6 Recipes to Celebrate Spring

A weekend highlight was walking home from the Farmer’s Market in my neighborhood Saturday morning carrying a flat of strawberries with several bundles of asparagus and two bunches of the sweetest carrots you’ve ever tasted piled on top.

I know, I’m a produce geek. But Spring is here and fruits and vegetables are so fresh and tender, it requires little of the cook.  With that in mind, I thought I’d share some of my seasonal favorites.

Everyday Roasted Asparagus with Meyer Lemon — This recipe is sure proof that you don’t need to do much to asparagus this time of year to make it delicious.

Bucatini with Peas and Pancetta — The three p’s — pasta, peas, and pancetta, are a magical combination, made a little less caloric here thanks to the folks at Cooking Light.

Strawberry, Arugula, and Feta Salad — So pretty and easy. The peppery greens are balanced just right by the addition of sweet berries.


Berries  in a Cloud –– Clearly the photo shows blueberries, but it’s strawberries that are everywhere now, so just pile plenty of those over (or under) the luscious cream.

Baked Farro Risotto with Asparagus — An easy and wholesome take on risotto that relies on farro instead of the traditional arborio rice. It’s done in the oven…so no endless stirring.

Berries as Cute as a Cupcake  — Make these with strawberries today. Add in other berries as they arrive in the coming months.

What’s happening in your kitchen this Spring?


04.08.2013 at 5:53 PM #


I made Strawberries in a Cloud the other night for some friends. They were so impressed that I decided NOT to tell them how easy it was! It definitely gives me mixed feelings, buying strawberries shipped 3,000 miles, but I couldn’t face the endless winter any longer. Sometimes they are completely flavorless, but this time they were worth it!

04.09.2013 at 8:28 AM #

Lisa | With Style and Grace

love that you filled cupcake liners with fresh fruit – so smart (& healthy)!

04.09.2013 at 8:28 AM #

Katie Morford

Sometimes I’ll pile the fruit on lightly sweetened Greek yogurt for a something a little more substantial. The kids love those too.

04.17.2013 at 2:25 PM #

Margaret-Ellen Jeffreys

I have made this asparagus THREE times since you published this blog. It’s amazing. I tried it with egg, parm, and even both one day. Great for work lunch, it actually didn’t reheat too badly! And I’m still waiting on good strawberries out here on the East coast, but I will be making the berries in a cloud soon enough! 🙂

04.17.2013 at 2:25 PM #

Katie Morford

It means so much to me that you took the time to let me know that. Thank you! Berries in a cloud is worth waiting for…hope those strawberries arrives soon.

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