7 Delicious Spring Produce Recipes to kick off the Season

Posted: March 3, 2022 3:16 pm

It’s no secret that the start of spring is an exciting time of year. The weather is still mild, and many people are looking forward to drinking a glass of lemonade under a tree in the backyard and enjoying some fresh produce. However, with so many new products available, it can be hard to know which kinds to buy and how to use them.

The good news is that you can use all the different kinds of produce at this time of year. Even better news is that you don’t need to spend a fortune at the store, as I’ve found some fantastic recipes using simple ingredients found in your kitchen. Here are seven recipes to get started.

1. Spicy daikon radish salad

I love the freshness of daikon radish. It’s crunchy and flavorful. Plus, it doesn’t take much to make it more fun, like this spicy version. I have a few of these prepared in the fridge for easy access during my busy days! The best part is that they won’t go bad quickly, which is always a plus.

Ingredients:
1 daikon radish
4 tbsp fresh ginger, minced
2 tbsp sesame oil (or any neutral-flavored oil)
2 small cloves garlic, minced
1/2 tsp chili powder or paprika powder or a mixture of the two
1/4 cup cilantro leaves for garnish (optional)

Directions:
1. Slice the radish into thin strips, about 1/8 inch thick.
2. Stir-fry the radish for about two minutes until it is slightly soft to the touch.
3. Set aside in a small bowl and let cool down to room temperature before mixing the remaining ingredients and serving.
4. Garnish with cilantro if you like!

2. Maple-roasted carrots

The maple-roasted carrots are one of my favorite ways to enjoy fresh carrots. Depending on your preferences, you can make them a bit sweet or spicy. Either way, they are delicious, and the maple syrup helps deepen the carrots’ flavor. You can also substitute maple syrup for any other sweetener, such as honey. If you are avoiding added sugars, leave them out and enjoy the natural sweetness of the carrots.

Ingredients:
4 large carrots, sliced into 1/2-inch chunks
2 tsp olive oil (or any neutral-flavored oil)
2 tsp pure maple syrup
1 tsp sea salt or Himalayan pink salt
1/8 tsp cayenne pepper or cayenne pepper powder

Directions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. Toss the carrots in a bowl with olive oil and maple syrup (and sweetener if using).
3. Season with salt and cayenne pepper. Mix it well.
4. Spread evenly on a baking sheet that has been coated with non-stick cooking spray, or line with parchment paper, making sure to coat it well as well, so there is no sticking.
5. Bake for about 15-20 minutes, making sure to stir the carrots every five minutes.
6. Remove from oven and serve or store in an air-tight container in the fridge.

3. Carrot cake:

This carrot cake is one of my favorite recipes to make because it’s so simple, and it comes out so perfectly every time. It’s a great recipe to make with kids, and it’s easy enough that you can throw everything into the blender and mix it. However, I like to hand mix the batter to guarantee it is mixed well. The recipe calls for raisins or currants, but you could also experiment with adding dried cranberries or other types of dried fruit.

Ingredients:
2/3 cup of whole wheat flour (I like King Arthur Flour)
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp sea salt or Himalayan pink salt
3 large eggs, beaten, room temperature
11/2 cups of organic applesauce
3 tbsp organic unrefined cane sugar or raw honey
1 cup unsweetened applesauce
2 medium carrots, peeled and grated
1/4 cup crushed walnuts or pecans (optional)
1/2 cup raisins or dried currants (optional)

Directions:
1. Preheat the oven to 350 degrees Fahrenheit. While the oven is heating up, prepare your 8×8 baking dish by greasing with some non-stick cooking spray (I like to use Baker’s Joy). Or you can use parchment paper and a grease pencil to prepare it.
2. In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl or the blender, whip up the egg whites until very foamy.
4. Add the egg whites to your dry ingredients and stir until thoroughly mixed.
5. Now mix in the applesauce and sugar (or honey) and stir well again to combine everything.
6. Add in the carrots, crushed walnuts (if using), and dried fruit (if using).
7. Stir everything together and fold in gently until you have a consistent batter.
8. Pour the batter into your greased baking dish and place it in the oven on the center rack. Bake for 35-45 minutes, or until an inserted toothpick comes out clean from the center of your cake.
9. Remove from the oven and allow to cool completely before serving.

4. Gingerbread pancakes

These pancakes have a wonderful sweet ginger flavor that complements the rest of the ingredients in this recipe. I like to add in a few extra pinches of ginger, but you can add as much or as little to your liking. By using this simple method for eating them, you can make these for breakfast or lunch for your family and friends, and it will be something fun to share with them. But if you have a special occasion coming up, you can swap out the toppings for some fresh fruit, whipped cream, and chocolate chips! I’ve topped these with almond syrup and Walden Farms creamy caramel dip.

Ingredients:
5 eggs
1 cup almond flour
1/4 cup coconut flour
1 tbsp organic unrefined cane sugar or raw honey
2 tbsp fresh grated ginger
1 tsp baking soda (optional)
2 tbsp coconut oil or butter

Directions:
1. Preheat your oven to 350 degrees Fahrenheit. Grease a muffin pan with coconut oil or butter.
2. Combine the eggs, sugar, and grated ginger in a blender and mix well until the sugar dissolves. Add almond flour, coconut flour, baking soda, and salt. Set aside for 5-10 minutes so that the batter has time to come together.
3. In a large non-stick skillet or a small cast-iron skillet, melt your coconut oil or butter over medium heat. When the pan is hot, spoon some of the butter into the pan and use a small cookie scoop to distribute evenly. These pancakes aren’t too large, so you should be able to fit about three on your skillet at a time.
4. Cook them until you can easily flip them over with a spatula or wooden spoon. Cook for about 2 minutes on each side and place them in your greased muffin pan. You can place parchment paper in between each pancake in your muffin pan so that they do not stick together.
5. Once you’ve used up all the batter, you can finish up with the toppings and enjoy your fresh, healthy pancakes.

5. Radish pancakes

These vegetarian pancakes are an excellent way to change your breakfast routine and make something that you can have as an appetizer or as a meal. The radishes add a nice, crisp texture and help balance out some of the denser components of this dish, like eggs and almond flour. The sauce you make for these pancakes is also a great way to put a sweet spin on your veggies!

Ingredients:
1 cup almond flour
1 large egg, beaten
2 tbsp water
2 cloves of garlic, pressed or chopped up finely
1/2 tsp sea salt or Himalayan pink salt
3 medium radishes, diced or shredded (or 1/2 cup of cashews)
1/4 cup organic unrefined cane sugar or raw honey
3 tbsp olive oil.

Directions:
1. Preheat your oven to 400 degrees Fahrenheit. Grease two ramekins with coconut oil or butter and set them aside.
2. In a small bowl and using a hand blender, blend the water, garlic, salt, and sugar into a smooth mixture until all of the sugar has dissolved. Set aside for 5-10 minutes to thicken up a bit.
3. In a small frying pan, add in some olive oil, and then layer your radishes evenly on the bottom of the pan. Allow them to cook for about four minutes.
4. In a medium mixing bowl, combine the almond flour, sugar mixture, and water and stir everything together until you have a consistent batter.
5. Pour the batter into your greased ramekins and place them on an oven rack in your oven, leaving at least an inch between them so that they can spread out as they bake.
6. Bake for 30 minutes, or until golden brown and the tops are slightly crispy.
7. Remove from the oven and allow to cool before removing from your ramekins, and enjoy with your favorite sauce!

6. Beet hummus

This hummus is a beautiful way to incorporate beets into your meals. You can either eat them as a snack, use them as a way to replace your mayonnaise on sandwiches and wraps, or as a replacement for other types of dips. I love putting hummus on top of my salads or top of collard green wraps for a lunchtime treat.

Ingredients:
1 cup of garbanzo beans (also known as chickpeas), soaked for 6 hours or overnight
1 cup of beets, grated with a cheese grater (or blended in a high-speed blender)
2 tbsp lemon juice
2 tbsp olive oil, divided
1/2 tsp sea salt or Himalayan pink salt
1/2 tsp cayenne pepper
1/4 tsp freshly ground black pepper

Directions:
1. Remove the skins from your garbanzo beans and add them to a large bowl along with your beets, olive oil, cayenne pepper, and salt. Mash together using a potato masher, or use your blender if you have one to blend everything into a smooth consistency.
2. Drizzle in the lemon juice and mix everything. To keep your hummus from becoming too runny, you can add in your remaining olive oil or a little at a time until you have reached the desired consistency.
3. Serve with sliced vegetables, pita bread, or your favorite raw crackers! Store in an air-tight container in the refrigerator for up to two weeks.

7. Raw cauliflower soup

This raw soup recipe is a great way to get the benefits of cauliflower without cooking it. This raw soup freezes well and can be an excellent addition to your lunch menu – but it’s also fantastic as a starter at dinner with friends and family.

Ingredients:
5 cups of raw cauliflower, cut into florets
1 cup of cashews, soaked overnight in water
3-5 oz of tahini (sesame seeds butter) or organic raw almond butter (if using salted tahini, omit salt and add 1/2 tsp sea salt or Himalayan pink salt to soups on the side)
1/2 tbsp lemon juice
1/2 tbsp olive oil or melted coconut oil.
1/4 cup of water

Directions:
1. Preheat your oven to 325 degrees Fahrenheit and line a cookie sheet with parchment paper.
2. On the lined cookie sheet, spread out the cauliflower florets evenly until they are in one even layer. Bake for 30 minutes and then remove from the oven.
3. Using a hand blender, blend the cauliflower and water until smooth, adding in some extra water if needed.
4. Using a high-speed blender, blend all ingredients until they are smooth and creamy. Depending on your appliance, you may need to add a few tablespoons of water at a time while blending to make sure everything mixes well together in one smooth consistency.
5. Pour into your desired container and place in the refrigerator for at least 2-4 hours. Serve with your favorite toppings, or enjoy them as is!

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