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Greek Lentil Salad
Right Food for the Season - Early Spring
Written by Michelle Lahey   

The warmer weather can only mean one thing: cookout season is almost here.

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Most barbecues I attend feature grilled meats and veggies, with the typical salads to accompany them: pasta, potato, and/or a simple green salad. And although these

 nostalgic dishes are welcome cookout accompaniments, I’m looking to amp things up this year. Specifically with this Greek Lentil Salad.

Chocked full of spring-friendly green onions and fresh parsley, this protein-packed salad has all the flavors and textures you need for a satiating side dish. The salty olives and feta mixed with the fresh lemon juice and spicy onions makes each bite borderline addictive. The lentils are also like tiny little sponges that soak up every single flavor in the bowl.

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Mint Pesto
Right Food for the Season - Early Spring
Written by Michelle Lahey   

I have a very vivid memory from my childhood involving mint. My aunt walked my siblings and me through her garden and had all of us try a fresh mint leaf. At the time, it tasted like nothing but toothpaste with an odd, chewy texture. Let’s just say I didn’t love it, and that unpleasant taste stayed on my tongue for quite some time afterwards. 

mintNow that I’m older – with a small, city-size garden of my own – I have much more appreciation for the bright, refreshing herb. Which is a good thing, considering it grows with a vengeance. This time of year, there’s so much of it that there is no guilt in plucking up several roots in order to make use of the aromatic herb in every recipe possible.

A typical go-to for mint in this gardener’s kitchen is cocktails. But sometimes, testing liquor-based recipes in the middle of the workday just doesn’t seem appropriate. And since most other herbs grown around this kitchen get turned into pesto, the only logical idea was to use this mint in its own pesto creation.

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Pasta with Radishes and Lemony Breadcrumbs
Right Food for the Season - Early Spring
Written by Colleen McConnell   

I love the crisp, peppery bite of a raw radish, and I honestly never thought to cook them. It turns out they completely transform when cooked, becoming sweeter and a bit earthier. My new favorite way to enjoy them is to simply sauté them in a little butter until they’re mostly tender but retain a little bite. 

radish pasta

I also don’t like to forget about the often tossed radish greens, which are the most nutritious part of the radish. This simple dish uses an entire bunch of radishes, combining cooked radishes and the radish greens with pasta. A little lemon juice brightens up the flavors and buttery panko breadcrumbs provide some nice texture.  The vibrant pink radishes against the greens make for a dish that’s as beautiful as it is tasty.

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White Asparagus Soup with Crispy Prosciutto
Right Food for the Season - Early Spring
Written by Karen Covey   
I think growing up in New England has really made me appreciate the changing of the seasons and after a long, cold winter there is nothing better than the beginning sights of spring. Flowers begin to peek through the ground, grass begins to turn it's desired shade of green and the markets seem to be busting with fresh produce.

What I've come to discover is that this time of year makes me crave vegetables more than any other. I'm ready to tuck away my stock pot in exchange for my first handfuls of fresh peas and hearty stalks of asparagus. Asparagus has come to be one of my favorite spring vegetables and the first time I saw the white variety available at my local market, I knew I wanted to give it a try. 
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Cake Blooms!
Right Food for the Season - Early Spring
Written by Jane Ward   
My mother was the pie queen and not the cake maven; she would have no qualms telling you this herself.  And because she had seen too many of her attempts at producing springy butter layers become instead collapsed and leaden discs, she stuck with her strengths, making flaky pie crusts with tart fruit fillings whenever possible.
 
This meant that when most birthdays rolled around, unless one wanted a birthday pie, Duncan Hines made a guest appearance in the kitchen, his all-butter golden or devil’s food layers gussied up with a delectable homemade buttercream frosting.

But there is always an exception to the rule, and the one exception to my mother’s disastrous results was the Daffodil Cake.  She turned out a perfect one every time. 
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