The beauty of cooking with fresh spring produce is that a simple weeknight dinner, no matter how many courses, or how luxurious the tone, can be ready and on the table in the time it takes to order in. In the winter months, we had to slow-cook, roast, and braise. But now, with green vegetables at our fingertips, we barely have to do any cooking at all.
This menu, perfect for a weeknight celebration or just a special dinner for your loved one, comes together in a flash: a quick saute of frozen or fresh (if you have the patience) peas, then a trip to the mini food processor, and your appetizer is ready to be noshed upon; when your tummy grumbles for more, simply cook the fresh pasta and the asparagus a few minutes each (Note: if using the same water, cook the pasta first so it doesn’t turn green from the asparagus); last but not least, pop some pre-made carrot cookie dough in the oven, and your Farmer’s market dessert will be ready to round out your perfect springtime meal.
Minted Sweet Pea Dip with Baguette
Lemon Fettuccine with Bacon and Chives
Asparagus with Tarragon Vinaigrette
