Hallelujah — spring is almost here. With more sunshine and longer days on the way, it’s time to move away from heavy, cheesy winter meals and into lighter, fresher dishes. I’m ready for lighter flavors, and I suspect you are too.
It’s been about ten months since my cookbook, Love Real Food, launched last May, and to celebrate the changing season I wanted to share ten of my favorite spring-forward recipes from the book. These recipes favor bright vegetables, crisp textures, and simple, satisfying flavors that work well for picnics, lunches, weeknight dinners, and potlucks.
If you already own Love Real Food, thank you — I’ve loved reading your reviews and notes. I hope the book is a trusted resource in your kitchen. Seasonal changes can make a recipe feel new, so I hope these selections inspire you to try something different this spring.
If you haven’t picked up the book yet, these recipes offer a good sense of what you’ll find inside: tested recipes, thoughtful ingredient choices, and approachable techniques. I put a lot of energy into recipe testing, photography, and writing, and I’m grateful for the positive response.
Kale and Quinoa Salad with Crisp Celery, Plumped Cranberries, and Lemon Dressing
This kale and quinoa salad balances chewy greens with the nutty texture of quinoa, crunchy celery, and tangy cranberries. A bright lemon dressing brings it all together, making it an ideal pack-for-work lunch, picnic dish, or a refreshing follow-up to indulgent meals. (Page 59)
Moroccan Roasted Carrot, Arugula, and Wild Rice Salad
Roasted carrots and Minnesota-grown wild rice meet warm Middle Eastern spices in this hearty salad. Peppery arugula and a bright dressing complete the dish, giving you comforting flavors with a spring-forward feel. (Page 62)
Creamy Arugula, Goat Cheese, and Tomato Pasta Salad
Simple and satisfying, this pasta salad combines whole-grain pasta, tangy goat cheese, bright lemon, and peppery arugula. It’s an easy potluck contribution and travels well for picnics or lunches. (Page 75)
Green Goddess Kale Salad
This chopped kale salad is fresh and textural, full of garden flavors like carrots, cucumbers, and radishes. A creamy, herbed avocado dressing adds zing and richness without weighing the salad down. (Page 67)
Fresh Sesame Soba Spring Rolls with Peanut Dipping Sauce
These spring rolls are packed with crisp vegetables and soba noodles, which add a nutty flavor thanks to buckwheat. The rich peanut dipping sauce is irresistible and turns the rolls into a satisfying, light meal or appetizer. (Page 98)
Fresh Greek Nachos with Herbed Tahini Sauce
Toasted pita wedges topped with a Greek-style chickpea salad and drizzled with herbed tahini create nacho-like flavors without the cheese. The tahini adds creamy tang and richness, making these a fun, shareable spring snack or light meal. (Page 116)
Sun-Dried Tomato Fettuccine Alfredo with Spinach
This version of fettuccine Alfredo feels more satisfying than the restaurant classic because it uses whole-grain pasta, plenty of spinach, and cashews for a creamy, plant-based finish that supplies fiber, protein, and healthy fats. (Page 154)
Roasted Broccoli, Bell Pepper, and Tofu Bowl with Peanut Sauce
Tender roasted vegetables, crispy cubes of tofu, and a bold peanut sauce make this bowl both comforting and fresh. It’s a versatile dish that works as weeknight dinner or meal-prep lunch. (Page 175)
Sweet Potato–Black Bean Veggie Burgers with Cabbage-Pepita Slaw
These patties balance sweet roasted sweet potato with spicy seasonings and hearty black beans. I like them topped with quick guacamole and a crisp cabbage–pepita slaw for contrast and crunch. (Page 177)
Coconut Fried Rice with Edamame
This playful fried rice uses leftover rice, edamame, and simple vegetables, with large coconut flakes that toast and crisp as they cook. The coconut adds an unexpected but delightful flavor and texture to a quick weeknight meal. (Page 182)
Where to Buy
More details about the cookbook are available from the publisher and retailers.