Spring on a Plate 

Fresh, vibrant recipes to savor the season

Recipes and Photos by Kaitlin Gooding

Welcome spring with a feast of fresh vibrant flavors. Indulge in a light and creamy cucumber salad or a lemon-vanilla cake layered with coconut cream and ripe strawberries. Brighten your morning with a stack of fluffy blueberry pancakes, drizzled with a lemon-honey cream and topped with pistachio crumbles. Pack a picnic with irresistible avocado bacon sandwiches or cool off as the temperatures rise with a chilled pea soup. As the day winds down, unwind on the porch with a glass of refreshing peach-strawberry sangria. This season is all about fresh ingredients, bold flavors, and savoring every bite.

Lemon-Vanilla Cake with Strawberries

Ingredients:

Cake:
• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• Zest of 1 lemon
• 1/2 tsp lemon juice
• 1/2 cup sunflower oil
• 1/2 cup brown sugar
• 1 cup sparkling water
• 1/2 tsp vanilla extract
• Butter or non-stick spray for greasing the pan

Cream:
• 1 can coconut cream
• 1.5 tbsp maple syrup

Topping:
• Fresh strawberries, halved lengthwise

Directions:
1. Preheat the oven to 350°F.
2. In a bowl, whisk together the flour, baking powder, baking soda, and brown sugar.
3. In a separate bowl, mix the lemon juice, lemon zest, vanilla, sunflower oil, and sparkling water.
4. Combine the wet ingredients with the dry ingredients, stirring until well incorporated.
5. Pour the batter into a greased 8-inch cake pan.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. While the cake bakes, whip the coconut cream and maple syrup until creamy with soft peaks.
8. Allow the cake to cool completely before spreading the coconut cream over the top.
9. Garnish with fresh strawberries and enjoy!

Bacon-Avocado Sandwich

Servings: 2

Ingredients:
• 4 slices sourdough bread
• 1 avocado
• Handful of spinach
• 2 boiled eggs, mashed
• 6 slices bacon, cooked
• 1/2 lime, juiced
• 1 tsp Dijon mustard
• 4 tbsp walnuts, chopped
• 3 tbsp dried cranberries
• 1/4 cup Greek yogurt
• Salt & pepper to taste

Directions:
1. Toast the sourdough bread to your preference.
2. In a bowl, mash the avocado and mix with Greek yogurt, Dijon mustard, lime juice, walnuts, cranberries, salt, and pepper.
3. Spread the mashed egg evenly over two slices of bread.
4. Layer spinach and three slices of bacon on top of the egg.
5. Spread a generous amount of avocado mixture on the remaining slices of bread.
6. Assemble the sandwiches and serve immediately.

Blueberry Pancakes with Lemon-Honey Cream

Servings: 8-10 pancakes

Ingredients:

Pancakes:
• 2 cups all-purpose flour
• 2 tbsp sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 2 tsp baking powder
• 2 eggs
• 2 cups whole milk
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1 cup blueberries (fresh or frozen)

Drizzle:
• 2 tbsp honey
• 2 tbsp powdered sugar
• 5 oz Greek yogurt
• 1 tbsp lemon juice
• 1/3 cup pistachios, chopped

Directions:
1. In a bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
2. In a separate bowl, whisk eggs, melted butter, vanilla, and milk.
3. Combine wet and dry ingredients until smooth, then fold in blueberries.
4. Heat a greased skillet over medium heat. Pour 1/4 cup of batter per pancake.
5. Cook until bubbles appear, then flip and cook another 2 minutes.
6. In a bowl, mix honey, powdered sugar, Greek yogurt, and lemon juice.
7. Drizzle the lemon-honey cream over pancakes and garnish with chopped pistachios.

Spring Pea Soup

Servings: 2-4

Ingredients:
• 2 cups peas (fresh or frozen)
• 1/2 onion, chopped
• 1 potato, peeled & cubed
• 2 garlic cloves, minced
• 2 tbsp butter
• Handful of mint leaves, de-stemmed
• 3.5 cups vegetable stock
• Coconut milk, for garnish
• Salt & pepper to taste

Directions:
1. Melt butter in a soup pot over medium heat. Add onions and cook until translucent (3-4 minutes).
2. Add peas and cook until bright green.
3. Add potatoes, garlic, and stock. Bring to a boil, then cover and simmer for 10 minutes.
4. Remove from heat and blend until smooth using an immersion or high-powered blender.
5. Garnish with coconut milk, mint, salt, and pepper. Serve warm or chilled.

Strawberry-Peach Sangria

Servings: 8-10

Ingredients:
• 1 bottle white wine
• 1/2 cup white rum
• 1/3 cup lime juice
• 2 cups strawberries, sliced
• 1 peach, sliced
• 1 can Sprite

Directions:
1. Combine wine, rum, lime juice, strawberries, and peach slices in a large pitcher.
2. Refrigerate until ready to serve.
3. Serve over ice, topping each glass with Sprite.
4. Garnish with mint sprigs or edible flowers if desired.

Cucumber Salad

Servings: 3-4

Ingredients:
• 1 English cucumber, thinly sliced
• 1 tsp sea salt
• 1/4 cup red onion, thinly sliced
• 1 tbsp honey
• 1 tsp rice vinegar
• 1/4 cup Greek yogurt
• 1 tsp Dijon mustard
• Fresh dill for garnish
• Black pepper, to taste

Directions:
1. In a bowl, whisk together honey, vinegar, Dijon mustard, and Greek yogurt.
2. In a separate bowl, combine cucumber slices and red onion.
3. Pour the dressing over the cucumbers and toss to coat.
4. Chill in an airtight container before serving.
5. Garnish with fresh dill and season with salt and pepper to taste.