Recipe Finder
Fresh sprigs of spring basil bring a bold taste to day-old bread and the ubiquitous tomato. If you make this salad later in the season, add heirloom tomato varieties for colour and flavour differences.
Spring radishes are deliciously tender with a mild peppery bite to complement the natural sweetness of the sugar snap peas.
Baby spinach is plentiful in spring and asparagus is tender-sweet. The two combined with a hint of sticky dates offer a brisk balance to this zesty lime dressing.
The humble cucumber takes on passion and bite with sweet honey and acidic rice vinegar. Simplicity is the key to this side dish that makes the perfect companion for a spicy main.
It might be blue, but there is nothing sad about this no-bake tart that is packed full of antioxidants and healthy fats. Made mostly with fruits, nuts, and oats, you could make a case for serving a warm slice for breakfast.
The vibrant yellow salsa with a sweet kick from pineapple is a fetching contrast to the fibre-packed lentil burgers. More common green lentils can be substituted for the black ones, but they tend to produce moister burgers so you may need to add some additional wheat germ to offset this. Uncooked burgers can be made up to three days in advance and cooked as needed.
This vivid soup screams the colour red. Including an apple adds just the right hit of sweetness.
Here’s a smoothie that Bugs Bunny would go crazy for. Enjoy it when in need of a quick breakfast or an after-workout recovery treat. Ricotta cheese adds richness and protein, but you can also use plain Greek yogurt.
Avocado, nori, spinach, and in-season asparagus are green nutritional heavy-hitters in these rolls, which are equally delightful for lunch or dinner. If not using wasabi, you can give the avocado sauce a little kick using cayenne powder.
serves 4
serves 12
serves 2
Serves 6 to 8
Serves 8 to 10
Serves 4
Serves 6
This is a favourite recipe, and I have fond memories of making this for the first time with my father-in-law. It is a multi-layered recipe with several steps—you need to start preparing it two days before you intend to serve it. It is well worth it, as taking shortcuts diminishes not only its flavour but also its nourishing qualities.
Serves 8
This delicious granita, a popular treat in Sicily, is a memorable ending to a spring alfresco meal. By making your own almond milk you steer clear of thickeners and preservatives found in most commercial brands.
