A Spring Recipe Roundup

A Spring Recipe Roundup

May 29, 2011 |  by  |  Blog

Spring is such a lovely time a year. It brings with it the promise of summer, but at the same time, this season has its own special beauty. The trees come alive, vegetables spring up from the ground, and the sun begins to show its face.

In addition, this time of year brings the long-awaited return of the farmer’s market! It is officially market season and we are pleased to announce that the Montavilla Market opens for the 2011 season this coming Sunday, June 5th.

The wait is over, and we are thrilled to be opening this week. We can’t wait to see all that the market has to offer! We’ve been dreaming of radishes, asparagus, strawberries, beets, carrots, leeks, green garlic, fava beans, and so much more.

We hope that you will join us in our opening day celebrations (June 5, from 10:00 am – 2:00 pm). We have all kinds of activities planned – a Junior Iron Chef Cook-Off, a seeds and starts exchange, live music, and more. To give you a taste of all the seasonal produce you’ll be able to find at the market this weekend, we thought we’d share some of our favorite springtime recipes with you. Spring produce is absolutely fabulous, and we feel these recipes celebrate the season and all that the Portland  area farms have to offer.

So here are some of our favorite springtime recipes, and we’d encourage you to leave a comment and share your favorites! And, of course, we do hope to see you on Sunday for the opening day festivities. Until then…enjoy!

Shaved Asparagus Salad

(Photographed and written by Rosemarried. Adapted from Food 52)

1 small bunch of asparagus

Freshly grated parmesean cheese

1/3 cup toasted hazelnuts, roughly chopped

2 Tablespoons Lemon juice

1 Tablespoon chopped fresh mint

1 Tablespoon red wine vinegar

1 Teaspoon raw honey

2 Teaspoons olive oil

Salt & pepper to taste

Method:

Wash and trim ends off asparagus. Using a vegetable peeler, peel the raw asparagus into long, thin strips. Place asparagus strips in a bowl.

Combine lemon juice, honey, olive oil, vinegar, salt, and pepper.

Toss asparagus strips with chopped hazelnuts & mint. Toss mixture with the lemon dressing, just to coat. Garnish with parmesan or romano shavings.

 

SPRING RECIPE ROUNDUP:

Radish Leaf and Green Garlic Pesto

Radish and Leek Toasts

Kale and Beet Salad

Creamy Fava Bean Crostini

Rhubarb and Fennel Crumble

Roasted Beet & Radish Salad with Truffle Vinaigrette

Grilled Carrot & Pea Shoot Salad

Nettle Mushroom Pie with Pine Nuts

Lemony Asparagus and Broccoli Raab over Polenta

Poached Rhubarb Royale

Spring Pasta

Pickled Sugar Snap Peas

Rustic Strawberry Rhubarb Tart

 

 

2 Comments


  1. I love Farmer’s Markets – and am so happy when they are open again! What a great looking salad. I never would have thought shave the asparagus like that!

  2. Nice collection of recipies. Yum!

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