BEHIND THE RIPE

WE ASKED THE FIERCEST FOODIES, CHEFS & DIETITIANS WHAT ARE YOU EATING & DRINKING NOW?

RYAN GOODWIN RECIPE DEVELOPER SAN FRANCISCO, CA

“For me, spring is about light, fresh fare. In the winter, you hold over with grain and meat, root vegetables and pickles. In the spring you start to see the more delicate flavors rush in. My cooking shifts away from the heavier, more filling dishes to lighter fare like grilled fish, fava bean bruschetta, asparagus with poached eggs, light salads with fresh produce and herbed dressings with bright citrus.”

JOSEPHINE CAMINOS ORÍA FOUNDER LA DORITA COOKS PITTSBURGH, PA

“Nectarines are among the first fruits to come of season —second only to apricots. Their ruby red flesh and firm, yet sweet interior provides for a beautiful fruit dish that I often serve as an appetizer or small plate at our regular Sunday afternoon asados (barbeques). I will also grill them and plate them over a bed of dulce de leche and ricotta cheese.”

MARGARET CHEN CHEF & RECIPE TESTER NEW YORK, NY

“Wild ramp is one ingredient I look forward to cooking and eating the most during the spring season. They’re pungent, delicate and taste like a mix of onion and garlic. I’ll take batches of ramps and put them into pork wontons or use them to make a ginger sauce, which goes well with everything—including steak and chicken. Ramps come and go in the blink of an eye, so get them while they are here!”

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