One of my favorite things about spring is the addition of more fresh ingredients — fresh spinach, fresh eggs from my mother-in law’s hens, berries. Every five or so years, we get apricots locally. Last year, I was lucky enough to put up about 15 pints of apricots, and my thyme bush came back. This year, I believe I see the little leaf buds beginning to bloom once again.

It is a reminder that life truly is a cycle: the promise of new beginnings, not just in epicurean life, but also in all aspects. Especially after the bleak winters of the pandemic, perhaps our tables should reflect the hopefulness of spring. Spring holds the stirrings of the exuberance of life in all of its upcoming phases as we pass through the year.

I hope that your spring table brings a sense of rejuvenation, hope and excitement for the days up ahead.

1 pound baby spinach
½ pound strawberries
3 green onions
½ cup almonds
2 Tbsp Extra virgin olive oil
2 Tbsp high-quality balsamic vinegar
1 tsp Dijon mustard

1. For the dressing, mix the oil, vinegar and mustard, then shake.

2. Add thinly-sliced strawberries to the dressing and muddle them with a fork.

3. Let sit at least 30 minutes.

4. Toss the rest of ingredients and serve cold.

ASPARAGUS AND PROSCIUTTO QUICHE

SERVES 6

1 parbaked pie crust
½ pound asparagus
6 oz small pieces prosciutto
8-10 eggs
½ cup heavy cream
Salt and pepper to taste

1. Layer asparagus and prosciutto in pie crust.

2. Beat eggs with cream and pour over filling; sprinkle with salt and pepper.

3. Bake at 325 degrees for one hour.

4. Top with hollandaise or a cheesy béchamel.

1 bottle dry champagne or sparking white wine
6-8 ripe apricots, puréed

1. Mix in a pitcher.

2. Serve with a strawberry for garnish.

Originally published in the Spring 2022 of Spoke+Blossom.

Fresh Spring Recipes