Springtime High Five Recipes
April isn’t just for tulips! It’s also for sunny afternoons, picnics on the riverwalk, and green spring produce. Welcome the warmer weather with recipes that come together in a pinch! As always, these High Five recipes call for just 5 ingredients or less and are an easy way to spend less time in the kitchen and more time out enjoying spring in the Magic Skagit!
Spanish Style Harissa Lemon Chickpeas with Eggs
Recipe Courtesy of Heyday Canning Co.
If 2026 is your year for fiber-maxing and hitting protein goals, nothing does the job quite like a can of chickpeas.
Highly nutritious and plant-powered, one cup of chickpeas provides 14.5 grams of protein and 12.5 grams of fiber!
Add eggs to the mix, and you’re off to a great start to the day. This simple recipe from Heyday Canning Co. pairs a can of their Harissa Lemon Chickpeas with eggs for a fabulous weekend breakfast.
Ingredients
1 can Heyday Harissa Lemon Chickpeas
4 eggs
1 green bell pepper, diced
½ cup of tomato sauce
½ cup of vegetable broth
Additional pantry ingredients: 2 Tbsp cooking oil, green scallions for topping
Directions
Lightly sauté green peppers over medium heat.
Add tomato sauce and bring to a simmer.
Add the entire can of chickpeas until the sauce has thickened (about 3 minutes), then add vegetable broth. Lower the heat and simmer for 5 minutes.
Add eggs to a pan, cover, and cook for about 4 minutes until egg whites are fully cooked but egg yolks are still runny.
Garnish with chopped scallions and serve!
Asparagus Carbonara
Recipe and Photo Courtesy of Co+op
Everyone knows that those first asparagus tips soaring for the sky are a sure sign of spring in Skagit Valley. Look for local spears from Ralph’s Greenhouse and Canales Produce and give this simple and savory carbonara a twirl.
Ingredients
3 slices Co-op bacon, chopped in ¼-inch pieces
1 pound Co-op Spaghetti Pasta
1 bunch asparagus, cut into 1-inch lengths
1 medium carrot, julienned
5 large eggs
Additional pantry ingredients: 2 Tbsp milk, 1/2 tsp salt, 1/2 cup parmesan, freshly ground pepper (to taste)
Directions
Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Set bacon aside. Reserve the pan with the rendered fat for cooking the vegetables. Bring a pot of salted water to a boil.
Add Co-op pasta to the boiling water and cook according to package directions.
While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the asparagus and carrot, and sauté for about 5 minutes. Remove from heat and keep warm.
In a large bowl, whisk together the eggs, milk, and salt. Have the egg mixture, vegetables, and bacon ready to toss with hot pasta.
Quickly drain the pasta and transfer it immediately to a large serving bowl. Pour the eggs and parmesan over the pasta, toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the asparagus and bacon, and continue tossing to incorporate. Season with pepper to taste.
Refried Kidney Beans
Recipe and photo courtesy of Co+op
A twist on the classic canned refried beans, this recipe calls for kidney beans and is the perfect addition to your Cinco de Mayo spread, whether it be tacos, nachos, enchiladas, or a fiber-packed chip dip!
Ingredients
2 15-ounce cans of kidney beans
1 Tbsp extra virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 large jalapeño, seeded and chopped
Additional pantry ingredients: 1 tsp cumin, 1/2 tsp paprika, 1 tsp salt, water
Directions
Puree the contents of one can of beans in the blender. Reserve.
In a large sauté pan over medium-high heat, drizzle the olive oil. Add the onions and stir until they start to sizzle. Reduce the heat to medium-low and cook for 5 minutes, until softened and clear. Add garlic and stir until fragrant, then stir in jalapeño, cumin, paprika, and salt. Stir well, then pour in the pureed beans, scraping the blender jar with a spatula. Add the remaining can of beans and their juices.
Stir until the beans start to bubble, adding water as needed if they become too thick.
When the desired consistency is reached, remove from heat.
Chocolate Strawberry Fool
Recipe courtesy of Co+op
Don’t get us wrong—super sweet, super decadent Skagit strawberries are best enjoyed all on their own. But! If you have a special occasion or a just-because craving, try this layered Chocolate Strawberry Fool.
Ingredients
2 ounces semisweet chocolate, finely chopped
2 cups sliced fresh strawberries, divided
1/4 cup sugar
1/2 tsp vanilla extract
1/2 cup heavy whipping cream, very cold
Directions
Place 1 cup of strawberries in a small bowl and add the sugar and vanilla extract. Mash the strawberries into small pieces using a fork. Refrigerate for 30 minutes.
Pour the cold whipping cream into a cold, medium-sized bowl. Using a beater, whip the cream until it holds stiff peaks. Fold the mashed strawberries and 3/4 of the chocolate into the whipped cream.
Using a tablespoon, fill a wide-mouth glass (such as a martini glass or tumbler) 1/3 full with the whipped cream, then top with a layer of sliced strawberries. Repeat with more whipped cream and another layer of strawberries. Top with remaining whipped cream and garnish with chocolate shavings.