spring

30 Healthier Spring Pasta Recipes to Make in April

April 3, 2018

These 30 irresistible, lighter, healthier spring pasta recipes are simple and perfect for when you’re craving carbs but don’t want to feel weighed down.

Happy April!

We’re pretty happy to greet spring’s arrival, because that means fresh produce, flowers, and all things green—and the start of rosé season, of course.

So when the weather shifts from snowflakes falling to daffodils blooming, our food cravings shift as well, from heavy comfort foods to lighter fare. We’re big fans of pasta around here—it’s basically our spirit animal—and we crave it on the regular. But come spring, we find ourselves trading in the noodles cloaked in rich cream and meaty red sauces for lighter, simply-sauced dishes with fewer calories and big flavors.

These lighter pastas highlight seasonal veggies like asparagus, peas, and greens, and are seasoned with fresh herbs, garlic, and lemon, and you can throw many of them together in 30 minutes or less, making them totally weeknight-friendly.

And so without further ado, here are 30 lighter, easy, spring green pasta recipes to make in April!

Make meal planning your month of meals a snap.

First, download this free printable weekly meal planner/to-do list to fill in, tape to the fridge, take to the grocery store, or use for reference next year when you can’t remember what the heck were your fave recipes from this one.

And then sign up for your free weekly meal plan and prep list here.

You get the idea. Now let’s dig in.

These pretty spring pastas will totally put some pep in your step, so go green or go home!

April 1: Linguini and Zucchini Noodles with Shrimp

FoodieCrush

This perfectly garlicky, always delicious and popular seafood dish gets a healthy makeover with a mix of zucchini noodles and whole wheat linguini, and it’s also made with a lot less butter (your hips will thank you).

April 2: One-Pot Spring Pasta with Dill + Lemony Vinaigrette

With Food + Love

Take what you know about macaroni salad and throw it out the window, because you’re going to want this dill and lemon-flavored pasta on repeat all spring and summer-long.continue to the recipe… about 30 Healthier Spring Pasta Recipes to Make in April

Summer Melon Cous Cous Salad with Avocado, Grapes and Mint

July 10, 2017

Hail all things green! Pillowy pearl couscous provides the bulk of this fresh honeydew, grape, cucumber, and avocado salad tossed with fresh herbs laced in a a ginger lime dressing that goes from breakfast or brunch to lunch and dinner with loads of summer’s seasonal flavors.

While I’m not one to watch much daytime TV, the other day I sat down to lunch and flipped the old telly on while I ate my ad hoc salad made from random tidbits of dinner from the night before. I swear, if anyone bore witness to some of the combinations of odds and ends I toss together for my daily lunches I would surely lose all of my food blogging cred.

If you haven’t watched daytime television in a while, you aren’t missing a dang thing. After trolling up and down all 687 channels trying to avoid marathon episodes of Hoarders!, I flipped over to The Cooking Channel where an episode of The Kitchen was airing. There I saw always poised and perky Katie Lee sharing a recipe with GZ for an exceptionally green quinoa salad, but not green with lettuce as one would expect in the traditional way.continue to the recipe… about Summer Melon Cous Cous Salad with Avocado, Grapes and Mint

Macaroni Salad with Smoked Mozzarella and Proscuitto

June 2, 2016

This easy, tangy pasta salad mixes traditional macaroni salad with Mediterranean flavors to create a new family favorite potluck salad.

Common etiquette rules that if you’re invited to a friendly BBQ, you offer to bring something to add to the pot.

So when I ask the big question, I often hear, “Sure that would be great. How about a side dish?”

Many hosts think they’re doing you a favor by offering the wide berth of side dish options. But this simple phrase can throw some self-respecting cooks into a triple gainer upside down axel with a spin.

Bringing a “little something” to a barbecue or potluck shouldn’t be that hard, but the vast spectrum of “side dish” gets some of us sideways.

But it doesn’t have to be like that at all…continue to the recipe… about Macaroni Salad with Smoked Mozzarella and Proscuitto

Sweet Carrots with Tarragon and My Easter Inspired Faves

April 16, 2014

Glazing. Usually reserved for doughnuts, bone-in hams and the special technique my husband uses to make old and tired 1980’s honey oak cabinets magically transform into bright and white brand spakin’ new kitchen cubpoards. He’s a staining magician, that guy.

But today ‘da glaze is saved for ‘da carrots. Ta-’da.

It’s time for Easter eats and you probably have all of your main dish ingredients scribbled on the back of an envelope ready to push into the dark corners of your purse so that when you get to the store you get to frantically dig for the dang piece of paper. That’s just one of the reasons I use this shopping list app, so I don’t go stark raving maniac in the vegetable aisle.

Carrots are the quintessential Easter side dish addition. You can thank Peter and Bugs for that one. But, let’s get real. They’re expected, trite and too often B-O-R-I-N-G.

Not this time folks.

A simple—aka light—glaze of honey and butter sweetens up the orange little jewels. Tarragon and orange zest gives them the ying and yang of earthy licorice and fresh citrus in each bite. Kosher salt, just like with everything else, brings out all of the flavors and melds them together.

It’s a simple recipe. And for any entertaining cook, that’s the recipe for deliciousness.

continue to the recipe… about Sweet Carrots with Tarragon and My Easter Inspired Faves

Spring Vegetable Gnocchi

April 16, 2013

Before I talk about today’s recipe, I want to send my heartfelt thoughts to those that were affected by the bombing yesterday at the Boston Marathon finish line. Thankfully my friend, and many of yours, Dara of Cookin’ Canuck and her family—in Boston to cheer on her husband Steve who crossed the finish line just 3 minutes before the bombing—have let us all know via Twitter that they are fine even with the blast happening just one block and three minutes away from them.

Timing. It’s a tenuous thing.

My thoughts and prayers go out to all of the families and participants, volunteers and emergency care workers who were affected, especially those that could not walk away. Special prayers to the family of the 8 year old who was killed in this manic event. That hits way too close to home. I cannot imagine.

Why did this happen? Why do any of these deranged plots happen? What are people thinking? I just can’t wrap my head around why anyone, ANYONE, thinks this is a good way to prove a point, gain notoriety or to simply create chaos through terror.

The only way I know how to address this is to love my loves and look for beauty and unselfishness in this unstable world. I hope you can too.

I’m very much a creature of habit. Or more likely a creature of cravings. When it comes to going out to eat I can rarely motivate myself to deviate from my standard favorites, especially when it comes to any sort of ethnic food. Mexican food: I always gravitate to the Chile Rellenos. Sushi: I must have Spicy Tuna anything.

When it comes to Italian, its rarely a question of what to order once the waiter rolls around: Gnocchi please. The sad thing is, at most Italian eateries gnocchi isn’t always standard fare. That’s why Sea Salt in Salt Lake City is one of my favorite spots to eat, since they have at least 5 different gnocchi recipes on the menu.

While Gnocchi alla Norma is my favorite and will make the blog sometime in the future, I’m working on spreading my wings and rallying through the rest of the menu at Sea Salt. Yep, I’m going wild around here. At least in the gnocchi department.

How it has taken me this long to get these potato pillows on the blog is beyond me.continue to the recipe… about Spring Vegetable Gnocchi

Friday Faves and Roasted Asparagus with Browned Butter

June 29, 2012

With the 4th of July right around the corner I’m torn on what I’ll be grilling up for the big BBQ shin-dig. Will it be behind door #1: my BBQ Baby Back Ribs. Or door #2: Gorgonzola Cheese Burgers? Or will it be the surprise behind door #3? Oh what could it be? What could it be?

But I have decided one thing. Whatever I make for the main will be happily setting off sparklers with my recipe for Roasted Asparagus with Browned Butter over on Go Bold with Butter blog. I love this recipe so much I had to share.continue to the recipe… about Friday Faves and Roasted Asparagus with Browned Butter

Spring Greens Asparagus and Ricotta Pasta

April 19, 2012

Just like last spring, I nearly fell off the curb when I saw them poking their pointy little heads out of the yet to be toiled soil.

Given they had the fortitude to break through the thatch of leftover fall leaves with such superhero force was a sure sign these slender lovelies were destined for greatness. Greatness like in a great pasta.

Asparagus. In MY garden.

I discovered these perennial pretties the first spring we lived in our new home—a complete surprise. I learned later that asparagus are perennials which meant while I had been digging about my beds adding soil for my nine hundred and forty seven plus twenty two tomato plants, I had actually been unearthing their little crowns and tossing any chance of future heirs to join our pasta party.continue to the recipe… about Spring Greens Asparagus and Ricotta Pasta

Strawberry Watermelon and Feta Salad

May 11, 2011

Strawberries. Watermelon. Arugula. Feta.

Sweet. Sweet. Bitter. Tang.

This super simple salad with somewhat oddly paired ingredients melds so perfectly together that it creates a total flavor explosion. And it tells every one of your senses: baby, summer is on it’s way. Strawberries. Watermelon. Yum.

With some easy chopping and zero time in front of the stove, this salad is a cool side to a spicy main like BBQ ribs or Thai skewered beef. Add a bit sliced grilled chicken for some protein and bang, you have a main course or double the recipe and you’ll have a great pot luck that will stun Aunt Audrey at the family reunion.

5 from 4 votes
Print

Strawberry Watermelon and Feta Salad

Ingredients

3 cups seedless watermelon chopped into 1/2 inch pieces

3 cups strawberries sliced

1/4 red onion sliced very thinly

4 cups spicy arugula

3/4 C fresh basil chiffonade (optional)

1/2 C crumbled feta cheese or more to taste

1/3 C fruity extra virgin olive oil

1 1/2 T balsamic vinegar

1 tsp agave syrup or to taste

Salt and freshly ground pepper to taste

Instructions

In a large bowl, gently combine first five ingredients. Mix together olive oil, vinegar and agave and taste for sweetness and dress strawberry mixture. Top with feta cheese, salt and pepper and serve.

And for a few more strawberry watermelon combo flavor explosions, check out these food blogger’s delicious recipes.

photo > Trissalicious

Luscious layers of almond dacquoise, rose scented cream, sweet berries and pistachios that make up Trissalicious’ Watermelon Strawberry Cake with Rose Scented Cream is a totally impressive gluten free dessert for any special dinner party and Trissa promises it’s surprisingly easy to make.

photo > Doughmesstic

Paired with brown sugar and ginger toasted tortillas, Doughmessitc‘s watermelon and strawberry salsa gives a sweet alternative to the standard chips and salsa.

photo > American Yogini

American Yogini‘s dairy free, raw and vegan Watermelon and Strawberry Swirl Ice Cream uses ground cashews to create a milky alternative and a touch of agave nectar to sweeten up the fruit flavor.

Do you have a favorite melon/berry combo recipe from a foodie blogger? Let’s hear about them!

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitter.

Kentucky Derby Inspired Mint Julep Recipes

May 6, 2011

Like most events, its not always about the event itself, its about the food and the fashion. And nothing says Derby style like the classic Southern Mint Julep and those fantastic hats.

Food first.

Traditionally served at Churchill Downs in a pewter or metal tumbler and often engraved with your pedigreed monogram, the classic Mint Julep is sipped in an oh-so-civilized manner as wild beasts pound past the the be-hatted crowd in a rampant stampede. And that’s just the line for the bar (da-dum-dum).

Since I won’t be joining the elite this year at the Downs (not that I ever have) the following recipes will add a touch of grandeur to my weekend. So look for me with a refreshing minty julep in hand, as I cheer on Cindy Napravnik one of only five women jockeys to ever compete in the Kentucky Derby and who this year riding Pants on Fire (how great is that name!) has a real shot at the roses. My money’s on the ladies this weekend.

photo > Brown Eyed Baker

Chocolate. Bourbon. Nuts. Pie. Is there really anything else to say? Only that I’d have to make one substitution to Michelle at Brown Eyed Baker‘s Chocolate Bourbon Walnut Kentucky Derby Pie recipe: switch out walnuts for pecans to keep the dreaded canker sores at bay.

photo > Jeffrey Morgenthaler

If you have any questions at all about this classic Mint Julep cocktail, this post by bartender, mixologist and Saveur magazine Best Cocktail Blog nominee Jeffrey Morgenthaler will provide the answers. With 3 great videos giving plenty of background and advice, all you’ll need is a jug of smooth brown water, fresh spearmint, a little sweetness and a mighty steed to get your Derby started.

photo > Fake Food Free

Here’s a way to kill two weekend event birds with one ~~stone~~ scone: Get mom in the Derby spirit by baking up a batch of Lori’s Mint Julep Scones from Fake Food Free and add them to your mother’s day brunch. Can’t. Resist. Mint. Sugar sprinkles…

photo > Bunky Cooks

Although this recipe doesn’t follow the mint julep theme, I couldn’t pass up adding it to the mix because, really, who can say no to mornay sauce, bacon and tomatoes all baked into gooey, yummy breadiness? Bunky Cook’s Hot Brown post also gives a true insider’s look at the historic Brown Hotel, it’s kitchen and a how-to cooking video from the Brown’s Chef Géroli. Regardless of whether you use the Hot Brown baking dish or instead opt for the au gratin dish like she does, Bunky Cooks delivers a hearty addition to the Derby menu. And for lighter (?) alternative, check out her panini version.

And now, onto the fashion and more amazing hats.

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitter.

Food Blogger’s Royal Recipes

April 29, 2011

Given that the world is consumed with every tidbit of the Royal wedding (yes I am definitely in the gushing-over-the-details-camp) why not join the fray and present a selection of food blogger’s royal British recipes.

Fish & Chips & Mushy Peas from My Cooking Hut

Rhubarb Pear Sponge Pudding with Vanilla Sauce from What’s for Lunch Honey

Royal Wedding Champagne Cupcakes from With Style and Grace

English Breakfast from Tomayto Tomaaahto

Sweet English Breakfast Porridge from Inn Cuisine

The British Larder Waldorf Salad from The British Larder

An Adult Toad in the Hole from Eating Out Loud

Pimms Cocktail from Spicy Ice Cream

all photos credited to accompanying blogs above

Craving: Easter Nest Cookies

April 20, 2011

photo > foodiecrush

Chocolate Easter bunnies, jelly beans and those not-of-this-world colored Peeps drum up memories of Easter mornings. Memories of a hollow bunny that collapses upon itself at the first bite, jelly beans that glue themselves to the technicolor fake grass at the slightest hint of humidity and Peeps that unless you eat the entire box in one sitting, harden like a rock in a few hours time.

None of those high-octane Easter treats were very tempting to me as a child, yet alone as an adult. But there was, and still is, one Easter treat that I start hunting for the minute the candy sweethearts are stripped from the shelves come February 15.

Oh baby. Russell Stover Egg Nests.

I’m all about the Almond Joy, the German chocolate cake, the macaroons. Bring on the coconut and chocolate, that’s my temptation when it comes to the sugar stuff. And the Russel Stover Egg Nests aren’t usually easy to find. Most years I’ve had to load up at the beginning of the season so I can maintain my sugar high through Good Friday.

But this year I’ve found them still lurking in the stores and I’m wondering to myself, “Why?” And I think I’ve found the answer.

Because there’s no more jelly beans.

This year our chocolate nests are empty and it looks like my Easter tradition has become a casualty to inflation.

So for everyone who’s craving a jelly-filled-nest-alternative—me especially—here are a couple of cures.

photo > Sunday Hotpants

The simple Bird’s Nest cookies – Chocolate Coconut Macaroons recipe from New Zealand’s Sunday Hot Pants showcases the big ingredient winner—coconut—these little nests look very much like the real thing when studded with pastel colored candy eggs.

photo > Kitchen Simplicity

As a teen, my husband would cook up batches of no-bake cookies and eat the entire bowl without ever making a cookie so when I stumbled upon Cheri at Kitchen Simplicity‘s Un-Baked Cookie Nests I couldn’t resist. Love the styling using just white and yellow eggs mimicking the real deal. Check out the additional recipe in the same post for so cute Chocolate Dipped Rice Krispie Eggs.

This recipe for Bird’s Nest Cookies from Art of Dessert forgoes the coconut, but does sound tasty with its combo of salty and sweet combination of chow mein noodles and butterscotch. Would probably be just as tasty with chocolate too.

photo > Two Peas and Their Pod

And if you’re craving soft and gooey chocolate craving, Maria at Two Peas and Their Pod has cooked up Chocolate Pudding Cookies with another one of my favorite Easter treats: malted milk chocolate mini easter eggs. Yum.

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitter.

Spring Artichokes

April 18, 2011

photo > foodiecrush

Whenever I see a globe artichoke, I’m transported back to the drive from my grandma’s home in San Mateo to the bottom of the winding road of westbound Highway 92, on our way to have oysters at the Miramar Beach Restaurant in Half Moon Bay. Looking out the window as we cruised toward the ocean, it was easy to spot hand-lettered signs pointing the way to dirt-packed parking lots loaded with cars of traveling cooks, picking through boxes of straight from the stem artichokes.

I wasn’t a fan of artichokes back then. Too spikey, too similar in look to brussels sprouts (gag) and just way too much work to get a taste of that tidbit of meat at the end of the leaf. All the scraping for such little yield.

But soon enough I succombed to their meaty little tips and today proudly proclaim the artichoke as one of my top 5 favorite vegetables. Served with a vinaigrette as an appetizer, stuffed and braised as a main meal or simply studding a pasta or pizza, it makes no difference to me. If its on the menu, chances are I’ll order it.

Little did I know then that Half Moon Bay was the American birthplace of the artichoke, introduced by immigrant Italian farmers in the late 1800’s and in nearby Castroville. Today I can find tight budded artichokes by the same California company (although much larger now I’m sure) in my local Costco several times of year.

photo > foodiecrush

So when I walked into Whole Foods and found globe artichokes as big as my head, and at a stunning price of just $1.50 a piece, I loaded up and started searching for recipes. I knew I wanted more than just butter and mayo for my chokes, a recipe that had some girth, a recipe to do justice to those huge globes.

photo > Zen Can Cook

This recipe has some serious WOW factor, and was obviously not prepared by any average blogger. Just look at that photo. Gorgeous. Every photo and recipe on Zen Can Cook showcases the serious gastronomic background of personal chef Stephane Lemagnen, formerly of NYC’s Room 4 Dessert and now, thankfully, a food blogger. Although originally blogged for serving at Christmas, Artichoke Heart, Salmon Cream, Poached Egg, Smoked Scottish Salmon, Osetra caviar ‘s combination of simple but elegant ingredients feel perfectly springtime. Take care with the presentation and don’t get all fancy with the accompaniments. Keep it simple and serve with sliced fresh fruit and and a bottle of chilled champers to toast the perfect Easter brunch.

photo > The Stone Soup

Simple and served as a vegetarian main course, globe artichoke confit from The Stone Soup is slow cooked in an herb laced oil with leeks and topped with a lemony crumbed gremolata (not shown in photo) and served over spring time’s other happy veggie, broad beans.

photo > The Italian Dish

From The Italian Dish, Roman Style Artichokes are simply delish and with Elaine’s step by step prep details, easy to prepare. With leaves removed and a pared down choke, this traditional recipe cooked in fresh mint, parsley and garlic makes a memorable lunch or light supper when paired with a light pasta or salad and a crisp white sauvignon blank.

I’m still on the hunt for more recipes (I have 3 more chokes and I said they were huge!) so please share, what’s your fav artichoke recipe?

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitter.

spring

30 Healthier Spring Pasta Recipes to Make in April

Make meal planning your month of meals a snap.

April 1: Linguini and Zucchini Noodles with Shrimp

FoodieCrush

April 2: One-Pot Spring Pasta with Dill + Lemony Vinaigrette

With Food + Love

Summer Melon Cous Cous Salad with Avocado, Grapes and Mint

Macaroni Salad with Smoked Mozzarella and Proscuitto

Sweet Carrots with Tarragon and My Easter Inspired Faves

Spring Vegetable Gnocchi

Friday Faves and Roasted Asparagus with Browned Butter

Spring Greens Asparagus and Ricotta Pasta

Strawberry Watermelon and Feta Salad

Strawberry Watermelon and Feta Salad

Ingredients

Instructions

Kentucky Derby Inspired Mint Julep Recipes

Food Blogger’s Royal Recipes

Spring Artichokes

Follow @foodiecrush on Instagram

5 Quick and Healthy No-Sweat Simple Meals