In the spirit of spring, this month we're embracing all things edible and bright: Think blood orange, fennel, mint, peas—and a little ice cream to get in the mood for warm weather ahead. So, we give you epic garlic bread, juicy pork cutlets, Creamsicle-inspired sundaes, and more inspiration for your early-spring weeknight dinners:
Opposites attract: This bright, sprightly salad is just the thing to cut through the richness of succulent pan-fried pork. Why we prefer pork shoulder: Who needs tenderloin? Boneless pork shoulder makes amazing cutlets. Pounding it thin helps tenderize the cut, and the well-marbled meat stays juicy.
When dressing hardy raw greens, it's good to be aggressive. Fortunately, we've got spicy ginger and seedy flavor bombs on hand.
What you need to know about collard greens: Look for bunches with stiff stems and broad, sturdy, vibrant leaves. Just like kale, raw collards benefit from a quick massage with oil to soften them. In fact, collards are in the same family as kale, so they're a great substitute for that ubiquitous green if you're getting kaled out.
Lush confited garlic takes toasty, cheesy baguettes to another level.
We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta. Fresh peas not yet available where you live? There's no shame in frozen. "When I'm desperate for spring produce but nothing has hit the farmstand yet, frozen green peas are a godsend," says associate food editor Claire Saffitz.
Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle. This recipe makes extra blood orange curd and that's not a bad thing. Try dolloping it onto sliced pound cake with whipped cream; spooning it over meringues for a new Pavlova; or serving it with scones or pancakes.
