Almost-Spring Recipes

Spring Broccolini & Kale Quinoa Bowls

I think it’s safe to say that no matter what climate you live in, we’re all experiencing a version of spring fever. It’s been exceptionally beautiful in Austin lately which makes me want to cook (or in some cases, just assemble) meals that are light and fresh and full of green things. Here are some of my favorites that I’ve been in the mood for lately. Click on the photos or the links to go to the full recipes.

Spring Broccolini & Kale Quinoa Bowls (pictured above)

These are packed with roasted chickpeas, broccolini, radishes, herbs, and avocado. Serve with a scoop of (nut-free) pea pesto that’s made with hemp seeds and dill.

Avocado and Mango Brown Rice Sushi

Avocado and Mango Brown Rice Sushi

One of my go-to lunches is the take-out sushi at Whole Foods, which is definitely easier and quicker than making it yourself. But I love being able to customize the ingredients – this avocado mango version with peanut dipping sauce is a favorite.

Broccoli Tahini Pasta Salad

Broccoli Tahini Pasta Salad

Our spring weather has me looking forward to summer, which has me looking forward to pot luck picnics… and this broccoli salad is the perfect healthy dish to bring. It’s made with tahini instead of mayo, and it’s loaded with zucchini, green beans, tomatoes, sun dried tomatoes, and herbs.

Lemon Edamame Avocado Sandwiches

Lemon Edamame Avocado Sandwiches

And speaking of picnics… here are some very green, very packable sandwiches, made with a creamy lemon-edamame spread.

Minty Green Shamrock Shake Smoothies

Minty Green Shamrock Shake Smoothies

A healthier way to celebrate St. Paddy’s day… or any day that you feel like a creamy green smoothie. These are made with almond butter, banana, spinach (which you can’t taste), and mint.

Tart Cherry Tabbouleh

Tart Cherry Tabbouleh

A sweet twist on tabbouleh that uses dried tart cherries instead of tomatoes. It’s tossed with a bright lemony dressing and packed with herbs.

Roasted Artichoke Avocado Toast

Roasted Artichoke Avocado Toast

It’s almost artichoke season around here. Because fresh artichokes take a little bit of work to prep, I like to enjoy the fruits vegetables of my labor in simple ways like these elevated avocado toasts.

Twice Baked Sweet Potatoes with Broccoli

Twice Baked Sweet Potatoes with Broccoli

Since it’s now quite spring, I thought I’d throw a comfort food recipe in the mix. These cozy sweet potatoes are filled with sweet potato rosemary cashew cream, broccoli, scallions, and hemp seeds.

Spring Broccolini Kale & Quinoa Bowls

For more spring recipes, click here!

14 comments

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  1. I saw the first wild asparagus at the market here, so that means spring is official. Broccoli also is showing up.

  2. Fernando @ Eating With Your Hands
    02.27.2017

    I’m so excited about spring being right around the corner! Loving these recipes and will for sure try my hand at the avocado sandwiches 🙂

  3. Aidan
    02.27.2017

    I’ve been meaning to try your tart cherry tabbouleh – looks like I will be doing so sometime soon. I just wanted to mention to anyone checking out the comments that I highly, highly recommend the broccoli stuffed sweet potatoes. The cashew cream is SO good.

    Thanks for this little round up. 🙂

    • Jeanine Donofrio
      02.27.2017

      Hi Aidan – I’m so glad you loved the sweet potatoes!

    • Jeanine Donofrio
      02.28.2017

      thanks Alison!

  4. RO from intheknowwithro.blogspot.com
    02.28.2017

    As you know, I’m not a vegetarian, but I always enjoy looking at your creative recipes for something different to try. Definitely gonna make the Broccoli Tahini Salad which looks totally yummy! Hugs…www.intheknowwithro.blogspot.com

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.