It’s the moment we’ve been waiting for all winter long: the arrival of vibrant spring produce. Goodbye, grueling winter temps and sad, limp produce and hello fresh English peas, gorgeous globe artichokes, crisp asparagus, spring onions, and tender leafy greens. Because these veggies are so flavorful on their own, we kept the recipes simple—and mostly vegetarian. (But hey, no one will be mad about the addition of a little pancetta or bacon). The fresh ingredients style themselves, so you can serve these at a spring-inspired brunch or dinner party without stressing about the presentation of the food. Just be sure to use every part of the produce. Celery leaves from fresh celery stalks, for example, make a beautiful garnish on the English Pea and Radish Salad With Celery and Miso. The spread is full of simple tips that elevate flavor but don’t take a lot of time, like adding lemon juice and zest to ricotta to make a bright, slightly citrus-y spread. But we want you to make these on weeknights, too, so we’ve also included some genius shortcuts. For example, the homemade aioli for the artichokes involves whisking garlic, egg yolk, mustard, lemon zest, lemon juice, and salt in a bowl, then drizzling in olive oil, whisking constantly. It’s a fun and rewarding endeavor, and one every home cook should attempt at least once. But if you’re short on time, simply add chopped garlic and a squeeze of lemon juice to prepared mayonnaise. And voila! Instant aioli.
