Every year when winter finally begins to give way to spring, I get totally amped about all the delicious spring produce that’s about to come my way—asparagus, peas, ramps, morel mushrooms! I’m ready to go bonkers at the farmers market, but first, I need to say goodbye to the winter stockpile cluttering my cabinets. I’m looking at you, random can of pumpkin puree! These recipes straddle two seasons, blasting through the winter bits while marching toward spring.
Pumpkin → Pumpkin Hummus
I may never know what I was thinking when I, in some sort of fugue state, bought a half a case of canned pumpkin, but now it’s spring, and those cans have got to go. Inspired by my favorite hummus brand, Little Sesame, I like to whip that pumpkin puree into a silky homemade hummus topped with my favorite chili crisp.
Pumpkin Hummus with Chili Crisp
Serves 8
¼ cup tahini
2 tablespoons lemon juice
4 cloves garlic
1 teaspoon salt
2 (15 ounce) cans garbanzo beans, drained
2 tablespoons cold water
1 tablespoon extra-virgin olive oil
1 (15 ounce) can pumpkin puree
2 tablespoons chili crisp
Pita and crudite, for dipping
In a food processor, pulse tahini, lemon juice, garlic, and salt until combined. Add garbanzo beans, water, and olive oil, and process for about 5 minutes, until completely smooth. Add pumpkin puree, and process another 2 minutes, until smooth. Refrigerate until ready to serve. Serve drizzled with chili crisp, with pita and crudite for dipping.
Canned Cranberry Sauce → Batch Cranberry Mojitos
Spring always has me craving minty cocktails, like juleps and mojitos. This one makes quick work of that can of cranberry sauce you didn’t end up using at Thanksgiving, playing on cranberry’s natural punchiness. And why make one cocktail when you can make a whole batch just as easily? Make it in a big pitcher, and then just pour, garnish, and enjoy!
Batch Cranberry Mojitos
Serves 4 to 6
1 cup fresh mint, plus more for garnish
6 ounces fresh lime juice
6 ounces simple syrup
1 (14 oz) can prepared cranberry sauce
12 ounces rum
12 ounces club soda
6 lime slices for garnish
In a large pitcher, gently muddle 1 cup fresh mint with lime juice and simple syrup. Add cranberry sauce, rum, and club soda, and stir gently. Pour over ice, and garnish with a slice of lime and a sprig of mint.
Boxed Stuffing Mix → Stuffed Mushrooms
I’ve never had a problem getting through my stash of boxed stuffing, but if you have a box lingering in the pantry that you want to repurpose, you can use it to make a savory stuffing for mushrooms—either criminis, portobellas, or, if you can find them, wild morels.
Stuffed Mushrooms
Serves 4
1 cup boiling water
2 cups dried stuffing mix
1 pound crimini mushrooms (about 16 mushrooms)
1 tablespoon extra-virgin olive oil
2 cloves garlic
2 tablespoons fresh parsley, finely chopped
Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
In a mixing bowl, add 1 cup boiling water to the stuffing mix, and stir until moistened. Cover, and let stand for 5 minutes.
Meanwhile, remove stems from mushrooms and finely chop. Heat olive oil in a skillet over medium heat. Add mushroom stems and garlic, and cook until fragrant, about 3 minutes. Stir the mushrooms into the stuffing mixture.
Place mushroom caps, round side down, on the parchment paper, and gently fill with a scoop of the stuffing mixture. Bake in a preheated oven for about 10 minutes, until the mushrooms are softened and the stuffing mixture is lightly browned.
Puff Pastry → Spring Market Tart
Puff pastry is basically a blank canvas, so if you have a package of it rolling around in the freezer, consider this your sign to turn it into a simple spring produce-filled tart. Whatever you grab at the farmers market is welcome here—peas, asparagus, morel mushrooms, slender carrots. Here’s the basic approach; customize to your heart’s delight.
Spring Market Tart
Serves 4-6
Ingredients
1 sheet frozen puff pastry (half of a 17-oz. package), thawed
5 ounces Boursin, softened to room temperature
About 1 1/2 cups spring vegetables, cut to small bite-size pieces
Directions
Preheat the oven to 400ºF.
Roll out the puff pastry on a piece of parchment to a roughly 10-by-12-inch rectangle. Slide the parchment and pastry onto a baking sheet. Use a fork to create a border about one-inch inside the perimeter of the puff pastry, creating a crust. Evenly spread Boursin within the border, and evenly distribute the vegetables on top. Bake until the puff pastry is golden brown and cooked through, 30–35 minutes. Slice and serve.
Pecans → Strawberry Pecan Salad
Once strawberries start popping up at the farmers market, it’s best to let them do their thing with as little intervention as possible. Show off their bright sweetness in this simple salad—peppery arugula, crunchy toasted pecans, sliced strawberries, dressed in a classic shallot vinaigrette.
Strawberry Pecan Salad
Serves 4
For the salad:
1 cup raw pecan halves
8 ounces arugula
2 cups fresh strawberries, hulled and quartered
For the vinaigrette:
1 small shallot, finely minced
½ teaspoon Dijon mustard
1 tablespoon champagne vinegar
2 tablespoon extra-virgin olive oil
Salt and pepper to taste
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper, and spread pecans in an even layer. Bake for 5 to 8 minutes, checking frequently and giving the pan a little shake. Set aside to cool.
Meanwhile, prepare the vinaigrette: In a small bowl, combine the shallot, Dijon mustard, vinegar, salt and pepper, plus a splash of water. Add olive oil in a continuous stream while whisking.
In a large bowl, combine the arugula, pecans, and strawberries. Dress lightly with the vinaigrette — you may need to use all of it.
