These four, easy to recreate spring recipes, all feature seasonal produce. They are simple to do and serve as a strong reminder that we are now in spring. Thank goodness for that!
When we sent Jo this month’s mystery box, we included fresh, local asparagus, fresh horseradish, a huge dry aged rib eye steak, some local walnuts and zingy organic gogi berries.
We can only imagine the hectic nature of her test kitchen as she whipped up two mains, a cracker, and a very tasty sounding spring pesto.
Her aged rib eye steak is paired perfectly with hummus containing fresh horseradish (which is currently in season), and roasted beetroot.
Plump scallops and local asparagus were the heroes in her spring inspired risotto and the gogi berries and walnuts were paired to create a crunchy cracker, perfect with butter or a creamy brie.
But what really inspired us was her asparagus and walnut pesto pasta. Pesto is an amazingly adaptable condiment- ingredients can be substituted depending upon what’s in season (or what’s in your fridge), and some really unique and interesting flavours can be created. This asparagus and walnut pesto is unusual, full of flavour and simple. Tossed through some al dente pasta, you’ve got lunch in 10 minutes.
We’d love to hear your thoughts if you try any of these for yourselves or any other delicious ‘go to’ spring recipes that you have in your repertoire!
Download and print Jo Feehan’s Spring Recipes:
Aged rib eye steak recipe featuring horseradish and beetroot hummus
Walnut and gogi berry crackers
Jo Feehan is the author and creator of My Second Helping- a delicious must read blog that is a must read for any avid foodie. Check out her site here.
