Spring Recipes

By Rachel Eberle

It is always fun to change up your cuisine with the new seasons. With the abundance of fresh fruits and vegetables in spring it is easy to create healthy, tasty dishes. Here are two spring inspired recipes that are delicious and easy to make.

Lemon Risotto with Spring Vegetables

  • 12 ounces asparagus
  • 1 cup fresh or frozen spring peas
  • 1 quart low sodium chicken or vegetable stock
  • 1 tablespoon olive oil
  • 1 medium leek, sliced
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1 ½ cups Arborio rice
  • 1 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh, chopped parsley
  • 1.25 ounces grated parmesan cheese (about ⅓ cup)

The lemon risotto requires a little effort and prep time but the finished product is worth it. You can make it your own by swapping out the peas and asparagus for other vegetables or adding in a protein for a more substantial meal. Eating it the day after, as leftovers, made the flavors even stronger and better.

Check out the recipe here.

Lemon Blueberry Whoopie Pies 

For the Whoopie Pies:

  • 2 ½ cups of all purpose flour
  • 1 tsp sea salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup of milk
  • 1 pint fresh blueberries, divided

For the Lemon Filling:

  • 8 ounces cream cheese, softened
  • 5 tablespoons unsalted butter, softened
  • 1 lemon, zested and juiced
  • 4+ cups powdered sugar

The lemon blueberry whoopie pies are easy to make and are a great dessert with just the right balance of tart and sweet. You can make these you own and eat them as cookies dipped in the lemon cream cheese filling instead or as sandwiches.

Check out the recipe here.

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