The flowers are blooming! Asparagus is sprouting! Spring is in the air! To celebrate the season, I’m sharing a few of my favorite vegetarian spring recipes featuring that vibrant seasonal spring produce.
Before we jump into the recipes, here are a few vegetables that are in season during the spring to inspire your cooking!
Asparagus: Steamed, grilled, roasted, or even microwaved. Make sure you take advantage of asparagus season this spring!
Artichoke: While you can find canned artichoke hearts year round, fresh artichoke is at its peak from March to May.
Broccoli: Look for a head that’s heavy with closely compact, small buds.
Carrots: Carrots are in season both in the spring and in the fall. Try out a new variety from your local farmer’s market – they come in many shapes and colors!
Here’s a way to make your beets NOT taste like dirt! This Roasted Beet and Radish Salad is loaded with fresh pesto, feta cheese, and a hint of lemon, which help to counter that typical beet taste that so many of us can’t get over.
You can make your own ranch dressing at home with just a quick mix of herbs you probably already have in your spice cabinet. And if that’s not tasty enough, we’re stepping it up a healthy notch and making Kefir Ranch Dressing, full of probiotics and tangy deliciousness!
In need of a quick summer side dish recipe that’s filling and delicious? (I mean, how can you say no to that?) Today we’re whipping up a Chickpea Corn Salad that’s bursting with veggies and herbs, and tied together with a spiced Greek yogurt dressing.