Fresh vegetable juice and smoothies are being used behind the bar to create new, refreshing springtime cocktails that feature ingredients such as peas, parsnips and mushrooms. "We were looking at summer trends for inspiration and in the juice world everything green has done really well, from kale to asparagus," said Jenny Rea of U.K. retail chain Marks & Spencer. "We launched an apple, pea, lime and mint juice in January that has done really well so decided to apply it to an alcoholic drink."
Chef-owner of San Francisco's State Bird Provisions Stuart Brioza is replacing traditional table salt with his own concoction dubbed sour salts. Brioza dehydrates and pulverizes fermented ingredients such as lime pickle or cilantro root into a fine powder that is sprinkled atop asparagus, toast or yogurt and quinoa.
In New England, salmon and green peas are traditionally served for July 4 because that's when the peas are in season and the salmon runs. A dish of salmon, peas, sauteed leeks and shiitake mushrooms makes a satisfying meal, and can be extended the next day by adding it to fettuccine.
Spring vegetables including asparagus, peas, ramps, favas, morels and artichokes bring bright colors and fresh flavors to the table after a long winter of root vegetables, writes Giuseppe Scurato, chef and owner of Chicago's Ceres' Table. Scurato is picturing the menu changes to come, as spring's bounty means bringing back perennial favorites such as a Milanese-inspired asparagus salad with Parmigiano-Reggiano cheese, a sunny-side-up egg and arugula.