Spring is the season to bring the glamper out of storage, dust it off and get outside in the crisp spring air. With the weather warming up its nice to enjoy lighter foods that incorporate spring vegetables for color and flavor. These fresh and bright spring recipes take a chic, trendy twist on vintage classics. The pea and couscous salad is more exciting option for a traditional pasta salad, while the radish toast rivals an open faced sandwich. Both recipes use fresh ingredients such as tomatoes, peas, and radishes, which integrates the feeling of spring signifying growth with every plant blooming after the winter frost.
These fresh spring inspired recipes can be enjoyed for lunch, or as an afternoon snack. To mirror the food, create a vintage inspired atmosphere, like in the 1971 Swiss Colony glamper by designing a tablescape with a vintage floral apron, just picked wild flowers in an old tomato can, and vintage sterling utensils.
Pea & Couscous Salad
Honey Dijon Balsamic
1/4 Cup Oil
1 Tablespoon Honey
1 Tablespoon Dijon
1 Tablespoon fresh Chopped Parsley
Salt & Pepper to taste
Bowl & Whisk (for dressing)
1. Cook the Couscous according to package instructions.
2. While couscous is cooking, rinse and dice tomatoes.
3. Once Couscous has cooled, place in bowls.
4. For a pretty presentation lie the peas, walnuts, diced tomatoes, and feta in vertical lines, next to each other, on top of the couscous.
5. In a separate bowl combine ingredients for dressing. Whisk until all ingredients come together. Add salt and pepper to taste.
6. Drizzle dressing on top of the couscous salad and enjoy!
1/2 Package Cream Cheese
1/2 Tablespoon Fresh Chopped Thyme
1/2 Tablespoon Fresh Chopped Rosemary
3 or 4 Radishes
Farm to Market Sliced Bread
1. In a jar combine cream cheese, chopped thyme, and chopped rosemary.
2. Rinse radishes and slice thinly.
3. Slice fresh farm to market bread and toast in toaster oven until golden brown.
4. Spread cream cheese mixture on toast and place the thinly sliced radishes on top.
5. Garnish with additional Rosemary and enjoy!
Words Lauren Hedenkamp | Photos Sarah Terranova