Swifty’s Eats: Spring has sprung, sort of 

When planning this article, I was pumped to write about the rising temperatures and melting snow, but then, in typical COS fashion, it snowed, and the temperature dropped to 38 degrees. While there is still hope for a true introduction to spring, COS is liable to throw another curveball. Either way, I’m going to write about the best spring recipes I’ve come across so far and which fruits and veggies will start to emerge as a result of the changing season.  

According to the US Department of Agriculture, the top four fruits and vegetables that are in season across the country are asparagus, apricots, peas and rhubarb. How wild that each of my recipes include three out of four of that list…weird.  


Despite asparagus having that effect on the smell of your pee, it’s still a delectable vegetable as a spring staple, but on top of pizza? What could be better than this spring pizza recipe?  


1/2 cup whole milk ricotta  

½ cup julienned basil  

1 cup finely grated parmesan 

Salt and pepper 

Store bough pesto  

1-pound store-bought pizza dough, room temp  

2 teaspoons olive oil, plus more for pan  

1 bunch of asparagus, ends cut and sliced diagonally into three pieces  

1 bunch of arugula (optional) 

A few dollops of burrata, for serving  


Preheat oven to 450 degrees and grease an 8” x 13” metal pan with olive oil.  

In a small bowl, combine the ricotta, basil, parmesan, salt and pepper (to taste). Set aside.  

Take the pizza dough and lay press into the prepared metal pan until it reaches the edges.  

Heat the olive oil in a medium saucepan over medium-high heat. Sauté the asparagus for a few minutes undisturbed, until it starts to soften and get some color, stir and remove from heat. Season with salt and pepper.  

Spread the ricotta mixture over the dough, followed by dollops of pesto across the surface. Place the asparagus in an even layer on top of the pizza, cook for 10-12 minutes until the crust is golden brown. Be sure to watch the asparagus, as it could burn.  

Take the pizza out of the oven and top with arugula and burrata. Enjoy.  


What is better than an apricot? I say nothing. It is one of my favorite stone fruits and comes close to a fresh Palisade or Central Texas peach. They only come around for a short time, so be sure to take full advantage of them, by pulverizing them, melting them down in sugar and canning them. Yes, that’s right, we’re making JAM!  


1-2 pounds apricots, peeled and pit removed, cut into chunks  

2 cups sugar  

¼ cup lemon juice  


In a large pot, mix the apricots and sugar with the lemon juice. Let sit for an hour until the juice has been released.  

Set the pot over medium heat and cook the sugar down, until the mixture has thickened, approximately 45 minutes-hour. Allow to cool and place in a prepared jar. The jam will keep for a month without any processing. But, if you’re a hardcore canner, you can use your preferred method of jarring.  

Serve over toast or a fresh buttermilk biscuit.  


As a kid, I hated peas. I didn’t understand them and barely thought they were edible. But like every adult, I guess my tastebuds have worn down and now I actually enjoy them. They are especially delectable alongside prosciutto and tagliatelle. The original recipe where I got the inspiration comes from Bon Appetit 


1 pound dried or fresh tagliatelle 

2 tablespoons unsalted butter  

1 cup fresh peas, from pound of pea pods 

3 oz prosciutto, sliced in strips  

½ cup parmesan  

Salt and pepper  


Boil the tagliatelle according to package instructions, be sure to salt the water! Saving 1 cup pasta cooking water.  

Meanwhile, in a large saucepan, melt the butter over medium heat and cook the peas with the prosciutto until warmed through, 5 minutes. Transfer the pasta to the saucepan with the peas and cook, adding ¼ cup pasta liquid. Add the parmesan and stir constantly to help the parmesan melt. If the sauce is too thick, add more water, a little bit at a time. Season with salt and pepper.