These Are the Vegetables Our Food Editors Are Looking Forward to Cooking with This Spring
Plus, we're sharing their favorite seasonal recipes.
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Spring is in full bloom and while some aspects of our daily lives may look at a little different this year due to the coronavirus pandemic, one thing is certain: There's an abundance of fresh, seasonal produce waiting to be used. From rhubarb to snap peas to asparagus, our food editors are stocking up on plenty of springtime fruits and vegetables for cooking and baking. Below, we're sharing the seasonal recipes that our team can't wait to cook over the next few weeks.
In the spring, food editor at large Shira Bocar is all about asparagus. Her favorite method for cooking asparagus is a technique that starts by sautéing asparagus in a skillet with extra-virgin olive oil, garlic, and thyme. After about a minute, add ¼ cup of water, cover the skillet, and continue to cook the spears until crisp-tender and most of the water has evaporated. It's the simplest side, and it's done in a snap.
Lemon Butter-Dipped Baby-Vegetable Crudites
"Radishes are one of my favorite vegetables, but I really only like them raw. I could eat this dish every day with exclusively radishes," says assistant food editor Riley Wofford. If you want to create an eye-catching appetizer, serve the radishes alongside cucumbers, multi-colored baby carrots, endive, asparagus, and fiddlehead ferns, as we've done in the recipe below.
Marinated Artichoke Hearts with Green Olives and Mozzarella
Riley is also a fan of eating a simple starter of artichokes with lemon aioli, but if you want to make an even more impressive appetizer, try this tangy dish. Large globe artichokes are steamed, then marinated with olive oil, pink peppercorns, thyme, lemon zest, and garlic. Serve with fresh mozzarella, mild green olives, and crusty bread.
Raw Artichoke and White-Asparagus Farro Salad
Here, under-utilized white asparagus is trimmed, sliced, and served raw along with artichokes over this vegetarian salad that we can't get enough of. The salad is garnished with feta cheese, olive oil, fresh mint leaves, and fresh dill for even more fragrant flavor and vivid color.
Leek-and-Asparagus Crispy Rice
"When leeks are fresh at the farmers' market, I swap those in wherever I'm using onions or shallots. They're also great braised or in creamy gratins," says Riley. Here, leeks and asparagus are sliced and sautéed in a combination of butter, olive oil, and water until fully cooked. The mixture is then tossed with lemon zest, peas, Parmigiano-Reggiano, and herbs, and served with white rice and a fried egg for a delicious, seasonally-inspired dinner.