Even if there’s snow on the ground, we can still look forward to spring. And perhaps the best way to do it is by cooking with light, crisp flavors and ingredients that will soon be sprouting in our gardens and appearing at our favorite farmers markets. Wisconsin food bloggers share simple and delicious recipes that offer tastes of spring.
FARRO WITH SPRING VEGETABLES
What to do with early spring vegetables like asparagus and radishes? Vicky Volvovski, the Madison blogger behind Things I Made Today, pairs them up with chewy farro, scallions, peas, parmesan and ricotta for a dish that’s light yet flavorful and comforting. (Photo above.)
GREEN SMOOTHIE
The full name that Milwaukee blogger Philia Kelnhofer gave this recipe is “Green Smoothie Recipe … that actually tastes good!” The foodie at Sweet Phi realizes veggie-packed smoothies can be intimidating (and not so yummy), but she’s found a winning concoction using spinach and kale along with pineapple, banana, mango and coconut water. It tastes fresh, green and healthy, in the best possible way.
KOHLRABI WARM DIP
If you’ve never cooked with kohlrabi, Sujhey Beisser says don’t be intimated! The root vegetable is surprisingly versatile. But the blogger at the Madison-based Five Senses Palate predicts you may be even more pleased using kohlrabi in a warm dip. Sub it in for artichoke and spinach, mix it with red pepper, monterrey jack and cream cheese, and you’ve got a dip begging to be scooped up with a pita chip.
THE BEST CRISPY TOFU
Lindsay Moe loves the word “crispy,” and she puts it to good use in this tofu recipe. The La Crosse blogger from the Live-In Kitchen offers lots of tips, options and variations — vegan, gluten-free and more — to ensure you end up with flavorful golden tofu to serve up with your favorite veggies.
Thanks to Vicky, Philia, Sujhey and Lindsay for sharing these recipes!
Photos courtesy of Things I Made Today, Sweet Phi, Five Senses Palate and the Live-In Kitchen.