Is seasonal cooking the only thing that helps you keep track of the times? We know that we have arrived in spring because the products are tender, delicate and sweet – a welcome change from the root vegetables and the strong green of winter. In contrast to winter’s hearty supplies, these delicacies don’t last long. The sugar contained in spring vegetables such as peas and asparagus turns into starch after a few days. So try to prepare and eat it soon after you buy it. The best way to stay one step ahead of the garbage: have recipes handy.
SNAP PEAS
ASPARAGUS
Asparagus Mimosa
A retro side dish and one of our favorite ways to serve asparagus – for brunch, light lunch or dinner. It’s a classic combo for a reason.
GET A RECIPE
Seared scallops over sauteed asparagus and peas
From the kitchen of GP: A simple dinner based on a few fresh ingredients from your local market like asparagus, scallops and lemons But it can also use things you already have, like flour, butter, shallots, and frozen peas. And it all comes together quickly.
GET A RECIPE
Spring scrambled veggie eggs
As simple as it is elegant, these scrambled eggs are guaranteed to be a permanent addition to your breakfast and brunch repertoire.
GET A RECIPE
artichokes
ALLIUMS
RADISH
STRAWBERRIES
Asparagus Mimosa
A retro side dish and one of our favorite ways to serve asparagus – for brunch, light lunch or dinner. It’s a classic combo for a reason.
GET A RECIPE
Seared scallops over sauteed asparagus and peas
From the kitchen of GP: A simple dinner based on a few fresh ingredients from your local market like asparagus, scallops and lemons But it can also use things you already have, like flour, butter, shallots, and frozen peas. And it all comes together quickly.
GET A RECIPE
Spring scrambled veggie eggs
As simple as it is elegant, these scrambled eggs are guaranteed to be a permanent addition to your breakfast and brunch repertoire.
GET A RECIPE
artichokes
ALLIUMS
RADISH
STRAWBERRIES
RADISH
STRAWBERRIES
