six spring zingers

May 25, 2011

Spring has zing. This is the truth.

The weather here in Minnesota has been typically crazy and all over the place. Just when you think those warm, sunny days, bare legs, and bike rides are here to stay, along come the thunderstorms and tornadoes. Zing.

You know what is amazing about Spring though, despite its surly nature?

Flavours. Colours.  Farmers’ Markets.

In honour of all the wonderful sensory things popping up and brightening this season as we finally climb out of the dark hole that was winter, here are six spring zingers to delight your senses. Enjoy!

1. Smashed Peas and Mint Bruschetta

This fancy sounding appetizer/snack is easy and quick to make and literally tastes like bursts of Spring in your mouth. Peas are in season in Minnesota and I have grand plans to march down to the Farmers’ Market this weekend, with this bruschetta in mind.

2. Radish Butter

A slightly different spin on using radishes, this butter is totally moreish. I’ve been eating it spread on toast for breakfast, lunch, and dinner. Salty, sweet, spicy, crunchy. All those good words. Chomp.

3. Lemon Grain Salad with Asparagus, Almonds, and Goat Cheese

This is a great salad to make for dining outside. It’s got a lot going for it: creamy goat’s cheese, crunchy asparagus, fragrant almonds, and bright, tart lemon. This, friends, is what we call a winner.

4. Ramp Pesto

Ramps! New to me. New to you? Read all about ’em here and then go and make this pesto. Spread it on baguette, mix it into pasta, heck, eat it from the jar for all I care. Except don’t breathe near me if you do that.

5. Sweetcorn Fritters

If you haven’t had friends over for brunch yet and served these, we may not be on speaking terms any more. Seriously, make some. They are super easy to rustle up, reheat excellently, and are awesome vehicles for runny eggs, farmer’s cheese, sour cream, and more.

6. Ginger Oat Rhubarb Crumble

Crumble. A classic British dessert. Serve with piping hot custard if you’re brave. If it’s too hot for that already choose Greek yoghurt or vanilla ice cream for a hot/cold party in your mouth.

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{ 6 comments… read them below or add one }

Sarah@The Flying ONION May 25, 2011 at 6:45 am

You had me at radish butter and pesto. Fabulous. I can’t wait to try each and every one. :D


brandi May 25, 2011 at 9:08 am

i still have the corn fritters and radish butter on my “to make” list :)


Ruth May 25, 2011 at 11:59 am

The bruschetta and the radish butter are my faves for sure. Fantastic for warmer weather!


Marisa May 25, 2011 at 1:10 pm

What a gorgeous spring bounty! I am super envious of your ramp pesto as ramps don’t grow where I live. I just tried them for the first time in the South (bucatini with North Carolina ramps) and fell in love!

Also, speaking of custard – as you are British I wonder if you’ve got a good custard recipe?? I’ve tried several and they all seem to be lacking something – either consistency or flavor. Thanks a bunch :)


Angharad May 25, 2011 at 2:26 pm

Hi Marisa, thanks for your comment! I don’t have a recipe for custard – I’ve never made it from scratch! I do have a trusty can of powdered Bird’s Custard in my pantry but I’ve honestly never really thought about making my own….until now. Obviously you have now made me want to! Watch this space…


Marisa May 25, 2011 at 8:28 pm

Haha! I also use Bird’s and have had better luck with that than my homemade attempts! But I would just love to have a really great from scratch recipe – I know it would be that much better! Thanks for your reply and I will definitely be watching for your attempt. I really love your blog :)

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