May is here! The trees are loaded with bright green leaves and I’m thriving on the abundant sunshine. My attention is divided between redesigning this website (launching soon!) and loading our garden with perennials while the time is right. Grace loves to help water the plants with her cute green watering can.
Several holidays are coming up. For Cinco de Mayo, browse Mexican recipes here (start with the guacamole and margaritas). For the Kentucky Derby, try a maple-sweetened mint julep or strawberry-infused mint julep (start infusing the bourbon now). For Mother’s Day, check out my spring brunch roundup.
The farmers’ markets will become more colorful each week this month. Below, you’ll find some of my favorite spring recipes so we can make the most of our fresh produce.
Asparagus
Perfect Roasted Asparagus
Gluten free and easily vegan (skip the cheese)
“This is an easy and very tasty way to prepare asparagus. I could eat it every day. My 8 year old loves it too. I add parmesan and lemon. I roast the asparagus in my oven for 9 minutes. Thank you for the recipe!” – Anna
Avocado
The Best Guacamole.
Gluten free and vegan
“I’ve always done guac simply with lime juice, salt and cumin to rave reviews BUT after making this C&K-style last night, I can never go back. Wow! The tiny onion crunch and pop of salt and coriander is divine. Thanks for another winner! ☺” – Janelle
Beets
Simple Beet, Arugula and Feta Salad
Gluten free and easily vegan (skip the cheese)
“This is, quite literally, my new favorite salad! I have made it for several friends – who all have adored it – and have added it to my weekly food staples. I’ve never actually made it with pumpkin seed – I substitute pistachios instead, or omit the nuts altogether if I am not eating it right away, and the homemade balsamic is fantastic…YUMMMM!” – Franki
Broccoli
Lemony Broccoli, Chickpea & Avocado Pita Sandwiches
Easily gluten free and easily vegan (see notes)
“Just made this and it’s delish!! I didn’t have pitas so I just cut up the avocado and ate it as a salad.” – Renee
Cauliflower
Mediterranean Cauliflower Rice
Gluten free and vegan
“I’ve never had cauliflower rice before, but a Google search took me to this recipe, which I made tonight. It was absolutely delicious and I have enough leftovers to use as a side dish tomorrow night I highly recommend it!” – Deirdre
Greens
The Creamiest Scrambled Eggs (with Goat Cheese)
Gluten free
“Hoo boy! This is a marvelous recipe! Great for breakfast, brunch, lunch or dinner. I found that it was perfect fare for the latter during this hot summer weather when standing over a hot stove for any length of time just WASN’T an option! It’s easy on the tummy but SO delicious and satisfying…and healthy!” – Frances
More spinach recipes » (also arugula)
Herbs
Cilantro-Pepita Pesto with Squash Ribbons and Fettuccine
Vegan
“Not only was this delicious when I made it, the leftovers were just as good – a major plus for me because I always want to have good leftovers to bring to work for lunch. I added some roasted sweet potato to one of my portions of leftovers and the flavors worked well together. I know this has been up for awhile, but thanks for another great recipe Kate!” – Amanda
More cilantro recipes » (also dill)
Kale
Kale Pesto Pizza
Just vegetarian
“I made this for dinner last night – it was SO delicious and my whole family loved it! It was my first time making a pizza myself, and was very easy. I can’t wait for lunch today to eat the leftovers :)” – Hallie
Mango
Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce
Easily gluten free and easily vegan
“I made these tonight and they are so delicious. A perfect summer meal. I also mustvsay that this is the first time myself and my boyfriend have actually enjoyed (even, loved) tofu! Yay for soggy free perfectly crisp tofu.” – Deana
Mushrooms
Roasted Mushrooms with Herbed Quinoa
Gluten free and easily vegan
“Kate, I wish I could show you how much I love this recipe! I am sitting here typing while scarfing down a bowl full. It is amazing, light and just what I needed! I used red quinoa instead and I paired the dish with butter-sauted Brussel Sprouts. Sooooo delish!” – Kecia
Peas
Green Goddess Tortellini Salad
Vegetarian like the rest!
“I made this last night and it was delicious! I’ve been a long-time fan of your recipes and this is another winner. I used some asparagus, green beans, and peas as those were the veggies I had on hand. Looking forward to making it again and taking it to parties throughout the summer. Thank you Kate!” – Erika
Radishes
Strawberry Kale Salad with Nutty Granola Croutons
Gluten free
“I just found this recipe yesterday and made it right away. This is hands down one of the best salads I have ever had! My husband agrees. This will be a regular at our house! The granola makes enough for many more salads and I assume I can just freeze it to have ready for next time. The fennel seeds really add alot. Thanks for the great recipe!” – Lisa
Rhubarb
Strawberry Rhubarb Crisp
Gluten free and easily vegan
“Hey Kathryne, I made this for a potluck last night and it was a hit! I love how the rhubarb and strawberries shine through because there’s not too much sweetness added in. I also love that the crisp isn’t too heavily laden with butter! This is a really lovely crisp and so pretty coming out of the oven too, especially when the filling is still gurgling at the sides!” – Margarita
More resources you might appreciate: 23 make-ahead breakfast recipes, 45 recipes that pack well for lunch and 20 simple weeknight dinners. You can shop my essential kitchen equipment here. Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!
