The arrival of spring is a cause for celebration, and not just because of the warmer weather. We’re looking forward to weekends spent digging in the backyard garden, or mornings wandering the stalls of the local farmers market searching for vibrant vegetables, fruits and herbs. To make the best use of nature’s bounty, we collected some of our favorite veggie and herb inspired recipes. All of these recipes are vegetarian, and/or easily modified to be vegan. They are the perfect way to usher in the season and enjoy spring produce at its peak of flavor.
Charred Vegetables with Basil Pistou
Freshly picked vegetables are given just a kiss of slightly smoky char that helps retain their crisp, bright flavor when seared in an enameled cast iron Signature Skillet. The veggies are drizzled with a French-style pistou made from fragrant basil - an excellent way to use up the plant’s abundant leaves. Feel free to substitute whatever you have growing in the garden or find at your local farmers market.
Get the Recipe
Zucchini Rosettes with Squash and Parsnips
Long ribbons of zucchini, yellow squash and parsnip are rolled together and arranged like a bouquet of rosettes in a Heritage Square Casserole Dish. They are topped with a ginger lemongrass butter, sesame and chives for an Asian-influenced umami richness that perfectly complements the veggies. Bring the dish straight from the oven to the table for a deliciously attractive centerpiece.
Get the Recipe
Potato Crusted Farmers Market Quiche
Featuring a crust made from oven-crisped thin potato slices, this updated quiche recipe is both tasty and gluten-free. It's packed with several kinds of vegetables and herbs, and you can vary the ingredients throughout the growing season to create endless meal combinations. Make it in a Pie Dish for elegantly easy serving and quick cleanup.
Get the Recipe
Roasted Carrots w/ Carrot Top Pesto
Usually discarded, the leafy green tops of carrots are packed with herby carrot flavor. Use them to create an unusual pesto to top carrots roasted in a Baking Dish, and topped with buttery sweet and savory caramelized shallots. This recipe easily comes together for a weeknight spring al fresco dinner, yet is sophisticated enough for an elegant Sunday brunch.
Get the Recipe
Wilted Escarole with Crispy Chickpeas
Garden-fresh greens take center stage in this warm spring salad. The slightly bitter escarole gets a bump of flavor from the spiced chickpeas which are crisped in a Braiser to add a delicious crunch, and make this salad hearty enough to eat as a vegan main course. If you don’t have escarole, try radicchio, chard, collards or mustard greens instead for maximum flavor.
Get the Recipe
