Here’s How to Cook With Spring’s Best Ingredients

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

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image by kate lesueur

Arugula

Spaghetti Squash Pasta with Goat Cheese, Arugula, & Bacon

Arugula Breakfast Salad with Toasted Pistachio, Radish & Soft Eggs

Watermelon Arugula Goat Cheese Salad

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image by winslow and co

Artichokes

Artichoke Porcini Tartlets

Chopped Salad with Artichoke, Kalamata Olives, Croutons and Cucumber Dressing

Grilled Artichoke with Lemon Garlic Aioli

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image by kate zimmerman

Asparagus

Asparagus Gruyere Frittata

Mushroom And Asparagus Ragout With Poached Eggs

Asparagus, Quinoa, & Rice Salad with Goat Cheese & Maple-Tahini Dressing

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image by ashleigh amoroso

Beets

Blood Orange & Beet Salad

Roasted Beet Tostadas with Avocado Crema, Goat Cheese & Pepitas

Smoky Beet & Strawberry Salad with Gorgonzola

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image by molly winters

Carrots

Raw Carrot Salad with Dates, Walnuts and Aleppo

Carrot Turmeric Hummus

Pineapple Coconut Carrot Cake

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image by hannah haston

Fennel

Market Green Salad with Fennel, Herbs, & Blackberries

Fennel Grapefruit Cocktail

Slow Baked Citrus Salmon with Fennel & Herbs

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image by bon appetit

Peas

Chilled Pea Soup With Creme Fraiche and Micro Greens

Pea + Mint Crostini

Spring Pea & Feta Pasta