I have to admit, winter, fall, and even summer get more credit for foods than spring does. But I’m here to tell you that spring is very under appreciated and deserves its time in the spotlight!
Spring is the perfect time to do some seed shopping and get ready to grow some fresh fruits, veggies, and herbs.
Since there are specific kinds of foods that fare better early on — you might find that you have a strange combination of choices to work with for your meals. No need to worry! There are plenty of ways to mix and match them up for tasty options.
A Scrumptious Salad
The cooler temperatures of spring bring on the leafy greens, including arugula. It’s an acquired taste, unlike its counterparts that are on the more mild side of the palate, it has a natural “peppery” taste that gives it a little extra spunk.
So it’s best to pair it with something that will provide a little balance, like another springtime favorite… apples!
Arugula Apple Salad
- 5 ounces baby arugula
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey
- kosher salt and freshly ground black pepper to taste
- 1 small apple your favorite variety, cored and thinly sliced
- 2 ounces soft goat cheese crumbled
- 1 ounce pecans toasted if desired and coarsely chopped, see recipe note #1
- Place arugula in a large bowl.
- Whisk together olive oil, apple cider vinegar, and honey in a small bowl until emulsified. Season to taste with salt and pepper. Drizzle ½ of dressing over arugula and gently toss to coat.
- Transfer salad to serving platter if desired and tuck apple slices into dressed arugula so they're visible and well distributed. Drizzle salad and apple slices with remaining dressing. Scatter goat cheese and pecans over and serve.
Wonderfully paired, crisp, and delicious — the perfect spring lunch must-have!
A Tasty Side Dish
Just looking for a quick, healthy snack? This one’s got you covered. Both beets and garlic are springtime garden favorites, and paired with nutritious chickpeas, makes for a delicious, healthy combo.
Beet and Garlic Hummus
- 3 medium-sized beets peeled & chopped
- 6 garlic cloves peeled
- 1 tbsp oil
- 1 and ¼ cup canned chickpeas
- 5 tbsp water
- 4 tbsp lemon juice
- 4 tbsp tahini
- Salt/pepper to taste
- Optional fresh herbs, feta, sunflower seeds, olive oil for toppings
- Preheat the oven to 375 degrees.
- Spread beets and garlic cloves on a baking sheet. Drizzle with oil and season with salt/pepper to taste. Bake for about 30 minutes, or until the beets are soft.
- Once the beets/garlic are done, let cool for about 30 minutes.
- Add beets/garlic and chickpeas to a food processor and pulse until combined.
- Add water, lemon juice, and tahini to the food processor and blend until smooth. Add more water if you would like a thinner consistency. Season with salt/pepper to taste.
- Top with fresh herbs, feta, sunflower seeds, and olive oil, if desired.
Grab some whole wheat pita bread or carrots and enjoy this garden-friendly dip!
A Filling Meal
You really can’t talk about spring gardening without mentioning peas and carrots. Both have their own unique flavors and are so good for you. So pair them up for a hearty meal that’s packed with essential vitamins and nutrients.
Split pea and carrot soup
- 1 1/2 Cups yellow split peas
- 3 – 4 carrots medium, peeled and finely chopped
- 1 onion peeled and finely chopped
- 4 Garlic cloves chopped
- 3 Bay leaves
- 2 Tablespoons olive oil
- 6 Cups vegetable stock
- Bunch of fresh chopped parsley
- In a large stainless steel pot set over medium to high heat, add the olive oil, garlic, bay leaves and onions. Stir really well and leave to cook until softened, about 10 minutes. Stir occasionally to prevent sticking.
- Add the diced carrots and yellow split peas. Stir well. Add stock, reduce heat to medium-low, cover and leave to cook for 35 – 40 minutes. Stirring occasionally.
A great way to utilize some spring garden veggies that will leave you coming back for more!
A Healthy Treat
Have a little bit of a sweet tooth? Craving something creamy and delicious? Go pluck some strawberries off the vine and grab a handful of rhubarb for this concoction.
Strawberry Rhubarb Chia Pudding
- 1/4 cup chia seeds
- 1 cup light coconut milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Strawberry rhubarb compote
- 1 cup rhubarb, chopped into small pieces
- 1 cup strawberries, cut into quarters
- 1 tbsp maple syrup
- Whisk the chia seeds, coconut milk, maple syrup and vanilla extract together in a bowl. Cover and place in the fridge for at least an hour or overnight.
- Add the rhubarb, strawberries and maple syrup into a small pot on medium heat.
- Cook for 15-20 minutes, stirring every couple of minutes until the fruit has broken down.
- Put heat on medium-high, stirring and letting boil down for 1-2 minutes, then remove from heat and let cool.
- Scoop some of the chia pudding into a cup and top with the strawberry rhubarb compote.
Subtly sweet and a treat that involves some of the best garden items for the whole family to enjoy!
Whether you have a green thumb or simply support your local farmers markets — there are great, fresh options just waiting to be enjoyed.
Get creative, pair them up, and take in the fresh flavors of the season!