Recipe Roundup: Six Dishes for Spring

Spring feels like it’s right around the corner. Even with this week’s cold rains, the signs are all around—golden daffodils popping up on the roadsides, plum trees in blossom, the verdant hills soaking up sunny days, and the first tender herbs emerging from the damp soil.

With every seasonal transition comes a feeling of excitement in the air. Especially as we begin to leave what felt like an exceptionally difficult winter, spring feels even sweeter this time around.

I’ve been eager to get back into the garden and couldn’t help myself from planting lilacs, roses, kale, arugula, and lettuce. On any sunny day we get, I’m out in the yard weeding, planning out our wildflower meadow, and making way for this new season.

I’m also eager to start harvesting those tender wild weeds and herbs to use in everyday meals. Right now, a few of my favorites are popping up—nettle, Claytonia, chickweed, and cleavers.

When using them in recipes, I love to pair them with aromatic herbs you can find at the market or grocery store. Herbs like dill, parsley, cilantro, mint, and thyme go well with their more herbaceous flavors.

Below, you’ll find a collection of some of my go-to recipes for when spring rolls around. I keep coming back to these because they’re pretty quick to make and remind me to use the herbs I have growing around me.

What little herbs do you have popping up right now? Have you used them before, or curious to work with them if you haven’t? Let me know in the comments below, and I’ll be happy to make some suggestions on how to use them.

If you don’t have access to those wild weeds I mentioned, you can always purchase them dried and reconstitute them in a little water, lemon, or vinegar and add them to a recipe.

Recipe Roundup: Six Dishes for Spring

Ginger Miso Noodles with Tangy Quick Pickles

One of my favorite quick lunches! If you make extra sauce and quick-pickled radishes, this dish comes together in under 10 minutes, so you can toss it together in a pinch.

Spring Greens Soup

Perfect for those chilly spring days. This blender-friendly soup is easy to make and has the most beautiful bright, verdant color.

Asparagus and Dill Frittata with Tzatziki Sauce

I love making this for a quick brunch with friends. The leftovers are perfect for lunch the next day, and you can serve it with a big salad, so it makes a lovely fresh meal.

Nettle Chimichurri

I’ll make a big jar of this to use throughout the week on everything from beans, grains, and meats, on top of soups, or with eggs and toast.

Herby Green Goddess Dressing with Steamed Baby Artichokes

Artichoke season feels like such a luxury. I try to eat as many as I can before they’re gone. Making a simple sauce to go with them, packed with the freshest herbs, is always a good idea. Just make a double batch of the Green Goddess Dressing, so you can use it on salads, sandwiches, or with other veggies throughout the week.

Nettle Spanakopita with Lemon Balm and Mint Yogurt Sauce

I love this spin on a traditional spanakopita recipe when I’ve got a lot of fresh nettle to use up. The salty feta and crispy filo pair well with the herbaceous nettle leaves. It’s great for Easter lunch, and you won’t be disappointed with the Lemon Balm and Mint Yogurt Sauce to go with it!

Enjoy! xx - Sarah Kate