Here is a list of recipes that you can cook with rhubarb. Rhubarb appears for a few weeks in the springtime, normally around late April/early May, and you can cook with it to make pies, cakes, compotes, and drinks. Cooking with rhubarb is definitely one of the things I look forward to every spring.
Here’s a recipe for a rhubarb compote that is lower in sugar but maintains that delicious sweet-tart balance that rhubarb is known for. Using just water, rhubarb, and sugar or a sugar substitute, this rhubarb compote recipe is ready in about 20 minutes and is delicious with yogurt, ice cream, on toast, or as a… Continue reading Low Sugar Rhubarb Compote (Easy, Healthy, Keto)
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!!
Here’s a gluten-free olive oil cake made with almond flour, and scented with orange zest. The cake is topped with a Greek yogurt whipped cream and good with any fruit on top! This time I went with the classic strawberry. You could make it as a loaf, as I did below, or in a cake… Continue reading Gluten-Free Olive Oil Loaf Cake with Yogurt Whipped Cream
Inspired by Gjelina in Venice, CA, here’s a flatbread with a springy mint pesto and burrata, it’s the perfect spring toast idea. Light and simple with the right mix of ingredients gives this flatbread a great flavor without being too overpowering.
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!
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 at the first sight of strawberries come spring.
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 cream that’s light and lovely. If you’re looking to take advantage of seasonal produce, make this spring herb and asparagus soup!
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!
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!
Raw romanesco is beautiful, and spicy roasted romanesco is delicious! Here is a recipe for a spicy roasted romanesco. Romanesco is cooked quickly at high heat, and then dressed with olive oil, garlic, and red pepper.
If you’re trying to figure out how to cook an artichoke, follow this recipe and you’re guaranteed to have a tender and smoky grilled artichoke for dinner. Served with a lemon-cumin aioli for an extra treat. These grilled artichokes, especially, offer a perfect smoky and tender summer appetizer.
Have you ever heard of Chioggia beets? You’ve probably seen them on Instagram. If you’re lucky enough to find them at your farmers market, here’s a recipe for a shaved, raw Chioggia beet salad with queso fresco, mint, and almonds.
Here’s a recipe for a strawberry tart, with the pastry cream upgraded to have queso fresco in it. Queso fresco is a Mexican cheese, with a slightly salty undertone to it, that complements the sweet strawberries really well. This is a delicious and unexpected dessert recipe!
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!
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!)
Here’s a recipe for sauteed ramps. To enjoy their flavor at their peak, I love to just simply sautee ramps in a ripping hot pan and top with fruity olive oil and flaky salt.
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… Continue reading Rhubarb panna cotta tart
This is a quick recipe for an upside-down rhubarb cake that’s rustic. It’s 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.
Here’s a really simple and delicious herby green tahini sauce that is perfect for dipping cruditees and spring vegetables into.
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!
Here’s a recipe for carrots and a pesto made out of carrot tops. This is a very light and healthy recipe for carrots that is perfect for springtime.
Here’s a spring recipe for potatoes with a tangy yogurt dressing and herbs