Celebrate the arrival of spring produce with this simple, super quick warm asparagus and shrimp salad topped with Meyer lemon and olive oil dressing. Add a few hunks of crusty bread and a bottle of rosé, and you have a spring feast fit for company or a languid evening outside.
Glazed Carrots with Carrot Top Chimichurri
These springy glazed carrots are delightfully buttery and light with a vegetable broth-based glaze and are served alongside a bright carrot top chimichurri. I threw in a few baby radishes for color, but they’re totally optional.
Creamy Mushroom and Greens Gnocchi
A weeknight recipe with showoff vibes, this creamy mushroom and greens gnocchi features umami-rich mushrooms, tender collard greens, and pillowy gnocchi in a velvety Parmesan and cream sauce.
Polenta Cookies with Thyme and Candied Violets
These buttery polenta cookies with a lemony cookie icing, fresh thyme leaves, and candied violets capture the flavors of early spring beautifully.
Cream of Asparagus Soup
A vibrant, bright green cream of asparagus soup recipe that comes together on the stovetop in about 30 minutes.