Gardeners itch for spring weather to get outside and plant. Cooks like myself prefer to stay inside and whip foods loaded with classic spring ingredients and flavors. Vegetables such as new potatoes, peas and asparagus. Tender chive stalks and mint sprigs as soon as they appear in the garden, followed by cilantro, on everything!

Tie all those harbingers of spring together with the bright sunshiny lemon. Most lemons in this country come from California where they are harvested nearly year-round. Good news because this aromatic, tangy fruit can be used in abundance to lend its sweet-tart character to almost anything. Consider a tall glass of ice water with a squeeze of lemon and a gently crushed mint sprig while you cook.

Pair all that spring goodness with the timeless indulgence of rich, creamy burrata cheese and, indeed, life is good. Burrata resembles fresh mozzarella in that it is soft, fresh and sold packed in brine. Gently remove the ball from the brine so it doesn’t split open until you are ready. Once split, the rich creamy interior will spill out of its tender mozzarella shell. Perfect for scooping up with bread.

Surround the burrata balls with lemon slices that have been sauteed with aromatic coriander seeds, a bit of chile and plenty of artichoke hearts. Drizzle all the flavorful pan liquids over the cheese, then break it open to scoop up onto sliced bread. Serve this casual appetizer with a glass of cold rose.

Alternatively, break open a ball of burrata over a bowl full of peas, asparagus and pasta for light, fresh springtime eating. I like to start this meal with a French 75 cocktail — fresh lemon juice, gin, simple syrup and chilled sparkling wine. Perfect sipping while we wait for the first garden daffodils and hyacinth to grace the table.

Burrata with Artichokes and Aauteed Lemons

Serves 2 to 4 as an appetizer

6 tablespoons olive oil

1 small lemon, thinly sliced, seeded

1 container (8 ounces net weight) burrata (4 balls 2 at ounces each), drained

1 large clove garlic, finely chopped

1 teaspoon coriander seeds, optional

1 can (14 ounces) quartered artichoke hearts, well drained

1/4 cup thinly sliced fresh cilantro leaves

1/4 teaspoon salt

1/2 teaspoon gochugaru chile flakes or 1/4 teaspoon crushed red pepper flakes, or to taste

Sliced French bread, for serving

1. Have a splatter guard and a serving plate near the stove. Heat oil in medium-sized nonstick skillet over medium heat until it begins to shimmer. Add sliced lemon and cover with splatter guard. Fry, turning lemon slices once, until edges crisp, about 5 minutes. Remove from heat.

2. Use tongs to gently arrange lemon slices on the serving plate. Place burrata balls on top of lemon and let stand at room temperature while you finish the dish.

3. Place pan back with its remaining oil over low heat. Add garlic and coriander seed; cook until seeds pop, about 1 minute. Add drained artichoke hearts; cook 2 minutes. Remove from heat. Stir in cilantro, salt and pepper flakes.

4. Spoon the artichoke and cilantro mixture over the burrata and lemons. To serve, use a large fork to break open burrata. Pass sliced bre ad to mop up all the cheese and goodness.

Pasta with Burrata, Lemon and Spring Vegetables

Makes 4 to 6 servings

Note: Blanch the asparagus in salted water for 2 minutes before adding it to the skillet.

1 pound penne pasta

4 tablespoons olive oil

2 cups frozen pearl onions, about 8 ounces, thawed

2 tablespoons butter

2 cups (about 10 ounces) fresh shelled or thawed frozen sweet peas

6 spears asparagus, blanched, cut into 1-inch pieces

3 cloves garlic, finely chopped

1/2 teaspoon salt

1 container (8 ounces net weight) burrata cheese, drained green onions, trimmed, thinly sliced with most of the green

1 tablespoon zested lemon rind or 2 teaspoons finely grated lemon rind

Freshly ground black pepper to taste

Chopped fresh cilantro or parsley or a combination

Shredded Parmesan or Asiago cheese, for serving

1. Heat a large pot of salted water to the boil. Add penne and cook until al dente (just slightly toothsome to the bite), about 11 minutes. Scoop out and reserve 1/2 cup of the cooking liquid. Drain pasta and return to the pan. Drizzle with 2 tablespoons of the oil.

2. While pasta cooks, heat remaining 2 tablespoons oil in large nonstick skillet over medium heat. Add onions; cover with a splatter guard if you have it and cook until tender and golden, about 5 minutes. Stir in butter, peas, asparagus and garlic, Cook 2 minutes. Remove from heat. Season with salt.

3. Stir vegetable mixture into cooked pasta. Break open burrata and tear it over the pasta. Add zested lemon rind. Toss to mix adding some of the reserved cooking water if needed to loosen things up a bit. Sprinkle with pepper and herbs. Serve. Pass Parmesan.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2026 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.