10 recipes for spring with a brand new carrot-fruit smoothie to finish things off!

Early spring is a funny time around here for seasonal eating. The winter farmers’ market is coming to a close and there is still a good month and a half until the summer market starts back up. It’s this weird gap in time where brussels sprouts are tasteless + tough, asparagus isn’t quite at its peak, winter squash is stringy and bland, and strawberries are still a bit sour and overpriced. So while I try and fill this awkward gap in time with lots of beans and leafy greens, here are a few ideas if spring produce is a little further along where you live.

Veggie Sandwiches on Herb Quinoa Oat Bread – These hearty open faced sandwiches are topped with veggies and finished with savory smoked paprika almond butter. They’re simple to assemble and perfect for the work-week!

10 recipes for spring - veggie sandwiches with herb quinoa oat bread // edible perspective

Coconut Cream Strawberry Polenta – This is a fantastic twist on a hot oatmeal breakfast. Creamy polenta is used as the base then combined with silky coconut milk and topped with fresh strawberries and toasted coconut. A definite favorite over here!

10 recipes for spring - coconut cream strawberry polenta // edible perspective

Creamy Asparagus Soup with Goat Milk – This may sound a bit strange but it was one of my favorite creations last spring. The flavors are simple and this soup is nice + light. Perfect for a crisp, spring evening!

10 recipes for spring - asparagus + goat milk soup // edible perspective

Lemon Dill Pasta Salad – This is my favorite pasta salad recipe to date! It’s packed with a bright lemony-dill flavor and stuffed with all sorts of tasty veggies. Another awesome work-week meal you can prep ahead and enjoy all week. Also great for picnics + barbecues!

10 recipes for spring - lemon dill pasta salad // edible perspective

Avocado Strawberry + Goat Cheese Sandwich[vegan option, too!] – Don’t be scared of this unique combination. I promise if you like strawberries, avocado toast, and goat cheese, you will LOVE this sandwich. Seriously. Ohhh, how I am dreaming of sweet-juicy strawberries.

10 recipes for spring - salt + strawberry avocado + goat cheese sandwich // edible perspective

Salt + Vinegar Kale Mashed Potatoes – This was all Chris’s idea and is a favorite around here. If you’re into mashed potatoes and salt + vinegar potato chips, you’ve got to try this out!

10 recipes for spring - salt + vinegar mashed potatoes // edible perspective

Orange Almond Chia Muffins – Hmmm, okay…Not exactly a spring recipe, but these muffins are grain-free, super moist, filled with protein + healthy fats, and are about to become your new favorite on-the-go breakfast.

10 recipes for spring - orange almond chia muffins // edible perspective

Champagne Mango + Strawberry Dressing – They’re definitely not a local fruit, but champagne mangos are starting to make their early spring appearance. I adore champagne mangos and this dressing! It’s lovely atop a salad filled with nuts + fruit.

10 recipes for spring - champagne mango dressing // edible perspective

Asparagus Caesar Salad – Make this. Seriously. [vegan caesar dressing!]

10 recipes for spring - asparagus caesar salad // edible perspective

And a blindingly bright carrot smoothie to finish off the list!

I seem to always get in a juicing kick during the winter. Then, after a month or two I am sick of cleaning the juicer and end up making fruit smoothies with a few handfuls of spinach or kale thrown in. This year, I’ve decided to kind of merge the two ideas together and create more vegetable-based smoothies. So far, it hasn’t been easy coming up with palatable combinations. Fruit smoothies are easy. Veggie juice is easy. Veggie + fruit smoothies are tricky!

The smoothie you see below still has a decent amount of fruit in the mix but also includes 2 whole carrots, providing loads of vitamins + nutrients I typically wouldn't find in my smoothie. It will be a slow transition in adding veggies other than kale + spinach, which are typically easy to hide. The texture is quite thick and not quite as smooth as your average fruit/milk smoothie. However, it’s extremely refreshing and flavorful! I just loved this and hope you do too.

Carrot Apple Banana Smoothie

gluten-free, vegan // serves 1

2 medium carrots, peeled
1 medium green apple, cored
3-inch piece of banana
1/2 cup fresh squeezed orange juice, or no-sugar added orange juice
1/2 cup ice

Place all ingredients into your blender and blend until smooth. Add more orange juice if needed to thin out.

Peel your green apple before blending if desired. Use a red apple for a sweeter flavor. Feel free to strain it through a nut milk bag for a smoother texture.

carrot apple banana smoothie // edible perspective