Recipes
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Spring asparagus and sauce gribiche
This easy-to-make French egg sauce is traditionally served over boiled meats, but it's a welcome addition to vegetables and pairs beautifully with asparagus.
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Chicken tinga tacos
Chicken tinga, a Mexican dish of shredded chicken and onions simmered in a spicy chipotle sauce, makes a tasty taco filling.
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Classic ceviche
Party time? This ceviche from Tasting Room Del Mar is a perfect appetizer because it's easy to prepare and can be marinated a day ahead.
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Chino Farm English pea soup
Split pea soup brings the green of spring to your table and is a hearty soup that makes a great meal or starter.
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"Wasabi" pickled carrots
Karen Solomon's cookbook "Asian Pickles" explores a world of fermented and brined flavors that can perk up a variety of meals. These pickled carrots require no special preserving equipment and are ready in a flash.
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Springy green coconut grains
Spinach ranks as one of the most nutrient-dense foods, loaded with vitamins, folate and calcium. Pile some nutrition on your plate with this recipe featuring spinach and your choice of ancient grain.
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Arugula salad with strawberries
"I eat this constantly," Yuba City caterer Jennifer Eubanks said. "I toss arugula with whatever fruit is in season." For one variation of her go-to recipe, try white peaches with macadamia nuts and your favorite cheese.
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Citrus glazed salmon
Sautéing salmon fillets is a quick, easy way to put a delicious dinner on the table. This dish—with its colorful, citrusy accents—is elegant enough for guests.
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Grilled apricots with honey
Jennifer Eubanks fires up the grill for fruit throughout the spring and summer. "The fruit should be just barely ripe, not mushy," she advises. "Toss in a little olive oil and throw on the grill. It's amazing." Serve over ice cream, if you wish.
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Miso roasted mushrooms
This recipe could be a game-changer for people who don't care for chewy mushrooms. Brining in a saltwater solution before roasting helps keep mushrooms moist.
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