On a recent farmer’s market walk, farmers exhibited fresh spring green peas pods and told them to pick and taste peas from them. I’m tired of saying this, but readers, those peas tasted like sweets. It was very sweet and there were no signs of chlorophyll bitterness. I noticed that spring ingredients are at the height of the market right now. For the next few weeks I only want to eat raw peas, carrots and young lettuce.
This recognition came at a time when my friend Lukas Volger had just released his latest cookbook, “Snacks for Dinner.” Proper diet. The book boasts dips and spreads, pickles, crackers, and even lightly cooked items to keep at hand when you need to fill out an assortment of almost “open package” snacks. His asparagus marinated in orange and mustard is one such recipe, preparing a resilient spear with a spicy vinaigrette. It’s the perfect snack to get when you’re hungry and want something green and healthy with sliced meat and cheese.
Newsletter
Get the new Cooking Newsletter.
You may receive promotional content from the Los Angeles Times.
But often, my favorite snack platter is a good old refreshing plate of raw Kurdite reinforced with a dip that holds all the bright lean meat in a hearty punch of flavor and fat. My favorite is the simple Bagna cauda. This turns salty anchovies and a small amount of garlic into a silky bath with plenty of butter and olive oil for raw vegetables. And if you’re just as rich and need more body and a little kick, look for fried onions and chili crisp dips. Pepper fruit.
However, if you want to add a little more work to the dip to give it a more flavorful dimension, make this smoky eggplant dip with ginger and tomato chutney. The swelled eggplant is pureed with tahini until silky smooth, then topped with fresh grated ginger, coconut yogurt, and plenty of tomato chutney spiced with chaat masala. If it helps to market your ideas further, it’s also vegan.
Most of the time I despise raw red peppers, but like this Kurdish Heshandin dip, I love them when roasted until smoky and blended with walnuts and pomegranate moraces. It’s floral, rich, nutty and perfectly complements sweet vegetables (and awesome, maybe desserts) like candies to eat for breakfast, lunch and dinner.
Asparagus marinated in orange and mustard
Marinated is perfect for very fresh spring asparagus. You quickly cook it, shock it with cold water, and combine it with a spicy marinade. Spicy and sweet mustard makes the marinade stand out, but if you have it, you can use Dijon or other spicy mustard or horseradish mustard.
Get the recipe.
Cooking time: 30 minutes.
Bagna cauda
Anchovies are an essential flavor of this warm sauce, and can be sprinkled on grilled vegetables or grilled bread. Make sure the dip is sweet and rich, using the highest quality anchovies you can find.
Get the recipe.
Cooking time: 20 minutes.
Fried onion-Chilli crisp dip
This dip is a combination of my favorite fried onion dip and a spicy Sichuan pepper crisp. Garlic, chili and spices give the dip a nice warm kick. Grinded pepper and MSG are optional, but if you have one or all, add them to make a more aromatic dip.
Get the recipe.
Cooking time: 15 minutes.
(Ben Mims / Los Angeles Times)
Smoky eggplant dip with ginger and tomato chutney
Inspired by Baba ghanoush, chef Jean-Georges Vongerichten grate raw ginger to add fresh and amazing heat to this smoky eggplant dip. The spicy and spicy tomato chutney drops bring a cool creaminess with a hint of sweetness and coconut yogurt.
Get the recipe.
Cooking time: 30 minutes.
Heshandin dip
Heshandin means “stuffing” and the dip is similar to Muhammara, with a blend of fresh carrots and roasted red peppers pureed with walnuts, scented with garlic, pomegranate moraces and aleppo tougara.
Get the recipe.
Cooking time: 35 minutes.
