Spring’s showers have given way to flowers and we couldn’t be happier to welcome warm(er) temperatures, sunny skies and fresh spring produce. Even better, neighborhood Farmer’s Markets are now open for business and stocked to the brim with seasonal fruits and vegetables. From tender spring peas to juicy strawberries, our chefs are offering dishes using the best of spring’s bounty. Here’s a look at some of the highlights, along with tips on how to use (and eat!) them.



Mon Ami Gabi Steamed Artichoke

This prickly spring vegetable is perfect steamed and Mon Ami Gabi – Bethesda has a gorgeous version with shaved vegetables and lemon-dijon vinaigrette for dipping. Don’t be afraid of getting your hands dirty with this one; just dive in, pull a leaf, dip, and enjoy. However, with a dish this beautiful, don’t forget to snap a pic first!

Want to make artichokes at home? Click here for the full recipe for Mon Ami Gabi’s steamed artichoke.

Click here to learn how to eat an artichoke and more ways to use them this season.

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local ramps, maitake mushrooms, asparagus, guancialle, preserved lemon, rosé vinegar

Make a reservation at Quality Crab & Oyster Bah. Order carryout and delivery from Quality Crab & Oyster Bah. 

Spring Peas

What’s better than burrata? How about burrata with spring peas! Quality Crab & Oyster Bah’s new Handmade Burrata Salad with spring peas, radish, pickled red onion and pistachio is served with crusty ciabatta, perfect for dipping.

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Strawberry burrata RPM Italian

RPM Italian – Chicago’s new Imported Burrata with Strawberry and Onion Agrodolce is a little bit savory and a little bit sweet.

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Alaskan Halibut with grilled asparagus at Summer House Santa Monica

Asparagus, whether green, white, or purple, is some of the most prized spring produce. At Summer House Santa Monica, Chef Ben Goodnick is rolling out a series of dishes this spring through summer featuring local Klug Farm asparagus paired with sustainable Alaskan Halibut, such as Wood Grilled Alaskan Halibut with local asparagus and tarragon-caper vinaigrette.

Want to know the best way to cook asparagus? Chef Ben recommends instead of boiling or steaming it, to sauté or grill it from its raw state. This helps preserves the quality and keeps the flavors (and green color) vivid. 

Click here for more on Alaskan Halibut from Summer House Santa Monica, including a recipe!

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