It’s finally happened… spring has sprung! After a winter full of hearty, stick-to-your-ribs food, it’s time to lighten things up a bit and start enjoying some of the season’s tastiest and healthiest cuisine.
If you need some new staples for the season, try some of our favorite spring recipes. They’re healthy, full of good-for-you produce, easy to throw together, and most importantly, delicious.
This light, yet still filling, soup is the perfect meal to transition out of winter chili recipes. You’ll use a spiralizer (or julienne peeler) to make “noodles” out of the carrots and zucchini, and don’t shy away from tossing in whatever veggies you have on hand. This is one flexible recipe that’s easy to customize, and there will be enough to feed the whole family.
Rhubarb will be in season by late spring/early summer, and this is one veggie that’s worth getting to know better. This flavorful yogurt dish makes for a great healthy dessert or snack.
Preheat your oven to 350° Fahrenheit. Spread the pistachios in a single layer on a rimmed baking sheet and toast them in the oven for approximately 8 to 10 minutes, or until golden brown. Toss them every few minutes to ensure they toast evenly. Remove from the oven, let them cool, and then chop.
In a small saucepan, bring the dates, orange zest, vanilla, 1 tablespoon of honey, and 1 cup of water to a boil. Reduce the heat and simmer gently for 8 to 10 minutes until the dates are soft and the liquid has reduced by half.
Toss the rhubarb with the date mixture and the cinnamon, then pop them into the oven, turning halfway through the roasting process. After 25 to 30 minutes the rhubarb should be tender.
Whisk the yogurt and remaining honey together in a small bowl. Serve the spiced rhubarb over the yogurt and sprinkle with roasted pistachios.
This soba noodle dish just screams spring, thanks to the bright veggies. The recipe makes a big batch of deliciousness, so halve it if you aren’t feeding a large group (the leftovers don’t keep well).
You can make chia jam with nearly any fruit, so this is a recipe you’re bound to use again and again. The best part? Unlike traditional jams, this version doesn’t require a ton of sugar. Your chia seed jam will be more liquid or syrupy than traditional cooked jam, but it will thicken slightly as it sits. If you want a thicker jam, cook the fruit a bit in a saucepan before adding the chia seeds.