Taste of the Season; Spring Recipes

March, April, and May are some of the best months of the year for fresh produce, so let’s get cooking! Here are some delicious spring recipes to get you excited for the new season! 

STRAWBERRY + WATERCRESS SALAD | Full Recipe | 4 Servings

Ingredients

• ½ medium rhubarb stalk, very thinly sliced on a diagonal 
  
  
• 6 oz. strawberries, hulled, halved, sliced if large
  
  
• 2 Tbsp. fresh lemon juice
  
  
• 2 tsp. honey
  
  
• 1 bunch watercress, tough stems removed
  
  
• ½ cup basil leaves
  
  
• ½ cup cilantro leaves with tender stems
  
  
• 2 scallions, thinly sliced on a diagonal
• Kosher salt
  
  
• Crushed red pepper flakes
  
  
• 2 Tbsp. extra-virgin olive oil
  
  
• Poppy seeds (for serving)

Preparation
1. Toss rhubarb, strawberries, lemon juice, and honey in a medium bowl to combine.

2. Arrange watercress, basil, and cilantro on a platter, then scatter scallions over. Season with salt and sprinkle with red pepper flakes. Spoon berry mixture and juices over; drizzle with oil and sprinkle with poppy seeds.

*Recipe courtesy of BonAppetit.com.

DEVILED EGGS WITH CRISPY SHALLOT GREMOLATA | Full Recipe | 8 Servings

Ingredients

• 12 large eggs

• ¾ cup vegetable oil

• 1 large shallot, thinly sliced into rings

• Kosher salt

• ½ cup mayonnaise

• 2 teaspoons Dijon mustard

• 1 tablespoon fresh lemon juice, plus more

• 2 tablespoons finely chopped fresh chives

• 2 tablespoons finely chopped fresh parsley

• 1 teaspoon finely grated lemon zest

Preparation

• Place eggs in a medium pot and cover with water. Bring to a boil, remove from heat, and cover. Let sit for 9 minutes. Remove eggs with a slotted spoon and transfer to an ice bath.

• Meanwhile, heat oil in a small saucepan over medium-high. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Remove with a slotted spoon and transfer to paper-towels; season with salt and let cool.

• Peel eggs and half lengthwise. Pop out yolks and place in a medium bowl; reserve whites. Add mayonnaise, mustard, and lemon juice to yolks and stir with a fork or whisk until very smooth; season with salt and more lemon juice, if desired.

• Toss chives, parsley, lemon zest, and reserved shallots in a small bowl; season with salt.
  
  
• Fit a pastry bag with a large star tip (or use a resealable plastic bag with a hole cut out in the corner). Scoop egg yolk mixture into pastry bag and pipe into egg whites. Top with shallot gremolata before serving.

*Recipe courtesy of BonAppetit.com.

MACARONI SALAD | Full Recipe | 12 Servings

Ingredients

• 3 hard boiled eggs

• 1 lb. short macaroni of your choice

• 2 celery ribs

• 1 red bell pepper

• ¼ red onion

• 1 cup mayonnaise

• ¼ cup + 1 tsp. sweet pickles plus their juice

• 1 ½ tsp. Dijon mustard

• 2 tbsp. sugar

• kosher salt and freshly ground black pepper

Preparation
1. Cook the pasta in salted water according to the package directions, Drain in a colander and rinse under cold water until cooled. Shake the colander to toss the pasta, and drain for about 5 minutes, tossing occasionally.

2.  Transfer the drained pasta to a large bowl. Add the eggs, celery, red bell pepper, red onion and sweet pickles. In a small bowl, mix the mayonnaise, pickle juice, sugar, and Dijon mustard; season with kosher salt and freshly ground black pepper. Add to the macaroni and toss until evenly coated. Season with more salt and pepper to taste then refrigerate for 1 hour before serving. Sprinkle with chopped parsley to add a little color if desired.

*Recipe courtesy of FoodieCrush.com.