Asparagus Soup
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// A simple recipe that takes under 45 minutes from start to finish. Great for lunches for the week or as a light spring dinner.
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Arugula Quiche with Ricotta and Lemon
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// When I worked at a catering kitchen and bakery a few years back, one of the first jobs I had in the morning was to make all of the quiche and frittata for the day. Often times it was still dark outside, as the sun had not risen yet, and the kitchen was quiet. It was my favorite moment of the day. I would put my apron on, turn on music, and methodically prepare the ingredients. I delighted in coming up with different variations. This quiche was birthed out of those peaceful mornings. Light and fluffy, with a zing of lemon, this is an elegant addition to any brunch menu.
Read MoreRoasted Rhubarb with Orange-Ginger Honey and Yogurt
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// When rhubarb arrives at the farmer’s market, a little sigh of relief moves through my body. Spring is here and with it comes newness and abundance on the plate. A little tangy and a little sweet, this is a simple recipe that can be used for breakfast, a snack, or a lighter dessert.
Read MoreHomemade Herbed Whole Wheat Pasta with Peas and Sunflower Sprouts
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// A fulfilling and bright spring dish. The herbed whole wheat pasta adds a level of depth and heartiness while the peas and sprouts provide essential lightness and nutrients. If you have never made homemade pasta, I encourage you to give it a go. It is relatively simple and is a totally different experience from its dried counterpart.
Read MoreGuinness Pot Pie
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// An end of winter pie. Flakey, buttery crust atop a vegetable and beef filling that has been deepened by the richness of a Guinness. A healthy-ish addition to your St. Patty's Day festivities.
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