Refreshing Spring Sauces

By Lisa Masé / Photography By Brent Harrewyn | Last Updated May 27, 2015
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Add these sauces to any simple dish, from pot beans and rice to potato soup. Their bright flavor will awaken the senses and help ease the transition from winter to spring.

Growing up in Italy, I knew spring as primavera, or “first truth,” because spring brings renewal and new growth for all living things. In Vermont, this season comes slowly, with gentle thaws and maple sap. As I make my way over muddy ruts and puddles to dig parsnips and leeks or marvel at crocus blooms, I remember to awaken my body from its slow winter pace by choosing foods that support the liver.

This essential internal organ stores blood and promotes balanced digestion. After a winter of rich, nourishing foods, the liver benefits from gentle spring cleansing. In order to do so, choose more green foods, try sour foods like the ones in these recipes, eat a lighter dinner and cook with more water and unsaturated vegetable oil and use fewer saturated animal fats.

Add these sauces to any simple dish, from pot beans and rice to potato soup. Their bright flavor will awaken the senses and help ease the transition from winter to spring.

Hard-boiled Egg Sauce

I grew up making this sauce, which is typical of the cuisine of the Dolomite mountain region. Along with wild asparagus, this delicious topping is a sure sign of spring in my family.

Walnut-Leek Pâté

Look for local Vermont walnuts, which taste less bitter than the traditional English variety.

Artichoke Spread

These elegant yet prickly vegetables are not local to Vermont until the summer, but many preserve them in water or oil to enjoy as a spring dish. Artichokes help the liver metabolize fat.

Creamy Green Sauce

Spring greenhouses are bursting with arrow-shaped spinach leaves. This delicious sauce maximizes their potential.
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