Spring Color Recipes

With sunnier days and milder temps, doesn’t it feel like spring has truly arrived in earnest? Thus, this week’s delivery fittingly celebrates the season’s most colorful offerings, from bright green asparagus and purple sprouting broccoli to vibrant mixed baby beets and red sunchokes, plus continuing favorites like Meyer lemons and Cara Cara oranges. Complemented by eggs from our heritage-breed hens, rich and silky Tunawerth yogurt, fresh-baked Challah bread, and beautiful garden greens and herbs, this color-rich lineup is fit for Easter brunch, lunch and beyond.

Here are a few recipe ideas for the week:

Smashed Sunchokes with Thyme Butter
Enriched with butter and thyme and the perfect side dish for any spring meal.

Roasted Beet & Carrot Dip
This vibrant spread is delicious slathered on toasted bread or crackers.

Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.

Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with roasted vegetables, or even served as part of a charcuterie board.

Asparagus with Salt and Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.

Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.