As spring produce floods the Greenmarket, we're excited to be cooking fresh, springy meals -- it's about time. Winter root vegetables are all well and good, but there's nothing like a tender bunch of ramps, bright asparagus spears, and loamy morels, especially after months of sturdy carrots, potatoes, and apples.
We're fully ready to welcome spring's bounty, and to do so, we will be cooking a feast -- a light Greenmarket feast -- full of recipes highlighting the best of this season's fruits and vegetables. We suggest you do the same.
Heart of Gold by dymnyno
Raw Fava Bean Crostini by Emiko
Morel Crostini by Waverly
Cream of Asparagus Soup with Yogurt and Tarragon by merrill
Dandelion Greens Salad by aargersi
Wild Ramp Pesto by saenyc
Spring Pea and Ricotta Torte with Lemon and Mint by TasteFood
Rhubarb Strawberry Compote by merrill
The River Cafe's Strawberry Sorbet by Ruth Rogers and Rose Gray
I'm Laura Loesch-Quintin, a food writer and photographer, as well as the voice behind the recipe blog gourmette•nyc. Originally from Philadelphia, I was raised in a French-American household where vinaigrette, cornichons, and clafoutis were (and still are) staples. When not cooking, writing, or photographing, I can usually be found exploring the food markets of New York City.
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