The Cure for the Boring Side Dish
We've got 12 new recipes that highlight the best of spring produce and are anything but bland.
By Lynn Andriani
Lemon-Roasted Artichokes
Stuffed artichokes are delicious, but as Jeanine Donofrio shows us in her new book,
The Love & Lemons Cookbook, there's beauty in simplicity.
Why this dish isn't the same old: Roast baby artichokes for a half-hour and the leaves will be tender, the cut sides nicely browned; you can eat the entire thing.
The supporting cast: Lemon, olive oil, salt and pepper are all an artichoke really needs.
Get the recipe: Lemon-Roasted Artichokes
Avocado-Pesto-Mozzarella Tartines
Watercress has a peppery bite, and while it's often available from spring through fall, the leaves and stems are at their peak flavor in the spring, making a terrific topping for open-faced tartine sandwiches.
Why this dish isn't the same old: Instead of using watercress in a salad, Donofrio adds it as the perfect kick to a creamy, crunchy toast you can eat for breakfast, lunch or dinner.
The supporting cast: Mellow mozzarella and avocado, plus herby pesto, let this crisp green shine.
Get the recipe: Avocado-Pesto-Mozzarella Tartines
Spring-Onion Pizzas
Spring onions look like scallions, but with bigger bulbs at the base. Don't be scared off by the larger size; they still taste much milder than other onion varieties.
Why this dish isn't the same old: Toss these alliums with balsamic vinegar, then lay them atop pizza dough and bake—slightly charred, they take on a sweet flavor.
The supporting cast: Yeasty pizza dough is Donofrio's pillowy complement to the blackened veggies, and she adds oozy, melted cheese for indulgence.
Get the recipe: Spring-Onion Pizzas
Roasted Asparagus Salad with Goat Cheese and Bread Crumbs
Most of us eat the subtly nutty-flavored asparagus spears steamed, and chefs and home cooks alike love to serve them with eggs.
Why this dish isn't the same old: When you blast the stalks with high heat, their sharp flavor mellows, and they turn slightly sweet.
The supporting cast: Goat cheese and lemon zest add richness and zing.
Get the recipe: Roasted Asparagus Salad with Goat Cheese and Bread Crumbs
New Potato Salad with Parsley and Mint Pesto
Chances are you've been eating potatoes all winter: boiled, baked, scalloped, fried and roasted. Even if you've found
new twists on the classics, potatoes can still seem like the ultimate cold-weather vegetable.
Why this dish isn't the same old: If potato salad in spring seems like jumping the gun (isn't it mandatory to be wearing sandals or no shoes at all while eating it?), adding early-season herbs in a pesto dressing is a fresh way to make it perfect for right now.
The supporting cast: Kalamata olives and grated ricotta salata.
Get the recipe: New Potato Salad with Parsley and Mint Pesto
Wilted Butter Lettuce, Fresh Garden Peas and Beurre Blanc
Butter lettuce has such a delicate flavor that it's often mixed with other greens to give salads some more oomph. But there are ways to make its slightly sweet, buttery taste shine.
Why this dish isn't the same old: No standard oil-and-vinegar treatment here: Chef Tyler Florence's sauce, made from white wine and shallots, elevates this salad to OMG level.
The supporting cast: A cup of blanched fresh peas.
Get the recipe: Wilted Butter Lettuce, Fresh Garden Peas and Beurre Blanc
Asian Pickled Vegetables
Radishes rarely show up on dinner tables, maybe because they can be pungent. Early-spring varieties are the best, since once summer's heat comes, they can become harsh and woody.
Why this dish isn't the same old: Paper-thin radish shavings become supple and flavorful after a 15-minute soak in rice wine vinegar. They're appearing at all kinds of restaurants these days and are a refreshing alternative to coleslaw as a side for spicy foods like tacos or pulled pork.
The supporting cast: Carrots and seedless cucumbers.
Get the recipe: Asian Pickled Vegetables
Leeks Vinaigrette
Leeks can be pricey, but spring is the time to score deals at farmers' markets. These members of the onion and garlic family rarely get to be the stars of the show, usually just popping up in soups (especially potato).
Why this dish isn't the same old: Poached and dressed in a light vinaigrette, the leeks will turn a simple dinner of roasted chicken and potatoes into something very French-feeling tout de suite.
The supporting cast: Lots of lemon juice, Dijon mustard and fresh thyme.
Get the recipe: Leeks Vinaigrette
Sautéed Ramps, Sugar Snap Peas and Pattypan Squash
Yes, we know: another ramp recipe. But we guarantee the guy at the greenmarket stand selling these get-'em-while-you-can onion/garlic hybrids hasn't made them this way (most everyone either pickles them or sautés them with pasta).
Why this dish isn't the same old: Truly minimal cooking time—just five minutes in a hot pan—ensures the ramps retain their bite.
The supporting cast: Sugar snap peas, pea tendrils, walnuts and pattypan squash (yellow squash works fine too).
Get the recipe: Sautéed Ramps, Sugar Snap Peas and Pattypan Squash
Arugula with Berries and Feta
Some people find this leafy green's flavor overpowering (it's also known as rocket, which derives from the Latin "roc," meaning "harsh" or "rough"). Still, that doesn't stop it from showing up on dinner tables dressed with red onions, shavings of Parmesan and olive oil.
Why this dish isn't the same old: A mix of rice wine vinegar, honey mustard, coriander, honey, and vegetable oil is a far cry from your typical Italian vinaigrette.
The supporting cast: Sweet blueberries, feta cheese and sliced almonds.
Get the recipe: Arugula with Berries and Feta
Spiced Couscous with Rhubarb and Figs
Rhubarb's claim to fame may be being served alongside strawberries in a pie, but the tart vegetable can have a place in savory dishes, too, if you pair it with the right ingredients.
Why this dish isn't the same old: You may be familiar with putting raisins, cranberries and other fruits in couscous, but adding rhubarb to the grain is unusual—and all of a sudden a standard side seems just a bit like a treat.
The supporting cast: Dried mission figs, cinnamon, cloves and slivered almonds.
Get the recipe: Spiced Couscous with Rhubarb and Figs
Cheesy Peas
There are few risotto and stir-fry dishes where peas don't work, but they're a common enough side dish on their own, too, usually with a fair amount of butter—and more recently, in recipes and on menus, with mint.
Why this dish isn't the same old: Jamie Oliver uses a hefty dose of freshly grated Parmesan, making sure every single pea is lightly coated in the sweet, delicately melted cheese.
The supporting cast: Let's face it, aside from cheese, what else do you need? (Lemon juice, butter and ground white pepper, if you must know.)
Get the recipe: Cheesy Peas
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