Cook While You Spin • Winter into Spring Recipes

by Terri Peña

 

When it comes to fresh vegetables March (or April – this is being posted a little late – ed.) can be the most trying month of the year.

You have probably had enough kale to stuff a pig, and the spring vegetables are not yet ready, farmers use the term “Dark Days”. Food is not the only thing between seasons, the weather is hard to gauge as well. One day snow threatens and the next the sun is out and you are able to leave the house without a coat.

This time I bring you three seasonal recipes, two soups and a warm dip. One of the soups is all about thick end of winter comfort food, the other to cook the first day asparagus finds its way into the market. The warm dip is the perfect way to use up any leftover corned beef from St. Patrick’s day and will be be the show stopper of any spring parties you may be attending.

Asparagus Soup with Parmesan Crisps

Dark Days Soup

Warm Rueben Dip

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