spring recipes

Spring Fresh Lemon & Herb Quinoa Salad Recipe

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Spring is a season of light, freshness, and renewal — and your meals can reflect that energy. This Lemon & Herb Quinoa Salad is bright, nourishing, and simple to prepare. It’s perfect for a mindful lunch, a light dinner, or even a refreshing snack. Every bite is a reminder that growth, like flavor, comes from balance, care, and intention.

Mindful Tip: Take a moment to appreciate the colors and aromas before you begin. Eating with awareness enhances nourishment for both body and mind.

Ingredients

  • 1 cup quinoa, cooked & cooled
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh mint, chopped
  • 1/4 cup red bell pepper, diced (optional)
  • Juice of 1 lemon
  • 1–2 tbsp olive oil
  • Salt & pepper to taste
  • Optional toppings: feta, avocado, or toasted nuts

Instructions

  1. Cook the quinoa: Rinse 1 cup quinoa under cold water. Cook according to package instructions (usually 1 cup quinoa + 2 cups water, simmer 15–20 min). Let cool.
  2. Prepare the veggies: Chop cherry tomatoes, cucumber, parsley, mint, and optional bell pepper.
  3. Combine ingredients: In a large bowl, mix cooled quinoa with chopped vegetables and herbs.
  4. Dress the salad: Drizzle with olive oil and lemon juice. Season with salt & pepper. Toss gently to combine.
  5. Optional toppings: Add feta, avocado, or nuts for extra flavor and texture.
  6. Serve mindfully: Take a moment to notice the colors, aromas, and textures before enjoying.

Mindful Eating & Growth Tip

  • Before your first bite, inhale deeply and notice the freshness of your salad.
  • Eat slowly, savoring each bite. Appreciate the nourishment you are giving your body.
  • Reflect: “This simple act of mindful eating is planting seeds of wellness and vitality within me.”

Variations & Ideas

  • Swap parsley and mint for cilantro or basil.
  • Add roasted veggies or chickpeas for protein.
  • Make it a meal prep option: store in airtight containers for 3–4 days in the fridge.

Closing Affirmation

“I nourish my body and mind with intention, gratitude, and care. I plant seeds of wellness in every choice I make.”

Spring Herb Sourdough Focaccia | Easy March Recipe

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Spring Herb Sourdough Focaccia

Fluffy, golden, and fragrant with early spring herbs.

Ingredients

  • 1 cup active sourdough starter
  • 2 ½ cups all-purpose flour
  • ¾ cup water (warm)
  • 2 tbsp olive oil + more for drizzling
  • 1 tsp salt
  • 1 tsp sugar or honey (optional, for browning)
  • 2–3 tsp fresh herbs: rosemary, thyme, or parsley
  • Optional: thinly sliced shallots or spring onions

Instructions

  1. Mix dough: In a large bowl, combine sourdough starter, water, olive oil, and sugar (if using). Add flour and salt, and stir until a sticky dough forms.
  2. First rise: Cover and let rest 3–4 hours at room temp, or until doubled.
  3. Prepare pan: Drizzle a baking pan or sheet with olive oil. Gently press the dough into the pan, stretching it to fit.
  4. Dimple & season: Use fingertips to press dimples across the surface. Drizzle with olive oil, sprinkle herbs, salt, and optional shallots.
  5. Second rise: Let dough rest 30–45 minutes while oven preheats to 425°F (220°C).
  6. Bake: Bake 20–25 minutes until golden and fragrant. Cool slightly before slicing.

? Fun March twist: Press a few tiny edible flowers (like violets or nasturtium) into the top after baking for a subtle, springtime touch.

Need sourdough starter? I have an amazing starter and a free ebook to get you going!

Rustic Sourdough Strawberry Pie

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Rustic Sourdough Strawberry Pie (AKA: Sourdough Discard Strawberry Galette)

There’s something magical about taking a humble sourdough discard and turning it into a buttery, flaky crust for a rustic strawberry pie. This recipe is the perfect way to use up that leftover starter while indulging in the sweet, tangy goodness of fresh strawberries. With a touch of vanilla and a hint of lemon zest, this rustic sourdough strawberry pie is sure to steal the show at your next gathering.

The best part? It’s as easy as it is delicious—no fancy pie pan required, just a bit of love and a whole lot of flavor!

Crust Ingredients:

• 120g all-purpose flour

• 113g unsalted butter, cold and cubed

• 1 tbsp sugar

• ½ tsp salt

• 60g sourdough discard (unfed)

• 1–2 tbsp ice water, as needed

Filling Ingredients:

• 2 cups fresh strawberries, hulled and sliced

• 2 tbsp sugar (adjust to taste)

• 1 tbsp cornstarch or arrowroot powder

• ½ tsp vanilla extract

• Zest of half a lemon (optional)

Topping:

• 1 egg, beaten (for egg wash)

• Coarse sugar for sprinkling

Instructions:

1. Make the crust:

• In a bowl or food processor, mix flour, sugar, and salt.

• Cut in the cold butter until it resembles coarse crumbs.

• Add sourdough discard and mix until combined. If dry, add a little ice water until the dough comes together.

• Shape into a disk, wrap, and chill for 30–60 minutes.

2. Make the filling:

• Toss strawberries with sugar, cornstarch, vanilla, and lemon zest. Let sit for 10 minutes.

3. Assemble the galette:

• Preheat oven to 400°F (200°C).

• Roll out dough on parchment into a rough circle (about 12 inches).

• Pile strawberry mixture in the center, leaving a 2-inch border.

• Fold edges over the filling, pleating as you go.

• Brush crust with egg wash and sprinkle with coarse sugar.

4. Bake:

• Bake for 35–40 minutes, until golden brown and bubbly.

• Cool slightly before slicing.

Whether you’re baking for a special occasion or just treating yourself to a slice of homemade comfort, this rustic sourdough strawberry pie is a guaranteed crowd-pleaser.

The combination of tangy sourdough crust and sweet, juicy strawberries creates a balance of flavors that’s simply irresistible. So go ahead, grab a fork, and savor every bite of this delightful, seasonal treat. After all, good things—like this pie—are meant to be shared and enjoyed.

Happy baking!

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Strawberry Scones

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Springtime Strawberry Scones: A Fresh & Fluffy Delight

As the days grow warmer and the first signs of spring emerge, it’s the perfect time to bring fresh, seasonal flavors into the kitchen. These Strawberry Scones are light, buttery, and bursting with the sweet-tart flavor of juicy strawberries. Whether enjoyed with a cup of tea on a sunny morning or as a delightful afternoon treat, these scones embody the essence of spring.

What makes these scones so special? They are made with frozen strawberries, a touch of lemon zest for brightness, and just the right amount of sweetness. The secret to achieving the perfect texture—flaky on the outside, tender on the inside—is using cold butter and a gentle touch when mixing the dough. Using frozen strawberries keeps the dough cold which is key for scone making and you can stock up when they are on sale.

Why You’ll Love These Scones:
 Seasonal Goodness – Strawberries add natural sweetness and a pop of color and feel like spring!
 A Hint of Citrus – Lemon zest enhances the fruity flavors and adds a refreshing zing.
Buttery Perfection – Cold butter creates a flaky, melt-in-your-mouth texture.
Perfect for Any Occasion – Enjoy them at brunch, as a snack, or with your favorite tea.

For an extra indulgence, drizzle them with a simple glaze or serve with clotted cream and jam. I love a tiny bit of lemon in my glaze. These homemade scones are a celebration of spring, bringing a little sunshine to your table with every bite.

Here’s a delicious Frozen Strawberry Scone recipe! .

Strawberry Scones Recipe

Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup (113g) unsalted butter, very cold and shredded
  • 1/2+ cup frozen strawberries, chopped
  • 1/2 cup heavy cream or half and half
  • 1 large egg
  • 1 tsp vanilla extract

Optional Glaze:

• 1/2 cup powdered sugar

• 1 tbsp milk or lemon juice

Directions:

Combine the dry ingredients in a medium size bowl. Grate your frozen butter directly into the dry mixture. Using your clean hands or a pastry cutter to create pea size crumbles of butter in the dry mixture. In a small bowl combine the wet ingredients. Make a well in the middle of the dry mixture and pour the wet ingredients into it. Using a spatula gentle stir without overtaxing.

The mixture will be somewhat dry and crumbly, don’t add more liquid. Turn onto a slightly floured surface and knead gentle to form a ball. Press into a disk shape and using either a bench scraper to cut wedges, or use a small round cutter for a round shape. If using this option, press the extra dough into a a disk again to keep using the round cutter.

Place wedges or rounds onto a parchment lined baking sheet. Preheat the oven to 400 degrees. While the oven is heating, place the baking sheet with scones into your freezer to keep cold. Once the oven is hot, bake for 20-22 minutes, or until the edges are slightly browned. Allow to cool and when cool, drizzle glaze onto scones.

Enjoy!

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