Spaghetti squash and avocado salad with chicken

by Sarah Steimer

I love a new recipe for spaghetti squash. I’d hate to relegate this awesome winter squash to just getting a bottle of marinara sauce dumped on it. Instead, this guy got a mean, green upgrade.

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Icebox Pops: Blackberry-basil coconut popsicles

by Caitlin Saniga

This may be one of my best recipes of the year. Even Joel, who is terrified of popsicles because of tooth sensitivity, tried one and agreed that it was fantastic. Basil-mint syrup is the secret to what makes these so spectacular, and straining out the seeds before freezing means you won’t have to whittle your popsicle stick into toothpicks.

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Cantaloupe gazpacho with cucumber salsa and feta

by Caitlin Saniga

Gazpacho can be so refreshing this time of year — and I don’t know about you, but it’s been about 90 bajillion degrees in Providence lately. This version incorporates cantaloupe in the mix. I’ve also dried a gazpacho with watermelon.

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Pita pizzas with mint-arugula pesto

by Sarah Steimer

In the mood for pizza, but don’t quite have the time to make dough? Use some pitas! I used whole wheat for this recipe, which made for perfect little personal ‘zas.

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Pea and fava bean pasta with mint and ricotta

by Sarah Steimer

The ricotta and Parmesan mixture was really spectacular, and it was light enough to keep this dish’s fresh spring appeal. I know it’s almost June, but I’m still riding happily along with spring flavors and produce.

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Cucumber-rice salad with tahini dressing, dill and mint

by Caitlin Saniga

Grain-based salads are my favorite. Exhibit A: This red rice salad with cucumber, cilantro and mint is one of my go-tos. Exhibit B: This barley salad with spring vegetables makes my mouth water just thinking about it. Now I’ve found a new rice salad worthy of joining the recipe rotation. Tahini gives the dressing a nutty creaminess that I love, and cucumbers and herbs brighten things up. Enjoy!

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Crisp Wisps: Shaved radish salad with mint and ricotta

by Sarah Steimer

This crisp little number is a great side dish for a more savory main. I’m used to the more traditional salted butter with radishes, so it was a very cool change to try it with the slightly sweeter ricotta.

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Crisp Wisps: Shaved asparagus and avocado salad with mint

by Sarah Steimer

I start craving asparagus sometime around March, so lucky for me it’s one of the most abundant (and sometimes one of the ONLY) items at the farmer’s market in early spring. This salad highlights raw asparagus in such a delicate way that you’ll wonder why you ever bothered to steam it whole.

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Green beans, cucumbers and spring peas with lemon-ginger dressing and mint

by Caitlin Saniga

If you’ve partaken in one too many doughnuts lately or if you’re ready to wake up from your winter starch coma, here’s your cure: greens on greens on greens.

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Meatless Monday: Avocado, tofu and spicy peanut rice spring rolls

by Sarah Steimer

Adding the sauce straight to the rice — rather than serving it on the side — make these spring rolls great for one-the-go action. It may take you a few tries to master the spring roll wrap, but it’s a really fun way to interact with your food. Just be sure to put the herbs down first so they can be showcased through the translucent rice paper.

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