Spring Tastes

It is officially Spring.Unfortunately due to the chilly temps and delayed crops we're not getting a full taste of it. Not t worry .There are some veggies that just scream verdant and offer  a refreshing blast of green. Also add a taste of spring to usually wintry by rethinking them into deliciously light dishes.

This was Dave Tanis' methodology in yesterday's A City Kitchen column in yesterday's New York Times Dining section.The first step is a kind of cheating and using the veggies flown in from warmer climates such as California. The Golden State is flying in artichokes and asparagus right now and it pays to take advantage of them. Serve the artichokes with a dipping sauce of lemon and olive oil.Asparagus can be roasted or broiled with a topping of melted butter, hard boiled eggs and Parmesan cheese.

Of course there's another way and that's lightening up your dishes.Instead of a beef roast,  try it sliced with a salad rich with spring-y herbs. Instead of that dense ,rich  side of mashed potatoes, create a warm potato salad as Mr. Tanis suggests.Spike it with red capers and red wine vinegar.Also lean towards greener veggies such as avocados,celery , watercress and scallions. These along with radishes and yellow beets can give your palate that breath of fresh air  that only warm weather produce can give.

The temps may still be chilly yet  that's no reason to not celebrate Spring. Use fresh herbs and green veggies to give your meals that warm weather zing. Even better lighten up those heavy winter meals by reconfiguring them into refreshing salads or even soups.It'll give your dinners that boost it needs.