Hi Everyone! Today I’m stopping in to share some of my Springtime faves. These are the recipes I can’t go an entire spring without making; the ones that celebrate my favorite spring produce (fiddleheads, asparagus, strawberries, oh my!) and taste especially bright and refreshing after a long, cold winter. Yes, I realize it’s been spring for over a month already, but here in Massachusetts the weather is only just catching up with the season (except, in true New England fashion, it’s now going to be cold and rainy for the next week straight). If you’re looking to get the most out of spring produce, check out these recipes. I hope you love them as much as I do!
SAVORY:
Fiddlehead & Spring Veggie Quinoa Bowls with Lemon Vinaigrette are like spring in a bowl. If you’ve never tried fiddleheads, this is a great way to try them out. The lemon vinaigrette adds such fresh, bright flavor to this spring veggie bowl. 
Vegetable Sushi Bowls with Sesame Ginger Sauce are a fun, fresh, easy way to make sushi at home. Well, without actually rolling out sushi. I secretly love raw asparagus, which is a perfect springtime addition to these sushi bowls. 
Fresh Spring Rolls with Peanut Sauce are another great way to sneak in some raw asparagus. And that peanut dipping sauce is everything.
Strawberry Avocado & Goat Cheese Salad is the perfect combination of creamy, sweet, and tangy. Strawberry’s aren’t actually in season here until very, very late Spring, but the berries from California and Florida have been too good to resist at the grocery store lately.
Spring Lentil Salad with Roasted Asparagus & Potatoes is my new favorite picnic side. This would be great eaten at room temp at a backyard barbecue, but it just as tasty cold from the fridge several days later. 
Thick & Creamy Basil-Pea Pesto uses frozen peas, but can definitely be made with fresh spring peas, if you find them! This pesto is great slathered onto just about anything, but is especially wonderful as a base for pizza or tossed with pasta. 
SWEET:
Honey Sweetened Strawberry Crisp with Toasted Coconut is another great excuse to buy some of the juicy berries at the grocery store right now. This recipe also works well with frozen berries, if that’s all you have! Oh, and a scoop of ice cream. But you already knew that, right?
Lemon & Honey Olive Oil Cake would be perfect for Mother’s Day, or for any day of your life that requires a slice of cake. So, always.
Chocolate Covered Strawberry Greek Yogurt Pie is another dessert that could totally work for brunch. The chocolate filling is made from full-fat Greek yogurt and is surprisingly thick, creamy, and pudding-like. 
If you make any of these Spring recipes, let me know! Leave a comment below, or take a picture and share it with me on Instagram. I love to see what you make!