As the last traces of winter melt away, we’re gearing up for warmer weather with a roundup of light and flavorful vegetarian meals that evoke the essence of spring. From Quinoa Puttanesca to Green Pea Pizza, we’re ready and waiting for a season of bright, fresh flavor.
- Smørrebrød: Salmon, Radish and Apple Open-Faced Sandwich from The Year in Food celebrates the traditional Danish open sandwich by topping rye bread with colorful layers of smoked salmon, radishes and green apple (pictured above).
- Quinoa Puttanesca from I’ll Have What She’s Having is a bright and colorful bowl, featuring vibrant red peppers and vitamin-packed quinoa.
- Both hearty and satisfying, Mushroom Stroganoff from Chez Us serves up a woodsy mix of mushrooms garnished with freshly crushed thyme — the perfect transition from winter to spring.
- Green Pea Alfredo Socca Pizza from Sketch-free Vegan Eating is a delicious and guilt-free addition to any garden spread. The socca crust is made with chickpea flour for a quick and easy alternative to regular pizza dough, while the green peppers and peas add a pop of color.
- With the nights still carrying a chill, nothing beats a giant, steaming bowl of soup. Easy Tomato Florentine from Good Life Eats is a comforting one-pot-stop with a rich flavor and plethora of vegetables.
- Citrus Pannacotta from Fork Spoon Knife combines the bright acidity of orange and grapefruit with a touch of lemongrass for a creamy and light dessert.
- The cool mint flavor in Brownies with Mint Chips from Delicious Inspiration is a refreshing addition to the classic dessert — just in time for spring.
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