5 fresh takes on produce

With the growing season now underway, operators have a larger supply of fresh produce coming into the kitchen. To freshen up plates for spring by spotlighting fruits and vegetables, try these five recipes.

Spring signals the arrival of both Copper River salmon and local asparagus. Chef Chamberlain combines the two in this seasonal special, but other species of wild salmon can be used as well. To highlight the fresh flavors of the salmon and vegetables, both boast a simple preparation and presentation.

Click here for the recipe.

This colorful tart shows off fresh slices of mango, rosy prosciutto and spring greens. At Northern Tiger, Chef Seibert serves it as a small plate on the dinner menu, but on its own, the galette makes a savory lunch or brunch dish.

Click here for the recipe.

At caterer The Tangerine Food Co. in Des Moines, Chef Madole roasts red bell peppers to make big batches of this tofu vinaigrette to use in a variety of applications. Here, the creamy dressing is tossed with grilled shrimp and served on a bed of steamed edamame and corn over salad greens. 

Click here for the recipe.

Chef Samuel develops recipes with a focus on health and wellness, using fresh fruits and vegetables to create flavor and color contrast. Roasting grapes intensifies their flavor, creating a sweet, juicy counterpoint to the potatoes in this salad. Lime aioli adds another shot of freshness to the octopus appetizer.

Click here for the recipe.

At Annabel restaurant in New York City, Chef Honrado gives pizza a fresh twist with the addition of housemade blueberry chutney. The pizza toppings also include duck prosciutto, ricotta and arugula.

Click here for the recipe.