Recipe inspiration and tips for what’s in season in May. The May produce guide features strawberries, asparagus, beets, chives, eggs, greens, hakurei or salad turnips, and radishes.
Spring Biscuit Board with Simple Cheddar-Jalapeño Cream Biscuits
A spring-inspired biscuit board with cheddar-jalapeño and plain cream biscuits is the perfect centerpiece for an Easter brunch or springtime gatherings. With pimento cheese, Serrano ham, pickles, seasonal veggies, and everything else you need to make tasty biscuit sandwiches, this biscuit board is a delicious crowd-pleaser.
Broccoli Cheddar Soup
A vibrant, vegetable-forward spin on classic broccoli cheddar soup made with potatoes, turnips, and rich vegetable broth. This version combines broccoli stems, potatoes, turnips, and broth for a rich base that doesn’t need added milk or cream.
Green Goddess Dip
A versatile, wonderfully herbaceous green goddess dip made with creamy Greek yogurt, watercress, herbs, and (optional, but delicious!) anchovies.
Green Salad with Radishes and a Classic Vinaigrette
This simple late-spring green salad is inspired by my garden and the first big burst of spring produce. It’s made with a variety of delicate lettuces, jewel-toned radishes, and chives. The greens are topped with a perfectly balanced, classic vinaigrette made with sherry vinegar and fresh lemon.