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Celebrate Spring with Our Seasonal Menu

Celebrate Spring with Our Seasonal Menu

Spring is my favorite season of the year. The weather is warming up and nature comes alive with new growth and vibrant colors. What better way to celebrate this reawakening than by enjoying a delicious seasonal menu? In this article, I will explore some of the fresh ingredients highlighting our spring menu options along with recipe ideas you can recreate at home.

Fresh Spring Produce

Spring brings an abundance of bright, colorful produce to markets. Some of my favorite items to feature are asparagus, peas, radishes, and spring onions.

Asparagus is one of the first crops ready for harvesting in early spring. Its fresh, grassy flavor pairs well with eggs, fish, and lighter sauces. I love roasting thick spears until lightly charred then topping with a creamy hollandaise sauce.

Peas are naturally sweet this time of year. Snap peas add crunch and flavor to salads while shelled peas star in risottos, pasta dishes, and purees. For a simple side, I’ll sauté fresh peas with mint and shallots until just tender.

Radishes come in a rainbow of hues like red, purple, and Easter egg varieties. Their spicy bite livens up sandwiches and crudités. I enjoy thinly slicing an assortment for a colorful vegetable trayaccented with salt and butter.

Spring onions, also called scallions, have a milder flavor than bulb onions. Their green tops add texture and aroma to salads, soups, and sandwiches. Quickly stir frying the white and light green parts brings out their sweetness.

Fresh Herbs

The arrival of tender herb leaves signals it’s time for bright, flavorful dishes. Some favorites to highlight are basil, chives, parsley, and tarragon.

Basil, the quintessential summer herb, starts appearing early in hoop houses and greenhouses. Its sweet licorice scent enhances tomato and mozzarella salads, pesto, and grilled vegetables.

Chives offer a subtle onion flavor without the bite. Their shiny green stalks liven up potatoes, soups, eggs, and buttered breads. I enjoy garnishing dishes with chive blossoms for an extra pop of color and taste.

Parsley, both flat and curly leaf varieties, provides nutrition and freshness to many springtime recipes. Its grassy notes complement fish, grains, and salads. For a simple garnish, I thinly slice the leaves atop finished dishes.

Tarragon‘s anise flavor complements dishes showcasing new eggs, chickens, fish and mushrooms. One of my favorite spring preparations sautés skate wings with white wine, lemon, and chopped tarragon until flaky.

Spring Menus

Now that we’ve explored some of the seasonal ingredients, let’s delve into putting together complete springtime menus. Whether enjoying a meal at home or out, these options highlight the fresh flavors of the season:

Appetizer Entree Side Dessert
Asparagus and herb fritters with tarragon aioli Pan seared trout topped with salsa verde served with spring pea risotto Mixed green salad with radishes, carrots and chive vinaigrette Rhubarb and strawberry crisp
Starter Main Vegetable Dessert
Tomato and basil bruschetta Herb roasted chicken with tarragon jus Steamed asparagus bundles with hollandaise Rhubarb and ginger crisp
First Course Second Course Seasonal Sides Sweet Finish
Mixed green salad with spring onions, parsley and chive vinaigrette Pan seared scallops atop pea puree Roasted radishes and carrots Lemon posset with berries

As the weather warms up, I hope you find inspiration from these springtime menu ideas and ingredients to celebrate the season through fresh, seasonal dishes. Let me know if you have any other questions!



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