6 Recipes to Round Out Your Spring Menu

By the looks of all the floral prints (guys and gals) in the Birchbox offices, spring is definitely here. We’re pleased as punch, since that means our local farmer’s market is in full swing. Whether you’re an afternoon meanderer or one of the dedicated few stocking up at dawn, the markets are bursting with seasonal faves. Need inspiration? We’ve got ideas for how to use spring’s marquee ingredients—no ho-hum salads here.

Avocado Asparagus Tartine from 101 Cookbooks

We’ll start things off extra fresh with this tartine that came highly recommended from resident food lover, Mollie. Combining avocado, asparagus, and arugula, it’s the epitome of spring.

Asparagus Tart with Pine Nuts and Capers from The Forest Feast

This tart is a personal favorite of mine and is incredibly easy to whip up for a light meal after a long day. And don’t worry—if capers aren’t your thing (guilty!), you can skip them without diminishing this warm, flaky dish.

New Potatoes with Dill Butter from Bon Appétit

Mashed potatoes may rule the menu in the fall, but spring deserves something a little lighter—like these dill-laced new potatoes. Pair with smoked salmon for a fresh Scandinavian meal.

Spring Risotto of Asparagus, Peas, & Ramps from Food52

There is no such thing as too much asparagus when it comes to spring cooking! Avoid the urge to simply roast and instead opt for a market-inspired risotto that also brings in (the often underutilized) ramps and peas.

Rhubarb-Ginger Jam from Savuer

We can’t resist a good jam recipe and the spicy ginger makes a great addition to this otherwise sweet spread. Double the recipe to keep your pantry well-stocked through next season. 

Strawberry-Rhubarb Crumble from smitten kitchen 

Strawberry and rhubarb is a classic for a reason. The tartness of the rhubarb is balanced by the extra sweet and juicy strawberries, and this well-formed combination comes together perfectly in a buttery crumble. Don’t forget the vanilla ice cream!

– Bre

Want more seasonal cooking tips? Check out our 5 ways to make the most of this season’s freshest ingredients

Looks nice but thanks. Ain’t a vegetarian. Never will.

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    Looks nice but thanks. Ain’t a vegetarian. Never will.
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