March bridges winter and spring, and early spring produce proves that winter’s grip is loosening. This week’s meals are easy and cozy dinners that highlight the first spring produce to remind us of warmer days ahead. Artichoke soup, strozzapreti with asparagus, and oven-roasted salmon with asparagus and new potatoes feature produce I’ve been waiting for all year to enjoy: asparagus and artichokes. A healthier version of shepherd’s pie uses in-season peas, lean ground beef, and a lighter mashed cauliflower and potato topping. Leeks, peas, and spinach can be found in a lamb stew that cooks in a pressure cooker. Finally, with green on my mind (hello, St. Patrick’s Day!) a mint green grasshopper pie fits in perfectly with these tried and true recipes.
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