I may love winter, but even *I’m* excited about warmer weather and the exceptional produce that comes along with spring. You’ll find something for every version of spring here, from the it’s-still-kinda-cold days to the it’s-almost-summer ones!
Grilled Asparagus with Gremolata and Balsamic Reduction
Asparagus is arguably the most iconic spring vegetable there is, and this recipe only enhances this already-delicious in season ingredient. The key to great grilled asparagus is high, high heat to avoid over cooking it. The gremolata and balsamic reduction come together in the time it takes the asparagus to cook, so this is *literally* a 15 minute recipe!
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Carrot Cake with Whipped Honey Glaze
This carrot quick bread is perfect for a cold spring day, when you desperately need the cheer of a bright orange vegetable, but the warmth and coziness of a freshly baked good. The spices feel like winter, but the carrot nods to spring juuust enough to remind you of warm days ahead!
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Fried Artichoke Tacos with Cucumber Salsa & Za’atar Crema
This recipe takes everything you know and love about fish tacos and makes them cheaper and easier (and vegetarian!) by substituting golden nuggets of fried artichokes hearts. The addition of cucumber to the pico de gallo adds a perfect, watery crunch to each bite, and the za’atar crema is so good I may have eaten it straight from the bowl. Remember to char your tortillas very well before piling everything inside!
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Pistachio-Date Rugelach with Rosewater Honey
Rugelach may remind most Americans of a pie dough-like pastry filled with jam or chocolate, but it its original form, it was a yeasted dough, much more akin to a tiny croissant! These take on the beautiful colors and flavors of spring, with a pomegranate syrup and pistachio filling, and a delicate rosewater-flavored honey brushed over each one when they’re piping hot out of the oven.
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Middle Eastern-Inspired Granola
I love this granola because it can be cooled and cut into bars, or crumbled up for parfaits or acai bowls! The layers of flavor from the date syrup, cardamom, and tahini are sublime, but the rest of the ingredients are pretty exchangeable to fit your needs - use whatever dried fruit or nuts you have on hand!
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Slow-Roasted Salmon with Citrusy Arugula Salad
Another perfectly transitional recipe for a transition season, this is the most flavorful 3-ingredient salmon method you never knew you needed. Almost any jam and mustard combo will be great, but the apricot and whole grain combo here is my personal favorite. The salad takes advantage of the end of citrus season, with bright, peppery arugula to add more green, springy freshness to your plate. This one is as perfect for a casual weeknight as it is a dinner party!
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Shakshuka-ish Breakfast Casserole with Feta Drop Biscuits
Shashuka, but casserole, but also cheesy drop biscuits? Absolutely yes. Somehow all three of these concepts come together in one, insanely good breakfast casserole. The layers of flavor here almost must be experienced to be believed: two types of pepper, onions, garlic, sun dried tomatoes, and a medley of smokey spices get mixed in with the eggs before feta-packed buttermilk drop biscuits are dolloped all over the surface. For me, the best part of this besides the flavor, is the fact that you don’t have to worry about over-cooking your shakshuka eggs! All of the flavor, with none of the stress, AND a biscuit? Need I say more?
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Spatchcock Citrus Dry-Brined Chicken
Another recipe that takes full advantage of the end of citrus season, AND a recipe that requires you to do all the hard work in advance. Dry-brining may sound complicated, but it takes nothing more than planning one day ahead and making enough room in your fridge for a sheet tray. This is the springiest, juiciest, most flavorful roast chicken you’ll ever have!
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Hand Salad with Green Goddess Dressing
Hand salad is exactly what it sounds like: a salad you eat with your hands! This green goddess dressing comes together in no time in the blender, and the mini cheese sticks are non-negotiable, but besides those components, mix and match whatever gorgeous spring produce you like on a big tray, and dig in!
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Homemade Marshmallows
There is nothing more springy to me than a meringue-based dessert, and if you’ve never had homemade marshmallows, they are BEYOND worth the extra work. You’ll never eat store-bought ones the same way again! Add any fruit-flavored extract and the associated food coloring to make them extra springy; strawberry extract and red food coloring is my favorite combo!
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Greek Mezze Spread
There’s a reason the Greeks eat this way in their generally temperate country, and it’s because it’s perfect for warmer days. Three different spreads - hummus, babaganoush, and tzatziki - ensure there’s plenty to fill you up, but the mix of fresh veggies and pita make it a meal you crave to eat outside in bright sunshine. This is perfect for entertaining during those late spring days!
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