Produce-wise, I love all the green vegetables and vibrant fruits that come with this season; environment-wise, I love the warming, yet still comfortably cool temperatures, the light sprinklings of rain (or sometimes downpours, depending on where you live), the buds of green on the trees and the colorful flowers that open themselves to the world.
In honor of today being the first day of spring and also International Meatout day, I put together a round-up of some of my favorite recipes for the season. The round up includes some of the fruits and veggies that are just starting to make their way to the farmers' market; sugar snap peas, asparagus, fava beans, English peas...
Meatout was a concept that began in 1985 and has since grown exponentially to be the world's largest annual grassroots diet education campaign. According the meatout website, people around the world "are asked to "kick the meat habit on March 20 (first day of spring) and explore a wholesome, nonviolent diet of fruits, vegetables and whole grains."
Millet and Sugar Snap Peas - a quick and easy way to use leftover grain. Ginger is one of my favorite aromatics and it really brings out the freshness of the snap peas.
Fava Beans - fresh fava beans are a little labor intensive, but so worth the effort! This recipe pairs them with bright lemon and fresh dill.
Spring Pea and Leek Soup - this simple and delicate soup is made even more refreshing by the addition of mint.
Gingered Chard - another gingery recipe to ease that digestives system as we switch from hearty winter foods to light spring recipes. Paired with carrots and miso, this is a quick one to make in a pinch.
Spring Vegetable Soup - with just five ingredients, this simple and versatile soup is great served warm on rainy spring days, or chilled for the warmer ones.
Asparagus Dip - take a deviation from traditional dips and guacamole with this chunky asparagus dip. The flavor is so wonderfully grassy to remind you that spring has sprung.
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