While the onset of springtime allergies is not my favorite, I love the shift that comes with this time of year. Layers are shed as the sun starts peeking out, the urge to spring clean everything in sight kicks in, and recipes move from hearty and warming to fresh and light.
It’s inspiring to cook with spring’s crisp and colorful ingredients; plus, eating seasonal vegetables means more flavor and nutrients!
Here are our favorite ways to incorporate 7 of spring’s finest offerings: arugula, artichokes, asparagus, beets, carrots, fennel and peas!
image by hannah haston
Arugula
Spaghetti Squash Pasta with Goat Cheese, Arugula, & Bacon
Arugula Breakfast Salad with Toasted Pistachio, Radish & Soft Eggs
Watermelon Arugula Goat Cheese Salad
Artichokes
Chopped Salad with Artichoke, Kalamata Olives, Croutons and Cucumber Dressing
Grilled Artichoke with Lemon Garlic Aioli
Asparagus
Mushroom And Asparagus Ragout With Poached Eggs
Asparagus, Quinoa, & Rice Salad with Goat Cheese & Maple-Tahini Dressing
Beets
Roasted Beet Tostadas with Avocado Crema, Goat Cheese & Pepitas
Smoky Beet & Strawberry Salad with Gorgonzola
image by molly winters
Carrots
Raw Carrot Salad with Dates, Walnuts and Aleppo
Fennel
Market Green Salad with Fennel, Herbs, & Blackberries
Slow Baked Citrus Salmon with Fennel & Herbs
