Fresh!

Spring is here and not a moment too soon. The season of renewal brings with it the promise of fruits and vegetables grown locally and bursting with the unmistakable flavor of “fresh.”

Soon hothouse tomatoes will be replaced by bright red, juicy vine-ripened tomatoes that actually taste like a tomato’s supposed to taste. And all the other bright colors of spring will soon be sprouting from gardens, and beckoning from the stalls of the farmers’ market…and maybe rising up from your own garden.

For the rest of this spring and summer, we’ll be featuring some of the best recipes that showcase all that’s good about eating “in season.”

This week’s freshness feature spotlights our luscious recipe for Strawberries with Grand Marnier Cream, a berries-n-cream recipe that tastes totally decadent. But, hey, it’s got fresh fruit in it, right?

Another great spring/summer recipe is the one for Lemon Spring Peas & Yellow Peppers. Simple yet delicious, this un-fussy side dish will brighten any meal with a minimum of effort.

If you’ve never tried rhubarb, you really should give our scrumptious Mini Rhubarb Pie recipe a try. Oh, my, it is good pie!

Our Baby Lettuces Salad is a model of simplicity. Just four ingredients creates a delightfully fresh flavor experience.

Our Fresh Asparagus with Dijon Vinaigrette, is served chilled. It’s a superb choice for those extra warm spring days, or those hot summer days that aren’t that will be here soon enough.

Another recipe spotlights an early spring favorite: the ruby red radish. Celebrate spring’s long-awaited arrival with our recipe for Radish Tartines with Lemon-Herb Butter.