Three Recipes to Try: Spring Minestrone with Green Pea Pistou, Kale and Carrot Salad, Lime Yogurt Cake


Here in sunny California, every few days during this unusually chilly May, the sky begins to spit out a cold drizzle. So while hearts, minds, and pale goose-pimply limbs are ready for summer, it still feels decidedly wintery. But alas, at the market we have an abundance of tender, green shoots. What to do? Here’s one answer: Late Spring Minestrone with Green Pea Pistou from Food 52.

If your winter cravings of deep leafy greens are still as intense as mine, I’d suggest trying this Kale and Carrot Salad from Food in Jars. It’s easy, healthy, and will pair well with just about any meal.

And now for something sweet: Berries are slowly coming into season here. And I love a simple cake with fruit. Here’s a lovely Lime Yogurt Cake with Blackberry Sauce from Smitten Kitchen.

Image: Gozalalewis

Vanessa Barrington

Vanessa Barrington is a San Francisco based writer and communications consultant specializing in environmental, social, and political issues in the food system.