With Easter brunch celebrations, early springtime gatherings, and sunshine picnics finally nearing, I thought I’d wrangle up some of my favorite seasonal, vibrant, and budget friendly recipes – all in one place. A concise list of family style salads, like my go-to Warm Cannellini and Browned Carrot Salad with Dill and Maple, ice box cakes and pies, and a few (virtuously healthful) sweet tooth indulgences, I hope these favorites make their ways from my table to yours.
Warm Cannellini and Browned Carrot Salad with Dill and Maple •• A very simple, texturally and aesthetically complex, and nutritionally profound plant based recipe, packed to brim with hearty, rooting, and health promoting carrots, protein and fiber rich cannellini, and warming pops of fresh dill and pure maple, this light bite has become a quick household favorite.
Massaged Kale with Lemon Tahini Dressing •• This raw, vegan and gluten free salad is not only bright, fresh, and flavorful, but enhances the texture of the notoriously tough and bitter kale leaves with a dash of sea salt and a few squeezes of lemon juice and vinegar.
Green Couscous with Raw Pistachios •• Loaded with an abundance of herbaceous favorites- think fresh mint, cilantro and wispy aromatic dill- crunchy pistachios, and peppery arugula, this salad is a flavor explosion in the best possible way. Perfect for picnics, barbecues, or ‘just-because’, I serve mine with a side of ripe avocado and bright springtime sunshine.
Baked Carrot Cake Oatmeal •• Filled with warming and healthful spices, belly filling fiber, and vibrant, sweet and nourishing carrots, this baked oatmeal is just the bite to take your brunch or weekend gathering to the next level. Requiring only about 10 minutes of active cooking time, prep yours Saturday evening, pop it in the fridge, then reheated at your convenience. I serve mine topped with ripe sliced banana or soaked in almond milk with a sprinkle of cinnamon.
Raw Vanilla Lucuma Lime ‘Cheesecake’ •• The perfect slice of (dare I say healthful!) sweet tooth heaven, this silky, bright, and indulgent lime infused cashew vanilla ‘cheesecake’ sits atop a decadent plant based coconut pecan crust. Smitten would be an understatement.