BOOK 2 -- WEEK 37
Your Best Spring Vegetable Recipe
Cue the trumpets: this is food52's 100th contest! To celebrate, we want you to go wild with the best of spring's vegetable harvest: fava beans! fiddlehead ferns! asparagus! peas! ramps! artichokes! leeks! Alone or in combination -- bring 'em on.
231 entries
About the
Contests
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there's no stopping us now. Read about it
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Contest Slideshow
Shaved Asparagus and Mint Salad
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Nice colors, right? Sherry vinegar, honey, asparagus, mint, hazelnuts, parmesan, and lemon.
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Prep is easy: chop your mint.
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Merrill trimming the ends from the asparagus.
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Make your dressing: honey, lemon juice, sherry vinegar, and olive oil.
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Jennifer shows us how she shaves asparagus. Great method ...
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Holding down the sliced part makes it easier.
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A mess of shavings!
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Our salad dressing whisker.
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Chopping the toasted hazelnuts. We rubbed off their skins using a paper towel.
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Parmesan shavings, ready to meet some asparagus shavings.
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We thought this was so pretty before mixing we had to take a shot.
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Easily distracted.
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Gold star for prettiness.
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And flair. That's parmesan's version of a wink.
Contest Slideshow
Dandelion Greens Salad
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Bacon, dandelion greens, maple, leek, egg, red wine vinegar.
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An infiltrator!
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Nevermind, it's just the littlest food stylist.
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Six fat slices of bacon is a promising start to any recipe. Don't worry if they're scrunched in, sardine-style -- you'll see how much they shrink up in the next slide.
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Bacon beauty shot!
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A wild heap of bitter greens.
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Merrill happily swishes any dirt off the greens in a big bowl of cool water.
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All cleaned up and -- almost -- ready for their close-up. (We used the old chop-and-rinse-furiously trick on those leeks in the colander.)
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After the greens were spun dry, we tore them into more manageable bites.
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Sometimes, Amanda likes to pretend she's tall.
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Leeks softened in bacon fat are about to be joined by red wine vinegar.
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And olive oil.
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And maple syrup.
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Aargersi is right on when she admits that some bacon gets swiped in the cooking process. We're already down a slice.
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Sometimes, you can be the picture of elegance in the kitchen (please see Amanda). And sometimes, you splash bacon grease on your nice shirt. We've all been there.
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Remembering a cool egg-poaching video from Bon Appetit recently featured in Feed52, the whole crew gathers round for a refresher course.
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Breaking each egg into its own bowl helps you not lose control as you slide the egg into simmering water.
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Easing the egg into a spoon in the water helps contain and shape it (and it doesn't stick!).
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You can use a second spoon to nudge any escaping tendrils of egg white back into place on the spoon.
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Now that's how you poach an egg! Ready to be dispatched by fork and knife.
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All Entries
-
"Weed" Soup
added by cookinginvictoria
about 2 years ago -
Spring Pea and Crab Pancakes with Pea Tendril...
added by mela_lala
about 2 years ago -
Grilled Asparagus Salad - Bacon, Parmigiano...
added by VivekS
about 2 years ago -
Grilled Asparagus Salad - Bacon, Parmigiano...
added by VivekS
about 2 years ago -
Spring Veggie "Lasagna"
added by TheWimpyVegetarian
about 2 years ago -
Pancetta Wrapped Pork Tenderloin with Spring...
added by VivekS
about 2 years ago -
Chilled Spring Pea Soup
added by VivekS
about 2 years ago -
miso peanut noodles with spring greens...
added by Cacaolat
about 2 years ago -
Spring Time Half Moons
added by vegetarianirvana
about 2 years ago -
Creamy Spring Barley
added by nicolecooks
about 2 years ago -
Spaghetti with Chicken Livers and Asparagus...
added by Canned
about 2 years ago -
Asparagus Cilantro Thyme Soup
added by edamame2003
about 2 years ago
