Artichokes make a mean spring appetizer with melted butter, but you really get the week rolling here by tossing them with poached salmon and mint.
After the cold months, there’s no shortage of fresh asparagus popping up everywhere. We like to chop up the stalks and toss them into a mushroom and fettuccine pasta—and then put an egg yolk on top.
Fregola, a round pasta, cooks in a flash. Top it with a light cheese like ricotta, which plays off the grassiness in the mint and peas. It's a springtime masterpiece. Plus: there's bacon floating in this broth.
Underneath this bright and seasonal rhubarb salsa is a spicy chicken thigh coated in a blend of Scotch bonnet chiles, garlic, and soy sauce. It’s about as popping as you can get on a Thursday with a little bit of sweetness, a little bit of funk, and a little bit of heat. Score it with cuts across the thigh to more evenly distribute the flavor and allow for faster cooking.
Carrots take the place of the traditional red pepper in this spring-inspired variation on romesco, a nutty, garlicky sauce from Spain. Spread it on a pork tenderloin, top with watercress, and call some friends.
