Spring is here! In fact, it’s been here for awhile, yet New England is still rainy and cold. That’s the thing, every year we expect spring to be bright and colorful filled with sunshine and fresh flavors, but that’s not exactly how the season begins in New England. No worries, I have 5 recipes that are ready for you to try this spring (even before the sunshine arrives). They’re all light and the perfect way to welcome in the new sunny weather that’s almost here!
Did you know that “patience with parsnips pays off” according to Barbara Dmrosch? Everyone eats parsnips in the fall, but if you harvest them in the spring following a deep freeze they’re even sweeter. Give these a try and learn more about my favorite parsnip dish, which is prime to enjoy throughout April and May.
Recipe: Thyme-ly Parsnips
The end of spring (aka: May) also brings around one of my favorite holidays. It’s not Mother’s Day. (Although with a pink raspberry sorbet filling, these are perfect for Mother’s Day too.) It’s my birthday! My sister initially made these just for me. It combines two of my favorite desserts, sorbet and cookie dough, in a festive way. What ice cream/sorbet would you choose to use?!
Recipe: Cookie Dough Cupcakes
These pizza bites allow you to add in fresh produce as it slowly returns to the region, but also taste delicious with some of the hearty vegetables that you’ve been enjoying all winter. I love to serve these pizza bites as an appetizer because they’re a light little bite. Plus, these are vegan as well! (Vegan too.)
Recipe: Italian Pizza Bites
Even in New England, by the end of spring we start to find more affordable fresh produce that isn’t shipped from the other side of the world. When that day comes, you should definitely give this homemade raspberry dressing a try. Or, you can craft this with frozen raspberries to experience a bit of summer before it arrives! This dish is simple to make and will add a bit of sunshine to your day. 🙂
Recipe: Raspberry Dressing
Grilling season starts soon too. In fact, I recently heard of the first outdoor grilling get-together this past weekend. But, if you’re following the news, it was also still snowing here last weekend, so you may want to wait until your grill isn’t snow-covered before making this dish.
When it finally arrives, the change in weather brings out some of the best parts of the year: blueberries and grilling season. Our favorite way to combine these two loves is with a grilled lemon-herb skewer topped with a blueberry dressing, where the blueberries will steal the show and your hearts. The dressing is both sweet and sour bringing together a beautiful blend of flavors.
What recipe are you most excited to make this spring?
Happy Wanderlust Wednesday!