10 spring recipes we're excited for

Spring has sprung, but we're still experiencing snowstorms in parts of the country. This seasonal transition has our cravings all over the place. So, we...
By: Anna Becker / 03/20/2017 / Stories

Pour yourself a glass of wine or a refreshing beer, and enjoy a satisfying meal, no matter where you reside. Croque Monsieur Panzanella with Tangy Greens | Available to order now! Get $30 off your first box here. Croque Monsieur is France’s ooey-gooey answer to grilled ham and cheese and Panzanella is a refreshing Italian bread salad. Our version is a crazy-fun mash-up of both. We’ve deconstructed the sandwich and tossed it all together with French pickles, cheese-y croutons and tender arugula.

spring meatball soup with peas and farro We love a good meatball soup, and this one doesn’t disappoint with its tender basil meatballs and sweet peas. Farro, an ancient whole grain, simmers in a broth flavored with Parmesan. A teaspoon of red wine vinegar, stirred in at the very end, is just the right hint of brightness to balance a rich broth.

spring herb chicken pot pie with asparagus This is not your typical pot pie, and yet it has all the comforting qualities of a traditional pot pie. First, we used puff pastry for a delicate, flaky crust. The filling—made with chicken, scallions, and asparagus—cooks separately and gets spooned on at the very last minute to ensure a crisp crust. We placed a few parsley leaves on the pastry before baking; it’s a simple technique that lends beautiful results.

cucumber noodle salad with basil, green beans & peanuts One of our favorite ways to eat cucumbers—other than raw, sliced, and quick-pickled—is warmed in a pan and coated in a sesame-tamari sauce. That’s exactly what we did for this dish, plus tender curly noodles tossed with green beans and fragrant basil. Whole skin-on peanuts get fried in oil and add a delightful crunch and nutty flavor.

cod & orange braised fennel with parmesan asparagus fries Orange and fennel is a winner combination, and it’s even better when paired with flaky cod. Asparagus get coated in cheesy breadcrumbs and roast in the oven until crispy. They turn into an elegant side of asparagus “fries,” without any deep frying. Make sure to spoon any extra sauce onto the fish—it’s delicately sweet, with just a hint of butter.

whole wheat lemon pepper pasta with radish, spinach & sesame Casarecce, a pasta originally from Sicily, has a rolled up shape perfect for catching the buttery sauce of this dish. We chose whole grain for its nutritious properties but also because we loved its earthy flavor alongside warmed radishes and wilted spinach. This meal is spring on a plate—colorful, vibrant, balanced—just the kind you’ll need to usher you into the warmer months.

asparagus tart with lemony mizuna (dandelion) salad This is one vegetarian meal that everyone will clamour for. Two different kinds of cheeses plus dijon mustard and dried red pepper flakes top a sheet of puff pastry and envelope long stems of peak season asparagus. It bakes into a decadent savory tart that’s as delicious as it is impressive looking. We’ve paired the tart with a salad made from peppery stems of mizuna greens dressed in a lemon vinaigrette.

quinoa vitality bowl with honey lemon dressing Composed egg bowls are all the rage these days and for good reason as they are a great way to combine flavors as well as proteins and vegetables in one healthy, satisfying dish. Ours pairs quinoa (an ancient grain and perfect protein) with spicy roasted broccoli and crispy chickpeas. A soft cooked egg is broken over the top, it’s soft yolk mixing in with every bite. The honey lemon dressing is tangy and a little bit sweet, a great match for the earthiness of the roasted chickpeas and quinoa in the final dish.

creamy spring rigatoni with lemon chile pangrattato It’s hard to believe a pasta dish can feel both light and rich at the same time, but this one full of spring vegetables and finished with a touch of cream truly does. We’ve kept the cream to a minimum, and achieved a good deal of silky texture by using some of the pasta water in the sauce. A toasted breadcrumb topping brings heat, crunch, and lemony brightness to each bowl.

roasted chicken and asparagus with anchovy-herb dressing We’re always looking for ways to make chicken breast extra special, and this recipe does the trick thanks to a delicious herbed relish. The star ingredient is anchovy, which gets stirred in with the fresh dill and parsley for a burst of umami goodness. It’s a subtle briny flavor that pairs so well with the crunchy celery and asparagus on the side.