The arrival of May on Tuesday means spring truly is in full swing as we are daily reminded thanks to recent warm days and the various crops ripening in the garden. This week, enjoy spring in all its glory with a wonderful assortment of produce ranging from French breakfast radishes and red cabbage raab to baby Chioggia beets and herbs like parsley, mint and thyme. Also included: Fresh rhubarb and almond crisp topping, plus all the fixins’ for a bright and light pasta primavera kissed with rich and silky crème fraîche. Enjoy!
Here are a few recipe ideas for the week:
This colorful spring pasta is incredibly versatile—feel free to add in any of your favorite veggies!
Pea Shoot & Mesclun Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.
Roasted Baby Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
Grilled Cauliflower Steaks with Honey & Lemon
Time to break out the barbecue for these flavorful cauliflower “steaks”!
Red Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of multigrain bread for a mid-afternoon snack.
A quick and easy dessert using spring rhubarb—simply toss with the following ingredients, then sprinkle with our signature crisp topping.