Hi Reader,

Every spring, I tell myself the same lie before heading to the market.
​
​This time, I tell myself, forgetting to grab one of our 842 shopping bags—that are hanging RIGHT NEXT TO THE GARAGE DOOR—I’m going to be disciplined.

I even bring a list. A sensible list on my phone written by a rational adult with ADHD-ishness who understands that a two-person household does not require four bunches of asparagus, two baskets of peas, three kinds of greens, whatever that mysterious, leafy thing is that an ancient farmer swears is delicious sautéed in butter—and a dozen donuts.

And for the first five minutes, I’m good. Really.

Then it happens. Someone plunks a crate of strawberries in my path that just scream spring. Bouquets of pale-green garlic scapes so young they haven't had time to grow into their signature pigtail curls appear. A pile of baby carrots that looks like they were pulled from the ground roughly ten minutes ago starts calling me.

And just like that, the list's forgotten. I start picking up whatever feels alive. Whatever smells like the season finally showed up after months of dutiful and dull root vegetables. (No offense, rutabagas.) I get home with bags full of things I didn’t plan for and, more often than not, have no idea what to do with.

And then, like clockwork, this happens. After I unburden myself, falling into a chair moaning, "I'M EXHAUSTED," I lose interest. (I guess I'm more interested in the hunt rather than the kill.) Thankfully, in comes The One—steady, reliable, sane Alan. He looks at me, shakes his head, and watches as I trundle off to my desk to make yet another mess.

He, on the other hand, ducks into his Leite's Culinaria apron, dumps out the content of the bags, and begins. I have no idea what he does or how he does it. I only know it's ready when it wafts through the family room and over to my studio.
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Spring food has a way of rewarding curiosity, patience... and a heapin' helping of ADHD.

The Spring Market Playbook

• Buy what looks happiest. Shiny snap peas, perky herbs, asparagus that practically salutes as you work by—fresh produce should look alive. If it looks tired, leave it.
• Keep the cooking simple. Early spring vegetables don’t need elaborate techniques. A quick sauté, a hot oven, good olive oil, salt, and maybe a squeeze of lemon will do wonders.
• Mix raw with cooked. Spring meals shine when textures play together—crisp shaved vegetables alongside roasted ones, tender greens with something crunchy.
• Cook vegetables like they’re the main event. This is the moment to let asparagus, peas, radishes, and young greens take center stage. Protein can be the supporting actor.
• Leave room for improvisation. The best market cooking happens when you let the ingredients lead. Buy what looks irresistible and figure out the rest when you get home.

WHAT'S INSIDE...

• ​Carrot Ribbon Salad​
• ​Cherry Tomato, Asparagus & Herbed Ricotta Tart​
• ​Roasted Potatoes With Dill​
• ​Swiss Chard, Leek & Goat Cheese Tart​
• ​Herbed Ricotta Dip With Spring Vegetables​
• ​Stir-Fried Lettuce​
• ​Asparagus Risotto​
• ​Italian-Style Artichokes ~ Carciofi​
• ​Baked Asparagus With Parmesan & Balsamic Vinegar​
• ​Spring Salad With Shallot Vinaigrette​

​Carrot Ribbon Salad​

This ultra-quick salad sits happily alongside almost anything. It’s the perfect way to add a shatteringly crisp crunch to Vietnamese noodles, falafel, or wraps.

​☞ ​Try This Recipe​

​Cherry Tomato, Asparagus & Herbed Ricotta Tart​

⭐⭐⭐⭐⭐ 4.72 from 14 votes

The sensational whipped ricotta is the star here—you’ll want to put it on every vegetable tart you make. Drizzle on some pesto for an extra layer of punchy flavor.

​☞ ​Try This Recipe​

​Roasted Potatoes With Dill​

⭐⭐⭐⭐⭐ 4.8 from 20 votes

These require only a handful of ingredients and a little patience. They roast to crispy-edged, tender-throughout perfection with almost zero effort.

​☞ ​Try This Recipe​

​Swiss Chard, Leek & Goat Cheese Tart​

This tart comes together in a perfectly flaky crust and makes an impressive vegetarian main for brunch or a light dinner.

​☞ ​Try This Recipe​

​Herbed Ricotta Dip With Spring Vegetables​

Herbed ricotta dip with spring vegetables is easy as can be to make with just a few ingredients, including garlic, chives, parsley, mint, and lemon zest. And it's inspired at least one 5-year-old to eat an entire bag of carrots in a single sitting. Just ask his mom.

​☞ ​Try This Recipe​

​Stir-Fried Lettuce​

⭐⭐⭐⭐⭐ 4.85 from 13 votes

Unexpectedly and thrillingly tasty, this recipe transforms a basic head of romaine into something savory and sophisticated in minutes.

​☞ ​Try This Recipe​

​Asparagus Risotto​

This asparagus risotto is easy and creamy and made with asparagus, Parmesan, shallots, garlic, butter, white wine, and Italian Arborio rice. A lovely spring riff on a traditional Italian classic in less than an hour.

​☞ ​Try This Recipe​

​Italian-Style Artichokes ~ Carciofi​

These are slowly cooked in olive oil until they're infused with garlicky goodness. It's a show-stopping side dish that looks much harder to make than it actually is.

​☞ ​Try This Recipe​

​Baked Asparagus With Parmesan & Balsamic Vinegar​

⭐⭐⭐⭐⭐ 4.7 from 10 votes

Tender blanched spears get a hit of nutty Parmesan and a sweet balsamic glaze. It’s the simplest way to make asparagus feel special.

​☞ ​Try This Recipe​

​Spring Salad With Shallot Vinaigrette​

This spring salad—a mix of butter lettuce, radishes, avocados, goat cheese, and herbs—is tossed with a dressing that gets its creaminess and flavor from crème fraîche, honey, and Dijon mustard.

​☞ ​Try This Recipe​