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The snow is starting to melt. The thermometer has climbed a few degrees. Spring is coming. But we are still cold. We are sad, and are just as bored of winter food as you are. Thankfully, it doesn’t have to officially be spring for you to eat like it is. Here are ten fresh recipes, from pasta with snap peas and prosciutto to honey-hoisen ribs, that will get you hyped for spring, guaranteed.
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Lemon-Dill Orzo Pasta Salad with Cucumbers, Olives, and Feta
Grated shallot and Dijon keep the vinaigrette interesting, and feta and olives bring a bit of salt to every bite. Get the recipe on Food52.
Jose Pizarro's Salt-Crusted Potatoes with Cilantro Mojo
This brilliant method will change the way you cook potatoes. The cilantro mojo is the perfect bright, spicy accompaniment, and works just as well with anything else you might be eating. Get the recipe on Food52.
April Bloomfield's Lemon Caper Dressing
At first glance, this is a bold dressing. April Bloomfield uses not just lemon juice, but whole lemon segments, and more mustard than could possibly seem like a good idea. But she also knows about restraint, and adds just enough addictive nips of caper and shallot to keep you going, and gentler undercurrents of lemon juice, salt, and sugar. Get the recipe on Food52.
Absurdly Addictive Asparagus
2-inch lengths of asparagus, crisp-tender to the bite, take center stage in a savory tangle of leeks, pancetta, garlic, orange zest, parsley and pine nuts. The rendered fat from the pancetta, along with a knob of butter, is just enough to keep the vegetables from being dry without smothering the fresh flavors. Get the recipe on Food52.
Seared Scallops with Spring Onions and Tarrgon Cream
This recipe proves that when it comes to seafood, less is often more. With just a few simple ingredients, this creates a zippy, creamy sauce that's the perfect foil for sweet flesh of the scallops. Get the recipe on Food52.
Chinese-Style Honey-Hoisen Sticky Ribs
These ribs get twice-cooked for tenderness, and then lacquered with a dark, sticky, addictive glaze. Get the recipe on Food52.
Roasted Carrots with Mustard Greens Gremolata
With their sharp, peppery bite, mustard greens can enliven almost anything. Here, they add a welcome kick to the rich sweetness of roasted carrots. Get the recipe on Food52.
Lemony Cream Cheese Pancakes
These light, fluffy buttermilk pancakes would be delicious on their own, but they have a secret ingredient: chunks of cream cheese are blended into the batter, later resulting in salty, creamy pockets scattered throughout the cooked pancakes.Get the recipe on Food52.
Coconut-Lime Pork Tacos with Black Beans and Avocado
A serious, toasted spice blend gives these tacos another dimension, and the lime and pineapple juices another still. Then everything gets tempered in a cloak of creamy coconut milk. We love tortillas, but we could eat this straight out the pan. Get the recipe on Food52.
Pasta with Prosciutto, Snap Peas, Mint, and Cream
Four cloves of garlic, fou shallots and a generous heap of diced prosciutto make the cream sauce sing, and the pop of crisp sugar snaps punctuates every bite. A fistful of parmesan gives the sauce body as well as a nutty tang. Get the recipe on Food52.
