soon after you buy it. The best way to stay one step ahead of the garbage: have recipes handy.

SNAP PEAS

ASPARAGUS

  • Asparagus Mimosa

    Asparagus Mimosa

    A retro side dish and one of our most popular ways to serve asparagus – for brunch, light lunch or dinner. It’s a classic combo for a reason.

    GET A RECIPE

  • Seared scallops over sauteed asparagus and peas

    Seared scallops over sauteed asparagus and peas

    From the kitchen of GP: A simple dinner based on a few fresh ingredients from your local market, such as asparagus, scallops and lemons. But it can also use things you already have, like flour, butter, shallots, and frozen peas. And it all comes together quickly.

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  • Spring scrambled veggie eggs

    Spring scrambled veggie eggs

    As simple as it is elegant, these scrambled eggs are guaranteed to be a permanent addition to your breakfast and brunch repertoire.

    GET A RECIPE

artichokes

ALLIUMS

RADISH

STRAWBERRIES

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