Cooking with the Seasons: Spring


After a long winter of cozying up with hearty comfort foods, spring is finally in the air and with that comes the bright flavors of seasonal produce. It’s time to say goodbye to starchy vegetables like squash and parsnips for a while and welcome in artichokes, asparagus and much more. In fact, the number of items to look forward to during the springtime is almost too extensive to list. From mushrooms to lemons to fennel, the fresh spring essentials take the spotlight in both lighter fare such as salads, pastas and of course, desserts.

The fresh flavors of the springtime is unrivaled and some of the very best dishes come out of this season. This is truly the time to allow your fresh produce to shine. Simple salads such as our Cocktail Grapefruit and Fennel Salad highlights the spring harvest of fruits and vegetables. Our spring tomato toast recipe is every toast lover’s dream, as it brings together the brightness of heirloom tomatoes and creamy and tangy combination of cream cheese and chives. And with asparagus in peak season, it would seem nearly a crime to not throw it into a light and delicious lemon spaghetti. Springtime represents the time for rebirth and new life, so why not bring with you a new repertoire of recipes to celebrate the season?

Heirloom Tomatoes Heirloom Tomato Toast

Move on over, avocados. There’s a new kind of toast in town and it’s made with heirloom tomatoes. Heirloom tomatoes come in many different shapes and sizes and are specially bred from seeds that have been passed down from previous generations, resulting in their unique appearance and asymmetric shape. Our unadorned, rustic toast recipe allows for the brilliant aromas and sweetness of the heirloom tomatoes to shine. All you need is a good hearty bread and a few other complementary ingredients to create this simple yet gorgeous snack.

BlogPost_CookingwiththeSeasonsSpring_2Roasted Dutch Yellow® Potatoes with Leeks

Spring is prime time for leeks and one of the easiest ways to enjoy them is to simply roast them with our Dutch Yellow® Potatoes. An easy side dish to put together with a casual weekday meal, roasted potatoes and leeks are a classic pairing with little preparation required. While the DYPs® are crisping up in the oven, sautéing our ready-to-use Cleaned and Sliced Leeks with a little olive oil, butter and rosemary caramelizes them and gives them an unforgettable flavor and aroma. Together, they become the ultimate spring time accompaniment to your main dish.

Cocktail Grapefruit with Greens and FennelBlogPost_CookingwiththeSeasonsSpring_3

Crunchy and slightly sweet with an licorice flavor, fennel is a refreshing ingredient to take any salad from drab to fab. Its texture is crisp like celery and its aroma is similar to anise. We add this fantastic vegetable to a salad of mixed greens and juicy Cocktail Grapefruit. If you like grapefruit, then you’ll be sure to love this exceptionally sweet variety. Finish with a generous shaving of parmesan cheese for a little salty bite and you have yourself a marvelous springtime salad.


Avocado, Beet and Pixie Tangerine SaladSONY DSC

Beets have a distinct, earthy taste that can be polarizing to many. However, for all you beet naysayers out there, we dare you to give this salad a try and let us know if we’ve changed your mind. From fresh, creamy organic avocados to sunshine-sweet Ojai Pixie Tangerines, there’s a little bit of something for everyone in this simple salad. Our ready-to-eat Peeled and Steamed Baby Beets make it easy to prepare not only this recipe but also any other recipe that calls for fresh beets.



NY Steak w/Caramelized Cipolline Onions Pan Sauce

The only thing better than steak is steak with potatoes and sweet peppers. Whether you’re cooking for a special occasion or a relaxing weeknight treat, New York strip steaks are always a crowdpleaser. In this recipe, we top our steaks with a homemade pan sauce made from delectable caramelized Cipolline Onions and serve them with oven-roasted Veggie Sweets Mini Peppers and Peewee Dutch Yellow® Potatoes. Now that’s what we call a proper meat and potatoes dinner!


BlogPost_CookingwiththeSeasonsSpring_6Lemon Spaghetti with Tomatoes and Asparagus

‘Tis the season to eat plenty of asparagus. Succulent and slightly sweet asparagus complements this easy-to-make lemon spaghetti with its subtle nuttiness. This recipe is a celebration of all things sweet, savory and zesty and although it only requires a few ingredients, is packed full of fresh spring flavors. Baby heirloom tomatoes lend their vibrant colors and sweetness to this brilliant pasta while asparagus gives it a pleasant crunchy texture. Who needs pastas with heavy sauces when you have recipes like this?

BlogPost_CookingwiththeSeasonsSpring_7Spiralizer Fruit Stack 

Did you know that the KitchenAid® Spiralizer is not exclusively limited to vegetables? It turns out a scrumptious and healthy dessert is only a few spirals away. If you’re looking to do more with your Spiralizer and jazz up your fruit, then look no further than our delicious fruit stack. South African Baby Pineapples, Pomegranate Arils, Asian Pears and more amazing fruits are drizzled with a sweet and tangy passion fruit, red cactus pear and caramel sauce to create a tantalizing dessert.


Homemade Strawberry Rhubarb PieStrawberry Rhubarb Pie

Before strawberry season arrives, there’s rhubarb season. There’s something about fresh rhubarb that makes us think of the spring. Perhaps it’s the rich, tart flavor found in jams and jellies, and combined together with fresh berries is truly a match made in heaven. Strawberry Rhubarb Pie is a traditional dessert found primarily in New England and the US Southern region. The sourness of the rhubarb complements the sweet strawberries, giving it an unforgettable flavor that tastes just like the springtime.

What are your favorite fruits and vegetables to eat during the springtime? Let us know your best spring recipes! 

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