Splurge on freSh Spring ingredientS to create the perfect taSte!

Springtime will soon be here and fresh produce stands are sprouting up all over. If you enjoy having a garden to work throughout the year, you may very well be starting your own harvest.

For those who do not have the space or the green thumb for planting, you are in luck. Our local grocers are stocking up, and the farmers market starts soon, offering beautiful seasonal vegetables and herbs.

Although not too long ago it was a necessity, many cultures still prefer eating in season, choosing the freshest ingredients at their peak of vibrancy and eschewing methods for growing that make some fruit and vegetables available throughout the year. Right now in our area, it is a peak time for many high-quality produce, meaning your best vegetable dishes will be at their tastiest and most colorful. With that in mind, we have created a menu celebrating the fresh picks of the season.

I love the vibrant colors fresh vegetables add to a dish, so first we will brighten up the table by tossing a Fresh Herb Salad with a tarragon, honey, Dijon mustard dressing and topping it with roasted red peppers. Next, feature this season’s spring peas in wild rice pilaf served with freshly picked apricot and Gouda stuffed chicken breasts. And finally, using two fresh ingredients many of us may walk by curiously in the market, a delightful rhubarb and cherry cobbler.

Whether you are harvesting in the garden or the local market, gather the freshest pick of the season and enjoy the flavors of spring.

–Chef John Strand