Curry Split Pea Soup with Carrots

Coming from the midwest, I miss traditional spring. I miss the thunderstorms and the silly quote that ‘April showers bring May flowers.’ And probably what I miss most is having a good excuse to eat soup on rainy days. This split pea soup is my rainy-day spring soup. It’s bright thanks to the yellow split peas and carrots while still being comforting. Serve it over grains or a side of freshly baked pita or naan (my preference). If you have the time and can find the ingredients, I recommend making your own red curry paste for optimal flavor (I just omit the shrimp paste) but play around with how much you add to the soup based on how spicy you make the paste. Read more and see the recipe.

Spring Pasta with Shaved Asparagus

We’re on a bit of asparagus overload right now but it’s allowed us to have quick, healthy dinners without too much cooking. This spring pasta dates back to 2011 but is one of my favorite pasta dishes. I usually like to make homemade whole wheat pasta but when pressed for time, a solid store-bought wheat spaghetti is nice. I typically don’t pair asparagus with basil (primarily because it’s usually too early in the season for me to harvest basil) but this dish is my exception. Also, if you can’t find vegetarian friendly parmesan (there’s notes to help in the recipe), my go-to is this goat cheese sauce. Read more and see the recipe.

Spring Panzanella with Peas

Given the shear amount of recipes I try, there are some I make for the blog or books that I never make again. However, there is a core group that I have a hard time letting go. These are the recipes that I turn to when I want something solid or are the recipes that I just love. This spring panzanella is one of those recipes. While not a traditional panzanella, this salad brings in some of my favorite flavors of spring with fennel and peas. Can’t find pea shoots? You can grow your own. Read more and see the recipe.

Turmeric Tahini Roasted Cauliflower Salad

Turmeric seems to be all the rage right now and with good reason. It adds a beautiful pop of color, a slight earthy flavor, and pairs well with so many other items. This roasted cauliflower salad is a perfect example. The tahini adds a slight sweetness to the roasting cauliflower while the turmeric brings a nice savory balance. I found myself eating the cauliflower right off the sheet tray before I could toss it in the salad. Read more and see the recipe.

Hummus Wrap with Halloumi

Post sponsored by Flatout Flatbread. See below for more details.

With summer approaching, I’m getting into the mindset of meals that require small amounts of cooking, are portable, and feel lighter than my winter fare. Wraps come in handy whether I’m packing a healthier lunch for M or a picnic to go exploring. These hummus wraps are a favorite of mine. A simple salad paired with a layer of hummus and salty-fried cheese (because I believe in a solid balance) all rolled in a light Flatout wrap. It’s the perfect way to pack a healthy lunch without too much effort. Read more and see the recipe.

Shaved Asparagus Pizza with Gorgonzola

When it comes to pizza toppings, I tend to be a bit adversed to cooking the toppings before having to cook the pizza- I only do it if the topping is really better cooked. With this asparagus pizza, by shaving the asparagus, it cooks perfectly with the pizza. Also, if you’ve never shaved asparagus before- it can be fairly easy. I have a quick video below but the key is to find a flat-handled utensil to lift the asparagus off the cutting board. I use a kitchen brush but anything that’s flat will work. Also, look for slightly thicker asparagus- it’s easier to shave! Read more and see the recipe.

Freekeh Omelette with Olives and Feta

One of the best things my family has done is make time for breakfast. Without fail, we make breakfast every morning without having to think about what to make. It’s primarily oatmeal with a few egg dishes mixed in throughout the week. We get variation in fillings and toppings, so we’re never bored. This freekeh omelette is solid example of a weekday egg dish. The freekeh can be cooked ahead of time and the remaining ingredients are no-cook. We always have a jar of pitted kalamata olives stashed in the door of the refrigerator for dishes like this (and pizza). And if you don’t want to bother with an omelette, scrambled eggs are lovely with the freekeh mixture added into the eggs while cooking. Read more and see the recipe.

Grapefruit Salad with Sesame Pistachios

I recently had a citrus salad at a local restaurant that left me wanting. The salad was okay but I felt that I could do better, which is where this grapefruit salad enters. The grapefruit and fennel combination is not to be missed and the sesame-pistachios put this salad over the top. If you’ve never tried citrus in salads, this is a solid place to start (even if you may be a bit hesitant with the grapefruit). Read more and see the recipe.

Strawberry Salad with Raspberry Vinaigrette

Post sponsored by Cascadian Farm. See below for more details.

In a world where there’s artificial coloring in so many of the prepackaged foods, it’s easy to forget that nature provides an array of beautiful natural coloring. If you go to a restaurant and order a salad with raspberry vinaigrette, most likely what you will get is a dressing with more ingredients than need be with a few drops of coloring for good measure. It doesn’t need it. This strawberry salad showcases the beauty that is a homemade raspberry vinaigrette. It’s pink and delicious, perfect for pairing with other berry salads. Read more and see the recipe.

Chipotle Black Bean and Rice Skillet

When it comes to dinner time, one pan meals are lifesavers. Depending on what else I’m doing or prepping, this rice skillet comes together fairly quickly and feeds one to two hungry people (as long as you prep a bit by cooking the rice ahead of time). Prepping on the weekends or late in the evenings is what saves me. It makes all the difference and takes me from “I don’t know what to cook” to “I know what to cook and I’m even prepared.” It takes little effort to throw a pot of rice on and once it’s done, it can serve as a base for many recipes (a few of those options are at the end of this recipe). Read more and see the recipe.

Vegan Carrot Waffles from the Love and Lemons Cookbook

Beyond spring being a wonderful time of year due to weather and produce, it’s also a great time for new cookbooks. There are so many wonderful cookbooks coming out this spring that it’s hard to know what to share. However, The Love and Lemons Cookbook is one you should definitely add to your list. These carrot waffles are the creation of Jeanine and just one of the many recipes I have on my list to try from the cookbook. The waffles are crisp on the outside, tender on the inside, all without any dairy or eggs. Jeanine hit it out of the park with these waffles (and carrots were the featured produce ingredient in this week’s newsletter!) Read more and see the recipe.

Spicy Snow Peas and Quinoa

In terms of spring peas, I tend to buy snow peas the most. Their slight sweetness is second in my book to the fact that there’s no shelling involved- everything is edible. They serve as a great snack raw or sauté quickly for the perfect meal. These spicy snow peas are a favorite spring lunch of mine and work perfectly with the quick cooking quinoa. Read more and see the recipe.

Pea Pasta with Goat Cheese Sauce

About once a week we have a pasta night. It’s usually the night where we’ve had a long day and don’t want to put a lot of thought into dinner. We boil a few noodles, throw a sauce together and before we know it, dinner is ready. While we eat a type of pea pasta year round (I always seem to have a bag of frozen peas in the freezer), it comes into heavy rotation when fresh peas are available. The peas work well with the basil and goat cheese, plus they require little in the way of cooking. This meal really takes just about as long as it takes to boil the pasta which means you have dinner in less than 20 minutes. Read more and see the recipe.

Buttered Radishes with a Poached Egg

Every time I see French Breakfast radish at the market or store, I get excited. Hands down, they are my favorite variety of table radish. They are more smooth with less bite than the other varieties, are wonderful raw, and butter is a perfect companion, hence these buttered radishes. Serve them over toast, top your favorite grain, or add to a simple salad. This is also when quality butter is helpful as the butter flavor will play a large roll in the overall dish . Read more and see the recipe.