It has been a frosty winter and we are so looking forward to the bright colors and warmer days of spring. We are also excited for fresh spring vegetables and all of the many ways to cook & enjoy them. Vegetables that are harvested in spring include: asparagus, artichokes, green peas, lettuces, and radishes. We compiled a list of five great recipes for you to try using our gourmet olive oils and your favorite spring veggies.
This recipe combines baby potatoes, baby carrots, fennel, spring onions, and asparagus with lemon and lemon olive oil for a beautiful spring side dish that is equal parts healthy and delicious.
The trick with spring vegetables is to not overcook them. This recipe is a new spin on bruschetta, bringing the bountiful flavors of spring to a classic Italian appetizer.
This recipe is easily customizable if you want to swap ingredients out for your preferred spring vegetables, or even add more – the more the merrier! Anything coated in the lemon tarragon butter is sure to be mouth watering.
The combination of peas, asparagus, spinach, and zesty lemon in this vegan pasta is worth celebrating. The dish is packed full of flavor and the options are really limitless when it comes to the sauce!
The Spanish rice dish is perfect for a warm spring day as it’s often served at room temperature in a large shallow pan, perfect for sharing. When served, it can also be topped with pecans for a nice added crunch. It combines spring vegetables like onion, peas, and artichoke and pairs quite nicely with a sauvignon blanc.
There are so many tasty olive oil and spring vegetable combinations; these are just a select few. Give one or two of them a try and let us know what you think. For more recipe ideas check out our selection.