Spring has officially arrived, which means bouquets of flowers and the earthy aroma of fresh-cut grass are soon to consume our surroundings. It is the time when the world revives itself following the wintry months, and introduces the long-awaited sunshine with summer around the corner. Additionally, spring encourages meals with fresh produce as gardens begin to thrive again. Here are a few recipes that embody the season to get into that spring spirit.

Bon Appetit’s Whipped Ricotta Toast With Date and Rhubarb Compote

5 medjool dates, pitted, chopped

⅛ tsp. ground cardamom

½ tsp. kosher salt, divided

2 medium rhubarb stalks (about 4 oz.), chopped

1 cup whole-milk fresh ricotta

3 tbsp. extra-virgin olive oil, divided

4 1”-thick slices country-style sourdough bread

2 tbsp. coarsely chopped raw pistachios

Freshly cracked black pepper

https://www.bonappetit.com/recipe/whipped-ricotta-toast-with-date-and-rhubarb-compote

The First Mess’s Lemony Spring Pasta Salad with Vegetables & Herbs

Lemon Dressing

1 ½ tsp. Finely grated lemon zest

¼ cup fresh lemon juice

½ small shallot, chopped

2 tsp. Agave nectar/maple syrup

¾ teaspoon dijon mustard

½ cup neutral flavored oil

Sea salt and ground black pepper

Pasta Salad

¾ lb asparagus, woody ends trimmed

1 cup shelled green peas

1 lb small pasta

1 ½ cups cooked chickpeas, drained and rinsed

3 green onions, finely sliced

6-7 radishes, finely sliced into half moons

½ cup flat-leaf parsley leaves, chopped

https://thefirstmess.com/2019/04/17/lemony-spring-pasta-salad-vegan-recipe/