Crisp and crunchy, verdant and vivacious, the flavors of spring are freshening up this week’s lineup with such ingredients as colorful radishes, romanesco, Cosmic Queen Oyster mushrooms and sunflower shoots, plus bright red rhubarb, Cara Cara oranges and Meyer lemons. Also featuring fresh lemon-pepper linguine, a French baguette and our own Nonna Pat’s traditional eggplant caponata, 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:
Fragrant Fried Herbs
Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.
These dipped radishes make for a wonderful starter or snack!
Lemon-Pepper Linguine with Roasted Romanesco, Almonds & Capers
Seasonal romanesco is first roasted in the oven, then added to this luxurious pasta main.
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.
Garlicky Braised Greens
This flavor-packed side dish can be prepared with pretty much any hearty green.
Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
This rosy-colored roasted dish makes for an excellent spring dessert, especially served with vanilla bean ice cream.