Round-up: Feeling Green (in a good way)
Spring hasn't quite sprung, but boy are we ready!
Hello all,
I have something marvelous to tell you. Something truly lovely, exciting, and invigorating.
I opened the windows yesterday. Literally!
Yesterday’s high temperature reached above 50°F. Not much above (51°F, hah), but it counts! After several weeks of cycling back and forth between sleet and snow, plus the resulting thick, perilous sidewalk ice from rain-drenched snow re-freezing overnight, the gift of warm sun and gentle breezes was pure magic.
Even though today is fairly gross and grey, the Spring Feeling of yesterday has me daydreaming about lively meals featuring loads of fresh herbs and the tender veggies of the coming season.
Since today is officially the end of February, I think it’s appropriate to gather together some of my favorite springy recipes to share. March weather can also be pretty grim (bring on the cold mud), but I still associate it with grade school Spring Breaks, waning seasonal depression, and eager anticipation of summer. So grab your salad spinner and sharpen your knives—it’s time for tender herbs and baby greens!
♥♥♥
Hey there! Cooking for friends and family is a love-language, am I right? Well, let’s take that love and spread it as far as we can! Especially now, with an uncertain future looming, I suggest seeking out local nonprofits that support mutual aid endeavors like community fridges and advocacy for your unhoused neighbors? Or perhaps supporting organizations that provide critical support for Trans youth? I also encourage finding ways to support anti-genocide efforts and relief aid in Palestine, such as through organizations like Anera.
♥♥♥
Green Pea Pesto with Fresh Basil
Pesto by another name is... Dip! The natural starches in green peas give this pesto a thick, almost creamy texture. It makes an excellent snack or appetizer substitute for hummus or cheesy dips. Serve it with crunchy nibbles like carrots, cucumbers, and crackers!
My favorite way to use this basil pea pesto is as an absolutely delicious addition to nearly any style of sandwich. For a very bistro-feeling ‘wich try toasted baguette or sourdough, a schmear of pea basil pesto, seared halloumi, sliced radishes, and arugula. Add a finishing drizzle of olive oil and a sprinkle of sea salt, and voila! Heaven. This pesto is also fabulous with shaved turkey or Genoa salami from the deli counter, if you’re avoiding dairy.
Naturally, this pesto is also fantastic with pasta, and the instructions for that are linked here!
Vegan as written.
Pasta with Smoked Trout, Shaved Fennel, and Tarragon
Smoky, meaty flakes of smoked trout may be the foundation of this lively pasta, but it’s the herbs that make it a celebration. The savory-salty fish is like the bacon of the lake, with a mouthwatering umami that anchors the bright and springy flavors of tarragon and lemon. Thinly shaved fennel and shallot tangle and twirl with the linguini, all lightly coated with a kiss of crème fraîche. Once the weather warms up, I can't help but crave a bowl of this pasta. Just add a crisp glass of rosé and pull up a comfy chair on the porch!
Tip: Make sure you check your smoked trout for pin bones. If you can’t find smoked trout in the refrigerator section of your grocery store’s fish department, you can use good quality canned smoked fish. Smoked tuna or smoked salmon would be excellent!
Pescatarian as written.
Risotto alla Primavera (Spring Risotto with Fresh Herbs)
Risotto is a fantastic spring dish, regardless of how it’s flavored. Well-made risotto has a flowing, silky texture that is deeply comforting and satisfying. It may be full of butter and cheese, but it manages not to feel heavy and stick-to-your-ribs like the hearty stews and braises of winter.
Properly made risotto is described in Italian as all’ondo, “like a wave.” It refers to how thick it should be: too thin will just slosh around and too thick will be stodgy and stiff. There’s a point in the middle where it’s just thick and creamy enough that the momentum of a brisk stir will cause the risotto to crest over itself in the shape of a wave. Another way to gauge this is when serving. Spooned onto a plate or into a shallow bowl, risotto should flow slowly like lava. When you give your bowl or plate a small shake it will flow to cover the surface. If it immediately covers the surface without a shake it’s a bit too soupy, and if it stays in the middle where you plop it, it’s too thick!
This rich-yet-light, flowing texture is the perfect canvas for bright, lively flavorings. Fresh herbs and lemon are the core of this pasta alla primavera-inspired version. If you really want to lean into the springiness of it all, add lightly sauteed fresh peas and sliced asparagus just before serving!
If you’re keen to try more flavors, you’re in luck! I have many more risotto recipes on the website beyond this one!
Vegetarian as written.
Gruyere and Herb Pasta Frittata
Recently I saw an episode of The Kitchen on Food Network where they made a pasta frittata and couldn’t stop gushing about how novel and cool it was. I was pretty confused…Is a pasta frittata really such an unknown concept?? If it is, we have to change that! The slightly squidgy bounce of al dente pasta encased in a tender, cheesy egg matrix is divine. If pasta frittatas are new to you, then you should definitely give this recipe a try. The flavors I use here are springy and herb-forward, keeping it lively and fresh. Once you’re familiar with the basic method it’s easy to adapt the recipe to any season or flavor combo!
We usually pair our frittatas with a light salad, giving the meal a fancy bistro dining vibe—all you need is a glass of crisp white wine! Rounding the meal out with a salad also helps stretch the frittata, which is great for serving a crowd or for making sure you have leftovers for lunch the next day.
Vegetarian as written.
Pasta with Creamy Asparagus Sauce
I often find myself launching into spring with tons of lightly steamed or sauteed asparagus, simply dressed with a squeeze of lemon, sea salt, and some chili flakes. Once I get tired of that, I’ll cast about seeking different ways to serve it, trying to avoid asparagus burnout. But one of the best things about asparagus is how versatile it is! It can be steamed, grilled, even thinly shaved into ribbons to enjoy raw in salads.
When I'm craving both asparagus and a big bowl of carbs, I make this pasta with creamy asparagus sauce. It's incredibly quick and simple, and really highlights the flavor of asparagus! As much as I love a classic pasta alla primavera, packed with chopped herbs, diced asparagus, and spring peas, sometimes I want the vibes without all the chopping. The vast majority of the work in this creamy asparagus sauce is done by a mini food processor or immersion blender, making it that much more approachable after a busy day!
Vegetarian as written.
Avocado and Arugula Grain Salad with Jalapeño Vinaigrette
Normally when people talk about grain salads they mean a bowl of dressed grains with small chopped garnish-y bits mixed in. This arugula-quinoa salad sort of turns that concept on its ear, giving leafy, fluffy baby arugula much more of the spotlight. Add in cucumbers, radishes, and pepitas for crunch, then toss in diced avocado for creaminess, and you have a super satisfying salad that checks off all the tasty textures.
But beyond the good textures, the simple secret to this salad is the dressing. By using the brine from a jar of pickled jalapeños, you add the necessary acidity, while also adding extra chili pepper flavor without too much more chili pepper heat! Do make sure to taste your brine before mixing everything together—some brands have more salt than others, so you may want to increase or decrease your added salt accordingly.
I don’t think of this salad as truly spicy, but the bits of jalapeño do add little bursts of heat here and there. If you’re not a fan of spicy heat, you can tone down this recipe by omitting the pickled jalapeño and brine in favor of some pickled sweet peppers and a white wine vinegar.
Vegan as written.
I hope I've made you drool, but more importantly I hope these recipes feed your appetite for fresh, springy ingredients! If you end up making any of these recipes, please let me know by leaving a comment and rating on the post! And if you share your creations on social media, tag me! I love seeing pictures of what you make.
xoxo
Julia
PS If you know somebody else who might like these recipes, please feel free to forward this email or share the link!
I really enjoyed your 2/28/25 post. Your writing style always fells like getting reacquainted with an old friend. Familiar and comfortable, but still interesting. I never feel like I’m being talked down to, and always learn something new. And, I have to say, the photography in this post was way up there on the “make me drool scale!” Thank you!