The most common complaint I’ve heard from those who don’t cook is that they don’t have the energy to look for recipes. That’s why I’ve done the work for you by finding easy recipes around the web that use seasonal ingredients and are endlessly adaptable.
The April showers have spilled over into May (isn’t Seattle lovely?), but that’s all the more reason to enjoy your daily dose of flowers atop a gorgeous green salad. Foraging for edible flowers is a great alternative to buying the pricey blossoms at the grocery store, but be sure to do your research and avoid flowers that have been sprayed with pesticides. Edible flowers can also be found at farmers markets.
This refreshing cocktail combines a classic mojito with a splash of nutmeg-laced rhubarb syrup. It’s subtly tart, utterly pretty and perfect for spring.
Not only is its name appropriately spring-y, this cake is loaded with sunny ingredients like honey and almonds. Enjoy it with a cup of iced coffee and the last bits of winter frost you’re carrying around are sure to melt away.
Bagna Cauda literally translates as “hot bath”—more specifically, a hot bath of anchovy and garlic–infused olive oil into which crisp raw vegetables are dipped (aka heaven). This recipe deconstructs the traditional bagna cauda atop toasted crusty bread.
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Springtime Crockpot Minestrone from How Sweet Eats
This minestrone contains seasonal ingredients like asparagus, spring peas, carrots and greens. It’s lower-maintenance if you have a crockpot, but you can simulate the slow-cooking process by placing a casserole dish or Dutch oven in an oven at a low temperature for several hours.
These may look like classic blueberry muffins, but a few twists make them special. They contain aromatic ingredients like orange blossom honey and lemon zest and a creamy Mascarpone filling, and are finished with a sprinkling of crunchy Turbinado sugar.
Caroline is a senior Humanities for Teaching major. This is her fourth year at the Spectator. She likes gin, em dashes, and sea otters, and is probably hungry right now.