hello spring: what’s cooking?

hello spring: what’s cooking?

Spring is always an exciting time for us in the Marley Spoon test kitchen, as we bid adieu to broccoli soups and hearty root vegetables, and say hello to outdoor brunches and refreshing cocktails.

With grocery stores and farmer’s markets stocking up on spring harvest fruits and vegetables, we are so inspired to transform fresh produce into delicious, gourmet meals – just for you!

We like our vegetables owning their flavors, without being overcooked or weighed down by heavy seasoning. The key is to keep it simple – fewer ingredients and uncomplicated cooking. Tender asparagus sautéed with a little bit of olive oil, an artichoke-roast flavored with garlic cloves or a crunchy watercress salad with crisp, thin slices of radish – easy dishes with lots of flavor.

We rounded up some of our favorite recipes for this time of the year. Beets, green beans, fennel, peas and more. Enjoy them in all their spring glory!

cacio e pepe with meyer lemon and peas
This delicious creamy pasta is a grown-up version of our childhood favorite, pasta with butter and cheese, and we promise it’ll please adults and kids alike.

cacio e pepe with meyer lemon and peas
asparagus tart with dandelion salad
This is one vegetarian meal that even the most devout carnivores will be asking for. Two different kinds of cheeses, plus dijon mustard and dried red pepper flakes top a sheet of flaky, buttery puff pastry and envelop long stems of peak season asparagus.

asparagus tart with dandelion salad

lentil and asparagus salad with harissa-mint vinaigrette and poached eggs
Roasted asparagus and red onions combine with arugula and a punchy dressing with some fun, surprising flavors – fresh mint and harissa, a Tunisian hot chile pepper paste.

lentil and asparagus salad

pan seared red fish with orange-olive relish, snap peas and radishes
We fell in love with the colors and textures of this dish, from the pink hue of sliced radishes and bright green of olives to the crunchy bite of snap peas.

 pan seared red fish

skate with almond parsley butter, baby potatoes and pea shoot salad
A rich and satisfying sauce of butter, almonds and parsley get a hint of sharpness from lemon juice and caperberries. The sauce is spooned over tender skate fillets for a flavor-packed yet simple fish dinner.

skate with almond parsley butter

spring fish chowder with leeks, fennel, and asparagus
This chowder is a celebration of greens, fast tracking a typical summer soup into spring.spring fish chowder

pasta soup with spring vegetables
The soup has it all— vibrant spring vegetables, satisfying pasta curls, and plenty of nutty parmesan cheese to sprinkle over the top.

pasta soup