This week, our local farmers’ market opened, and I was giddy, to say the least. Maybe it’s the fact that we spent the last year (plus) avoiding all the things or the fact that it’s finally warm enough to enjoy some semblance of normalcy again. Either way, the moment I saw those green-tented stands lining our local park, my wheels started spinning when it came to all the yummy, produce-rich recipes I would be making.
As someone who primarily eats plant-based (or tries to, anyway!) I love a good farmers’ market. (Plus, I appreciate supporting small family farms and sustainable practices while I’m at it!) On this week’s shopping trip, I had my eye on seasonal faves like asparagus, artichokes, and spinach (AKA all the greens!), as well as sweeter additions like cherries, blueberries, and rhubarb.
Inspired by this produce, I’m providing you with a couple of go-to meals to add to your recipe docket this spring. Scroll on to get cooking!
01
ALMOND ARGULA PESTO BOWLS
By Sara Forte for Sprouted Kitchen
I’m a BIG fan of bowls. Spending the last year working from home, I’d use my lunch hour to craft the perfect compilation of grains, veggies, and toppings that were not only nutritious but yummy (which is key!). The moment I saw this delicious creation complete with a variety of in-season veggies, I knew where my latest farmers’ market haul would go.
Even better, this recipe can be tailored to the ingredients you have on hand, as well as for any dietary preferences. Have some eggs on hand? Throw a poached one on top! Need to use the rest of your arugula? Add it in as well. The options are endless when it comes to building a beautiful bowl you’ll want to eat over and over.
The Recipe
02
SPINACH AND ARTICHOKE PIZZA
By Lindsay Ostrom for Pinch Of Yum
Hi perfect date night recipe! Elevate your go-to Margherita pizza with something a little more spring-friendly. Author Lindsay Ostrom leans on seasonal veggies—spinach and artichoke—in this dish for a recipe so delicious, she claims it’s on repeat in her kitchen. Bonus! It only takes twenty minutes to create. Yes, please!
The Recipe
03
SPRING NIÇOISE SALAD
By Jessica Merchant for How Sweet Eats
A Niçoise salad, but make it spring. I love this French-inspired dish that works great for brunch, lunch, or dinner! What sets this recipe apart from traditional ones is it’s loaded with spring veggies like green beans, asparagus, potatoes, and radishes. Add classic toppings like fresh dill, olive oil, and hard-boiled eggs to the platter and you’ve got a produce party that’ll please every hungry eater. (Spoiler alert: Just wait until you bite into that texture!)
The Recipe
04
SPRING VEGETABLE PASTA
By Lexi Harrison for Crowded Kitchen
What’s a recipe round-up without a pasta feature? This mother-daughter duo is back with a drool-worthy dish that perfectly nods to the season. In addition to comforting carbs, you’ll find leeks, asparagus, and peas, all doused in a lemony white wine sauce and topped off with breadcrumbs. With a spoonful of produce in each bite, this pasta is light and warm weather-approved. Also, it’s vegan, too!
The Recipe
05
BLUEBERRY COBBLER
By Jocelyn Delk Adams for Grandbaby Cakes
And for our grand finale, we have this decadent treat. I constantly crave cobbler for its flakey, no-fuss crust and gooey, fruity interior. As for this recipe, the creator, Jocelyn, had me once she said it only took three simple steps to make. Simply prep the blueberries, layer on the no-prep topping, and bake! If you were looking for the perfect excuse to use all those fresh and frozen berries taking over your market, this is it!
The Recipe 
Sarah Schuh
Sarah Schuh is a copywriter and freelance writer living in Chicago. She loves idioms, alliteration, and any excuse to use an emoji. ? While not crafting content, she enjoys new #momlife (to daughter, Charlotte, born November 2020). Check out her site where she shares honest parenting inspo and insight at www.sarahschuh.com.
