Peas
Peas are a notorious (and beautifully hued) spring veggie. They can be incorporated into salads, pastas and chilled soups. They can even be mashed on top of toast with a bit of sea salt, black pepper and a squeeze of lemon. One of our favorite ways to enjoy the season’s bounty of peas is with this Spring Farrotto (Farro Risotto) with Mushrooms, Rapini, and Peas. The farro adds a rich, nutty flavor and the spring mushrooms, rapini (or broccoli rabe), spring onions and chives are combined with pancetta for a delicious and flavor-filled dish. Pair this take on traditional risotto with a crisp glass of white wine and some springtime sunshine. If a porridge is more your style, try this recipe for Savory Spring Porridge. It’s made with farro, too, and incorporates pea puree, shallot, asparagus and mint, topped with shelled English peas and shiro dashi for the finishing touch!
Asparagus
Asparagus is a springtime vegetable that can be green, white or purple in color. It’s full of antioxidants, vitamin E, vitamin K and folic acid, making it a delicious, nutritious ingredient to your spring shopping list or garden. This Savory Spring Dutch Baby is a big, deep-dish baked pancake. It’s wonderful for breakfast, lunch or dinner, and can be made with fresh herbs incorporated into the batter. Like the recipe headnote states, the “springy additions” of leeks and asparagus are the perfect way to showcase the season’s offerings. Serve with fried eggs on top and some fresh black pepper. For a popular spring brunch recipe, try whipping up a batch of these individual Ham and Asparagus Quiche Cups. They’re made with our Gluten Free 1-to-1 Baking Flour and are flaky, buttery and delightful.
Strawberries
When it comes to spring foods, perhaps none are as fun to grow and fun to eat as strawberries! As this sweet, juicy fruit begins to ripen on the plant, the options for strawberry-inspired dishes are endless. For a late spring recipe, this Strawberry Basil Farro Salad is an amazing mix of tangy, creamy and chewy. The salad comes to life with just torn basil, sliced fresh strawberries, farro and toasted almonds, with a dressing of minced shallot, lemon juice, balsamic, honey, Dijon mustard, poppy seeds and oil. If you’d rather put your spring strawberries to use in dessert form, these Strawberry Shortcakes are a whimsical mix of biscuits, whipped, cream and fresh fruit.
Artichokes
The artichoke is actually a variety of thistle (flowering plants with leaves and sharp prickles) whose flowers buds are edible before they come into bloom. During the spring, you can stuff your artichokes, grill them alongside salmon or put them in your pasta with fresh herbs and a sprinkle of fresh Parmigiano-Reggiano. We like to think they taste pretty good on pizza, too! This Spinach Artichoke Hummus Pizza, for example, is wonderful for a midweek meal or party appetizer. It’s topped with hummus, frozen spinach, marinated artichokes, cheese, garlic cloves, oregano and red pepper flakes. It’s a perfect representation of the season (in pizza form).
Arugula
Arugula has a rich and peppery flavor, and is a popular salad green. It’s a good source of vitamin K and chlorophyll and also aids in healthy digestion. It’s good on its own with just a drizzle of olive oil, sea salt and black pepper, or in dishes like this Black Bean Quinoa Salad. This salad is filled with large handfuls of beautiful green arugula and can be served as a stand-alone meal or alongside a main course like fish or lemon chicken. It’s both vegan and gluten free and is full of protein. But the best part is that you can make it in only 20 minutes! Just make sure to have lime juice, olive oil, sea salt, black pepper, cumin, paprika and minced garlic on hand for the dressing (it’s divine).
Mint
Mint is fresh and green—just like spring! It’s a good source of vitamins A, E and C, as well as riboflavin, folic acid, calcium, and iron. In the springtime, you can add mint to cold pastas, lamb dishes, tomato soups, mixed green salads and more. If you’re looking for a tasty recipe, this Spring Buckwheat Salad is an ethereal mix of buckwheat groats, asparagus spears, wild ramps, green onion, radish, pea sprouts and violet flowers as garnish. The basil vinaigrette is made with red wine vinegar, extra virgin olive oil, garlic, kosher salt, ground black pepper, mint, basil and onion stalks.
Blueberries
Late spring on through summer is the season for fresh blueberries in North America. The grocery stores, farmers markets and gardens are filled with them, which gives you all the more reason to enjoy this antioxidant-rich fruit in your diet. For breakfast on the go or an afternoon snack with a cup of tea, these Gluten Free Blueberry Muffins are the way to go. They’re made with our Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, salt, softened butter, sugar, eggs, butter, buttermilk and fresh blueberries. Let them cool for a few minutes after baking, then indulge! You can also go the route of a Blueberry and Feta Quinoa Salad, made with a mix of Organic Quinoa, honey, diced cucumbers, crumbled feta, green onions, fresh mint and fresh blueberries. For an extra boost of protein and healthy fats, add sliced avocado to the top.
Pesto
Pesto is a quintessential springtime sauce. It’s deep green in color and is typically made from pine nuts, fresh basil, garlic cloves, extra-virgin olive oil and Parmesan cheese. It can be used on chicken, added into pasta or mixed with shrimp for a flavorful spring-meets-summer dish. This recipe for Pesto Shakshuka looks gorgeous and is easy to throw together. Shakshuka is baked eggs traditionally made in a tomato-based sauce. Here, the Mediterranean dish is made with a bright lemony pesto, dinosaur kale, white beans and crispy shallots. As the recipe headnote mentions, serve it alongside a slice of buttered sourdough or brown rice. You can also use pesto for pizza or galettes like this Savory Galette with Pesto and Heirloom Tomatoes.
Salmon
Although you can eat salmon year round, fresh salmon flourishes in the springtime. From salmon risottos to salmon with springtime veggies and berries, the options for salmon dishes are endless. As opposed to winter, which calls for heartier main courses like beef stews and roasts, salmon offers lighter fare that’s easy to pair with salads, fresh beans and asparagus. This Smoked Salmon, Spelt and Spring Greens Tart is elegant and perfect as a main course for a special springtime brunch. The crust is made with a mix of our Organic Spelt Flour, Unbleached White All-Purpose Flour, unsalted butter, cold cream cheese and salt, and the filling is a delicious mix of organic spelt berries, shallot, baby spinach, eggs, creme fraiche, asparagus and cold-smoked salmon pieces (plus a little ground nutmeg for an extra touch of spice).
Shrimp
Like salmon, shrimp recipes are plentiful on restaurant menus, food blogs and cooking shows in the spring. We love shrimp because it’s good with just a squeeze of citrus and some sea salt. It can be thrown on the grill, then mixed into pasta or rice for a simple weeknight dinner. This Coconut Hazelnut Shrimp with Grilled Peach Salsa is fun to make for a dinner date or when entertaining a group. Cara Lyons from Cara’s Cravings takes a traditional coconut-breadcrumb topping and mixes it with slightly sweet, buttery hazelnuts for the perfect complement to the overall coconut taste. The peach salsa is served hot and is delicious! Another favorite of the Bob’s Red Mill team are these Shrimp Tacos with Homemade Corn Tortillas. The fresh tortillas are far easier to make than you may think, and come together with just Organic Masa Harina, kosher salt and warm water. The shrimp is flavored with a mix of extra virgin olive oil, lime juice, chili powder, garlic powder, smoked paprika, avocado and cilantro. Top it all with a seasonal slaw of cabbage, mango, jalapeño, sour cream, green onions and cumin, chili powder and sriracha chili sauce, and you’re in business!
Whether you’re gravitating towards spring foods like strawberries, shrimp or artichokes, we hope this list has given you some springtime inspiration. Whip up one of these recipes, pour yourself a cup of iced tea and dine al fresco in the afternoon sunshine.
Have any favorite foods of spring or springtime recipes you just can’t get enough of? Feel free to share them with us in the comments below! 