Eat In Season With This Early-Spring Menu

Make the most of your garden with these recipes.
Asparagus

Asparagus

Asparagus

©2013, Image courtesy of Ben Rollins

2013, Image courtesy of Ben Rollins

Let the season inspire your next meal by trying this seasonal spring menu:

AppetizerKale Chips

I’ve never cared for the taste of kale, but rumor has it these chips taste just like, well, chips. If that turns out to be true, I think the kale enthusiasts may have found another convert.

Nothing says “spring” like the taste of fennel, though it can be a tricky herb to grow with a relatively short opportunity for harvest. If fennel is available in your yard or farmer’s market, seize the day and make this dish!

Asparagus is a spring favorite. Good thing I love it almost every way imaginable: steamed, roasted, grilled. And, hello – crumbled with Parmesan-flavored topping? Sign me up.

Dessert: Rhubarb Parfait

What interested me most about this dish is that the rhubarb takes center stage. There’s no strawberry or other fruit, just…rhubarb!

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Tender asparagus tops get cooked in hot water, shocked in cold water and added to this savory springtime salad. 

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Whip up a satisfying batch of comfort food.

Roasting the Harvest

Bring out the fabulous flavors in garden vegetables through roasting.

Gazpacho is a Souper Spring Dish!

Bowl your guests over with this veggie-packed recipe.

Garden-Fresh Salsa Fresca Recipe

This salsa recipe takes little effort and there’s no better way to bring the fresh flavors of the garden together with such versatility.

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Celebrate the garden with sandwiches incorporating fresh herbs, cucumbers and perfectly hard-boiled eggs.

Winter Spinach Salad

Spinach topped with pecans, cranberries and maple vinaigrette puts fresh salad back on the table this winter.

A Garden Gnocchi Recipe

Summer pastas don't have to be cold to be light and bright.

Easy Pumpkin and Shrimp Soup

Silky, sweet and soothing, a creamy pumpkin puree-based soup is hard to improve upon.

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