It’s hard for me to decide on a favorite season. I love the coziness of fall, the sunshine of summer, the intimate winter nights, and the renewal of spring. Spring in California feels rather abrupt. One day you seem up and all the trees have stunning flowers. It feels almost quick. Which is in which we are now. There is fresh air, sun, and thanks to a hefty amount of rain, very a bit of green. So it felt acceptable to kick off March with a round-up of my preferred vegetarian spring recipes.
Vegetarian Spring Recipes for Dinner
Asparagus
I constantly joke that it’s tough for me to make a recipe with asparagus simply because my favored approach of consuming asparagus is to lightly grill it then toss with a bit of olive oil, salt, and lemon. Even so, it’s far from the reality. I enjoy getting an arsenal of asparagus recipes so that I can get my fill in the course of the brief season. I could very easily eat asparagus for each and every meal during spring.
- Millet Polenta with Asparagus
- Asparagus Spring Pasta
- Asparagus Stir Fry
- Asparagus and Eggs
- Grilled Cheese Crepes with Shaved Asparagus
- Spicy Lentil Tacos with Radish Salsa
- Buttered Radishes with Poached Egg
- Buttered Radish and Ricotta Toast.
- Curried Lentils with Rhubarb Chutney
- Swiss Chard and Black Bean Enchiladas with Rhubarb Sauce
- Noodle Bowl with Kale and Spicy Rhubarb Sauce
- White Bean Salad with Pea Shoots
- Pea and Farro Salad with Lemon-Yogurt Dressing
- Vegetable Lo-Mein with Peas
- Spinach Pesto Polenta with Smoky Chickpeas
- Curried Eggs with Spinach
- Spinach Enchiladas with Lentils
- Strawberry Salad
- Wheat Pancakes with Strawberry Pistachio Topping
- Creamy Millet Porridge with Roasted Strawberries
 
Radish
I begin to feel poor for the radish. Often relegated to a side salad, these crisp and slightly spicy beauties can be a wonderful star of a meal. My favored way to put together radishes is to roast them with a bit of olive oil. The heat mellows the bite of the radish but genuinely brings the flavor to the forefront.
 
Rhubarb
I have a soft spot for rhubarb- it’s a family point. We’ve had plants in our family members that my wonderful-grandfather planted and whilst I doubt I will ever get them out to California, I plan on planting rhubarb wherever we live. My favourite recipes for rhubarb are the non-conventional including chutneys and enchilada sauces.
 
Peas
Peas are one of the handful of products I often have stashed away in the freezer but the flavor of fresh usually brings a burst of spring. I also love to grow peas, mainly for the pea shoots. These delicate greens are a beautiful topping for crostini or a great addition to salads. Search for pea shoots at the industry and use within a day or so of purchasing.
 
Spinach
Although kale appears practically all over the place now, I’m nevertheless a spinach lady. I love the delicate leaves that wilt with ease but also can serve as an easy salad base. I toss it raw onto pizza, use it as a base for pesto, and create big salads with little one spinach. It’s easy to develop and is greatest in the awesome weather.
 
Strawberries
It’s difficult to think spring and not go straight to strawberries. It’s like the treat for coming out of winter. There’s absolutely nothing very like biting into a properly ripe strawberry. This checklist is also what I’m calling the ‘breakfast for dinner.’ We sometimes eat breakfast for dinner and pancakes smothered with fresh berries is just about the very best.
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