Hi Reader--

Saying “see ya later” to our favorite winter comfort foods is never easy, but I promise there’s plenty of goodness to come. Just take a peek at this spring recipe roundup!

Spring is my favorite time to stroll through farmer’s markets because they’re overflowing with gorgeous, colorful produce. Those fruits and veggies are almost begging to be used in extraordinary salads, vibrant soups, creamy pastas, and so much more.

The 6 recipes in this roundup showcase the best that spring has to offer, and I know you’ll love them all!

Lemon Asparagus Pasta

This Lemon Asparagus Pasta is so much more than a quick and easy pasta dinner! It’s bursting with zippy and bright flavors thanks to asparagus, herbs, and a lemony, naturally creamy olive oil sauce.

Asparagus is at its peak from March to June here in North America, so pick up a few bunches once you spot it!

Avocado Pea Gazpacho

This vibrant green twist on classic Mexican gazpacho is a celebration of spring thanks to its wholesome mix of fresh veggies.

Fresh peas are a shining star in this refreshing and creamy Avocado Pea Gazpacho. Take the sweet, garden-fresh flavors up a notch with English peas, available in spring through early summer.

Roasted Beet & Fennel Salad

Roasted beets are tossed with crisp fennel, creamy avocado, orange segments, crispy walnut breadcrumbs, and lots of fresh herbs. A simply gorgeous salad that even salad haters will adore!

You can make this with either red or gold beets, both of which are available year-round but peak during spring.

Actually Good Quinoa Salad

Toasted crunchy quinoa, roasted spring veggies, and marinated chickpeas take this anything-but-ordinary quinoa salad over the top.

I personally love this salad with asparagus, sugar snap peas, and fennel, but you can use any spring veggies you like. Try roasted or raw cherry tomatoes, cucumber, cauliflower, broccoli, or red onions.

Incredible Vegan Lemon Cake

This Vegan Lemon Cake is the cake for spring! Bright and lemony with a divine but not-too-sweet lemon cream cheese icing, it’s a must-have for special spring occasions.

This cake has lovely and well-balanced lemon flavors thanks to freshly squeezed lemon juice and lemon zest. Make it with either Meyer lemons (in season from winter through May) or the most gorgeous, juiciest regular lemons you can find.

Crispy Smashed Potatoes

No one can resist these perfectly Crispy Smashed Potatoes. Topped with a ginger-tahini dressing, fresh mint, cilantro, chili peppers, and roasted peanuts, there’s goodness in every bite!

Make this salad with "new potatoes" during springtime. They’re harvested early, which gives them a sweet flavor and a tender skin.

Which recipe will you make first?!

xo,
​Nisha @rainbowplantlife​

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