If the spring season could be described with flavors, it would be earthy, fresh and bright.

Are you thinking of arugula, radish and asparagus? So are we!

Spring is the optimal time of year for serving dishes featuring crisp and refreshing veggies as a fitting complement to chicken dishes or adding local strawberries and blueberries to a vibrant-looking salad.

If wanting to bring springtime to attendees’ plates, we recommend choosing dishes where seasonal ingredients like mushrooms, spinach and bok choy are the stars:

If you’re looking for an indulgent meal….

  • Creamy Mushroom Pasta

    • Start with a tablespoon of butter in a skillet; let it brown add a handful of sliced mushrooms (cremini and shiitake work well) and let them cook down.

    • After the mushrooms are nice and browned, add a bit of heavy cream—not too much, just enough to make it all creamy.

    • While the mushrooms are browning, boil a pot of heavily-salted water and add a box of pasta. Once the pasta is done, drain and add to the skillet with the buttered mushrooms and grated Parm and mix it all up.

    • Add a sprinkle of chives on top for a quick pop of color. Once plated, top it with as much parmesan as you can and give it another good stir.

Or something that’s still rich, but lighter than pasta?

  • Hot Spinach and Artichoke Dip

    • Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid.

    • Heat cream cheese in microwave for 1 minute or until hot and soft.

    • Stir in rest of ingredients and serve hot.

Or easy ways to showcase this Chinese staple?

  • Bok Choy Slaw (and more!)

    • In a large bowl, combine the bok choy, red cabbage, shredded carrots, cilantro, and mango. Toss to combine.

    • In a small bowl, whisk together the ingredients for the dressing and pour over the slaw. Garnish with additional cilantro leaves.

Which dish or ingredient feels most spring-like to you? Send us a tweet with your answer at @TheGICC!


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