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Springtime Kitchen: Fresh Recipes for the Season
As spring arrives, bringing with it warmer weather in some regions and lingering frost in others, it’s time to revitalize our kitchens with the season’s vibrant flavors. Regardless of the outdoor temperature, the kitchen beckons for a springtime refresh with fresh, seasonal recipes. Embrace the spirit of renewal and the promise of green produce with dishes that celebrate the essence of spring. Even if it means utilizing out-of-season asparagus or frozen peas, the goal is to capture the essence of spring cooking after a long winter.
Asparagus Salad with Beets, Herbs, and Prosciutto
Asparagus unequivocally signals the arrival of spring, and a salad featuring this verdant vegetable is an ideal way to honor the season. While a simple platter of asparagus spears dressed with a mustard vinaigrette is perfectly acceptable, consider elevating the dish for a celebratory meal. Enhance the experience with thinly sliced raw beets, a generous scattering of dill, parsley, and mint leaves, and chopped or quartered soft-boiled eggs. A few delicate slices of prosciutto complete this visually appealing and flavorful spring asparagus salad.
To achieve the most exquisite flavor, select the freshest, firm, and lustrous asparagus available, regardless of whether they are slender, medium, or thick. Briefly simmer them in lightly salted water and then allow them to cool to room temperature on a clean kitchen towel.
Braised Lamb Shoulder with Spring Greens
For meat lovers, springtime is often associated with lamb. In recognition of the season, a succulent braised lamb shoulder with white wine and aromatics makes a perfect centerpiece. A braise is also a practical cooking method, as it can be prepared in advance, even a day prior to serving, making it ideal for spring gatherings.
Variations and Serving Suggestions
While boneless lamb roasts are widely available, consider braising thick-cut, bone-in shoulder chops tied together for a richer flavor. Alternatively, roast a leg of lamb or lamb racks to showcase the season’s bounty. Grilled or broiled lamb chops are also excellent options. The true highlight of this main course is a medley of spring greens such as chard, kale, or spinach, and beans, enlivened with rosemary, hot pepper, and bright orange zest.
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Fresh fava beans are a delightful addition if available. Otherwise, frozen, peeled fava beans, often found in Middle Eastern markets, are a convenient substitute. Frozen edamame, baby lima beans, green peas, or a combination thereof can also be used. If none of these are accessible, toss the cooked greens with lentils or small white beans for an equally satisfying and harmonious combination.
Strawberry Spongecake with Lemon Glaze and Cream
For a quintessential spring dessert, a bowl of strawberries and cream is always a classic and welcome choice. However, a lemon-infused spongecake, generously topped with fresh strawberries and cream, is likely to elicit enthusiastic applause. Seek out smaller strawberries, as they tend to be more intensely flavored and sweeter compared to the larger, less flavorful varieties.
Lemon Glaze and Whipped Cream Tips
The spongecake is lavishly drizzled with a syrupy lemon glaze crafted from lemon juice, limoncello, and powdered sugar. If limoncello is unavailable, substitute triple sec or another orange liqueur. Ensure the cake is thoroughly moistened with the glaze. Exercise care when whipping the cream; as with many things in life, slightly under-whipped cream maintains a luxurious texture and mouthfeel.