In most regions, the long winter months have meant making do with less-than-vibrant greens and vegetables. The advent of spring brings fresh, green brilliance to the taste buds. Farmers’ markets are opening again, the first spring greens are available, and every meal can sparkle with new life. It’s time to celebrate!
This is a versatile dish; you can use whatever mushrooms are available, replace the red wine with white, or just use broth. Try different herbs such as parsley, chives, cress, marjoram, or arugula. It’s all good.
There’s a sense of spring ritual to eating artichokes. Their flavor–bitter, sweet, and green all at once–is wonderful with simple butter and lemon, but this easy mayonnaise-based sauce adds a pleasant tang. The artichokes can be prepared in advance and served at room temperature.
Nothing can compare with the first, tender salad greens from the spring garden. If you don’t garden, look for fresh greens in your local market. Follow the suggestions below, or mix and match to suit your palate. Fennel and radishes add a pleasant crunch.
This fluffy lemon dessert is like a mousse–only much easier to make. The lemon curd base can be made ahead, with leftovers used in tarts, on toast or scones, or as a cake filling.