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Taylor your hamburger toppings to spring with shredded carrots, radishes, sprouts, pea shoots, and top with a creamy herb sauce. Fold up in lettuce as we prefer or add a whole-grain bun.
A cross between a salad and an incredible fruity salsa, enjoy a medley of sweet & savory flavors. Peppers & tomatoes are not quite in season at the start of spring, so try this is the perfect pre-summer mexican salad. Substitute oranges, bananas or pineapple, if fresh mangoes are unavailable. Serve on top of greens as a main or side dish. Alternatively, serve this at a party with a bowl of chips and guacamole.
Bright shades of green decorate this soup as a reminder of the new life of Spring. This is a great soup to add any beautiful Spring vegetables or herbs that are available to you, such as fava beans or fresh peas. This recipe is a very basic version with simple ingredients, but try and embellish a bit if possible and if you have a few sprigs of fresh herbs available do not hesitate to stir them in at the end.
Spring onions are roasted until caramel colored and then whipped up with white beans & rosemary to create a rich, yet vegan dip. For the spring onions, select medium-large sized bulbs. A food processor will give you a creamier dip, but using a potato masher will at least get the job done, albeit a bit chunkier.
Lemon-dijon dressing laces through brown rice, artichokes, peas, sunflower seeds and any other spring inspiration in your kitchen. Basil and mint compliment this salad nicely, but sage, parsley and thyme would also be lovely additions. If you have an abundance of fresh artichokes & peas, use them here. If not, frozen and defrosted are still delightful in this salad.
