Highlights: Spring Vegetables

I don’t know about in your neck of the woods, but around here, it’s finally looking like spring.  The weather’s warmed up a little bit, the snow is melting and it’s been raining tons (April showers, right?)  I know I’m not alone in my desire for this long winter to end as soon as possible and spring to arrive in full force.  One indication that things are looking up is the slow, but apparent, increase in spring produce at the market.  If you’re looking for some suggestions to use them, look no further*:

8 Recipes To Celebrate Early Asparagus Season (Food Republic)

Asparagus & Leek Pizza (Shutterbean)

Roasted Sesame Asparagus Toasts with Poached Eggs (How Sweet Eats)

Spring Greens with Candied Meyer Lemons and Spicy Fried Goat Cheese (How Sweet Eats)

For the Love of Asparagus: Recipe Round Up (Simple Bites) – I made the asparagus galette from this collection last night and it was amazing

30 Recipes We Can’t Wait to Cook This Spring (Food Republic)

Putting Spring Vegetables to Work (NY Times)

Slow-Cooker New Potatoes and Spring Vegetables (Betty Crocker)

21 Spring Farmer’s Market Recipes (Southern Living)

51 Colorful and Delicious Ways to Eat Spring Vegetables (BuzzFeed)

Spring Soups (Food & Wine)

*Unfortunately, the flowers in the image for today’s post are not an indication that spring is upon us.  They’re all from my August 2009 honeymoon in Longwood Gardens.