After a long winter of root vegetables I long for the vibrant greens, tart rhubarb, and earthy mushrooms that pop up in spring. Wild Mushroom Risotto, Stinging Nettle Pesto, and a classic Rhubarb Crisp all feature some of spring's glorious bounty. Before you discard your vegetable and herb stems, toss them in a pot with olive oil and garlic then simmer them down into a delicious savory compote. It's a great no-waste recipe and it varies in flavor each time you make it depending on the green used. Get the recipe plus 14 more spring favorites.
Herb Compote
This is a perfect no-waste recipe as it transforms the all-too-often composted veggie tops into a delicious and healthy savory spread!
Stinging Nettle Pesto
Fat of the Land
Grilled Lamb Cutlets With Fresh Pea and Broad Bean Puree
Jeroxie (Addictive & Consuming)
Garlicky Roasted Wild Mushrooms
Photo: Jon Juan
Spring Greens With Pears, Sugared Walnuts & Gorgonzola
Jane Deere
Asparagus and Leek Frittata
Photo: Benjamin Chun
Farmer's Market Wild Mushroom Risotto
Sliced Baguette with Anchovy Chive Butter and Radishes
Mini Beef Wellington with Morel Bearnaise and Melted Leeks
Adesina’s Kitchen
Fava Bean and Asparagus Salad With Mint
Fava Crostini
La Tavola Marche
Italian Steamed Artichokes
Photo: Summer Tomato
Gluten-Free Rhubarb, Lemon and Almond Cake
My Darling Lemon Thyme
Rhubarb Crisp
Photo: stu_spivak
Chevre Cheesecake With Rhubarb Compote and Candied Pistachios
