Here are some of my favorite Spring Recipes to help us celebrate this vibrant new season! Beautiful fresh asparagus, tender greens, spring peas, fennel, spring mushrooms, new potatoes, artichokes, tarragon, dill, strawberries and rhubarb!
Spring is such an exciting time of year when it comes to cooking! It truly is a celebration! Spring reminds us that life continually renews itself, that each day is a beginning and that beautiful things can still grow from the ground of our being. For me it is a time to be thoughtful, and intentional about what I want to plant. Because everything wants to grow. Imagine it, make space for it, and enjoy the aliveness of it. This recipe blog came from this very idea.
Happy Spring! xoxo
Tabouli Salad with Quinoa and Asparagus – with your choice of spring veggies, infused with fresh dill, lemon, sliced almonds and crumbly goat or feta (optional). A healthy, flavorful side dish that can be made ahead- perfect for barbecues, potlucks and outdoor gatherings.
Creamy Polenta with Spring Veggies and Gremolata – a flavorful healthy meal featuring vibrant spring produce that can be made in under 30 minutes! Vegan-adaptable & Gluten-Free
Baked Cod with Asparagus, Fennel and Leeks – a simple, spring-inspired dinner that is low in carbs and calories!
Artichoke Soup! A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly! #feastingathome #artichokes #artichoke #artichokesoup #vegan #keto
Fennel Asparagus Salad with Almonds and Lemony Leek Dressing. This raw vegan salad can be made ahead, a perfect side to fish, chicken or tofu. If you’ve never tired raw asparagus- here is the salad to try, it’s absolutely delicious!
Beet Gazpacho– a simple delicious chilled beet soup with cucumber, avocado, and fresh dill. Vegan and Gluten free. So tasty and refreshing!
Lentil Salad with Spring Veggies, Mint and Yogurt Sauce -a delicious, healthy, Greek-inspired lentil salad recipe that celebrates spring vegetables! Vegan-adaptable and Gluten-Free
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, this Spring recipe is one of my all time favorite combinations.
Artichoke Soup! A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly!
Spaghetti with Morels and Miso Brown Butter Sauce, a simple delicious meal highlighting morel’s special flavor.
If you haven’t tried this 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, 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 heels with this soup. I think you will be too.
Cacio e Pepe Fava with Fava Beans –A simple delicious recipe for Cacio e Pepe with Fava Beans (an Italian style 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 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! Make the flavorful chickpea salad ahead for midweek meals- great for meal prep!
Spring Nettle Pasta with a flavorful nettle pesto sauce, toasted pine nuts and lemon zest. Full of nutrients and oh so delicious!
This lighter Vegan Pot Pie with Spring Veggies 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 to some while keeping some completely vegan.
Vibrant, luscious Nettle Soup -a simple easy recipe, full of incredible health benefits and lovely flavor. A Scandinavian specialty to be enjoyed in late spring and early summer when nettles are aplenty. Vegan Adaptable!
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.
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!
Carrot Quinoa Salad with Almonds and Raw Apple Cider Vinaigrette- a delicious vegan salad that can be made ahead.
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!
Spring Cockles with peas, lemon and tarragon in a flavorful white wine broth, served with crusty bread to mop up all the flavorful juices! Cockles are tiny clams… but feel free to use clams instead! A light and flavorful spring meal!
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!
Szechuan Asparagus with garlic, ginger, dried chilies, stir-fried and topped with roasted peanuts is a fast, easy vegan side dish that will spice up your dinner. Serve it with rice and baked tofu (or chicken), and it becomes a quick and flavorful meal.
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.
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 the 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.
Seared Scallops with Spring peas, tarragon and truffle oil– a light and elegant meal, perfect for entertaining or special occasions.
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!