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14 Light Spring Recipes From Michigan Bloggers to Try This Season

Spring is on the horizon, bringing with it warmer weather, blooming flowers, community events and a whole new style of cooking. Gone are the hearty soups, pies and casseroles of winter. We’re looking forward to some lighter fare, like salads, wraps, BBQ side dishes and produce-forward meals.  

Luckily, Michigan bloggers have us covered! Over the years, they’ve crafted easytofollow and delicious recipes that will help even the most inexperienced of home chefs become confident in the kitchen Today, we’re taking a look at some of their spring-inspired recipes, like citrusy ice cream, Buddha Bowls, creative salads and more. Which one will you try first?  

 

From: The Lemon Bowl 

Roasted-Asparagus-with-Tangerines-and-Toasted-Almonds-a-fast-and-easy-side-dish-recipe

Photo courtesy of The Lemon Bowl 

Add a little spring twist to a classic side dish with Liz from The Lemon Bowl’s Roasted Asparagus and Tangerines! This interesting dish features asparagus and tangerines drizzled with olive oil and topped with salt and pepper before being caramelized in the oven. After it finishes cooking, Liz recommends topping it off with a sprinkle of roasted, chopped almonds for a bit of crunch and some green onions. Sweet, salty, tangy and delicious—this is an ideal Easter oPassover side dish that will wow your family!  

 

We don’t know about you, but we’re getting tired of pulling out the slow cookers and Dutch ovens every night. During the warmer days of spring, we’re looking for easy recipes that can be cooked outside! These Buffalo Grilled Chicken Wraps from The Kitchenista Diaries will hit the spot this season, featuring succulent grilled and seasoned chicken, fresh veggies and a healthy topping of buffalo sauce.  

 

From: Rachel Cooks 

Grapefruit, cucumbers, avocado, almonds and feta? Count us in! Rachel Cooks has crafted the perfect spring salad, offering just the right amount of tang and sweetness that will keep us happy to eat healthy all season long. This salad specifically uses a rosé blend of lettuce, but you could substitute other types of lettuce or spinach mixtures. The best part of this recipe—in our opinion—is the addition of actual rosé! The Rosé Vinaigrette calls for ¼ cup of non-sparkling rosé along with olive oil, red wine vinegar, honey, Dijon mustard, salt and pepper.  

 

From: Kitchen Joy 

Kitchen-Joy

Photo courtesy of Kitchen Joy 

Who says all spring recipes have to be super healthy? This light and refreshing Meyer Lemon Ice Cream from Mandy at Kitchen Joy is an absolute treat on a hot day. While lemon isn’t everyone’s favorite flavor, Meyer lemons are a bit sweeter and less tart, offering a great citrusy taste without the overwhelming pucker! According to Mancy, this recipe is slightly reminiscent of the classic Flintstone’s Push-Up Pops from her childhood—which we remember fondly as well! If you’re looking to bring back a bit of your childhood magic (or just want something tasty to eat this season) don’t forget to pin this one on your Pinterest board.  

 

Brussel sprouts are having a renaissance and we couldn’t be more excited. Gone are the days of boiled, unseasoned mush. These days, Brussel sprouts can be roasted, pan-fried and even shredded into a salad! Fit Mitten Kitchen’s recipe for Stovetop Shredded Brussel Sprouts with Lemon Pepper Cashew Dressing is a vegan dish we can’t wait to make over and over again this season! The whole meal/side dish can be made in just 15 minutes—including the dressing.  

 

We’re always on the hunt for quick, easy and tasty recipes! Luckily, this One Pan Chicken and Asparagus dish from Persnickety Plates is just that. This 30-minute meal looks (and tastes!) way fancier than it actually is, featuring a delicious white wine sauce that will make your family think you’ve spent hours on it. All you’ll need for this fresh and healthy dish is chicken breasts, olive oil, flour, white wine, chicken broth, garlic, asparagus, parsley, lemon juice and, of course, salt and pepper.  

We can’t get enough great salads and bowls this time of year, and This Worthey Life’s Steak Farro Bowl is no exception! Featuring Farro, steak, fresh veggies and delicious seasonings, this is a great option for quick lunches, meal prep, a simple dinner or even breakfast if you’re looking for something savorierThis recipe is also a great jumping off point for other Buddha bowls, just substitute different vegetables and proteins to create interesting, healthy and delicious meals all season long.  

 

From: MI Gluten-Free Gal 

MI-Gluten-Free-Gal

Photo courtesy of MI Gluten-Free Gal 

Gluten-free dieters rejoice! This gluten-free Strawberry Galette from MI Gluten-Free Gal is exactly what the warming days of spring are calling for. This recipe is incredibly easy, featuring a gluten-free pastry crust and a gorgeous strawberry filling. You won’t even need any special tools or pie pansa simple baking sheet will do! Just don’t forget to make the crust a little ahead of time as it will need at least two hours in the fridge to firm up.  For more spring recipes from MI Gluten-Free Gal, check out her delicious Gluten-Free Crescent Rolls and Jam Hand Pies!

 

Potato salad is a must at every seasonal BBQ, garden party or Easter gathering. While we may not be able to enjoy getting together with loved ones to celebrate the season, we can indulge in a few dishes that make those celebrations so special. Angela from The Kitchenista’s Herbed Red Potato Salad is a favorite, boasting red potatoes, hard-boiled eggs, mayo, sour cream, Dijon or creole mustard, fresh herbs, celery and a diced shallot. The result is a light, creamy and savory salad that can be enjoyed on its own or as a side with all your grilled favorites.  

 

If you’re looking for the perfect addition to your spring brunch, don’t miss Lori from Foxes Love Lemon’s Feta Terrines with Spring Vegetables! This creamy dish features cream cheese, feta cheese, fresh herbs and cooked beets. If you didn’t know, a “terrine” is basically just a small “blob” of soft cheese that you can spread on crackers, fresh vegetables, fruit and more. This particular terrine is a salty, aromatic appetizer that adds a touch of color and tanginess to any cheese or charcuterie board!  

 

Is there ever a bad time for a taco? While we could enjoy these Cilantro Lime Shrimp Tacos from Fsareini any time of year, they were really made for the warmer months! Featuring beautifully seasoned shrimp, a slaw of jalapeños, cabbage, onions, and corn, all on small corn or flour tortillas, this simple recipe is one you’ll be making at least once a week for the foreseeable future.  

From: Persnickety Plates 

Persnickity-Plates

Photo courtesy of Persnickety Plates 

This Zaatar Chicken Salad from Persnickety Plates features chicken breasts marinated in za´atar, a Middle Eastern spice, and lemon juice before being topped on a lemon and oil salad. This is another simple salad recipe that can be thrown together (after a few hours of marinating) in just a few minutes! The salad is also better the longer it sits, so you can put the vegetables and dressing together while the chicken in marinating to really let the flavors soak in. 

 

From: Kitchen Joy 

If you’re a gardener, you know that the spring and summer months are when summer squash starts to blossom—sometimes a little too much. Now that you have freezers full of zucchini, what are you supposed to do with all of it? Enter Kitchen Joy’s Pasta with Zucchini and Ricotta, a recipe she got from living in Italy for a few months several years ago. This simple dish features a pound and a half of zucchini, ditali pasta, ricotta and Parmigiano-Reggiano—perfect for an easy weeknight dinner or a work-from-home lunch 

From: Rachel Cooks 

As spring turns into summer, you’ll start to see local farmers’ markets and grocery stores stocking tons of fresh, juicy tomatoes. We can’t think of a better way to use them than this Fresh Tomato Tart with Herbed Ricotta from Rachel Cooks! This recipe starts with frozen puff pastry and is topped with an incredible herbed ricotta mixture and fresh tomatoes of all varieties. It’s like a lighter (and fancier!) kind of pizza! Once the crust finishes cooling and you’ve topped it with the ricotta mixtureyou’ll drizzle it with a bit of olive oil, flaky sea salt, cracked black pepper and fresh herbs.  

 

Happy Cooking! 

Which of these spring recipes will you be trying first this season? Let us know in the comments below! 

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