Spring Recipes | Three Green Reasons To Celebrate The Season

Posted on: March 9, 2020   |   Posted in: Recipes

Green Sauce - a Silver Palate Cookbook original in a glass bowl with a spoon

spring recipes have fresh herb plants with parsley, basil and sage

Wickwood Inn has plenty of spring greens in the trees and landscaping

One of our spring recipes is risotto with spring green peas and sprinkled with parmesan cheese on a white plate with a fork

gremolata garnish with garlic, lemon zest and fresh chopped parsley is one of our cherished spring recipes

stalks of roasted asparagus on a platter drizzled with olive oil and fresh parmesan is one of our go to spring recipes

Spring Recipes From The Wickwood Inn Bed & Breakfast

Our spring recipes are a great way to celebrate the season and rejoice that we have yet again survived old man winter. Spring brings new growth, hope for warmer winds and longer days, and the promise of a bountiful harvest of fresh vegetables. When the trees start to bud out and our perennials begin to peek through the dirt, we are filled with new energy. Out come the seed catalogues and the bulbs we’ve been wintering over. Soon we find ourselves fingering through our collection of recipes dreaming of all the wonderful dishes we can create with the arrival of spring’s first green veggies like asparagus, scallions, and snow peas. We are inspired to push the staples of winter aside and let the scents of our spring recipes waft throughout the inn. 

“Blossom by blossom the spring begins.”
~ Algernon Charles Swinburne

In the spirit of the vernal equinox, here are 3 of our favorite spring recipes. These are our tried and true preparations for bringing the fresh flavors of spring vegetables to the plate in simple but satisfying spring recipes.

The Green Sauce Recipe

Of our spring recipes, this one might get the most press.  Heralded as “genius” by Food52 this bright green sauce will enhance everything from fish and grilled meats to potatoes and vegetables. Try it over asparagus for a surprisingly fresh green taste.


1 1/2 cups
2 cups fresh parsley leaves
3 scallions (green onions, white and green parts), sliced
1/2 cup fresh dill sprigs
3 anchovy fillets, drained
3 cloves garlic, roughly chopped
1 tablespoon capers, drained
6 tablespoons fresh lemon juice
3/4 cup olive oil
Salt and freshly ground black pepper, to taste
2 hard-cooked eggs, finely chopped


Mince the parsley, scallions, and dill in a food processor fitted with a steel blade. Add the anchovies, garlic, capers, and lemon juice. Process until smooth. With the machine running, add the oil in a thin, steady stream. Season to taste with salt and pepper. Remove to a serving bowl and stir in the eggs.

Spring Green Risotto Recipe

Contrary to popular belief, risotto is actually quite easy to prepare and foolproof when perfected. Yes it does require a bit of patience, but whether served as a side dish or an entrée unto itself, adding fresh spring vegetables to risotto brings the bright flavors of the season.  Plus, this is one of the most loved spring recipes at the bed and breakfast.


6 cups chicken broth
2 tablespoons olive oil
1 cup chopped onion
3 tablespoons minced garlic
2 cups Arborio rice
1 cup chopped fresh arugula or spinach
2 cups frozen peas, thawed
1 cup blanched asparagus in 1? pieces
3 tablespoons snipped fresh chives
3 tablespoons fresh dill, finely chopped
6 ounces prosciutto, torn into bite sized pieces
½ cup Parmigiano Reggiano
Salt and freshly ground black pepper, to taste


1. Bring the broth to a boil in a small saucepan. Meanwhile heat the oil in a heavy sauté pan. Add the onion and garlic and cook over medium heat until soft, 5 minutes. Then add the rice, stir and cook another 3-5 minutes until the rice begins to turn golden.
2. Slowly add 1 cup of the hot broth to the rice, stirring periodically. When the broth has been absorbed, add 1 cup more broth, stir and allow it to be absorbed. Repeat until you have only 1 cup of broth remaining. Altogether the rice should cook 25-30 minutes.
3. Add the arugula, peas, asparagus, the chives and dill and stir to heat them. Add the last cup of broth, stir and just as the broth is almost absorbed, add the prosciutto and Parmigiano. Incorporate them well, season to taste. Serve immediately.

“Spring adds new life and new beauty to all that is.”
~ Jessica Harrelson

Crispy Roasted Spring Asparagus with Gremolata Recipe

Nothing says spring more than the bright green stalks of fresh asparagus. We particularly like to roast this vegetable so that the tips get a bit crispy and the fresh flavor shines through. Garnishing roasted asparagus with a sprinkle of gremolata is the perfect finishing touch to one of our favorite spring recipes.

Gremolata Ingredients:

2 tablespoons chopped fresh Italian parsley
Finely grated zest of 1 large lemon
2 teaspoons finely minced garlic

Roasted Asparagus Ingredients:

1 pound medium-size asparagus, woody ends removed
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper, to taste
2 lemons, halved crosswise, for garnish


1. To prepare the gremolata: Combine all the ingredients in a small bowl with a fork. Cover and set aside. (Makes ¼ cup)
2. Preheat the oven to 400°F.
3. Place the asparagus in a roasting pan in a single layer, facing the same direction. Toss with the olive oil and season with salt and pepper. Cover with aluminum foil and bake on the center rack of the oven for 10 minutes. Remove the foil and bake for 10 minutes longer. Remove to a serving dish and sprinkle roasted asparagus with the gremolata. Serve with the lemon halves.

Spring Recipes To Taste At Our Bed & Breakfast

As the spring continues to roll green across our landscape, we look forward to adding the first spring vegetables to all our spring recipes we serve at the Wickwood Inn.  And when you stay with us for your spring getaway, we cook them for you!  So, reserve your room at Wickwood Inn today and taste our spring recipes!

“To plant a garden is to believe in tomorrow.”
~ Audrey Hepburn

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