Cooking in Spring with Seasonal Produce

Spring is right around the corner and with it brings a slew of fresh fruits and vegetables in season, waiting to be put to use in your kitchen. With produce such as artichokes, carrots, fennel, leeks, rhubarb, spinach, and watercress in season it allows for a lot more creativity in your menu.

Here at Restaurant Equippers, we’re eager to help you make the most of the season with some of our favorite springtime recipes:

Asparagus Parmesan

• 1 tablespoon of butter
• 1/4 cup of olive oil
• 1 pound of fresh, trimmed asparagus spears
• 3/4 cup of grated Parmesan cheese
• Salt and pepper to taste

Get three seasonal veggies in your dish with:

Steamed Watercress, Spinach, and Peas

• 5 oz. of fresh spinach, cleaned thoroughly and drained
• 5 oz. of fresh watercress, cleaned thoroughly and drained
• 1/4 cup of frozen peas
• Salt to taste

Honey Glazed Carrots

• 1 lb. of baby carrots
• 2 tablespoons of butter
• 2 tablespoons of honey
• 1 tablespoon of lemon juice
• 1/4 cup of chopped flat-leaf parsley
• Salt and freshly ground black pepper to taste

Garlic Artichokes

• 2 large globe artichokes
• 1 lemon, quartered
• 3 gloves of garlic, chopped
• 1 teaspoon of Old Bay Seasoning
• 3 tablespoons of butter
• 1 cup of white wine or water
• 5 tablespoons of butter, melted,
• Hot sauce to taste