Here are some vibrant, healthy Spring Recipes to cook right now- featuring beautiful fresh asparagus, tender greens, spring peas, fennel, spring mushrooms, new potatoes, tarragon, dill, strawberries and rhubarb! Let’s get cooking and celebrate this beautiful season together!
Spring is an exciting time of year when it comes to cooking seasonally, which is how so many of us love to cook, not only because food tastes better, grown in its true season, but because it is a way to live in alignment with the earth and its cycles. A very grounding way to be in this world, and a way to celebrate the cycle of life. Spring reminds us that life continues on, even after loss and that new and lovely things can still grow from the ground of our being. There is nothing we have to do, but simply allow it and feel the aliveness of it.
Happy Spring! xoxo
Spring Pea Pasta with truffle oil, lemon and mint can be served warm as an entree or chilled as a salad. Goat cheese can be added for extra richness, although it’s not needed. The pea tendrils are a bonus – if you can find them, use them, but if not, don’t sweat it. Toss in a little baby spinach or arugula if you like. The truffle oil however is absolutely worth the splurge and makes this dish special. Together with the fresh peas, lemon and mint, it’s one of my favorite combinations.
If you haven’t tried this soup yet, you need to! Spring Asparagus Fennel Soup with Tarragon is such a wonderful combination of flavors, it will delight you. The fennel and tarragon give the asparagus an unusual, and unexpected twist. The soup is lightened up and made “creamy” with potatoes and a little sour cream, so it’s not overly rich, rather, just rich enough. The fennel oil elevates it to another level. It is not absolutely essential, but it is really really tasty. I’m head over heals with this soup. I think you will be too.
Spring Asparagus Salad with Israeli Couscous, roasted asparagus, kalamata olives, pine nuts, feta, lemon zest and mint with a lemony dressing.
Spring Goddess Sandwich with herby chickpea salad, crunchy carrots & radishes, cucumber, avocado and sprouts. Vegan and Gluten-free adaptable!
This lighter, vegan, Spring Vegetable Pot Pie bridges the seasons by utilizing the new vegetables of spring, in a warm and comforting way. This vegan recipe is easily adaptable and can be “beefed up” for meat-eaters can be fully customized. Served in individual ramekins, you can add chicken or beef to some while keeping some completely vegan. In our catering business, we make a mini appetizer version of these, which are always fun at a gathering.
A simple recipe for Sheet Pan Miso Salmon with Snow Peas and Spring Peas – a fast and healthy weeknight dinner that can be made in under 25 minutes.
Here is a quick and easy dinner – Spring Orzo with Asparagus, Lemon and Dill. You can serve this warm as an entrée, or chilled as a side salad. Keep it vegan or add feta. And if you happen to have any preserved lemons hiding out in your pantry or fridge, this is the time to whip them out and put them to good use. They are not required, but a tasty addition.
Grilled Artichokes with Basil Aioli! This delicious vegan-adaptable side dish is the perfect companion to grilled fish, meat or a hearty vegetarian grain dish. Grilling artichokes gives them a lovely earthy flavor, enhancing what they already possess even further. Divine!
Spring Minestrone Soup with Chickpeas and beautiful spring vegetables. A very hearty soup that is vegan and gluten-freee adaptable! Easy recipe, full of great flavor! Make a batch on Sunday for midweek lunches!
Fennel Crusted Halibut with Asparagus – a simple healthy paleo friendly dinner that features spring asparagus in two ways…in the sauce and on the side! Believe it or not….this elegant dinner can be made in 35 minutes!
Strawberry Quinoa Tabouli with cucumbers, parsley and almonds- a healthy, vegetarian, high- protein entree salad that is filling, nutritious and full of flavor! Add feta, goat cheese or avocado for extra richness. I could eat this every day!
This Warm Potato Salad with Mustard Seed Dressing features spring’s tender-skinned new potatoes. Cornichons, caraway seeds and fresh baby arugula add brightness and zest – a light and healthy way to serve up our favorite spring root vegetable.
Vegan Asparagus, Mushroom and Tofu Stir Fry- loaded up with healthy spring veggies, this fast and delicious stir fry can be made in 15 minutes flat! ( And feel free to sub chicken for tofu!)
Pan Seared Steelhead Trout ( or Salmon!) with Truffled Spring Pea Sauce, Mushrooms, New Potatoes – a simple elegant spring-inspired dinner!
A simple recipe for Spring Pasta Salad with Asparagus, Mushrooms & Lemon Parsley Dressing. Of course, you don’t have to have morels to make this salad, most any mushroom will do! This can be served at room temperature, or chilled to serve later. The zesty flavorful dressing is refreshing and bright and compliments Spring veggies very well. Use rice noodles to make this gluten free. The salad whips up quickly and easily — perfect for your next gathering.
This recipe for Spring Pea Soup with Fennel and Tarragon is made with a combination of split peas and fresh peas. It’s full of flavor while remaining low in fat and calories, and the fiber from the split peas makes it filling and satisfying. Fennel bulb adds another layer of flavor, a bit of complexity that split peas often need, and while I do prefer chicken broth here, veggie broth can be substituted for a vegan version. For those who crave a little extra richness, a couple teaspoons of creme fraiche (or sour cream) can go a long way. The finishing touch is a drizzle of truffle oil. This of course is optional, but worth the splurge.
Seared Scallops with Spring peas, tarragon and truffle oil– a light and elegant meal, perfect for entertaining or special occasions.
Cacio e Pepe Fava with Fava Beans –A simple delicious recipe for Cacio e Pepe with Fava Beans (Pasta with fava beans, cheese and pepper) so tasty you will want to make it over and over. No fava beans? Substitute peas or edamame!
Spring Scramble with Asparagus, Leeks and Dill – scrambled eggs get a breath of fresh air with the addition of melted leeks, asparagus, goat cheese and dill. I realize this hardly warrants an actual recipe, but the combination of flavors, to me, are so satisfying I thought I’d share it with you it in case you needed a little morning inspiration. The melted leeks are divine, but don’t make an extra trip to the store for them — onion, shallot or scallions work just fine too. The point here is to inject a little springtime love into your eggs, however you see fit.
Wild Salmon and Savory Roasted rhubarb are baked together, then paired with wilted, garlicky chard. A fast and flavorful dinner! Gluten-free & Paleo!