Crisp and crunchy, verdant and vivacious, the flavors of spring are freshening up this week’s lineup with such ingredients as cauliflower, spring garlic, purple Mizuna and microgreens, plus bright red rhubarb and Meyer lemons. Also featuring fresh lemon-pepper linguine, baby Shiitake mushrooms and Tunawerth cream cheese, this lineup of seasonal favorites invites you to immerse yourself in the kitchen with a glass of wine—and enjoy!
Here are some recipe ideas for the week:
This fizzy concoction is pure bliss when enjoyed on a warm spring afternoon.
Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Grilled Cauliflower Steaks with Honey & Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!
Oven-Roasted Baby Shiitake Mushroom & Vegetable Salad
This room temperature salad is also wonderful served over grilled slices of polenta.
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.
This rosy-colored roasted dish makes for an excellent spring dessert, especially served with vanilla bean ice cream.