Let’s feel the arrival of spring and enjoy the fresh flavors that come with this season. Chef, cookbook author, and television personality Aliya Recon stops by her TODAY kitchen to bring even more fun, fresh, seasonal recipes to your table. She shows us how to make spring vegetables and shrimp with smoky grits, a creamy no-bake tart with fresh strawberries, and a bubbly berry cocktail.
Shrimp and grits with asparagus and snap peas
Aliya Recon
Shrimp and grits are a Southern classic and a versatile meal that you can make yourself. These grits are my absolute favorite. I love using smoked mozzarella directly on grits. This is because it gives creamy grits their characteristic smokiness while still giving them an overall lighter feel. Sautéing shrimp with andouille, shallots, and garlic adds bold flavor. Pickled chili blended with butter provides the perfect pan sauce that’s silky, creamy, yet light, sweet and tangy. Feel free to enjoy seasonal vegetables, but asparagus and snap peas are perfect for spring.
no-bake strawberry tart
Aliya Recon
When the weather gets warmer, turning on the oven becomes a hassle. This is an impressive dessert that is ready in the fridge and requires no cooking. The key is to use seasonal fruit, as the simple dough and cream filling bring out the maximum deliciousness of the fruit. The combination of strawberries, slightly sweet and salty dough, and vanilla cream is perfect for spring. A glaze will give it a little more flavor, but it will probably be just as good with a little powdered sugar instead.
strawberry rose smash
Aliya Recon
For spring, I love simple cocktails that are light and packed with fresh flavors. This drink is very strawberry in every sense of the word.
If you like delicious spring recipes, try these:
Salmon with Swiss chard and pea green curry
Leah Cohen
Lemon ricotta, spring peas and mint
skyler bouchard
