3 seasonal post-workout meals

The arrival of spring brings a sense of renewal and a bevy of enticing farmer’s market ingredients. In celebration of the season, New York City–based recipe developer Laura Rege created three recipes that highlight peak produce. Chicken thighs get a bold accompaniment in the form of fava bean, snap pea, corn, and radish succotash, while grilled baby artichokes are topped with a drizzle of textural pistachio salsa verde. Lastly, spring onion and shiitake mushrooms boost the flavor of parchment-steamed wild cod, which is served with a fresh pea relish.  

Photography and styling by Jenny Huang.

Braised chicken with spring succotash

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Grilled spring vegetable salad

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Wild cod and spring onion en papillote

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