Hallelujah — spring officially arrives in two days. I’m thrilled for longer, sunnier days and a move away from the heavy, cheesy meals of winter. Lighter, fresher dishes are calling my name, and likely yours, too.
It’s hard to believe Love Real Food, my cookbook, has been out since last May. To celebrate the season and the book, I’m sharing ten of my favorite spring-ready recipes from its pages.
Thank you to everyone who’s bought the book and sent kind notes and reviews — your feedback means a lot. If you already own Love Real Food, you may find these recipes feel especially right now that the weather is changing. If you don’t yet have the book, I hope these selections give you a good idea of the bright, approachable, feel-good recipes inside. I poured my energy into testing, writing, and photographing each recipe, and I still love every single one.
Below are ten spring-friendly recipes from Love Real Food. Each description includes the page number so you can find them quickly in the book.
Kale and Quinoa Salad with Crisp Celery, Plumped Cranberries, and Lemon Dressing
Bright and satisfying, this kale and quinoa salad balances hearty greens with crisp celery and sweet plumped cranberries. A lemony dressing ties it all together, making it a perfect picnic or pack-for-work salad. (Page 59)
Moroccan Roasted Carrot, Arugula, and Wild Rice Salad
Warm, spiced roasted carrots meet peppery arugula and nutty wild rice in this Middle Eastern–inspired salad. The combination feels both comforting and bright—ideal for transitioning into spring. (Page 62)
Creamy Arugula, Goat Cheese, and Tomato Pasta Salad
A simple, crowd-pleasing pasta salad starring whole-grain pasta, creamy goat cheese, lemon, and peppery arugula. It’s an easy potluck side or picnic staple. (Page 75)
Green Goddess Kale Salad
This chopped kale salad feels like a garden in a bowl: crisp carrots, cool cucumbers, peppery radishes, and a creamy herbed avocado dressing. It’s crunchy, zesty, and refreshing. (Page 67)
Fresh Sesame Soba Spring Rolls with Peanut Dipping Sauce
These vibrant spring rolls are filled with crisp vegetables and nutty soba noodles, and they come with an irresistible peanut dipping sauce. Soba adds a pleasant buckwheat flavor that complements the fresh fillings. (Page 98)
Fresh Greek Nachos with Herbed Tahini Sauce
Toasted pita wedges become nachos topped with a bright Greek chickpea salad and drizzled with a tangy herbed tahini sauce. It delivers all the creamy satisfaction of nachos with fresher flavors. (Page 116)
Sun-Dried Tomato Fettuccine Alfredo with Spinach
This hearty take on fettuccine Alfredo uses whole-grain pasta, spinach, and cashews for a more satisfying, nourishing bowl. Sun-dried tomatoes add brightness and depth. (Page 154)
Roasted Broccoli, Bell Pepper, and Tofu Bowl with Peanut Sauce
Tender roasted vegetables, crisp cubed tofu, and a luscious peanut sauce make this bowl endlessly satisfying. The caramelized veggies and savory sauce are a fantastic pairing. (Page 175)
Sweet Potato–Black Bean Veggie Burgers with Cabbage-Pepita Slaw
These veggie burgers combine roasted sweet potatoes, black beans, and warming spices for a sweet-and-spicy bite. I like to serve them with quick guacamole and a crisp cabbage–pepita slaw. (Page 177)
Coconut Fried Rice with Edamame
This playful, slightly Thai-inspired fried rice transforms leftover rice with tender edamame, fresh vegetables, and crunchy golden coconut flakes. The coconut adds a subtle, toasty sweetness that makes the dish feel special. (Page 182)
Where to Buy
More details about the cookbook are available in the cookbook section.