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In the Kitchen: Try these recipes for spring
Some of the vegetables that can be grown in a container garden are shown here. These were raised and harvested by local gardener Daryl Pulis, who is promoting the Plant a Row Program in Forsyth County to battle hunger. - photo by Submitted

Spring is here and that means we can all celebrate lighter dishes with an emphasis on fresh, springtime ingredients. Here are some delicious and simple recipes that just scream “welcome spring!”


Spring egg drop soup

1/4 cup olive oil

2 carrots, peeled and chopped

1 cup onion, chopped

2 cloves garlic, minced

4 cups chicken broth

1/2 pound asparagus, trimmed and cut on the diagonal into 1-inch pieces

1/4 pound sugar snap peas, cut on the diagonal

2/3 cup frozen peas, thawed

2 eggs

2 tablespoons parmesan, grated (more for serving)

1/4 cup fresh basil, chopped

1/4 cup fresh mint, chopped

2 teaspoons fresh lemon juice


Heat oil over medium-high heat. Add carrots and onion and cook until vegetables are soft — about eight minutes. Add garlic and cook another minute. Add broth and bring to a boil. Add asparagus, sugar snap peas and peas. Cook about four to five minutes, until vegetables are soft. In a small bowl, whisk eggs with parmesan cheese. Stir egg mixture into soup and then add basil, mint and lemon juice. Serve with additional parmesan cheese.

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Fettuccine with shitakes and asparagus

 3 tablespoons olive oil

1 bunch asparagus, trimmed and cut into 1-inch pieces

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon butter

8 ounces shitakes, stems discarded and caps thinly sliced

1 shallot, minced

1 teaspoon fresh oregano, minced

1 teaspoon fresh thyme, minced

12 ounces fettuccine noodles (fresh or dried)

3 ounces parmesan, grated

4 egg yolks (pastured and best quality)


Heat 2 tablespoons olive oil over medium-high heat. Add asparagus and cook four to five minutes. Remove to plate. Add remaining olive oil and butter. Cook shitakes and shallot until soft, about three minutes. Add herbs and asparagus, stirring to combine. Meanwhile, cook pasta according to package directions in plenty of salty water. Drain pasta and reserve ¾ cup pasta water. In skillet, toss pasta with asparagus. Beat egg yolks with parmesan and toss with pasta mixture.

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Minestrone, chicken meatballs

6 ounces ground chicken

1/2 cup breadcrumbs

6 tablespoons parmesan, grated

3 cloves garlic, minced

2 tablespoons chives, minced

1 egg

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

1 leek, white and light green parts, thinly sliced

5 cups chicken broth

3/4 cup ditalini or orzo pasta

1 cup carrots, chopped

1 ½ cups baby spinach

1/4 cup fresh basil, minced


In a bowl, combine ground chicken, breadcrumbs, 4 tablespoons grated parmesan, garlic, chives, egg, salt and pepper. Form into small meatballs, about 25 or so. Heat oil over medium-high heat. Add meatballs and cook until browned on all sides — they will finish cooking in the soup. You may have to do this in batches. Remove to plate. 

Add leeks and cook three to four minutes. Add garlic and cook another minute. Add broth and bring to a boil. Stir in pasta and carrots and cook until pasta is cooked al dente, about eight minutes. Add meatballs to pot and cook until pasta is cooked through, another three to four minutes. Stir in spinach, remaining parmesan and basil. Serve soup with more grated parmesan.

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Peas and pasta

2 cups peas (fresh or frozen)

3/4 cup butter

4 green onions, sliced

2 teaspoon lemon zest, finely grated

1/4 cup parsley, minced

2 tablespoons chives, minced

1/2 teaspoon salt

1/2 teaspoon pepper

12 ounces favorite pasta

1/2 cup grated parmesan


If using fresh peas, blanch in boiling water for three minutes. If using frozen peas, thaw them. Melt butter in a skillet over medium heat. Add green onions and peas and cook two minutes. Remove from heat and add lemon zest, parsley, chives, salt and pepper. Cook pasta according to package directions in salty water. Reserve ½ cup of the pasta water. Drain pasta. Toss cooked pasta with peas and add pasta water. Top with grated parmesan.

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Roasted fingerling potatoes

3 cups fingerling potatoes, cut in halves

1/4 cup olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon paprika

Pinch of cayenne


Place potato halves in a bowl. Add olive oil and remaining ingredients and toss to combine. Spread potatoes out on a rimmed baking dish. Bake in a 400-degree oven until golden brown and tender, about 45 minutes depending on how large potatoes are. Shake the pan a few times while baking.