Here is a recipe for risotto made in the Instant Pot, and served with a ton of fresh herbs. This easy risotto recipe is sophisticated enough for date night or entertaining, and also is affordable and easy to make on any weeknight. Make this Instant Pot herb risotto any time!!
…spring
Olive Oil Loaf with Strawberries & Greek Yogurt Whipped Cream
Here’s a gluten-free olive oil cake made with almond flour, scented with orange zest. It’s topped with Greek yogurt whipped cream and good with any fruit on top! You could make it as a loaf, as I did below, or in a cake pan.
…Gjelina Spring Toast with Burrata and Mint Pesto
Inspired by Gjelina in Venice, CA, here’s a flatbread with a springy mint pesto and burrata. It’s the perfect spring toast idea.
…Spring Salad with Fresh Herbs
This is the perfect spring salad with sweet herbs and a creamy vinaigrette. It has cucumber and radish in it, too, so is crunchy and cooling. This perfect, basic salad recipe is great for any time of year!
…Strawberry Pie
Here is a super easy, fail-proof recipe for strawberry pie. This pie sets up beautifully every time and anyone can make it! Make this strawberry pie at the first sight of strawberries come spring.
…Spring Asparagus, Pea, and Herb Soup
Here’s a recipe for a paleo cream of asparagus soup. It’s spring in a soup form — blending together asparagus, peas, mint, and onion and topping it with a bit of coconut cream creates a light and lovely spring soup that is dairy free. If you’re looking to take advantage of spring produce, make this soup!
…Green goddess potato salad (paleo, whole30, vegan options)
In anticipation of spring and all the wonderful vegetables, herbs and flavors re-emerging from the earth, here’s a recipe for a green goddess potato salad that’s bursting with freshness. Make my green goddess dressing and marry that with new potatoes, asparagus, arugula and soft eggs– heaven!
…easy mini strawberry pavlova for two
Pavlova is such a lovely play on texture and flavor, and when done well, is not cloyingly sweet. Here’s a recipe for how to make pavlova at home, and it’s the right amount to make pavlova for two people. Yum!
…spicy roasted romanesco
Raw romanesco is beautiful, and spicy roasted romaneso, is delicious! inspired by the blasted broccoli at Seattle’s Black Bottle, this is a spicy roasted romanesco – romanesco is cooked quickly at a high heat, and then dressed with olive oil, garlic, and red pepper.
…grilled artichokes
If you’re trying to figure out how to cook an artichoke, make these tender and smoky grilled artichokes served with a lemon-cumin aioli. These grilled artichokes, especially, offer a smoky and tender summer appetizer.
…strawberry tart with queso fresco
if you’re looking for a spring dessert idea, make this easy strawberry tart. but, i gotta warn you, this strawberry tart has a secret. its pastry creme has queso fresco in it!
…Spring Pasta with Peas, Parsley and Bacon
Here’s an easy spring pasta recipe idea – linguine with bacon, peas, and egg, with parsley and lemon zest on top. It comes together in 20 minutes!
…blackberry rhubarb pie
here’s another rhubarb recipe from me, a certified rhubarb addict. blackberry and rhubarb plus almond paste is super delicious together. I definitely did not eat this for dinner all in one sitting. (i did!)
sauteed ramps
ramps: the ultimate symbol of hipster seasonal vegetable obsession or delightful wonder of the spring months? both, i propose. ramps are a member of the allium family and are an elusive vegetable that shows up for just a few weeks at the farmers’ market, and are legitimately delicious and a thrill to find. while there are an abundance of ramps recipes, to enjoy their flavor at their peak, i’d suggest just simply sauteed ramps in a ripping hot pan and top with fruity olive oil and flaky salt.
rhubarb panna cotta tart
This is a rhubarb panna cotta tart that capitalizes on the joys of rhubarb and is the next one in my series of rhubarb recipes this spring. in my sprint to get as much out of rhubarb season, i devised this rhubarb panna cotta tart to balance the sweet-tart flavors of rhubarb with a creamy-rich panna cotta interior. enjoy!
upside down rhubarb cake for two
every year around this time, i begin to google “rhubarb recipes” in an effort to maximize rhubarb’s short season. rhubarb is one of my favorite seasonal vegetables (fruits? truly… what is it?)… and it’s surprisingly versatile. this is a quick recipe for an upside-down rhubarb cake that’s rustic and not the most beautiful looking, but really incredible tasting if you like the sweet-and-sour vibes of rhubarb. additionally, it’s not so big, so it’s a great dessert for two people. spring desserts!! enjoy!!
herby green tahini sauce with asparagus
it’s finally feeling a little more like spring here in brooklyn, so to celebrate having not-sad-and-limp asparagus and fresh herbs available, here’s a really simple and delicious herby green tahini sauce that is perfect for dipping cruditees and spring vegetables into. i think if you add some olive oil and thin it out even more, it would be a very yummy salad dressing. yay spring!
spring salad
Every spring when herbs and vegetables begin to arrive, it always feels somewhat miraculous. i like to have a salad for lunch (at least as a side) most days, and wanted to share my formula for building a great spring salad. Here’s a recipe for a spring salad that you’ll love!
carrots with carrot-top pistou
carrots have such a delightfully sweet flavor that an acidic, bright, vinegary pistou really balances out their natural flavors. while roasting carrots is much more popular, I think blanching them lets their natural sweetness come through a little more without the oiliness that roasting can impart. this recipe is (also) adapted from ilene rosen’s saladish, a vegetable-forward seasonal cookbook that is my new fave.
Potato salad with soft green herbs
As winter fades and spring fights to breakthrough, the first signs of life are often herbs — dill, mint, tarragon, chives, lovage. Potato salad can be a wonderful vehicle for these spring herbs. Inspired by one of the recipes in the “spring” section of Salad-ish, penned by the owner of the specialty food store (quite literally 300 feet from my apartment) r&d foods, ilene rosen, and just in time for Easter brunch, here’s a spring recipe for simply-blanched new potatoes with a tangy yogurt dressing. and, go buy her book; highly recommended!!!
