12 Spring Recipes to Make the Most of Your Farm
It's officially Spring, and we're starting to get some beautiful, warm, sunshine-y days. We may be confined to our homes, but that doesn't mean we can't enjoy fresh air and sunshine. A little time outside each day has been key to keeping us at Copiana in high spirits and productive while working from home.
This extra time to ourselves is the perfect opportunity to cultivate a small garden of your own, whether that means vegetable plots in your backyard, or simply herbs and microgreens on the windowsill of your apartment. But once your spring garden is harvest-ready, what do you do with all your fresh greens, herbs, and--my favorite--strawberries?
We've collected some of our favorite spring recipes from around the internet to help you make the most of what's growing this season. Try a few (or all!) of these delicious ideas. They're sure to inspire your spring meal planning, and you might even discover a new go-to.
Start your mornings off right with this vitamin-packed, tasty smoothie full of fresh kale from the garden. Avocado adds healthy fats for energy, pineapple adds flavor and vitamin C, matcha gives a little kick of caffeine, and kale is packed with vitamins, minerals, and antioxidants to keep you healthy and glowing.
Filling and comforting, this bowl full of nourishing grains simmered in a homemade chai spice blend is just what I need on April's rainy mornings. Top it off with a healthy heaping of fresh strawberries for some DIY sunshine.
Chamomile makes a great immune-boosting tea, but it has plenty of other uses too. I love this breakfast bread loaded with lemon zing, almond nuttiness, and mellow chamomile. It's basically cake for breakfast--but good for you!
This veggie-filled spring roll is a great template for whatever produce you have on hand. I like using a bit of whatever fresh lettuce is ready for harvest that day. It's an easy lunch with very little prep time, but max flavor and nutrition payout. Blend up the accompanying mango ginger dipping sauce for a real midday treat!
Not sure what to do with lavender? Try taking your PB&Js up a notch with this elegant blueberry lavender jam. Making your own jam at home is a cinch, and once you've got the recipe down, you can swap in any berry/herb combinations you like.
P.S. These also make impressive hostess gifts.
Spicy and versatile, mustard greens, though often overlooked, are a great way to make eating your greens more interesting. They make a peppery addition to salads, but they take center stage in this nourishing frittata, balanced by sweet onions and pecorino cheese.
The key to an interesting, craveable salad is in the balance of flavor and texture. Bitter arugula meets tangy goat cheese, sweet strawberries, and savory pistachios for a perfect marriage of all four tastes. A little drizzle of balsamic vinegar and your taste buds will fairly dance with delight.
Say it with me: mint can be savory. American cuisine tends to relegate this fast-growing herb to dessert only, but this nourishing soup brimming with spring greens and topped with a healthy dollop of mint pesto is sure to change your mind.
Save this recipe for your next dinner party or special occasion (stay at home date night, anyone?). Yes, making handmade sweet potato gnocchi may be time-consuming, but the resulting pillowy, sweet pasta topped with fried sage and chestnuts will have any lucky diner praising your culinary genius.
P.S. You can pre-make your gnocchi a day or two ahead and refrigerate until you're ready to cook.
Shiso is a wonderful Japanese herb in the mint family with a unique green, citrusy flavor. We find it grows quite well in Georgia this time of year, and love to mix it with good quality olive oil for a bright and earthy pesto.
I'm a fan of one-pot meals for weeknight dinners. This sweet potato skillet, full of fresh kale and tex-mex spices, fits the bill nicely and makes it easy to get extra veggies on the menu.
If you find yourself overwhelmed with leafy greens, try making a large batch of vegetable soup. Especially when it comes to tougher spring greens, like kale, mustard greens, or collard greens, soup is a great way to take advantage of their nutrients while making these veggies a little easier to eat. This soup combines collards, parsnips, and sausage for a savory broth so creamy you'd swear there was dairy in it (there's not).