Not sure what to cook? We’ve gathered six simple spring recipes that are sure to satisfy appetites. These recipes are light and flavorful, and do a great job of reminding you that spring has sprung!
Spaghetti al Limone With Asparagus
INGREDIENTS
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1 lb. spaghetti
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⅔ cup extra-virgin olive oil
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1 large bunch asparagus, trimmed, thinly sliced on a deep diagonal
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4 garlic cloves, smashed
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4 3″-long strips lemon zest
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½ tsp. crushed red pepper flakes
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8 large basil leaves
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2 lemons, halved
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2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
DIRECTIONS
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
- Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add asparagus, season with salt, and cook, stirring often, until just beginning to take on color, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.
- Add pasta and basil to pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemons into pot and add 2 oz. Parmesan and 1 cup reserved pasta cooking liquid. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is creamy and emulsified and pasta is coated, about 1 minute. Taste and season with more salt if needed. Remove and discard garlic.
- Divide pasta among bowls, placing a lemon strip in each, and top with more Parmesan.
Ramp Fritters
INGREDIENTS
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10 oz. ramps
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1 cup all-purpose flour
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¾ cup rice flour
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1 tsp. baking powder
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1 tsp. sugar
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1 tsp. kosher salt
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¾ cup club soda
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¾ cup light beer
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Vegetable oil (for frying; about 6 cups)
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Lemon wedges (for serving)
DIRECTIONS
- Remove any slippery outer layers from ramp bulbs, trim roots, then soak in a bowl of cold water, swishing around gently to loosen any dirt.
- Lift out ramps and blot dry with paper towels. Avoid cramming them in a salad spinner so as not to damage the delicate leaves.
- Cut ramps into 1″ pieces ( you should get about 5 cups). Whisk all-purpose flour, rice flour, baking powder, sugar, and salt in a large bowl to combine. Make a well in the center and pour in club soda and beer; whisk until smooth. Fold in ramps.
- Pour oil into a large cast-iron skillet fitted with thermometer to come 1″ up sides and heat over medium-high until thermometer registers 350°. Working in batches, place ¼-cup mounds of batter into skillet and press down lightly to flatten and submerge. Fry, turning once, until fritters are golden brown, about 4 minutes. Transfer to paper towels to drain; sprinkle with salt. Serve with lemon wedges for squeezing over.
Spring Chicken Salad with Smashed Green Beans
INGREDIENTS
- 2 large chicken breasts (about 1 lb., 4 oz. total)
- Kosher salt
- 1 lemon
- 2 Tbsp. Dijon mustard
- 6 Tbsp. extra-virgin olive oil
- Freshly ground black pepper
- 8 oz. green beans
- 1 small bunch chives
- 1 large head of Bibb lettuce
- 1 cup basil leaves
- 1 bunch radishes
- 1 cup whole peperoncini
- 1 avocado
DIRECTIONS
DIRECTIONS
- Whisk orange juice, Sriracha, honey, soy sauce, ¼ cup oil, and 1 Tbsp. lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
- Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into ½”-thick rounds, then cut into 1″ pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 tsp. lime juice; toss to combine. Season with salt.
- Heat remaining 2 Tbsp. oil in a large skillet over high. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
- Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.
Source: bonappetit.com