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Spring Greens: Cooking with Fresh, Local Veg
April 10
We’re finally turning a corner on the produce front in the kitchen, as the days get a little longer, we’re not as reliant on the root veg and brassicas and my attention is turning to vibrant asparagus, leeks, rhubarb and fresh greens, and suddenly, everything feels a bit more hopeful (even if the weather hasn’t quite caught up yet). When ingredients are at their best, they don’t need much to shine. This week, I’ve got three recipes that make the most of spring’s finest, whether you’re after a quick pasta, a crowd-pleasing quiche, or a super-green soup to make you feel like you’ve got your life together.
Crispy Salami, Asparagus & Lemon Pasta
A quick fix supper option to kick things off- Crispy Salami, Asparagus & Lemon Pasta. This simple pasta is one of my favourite ways to use those beautiful bright green stalks. Cavatelli, gemelli, fusilli- use whatever pasta you’ve got, tossed in a creamy lemon sauce with peas and tender asparagus. Don’t skimp on the crispy fennel salami, dry-fried until it shatters. It adds just the right amount of salty crunch to balance out the richness.
Get the recipe HERE
Asparagus, Leek & Gruyère Quiche with Smoked Salmon
Next more of a weekend bake in the form of an Asparagus, Leek & Gruyère Quiche with Smoked Salmon. Perfect for lunch, dinner, or a next-day fridge raid, this one is packed with sweet leeks, fresh asparagus, and nutty Gruyère, all baked into a buttery shortcrust pastry. The trick here is getting that pastry properly golden before adding the filling- baking beans are worth picking up for this one or you can use dried pulses to weigh down the parchment paper. Once cooled, top it with silky ribbons of smoked salmon, a scattering of dill, and a little lemon zest. Serve with a crisp green salad, it feels like the kind of meal you’d get in a little café on a sunny Spring day.
Get the recipe HERE
Super Green Spinach, Pea & Mint Soup
Lastly one of my favourite soups this time of year- Super Green Spinach, Pea & Mint Soup. If you’re looking for a way to pack in the greens without feeling like you’re drinking a smoothie, this soup is the answer. It’s fresh, light, and takes all of 30 minutes to throw together. Spring onions, spinach, peas, and broccoli get blitzed into a vibrant, silky soup, finished with fresh mint and a crumbling of feta for that salty kick. It’s the kind of bowl that makes you feel like you’re making good choices, until of course you remember there’s quiche and pasta waiting, too.
Get the recipe HERE
So, as spring finally starts to show its face, now’s the time to embrace all the fresh, local greens while they’re at their best. Whether it’s a bright and punchy pasta, a buttery, golden quiche, or a bowl of something green and good for you, these recipes will have you eating with the season.
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