As the weather warms up and flowers begin to bloom, I can’t help but get excited about the abundance of fresh produce that comes with the arrival of spring. The vibrant colors, crisp textures, and delicate flavors of the season brings a sense of freshness and renewal to meals, and it’s a reminder that nature’s bounty is ever-changing and always evolving. From tender asparagus and sweet strawberries to succulent peas and fragrant herbs, the possibilities are endless when it comes to incorporating spring harvest into mealtime.
One of my favorite things about spring harvest is how it can elevate even the simplest weeknight meals into something truly special. A handful of fresh herbs can transform a basic pasta dish into a bright and refreshing bite, while a medley of colorful veggies can turn a colorless hash into a rainbow that you’d be happy to eat any day. The versatility of spring produce allows us to experiment with different flavors, textures, techniques, and it never fails to excite the palate.
To share a bit of joy for spring harvest, here are my favorite weeknight-friendly recipes inspired by the abundance of fresh ingredients that come with the season.
Until next time,
Bridget
Spring Pea Pesto Pasta
A refreshing twist on traditional basil pesto, made with sweet peas, hazelnuts, lemon juice, and fresh herbs. Easy to make and incredibly versatile, pairing well with a variety of pasta shapes, pasta types and other spring ingredients like and cherry tomatoes. After months of hearty winter stews and soups, a light and fresh pasta dish is a welcome change.
Here’s a great bite for your next date night. These Spiced Tofu and Date Spring Rolls is an appetizer that is just as fun to eat as it is to make – balancing spicy and sweet, with a little nutty crunch, paired with a creamy peanut sauce. Pair these with Pho or Singapore Noodles to complete the feast.
After a long winter packed with warm, hearty soups and stews, I think it is time for some fresh spring vegetables to lead the way. Plus, it’s important to take advantage of spring asparagus while you can, as its seasonal window is tight.This dish is deceptively simple, highlighting crisp, spring produce. Remember, to be categorized as a salad, does not mean a leafy green base is required. Use any spring vegetables (i.e. snap peas, radish, artichokes, fava beans), combined with chopped fresh herbs, grains, legumes, homemade croutons, give it a simple dress (lemon, salt, and extra virgin olive oil) and your dish is complete. Colorful. Seasonal. Delicious.
As taco lovers, one must be aware of the mess that often goes hand in hand when snacking on this traditional mexican cuisine. Whether it is the crunchy shell that shatters upon first bite, or the saucey filling that slips out the end, tacos do not always make for the easiest bite. I find it most important for party should be as pleasant to eat as it it tastes, so here’s a way to align a taco with this mission. These chipotle lentil tacos have a crispy, oven-baked outer shell, that safely locks in the filling of lentils, vegetables, and smoky chipotle paste. Topped with vegan queso fresco and served with avocado, radish, a plentiful of lime, and served party style. Serve alongside mexican rice and beans to complete the spread.
Did you make these? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
