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Spring means fresh fava beans, sugar snap peas, asparagus, artichokes, and more vibrant vegetables. We’re making the most of peak produce with salads, hors d'oeuvres, and toasts. Contrast a carrot flatbread with a basil chermoula drizzle, compile a chaat with a trio of peas, or char lemon and artichoke halves on the grill. Here’s how to start any party with the colors and flavors of whatever’s in season near you — plus spring dinners and desserts for a multi-course menu.
Grilled Artichokes with Herby Lemon Aioli
Jennifer Causey / Food styling by Rishon Hanners / Prop styling by Audrey Davis
Paula Disbrowe believes that artichokes transform any meal into a luxurious occasion. You'll peel, pare, and prep the spring vegetable to remove all the tough and spiky parts before grilling artichoke halves and serving with luscious lemon aioli.
Sugar Snap Pea Salad
Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer
Set the tone for any springtime meal with this vibrant, light salad of fresh sugar snap peas with ricotta cheese, red onion, and fresh mint leaves from Ivan Conill. It pairs beautifully with an herbal, crisp Grüner Veltliner.
Hot Honey–Carrot Flatbreads with Basil Chermoula
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell
Suzanne Cupps tops ricotta-smeared flatbread with sweet-spicy honey-glazed roasted carrots and a drizzle of bright basil chermoula for a dazzling crowd pleaser.
Smashed Fava Beans on Toast with Pecorino and Mint
Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Heather Chadduck Hillegas
Andrea Slonecker tops toasted rustic bread with a spread of smashed spring fava beans, mint, and pecorino. Cook and shell the fava beans in advance to save time.
Spring Pea Chaat with Lemon Raita
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver
Maneet Chauhan brings fresh English, snow, and sugar snap peas together in this medley with punchy spices and cooling lemon raita.
Asparagus and Fava Bean Tart with Herbed Ricotta
Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely
Blanch fresh asparagus and fava beans ahead for this flatbread with a ricotta spread, prosciutto slices, mint, pepper, and Parmesan.
Savory Carrot Mochi with Pistachio Dukkah
Greg DuPree / Food Styling by Micah Morton / Prop Styling by Audrey Davis
2021 F&W Best New Chef Gaby Maeda rolls spring carrots into chewy mochi dumplings in addition to pickling and roasting the root vegetable to serve with a super-versatile pistachio dukkah seasoning for a slew of textures and colors.
Crab Toasts with Asparagus
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Quick-pickle asparagus to accompany store-bought lump crabmeat on sourdough toast for this tangy, crisp starter with rich aioli infused with ground, dried porcini mushrooms.
Asparagus Pide
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
Loryn Nalic tops chewy Turkish flatbread with Aleppo pepper–spiced asparagus, fresh herbs, and taze kaşar, a melty, tangy cheese.
Radish Tartines with Green Butter
Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner
Justin Chapple whips radish and turnip greens with sweet butter, garlic, and lemon zest for the silky spread on these colorful toasts that are garnished with crushed red pepper and served with lemon wedges.
Asparagus and Spring Onion Salad with Seven-Minute Eggs
Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner
Combine first-of-the-season asparagus with tender lettuces and sweet spring onions to serve with a tangy dressing and eggs with rich, jammy yolks.
Caviar Toast with Radish and Miso Butter
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
Inspired by Camille Lindsley, sommelier at HAGS in New York City, recipe developer Anna Theoktisto made an umami-forward miso butter to pair with mild radishes and briny caviar on hearty sourdough bread.
Spring Panzanella with Asparagus
Mike Lata showcases fresh asparagus and radish in the spring with his take on this Italian bread salad.
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