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Ode to Spring in Recipes

April 8, 2011 by KimiHarris 17 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

Sunshine is starting to win the fight to be seen through gray clouds and glistening raindrops. Flowers are opening in the softest of pinks and in the most brilliant whites on the trees around town. In the markets bitter greens, mushrooms and flavorful asparagus are making this years debut. Chickens, in their natural cycle, are starting to lay more eggs as they sense the days lengthing and warming.

Our local farmers markets are going to open just around the proverbial corner. I look forward to visiting them with keen anticipation of their bounties. This time of year, like every season, needs it’s own celebration of recipes to fully experience the beauty of spring. New recipes are forming in my head, but old ones are already in full use.

With spring comes wild nettles, full of  green nutrition, just ready to be harvested and made into a simple & traditional nettle soup, which is delicious as well as frugal. It’s time to start watching nearby nettle patches!

And what would spring be without asparagus? Ours are most often roasted for a more intense flavor and lovely texture. But soup treats it well, whether as an addition to Spring is here Asparagus Egg Drop Soup (full of plenty of Spring ingredients) or creamed in Asparagus Creamed Soup topped with zesty gremolata.

Speaking of tang, this time of year speaks lemons to me. Whether in the gremolata of the above soup or made into tangy lemon curd, lemon bars, or Lemon Sponge Custard. Something of the light flavor goes with this fresh season of renewal.

It even brightens my ultra rich Lemon Bacon Deviled Eggs.

Mostly however,  cold winters called for rich foods full of warmth and stick to your bones goodness. Spring is starting to naturally lighten up my dishes as I seek the bright flavors of spring in celebration of the sunshine.

Spring is a beautiful picture of renewal. One which I am glad to experience every year. Thank goodness for Spring!

Winter, I loved, Spring I adore.

What foods do you celebrate Spring with?

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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Previous Post: « Pennywise Platter Thursdays 4/7
Next Post: Roasted Asparagus and Mushrooms with a Lemon Butter Sauce »

Reader Interactions

Comments

  1. amanda k.

    April 8, 2011 at 7:14 pm

    before the first strawberries come into the market i’ve realized i have to finish up all the ones left in my freezer from last yr. made yummy strawberry ice cream yesterday with some raw milk i got from a rancher friend.

    Reply
  2. Angel7

    April 8, 2011 at 7:14 pm

    I love blueberries, and any kind of fresh fruit. Anything light and refreshing is what I am all about during spring.

    I still love soups, but save the hearty ones for fall and winter. Thankfully, winter is on its way out!

    http://faithfulsolutions.blogspot.com/

    Reply
  3. Jani

    April 9, 2011 at 3:21 pm

    RHUBARB! Love the stuff.. I can even eat it raw dipped in honey!

    Reply
  4. jamie

    April 9, 2011 at 3:40 pm

    Rhubarb crisp is our all time favorite spring time dessert. This year we will try rhubarb curd. When the asparagus comes up we eat it with hollandaise sauce until it is done. Can’t get enough of it!

    Reply
  5. Rivki Locker (Ordinary Blogger)

    April 9, 2011 at 6:05 pm

    Strawberries, but here in New Jersey they won’t come till June. I don’t know if I can wait that long!

    Reply
  6. kevi

    April 9, 2011 at 7:44 pm

    Ditto on the asparagus. We roast it and drizzle with a brown butter/balsamic/soy sauce mixture.

    I’M READY!

    Reply
  7. Kim

    April 9, 2011 at 8:54 pm

    Wow…we’re pretty spoiled down here in Arizona to have year round gardens and farmer’s markets available almost every day of the week. There’s always something growing outside! Last week my daughter had to harvest all the cilantro which was bolting in the 90 degree heat. She made lots of pesto for the freezer–we love it on fresh sourdough bread, rice pasta, or on tortillas. Our wonderful basil “bushes” died in a frost before we could chop them to pieces to store up basil pesto so cilantro pesto will have to do. It’s more intense and flavorful and so fresh tasting when it’s got garlic and parsley fresh out of the backyard.

    Reply
  8. Jennifer

    April 10, 2011 at 4:28 am

    Most definitely chickweed, baby dandelion greens, violets, and redbud blossoms! We add them all to our salads – OH! fresh salads!!! The nutty flavor of the redbuds go great in cooked foods too. We’ve prepared them in crepes with creme fraiche and it’s AMAZING!

    Reply
  9. Erin Angelats

    April 10, 2011 at 9:15 am

    Hi,
    Does anyone know of any good ideas or recipes for using ramps? I have abunch coming soon.

    Reply
  10. Cassandra Potier Watkins

    April 10, 2011 at 2:29 pm

    Baked asparagus and sorrel pesto. We have sorrel coming up everywhere now! The original recipe for this tasty pesto I reworked from David Lebovitz’s blog post on dandelion pesto. Both versions are great! Recipe here:
    http://thedelightblog.wordpress.com/2011/04/05/sorrel-pesto/

    Now I am looking forward to the rhubarb… I totally agree with Jani and Jamie!

    Reply
  11. Penny @ Coffee Maker Reviews

    April 11, 2011 at 4:04 am

    Yesterday was the first really warm day here in Michigan so I went out and worked on my rhubarb patch. My family loves rhubarb cake, pie and ice cream, so I need to be ready. The bulbs have started to come out and it won’t be long now.

    Penny

    Reply
  12. healthy mamma

    April 11, 2011 at 12:39 pm

    Yay for Spring foods! I love all things spring, especially berries and lemonaid. Spring salads are another fav.

    Reply
  13. Krissa

    April 11, 2011 at 8:02 pm

    I just made this Spring Minestrone with Brown Rice and it was so good:
    http://www.morethanmundane.com/2011/04/09/cooking-together-spring-minestrone-with-brown-rice/

    Reply
  14. Stacey Allaire

    April 12, 2011 at 12:42 pm

    Ode to spring is right!! I’d love to see more seafood recipes!

    Reply
  15. Stephanie

    April 13, 2011 at 2:09 pm

    My “hunger gap” classic is weed salad. It’s the salad you make as you weed the garden: violet leaves, chickweed, wild sorrel, french sorrel, purslane, thinnings from turnips, chard, spinach, broccoli rabe… etc. Toss in some nuts, pickles, and a bit of oil and , voila!, Weed Salad.

    Reply
  16. Dana @ Budget Dietitian

    April 15, 2011 at 4:28 am

    Berries, berries and more berries! Asparagus too!

    Reply

Trackbacks

  1. Naturally Dyed Easter Eggs (Pink, Green, Yellow and Blue) says:
    April 22, 2011 at 11:28 am

    […] you need more recipe ideas for Easter, you may find some in my Ode to Spring. Since then I also added Roasted Asparagus and Mushrooms with a Lemon Butter Sauce, Aeblesivers […]

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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