I feel like Spring brings a refresh. We are stepping out of the cold during the day but there is this nice balance between some cold weather and warm weather foods. Spring is the perfect time to try some new things, especially some new recipes. Spring brings back more colorful foods to our plates with some possible flower garnishes, but that is the best way that I can describe food during the Spring months. I am sharing some of the recipes that I have had my eye on as we get closer to Spring. What are y’all whipping up this Spring?
STRAWBERRY SHORTCAKES
Classic strawberry shortcake is perfect, full stop. A combination of tender golden shortcakes (a type of biscuit that first appeared in a 16th-century British cookbook), juicy strawberries, and a cloud of lightly sweetened cream, the recipe is as simple to make as it is delicious. It’s the ideal dessert for any holiday from the start of spring through at least the 4th of July, and it makes an excellent stand-in for birthday cake and other festive foods.
Pressure-Cooker Thai Coconut Beef
We love Thai food, but going out on weeknights can be challenging with busy schedules. This Thai-inspired dinner could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious!
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Asparagus Spinach Salad with Chicken
We love all the fresh fruits and vegetables that are available in the spring. This salad is one of our favorites because it packs in so much great produce, plus it’s quick and easy on a nice spring day.
Sheet-Pan Chipotle-Lime Shrimp Bake
I like to make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It’s all about what’s available for a decent price.
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Pressure-Cooker Fabulous Fajitas
When friends call to ask for new recipes to try, suggest these tasty fajitas. Top as you like to add healthy color and extra flavor!
FRESH STRAWBERRY CAKE
This easy strawberry cake recipe doesn’t need frosting, fillings, or multiple layers to be special. The decoration (not to mention bright strawberry flavor) is baked right in. This fuss-free spring dessert is an excellent choice for snacking.
Lemony Tortellini Soup With Spinach and Dill
Silky and comforting yet bright and lemony, this Greek-inspired tortellini and spinach soup is the perfect meal to help you transition from winter to spring. Springy and light yet comforting and flavor-packed, this recipe takes its cues from avgolemono, a family of Greek soups (and sauces).
Pesto-ish Risotto
Risotto has a reputation for being labor-intensive, but that’s not entirely fair. It doesn’t have to be that way! See if we can’t change your mind with this laid-back risotto recipe.
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White Bean and Spring Vegetable Stew
This stew recipe is all about those lovingly cooked and seasoned beans and the glorious (vegan!) broth they create. Actually, it’s all about the fresh spring veggies. Actually? It’s just all about being delicious.
Creamy Meyer Lemon Pasta
In this simple weeknight meal, they add complexity to the classic pasta al limone with notes of orange and tangerine, a sweeter tang and a softer, more tender pith. Each bite of pasta is studded with a sautéed mix of tangible lemony bits and garlic slivers cloaked in the dill-forward cream sauce.
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Grilled Gulf Shrimp with Sweet Corn Coulis
Tender, juicy sweet peas and yellow corn kernels make for a light and refreshing salad atop a silky, creamy corn coulis in this easy-to-double recipe by executive chef Meg Bickford of Commander’s Palace in New Orleans. Tangy sour cream and buttermilk balance the natural sweetness of the vegetables and Gulf shrimp.
Green Chile Posole
This recipe combines a couple of different recipes together. Bringing both of them together really brings the flavors out. An optional sprinkling of queso fresco over the top is an absolute delight in my opinion.
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Crispy Smashed Herbed Potatoes
Golden brown and buttery, these spuds live up to their tantalizing name. A sprinkle of fresh herbs when they’re hot out of the oven maximizes the flavor…and the pretty. These potatoes make the perfect side to every dish this spring.
SHORTBREAD LEMON TART
There is nothing fresher for Spring than lemon. For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart
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Springtime Beignets & Berries
I’ve always loved beignets, but never thought I could make them myself. Turns out they’re easy! Sometimes I’ll even make a quick berry whipped cream and pipe it inside for a fun surprise.
What are y’all cooking up in the kitchen this Spring? As always, thank y’all for stopping by and reading. I will see y’all back here next time.
