may is unofficially asparagus season (🙌🏼) - hurrah! among a few other pieces of product, like rhubarb for instance, asparagus is my absolute favorite spring vegetable. since moving to LA, i’ve come to appreciate it even more. back in new york, my mom had a good portion of her garden dedicated to asparagus. beginning in mid-april we would watch it peak through the soil until it got mature enough to harvest. and the moment you cut that first stalk you knew that spring had officially commenced. i love to let the asparagus flavor shine by using simple flavors including: oils and vinegars, herbs, and light spices. this time of year asparagus should be tender and sweet, and bright green or sometimes purple (depending on the variety). my mom’s garden asparagus was so tender that it only required a minute of cooking, and in some preparations you could it eat raw altogether. either way, this is the best month to partake in cooking all the asparagus!

here are 7 of my all-time favorite asparagus recipes, and the various ways you can prepare, what flavors you can pair with asparagus, and how to serve asparagus right alongside the rest of your spring haul. there are a couple soups for those brisk, chilly spring days, a few ways to roast asparagus with the most complimentary flavors to best serve this delightful vegetable with. we also have an asparagus sandwich with avocado and punchy dijon, and a spring rainbow bowl that will perk up your lunch game big time.

i hope these recipes offer some ease and comfort in these warm/hot/chilly/cold days :) xo!



this soup shouts asparagus. it uses about 2 whole bunches, plus some aromatics to really make it sing. we add some soaked cashews to make it a luscious, creamy vegan bowl. it’s perfect for this season when it’s not quite hot enough at night (or even during the day sometimes) to do away with all the cozy that soup brings. this is also perfect appetizer, or to right alongside your main dish.



this bowl combines so much of the beauty that is spring. there’s balsamic roasted asparagus, fresh baby greens, pea shoots, and runny eggs. the colors alone scream spring with all those green and yellow tones. it’s the kind of meal that' combines the ease of preparing fresh ingredients, with the bits of complexity in flavor. the balsamic-roasted asparagus is one of my favorite ways to prepare it, the flavors are surprisingly complimentary of one another. this is a great dish to whip up for lunch, or a quick dinner.



this soup knows no bounds with the amount of flavor going on here. there’s enough tahini added here to make this soup a bit creamy without any dairy or the need for any starchy vegetables. what you get is essentially spring in a bowl, with a good dose of zing from the lemon juice. add all the garnishes, or just leave it be. whatever you choose to do it will be absolutely delicious either way.



this recipe is an old standby. it combines a wonderful array of spring vegetable you likely see at your farmers’ market or grocer this time of year. it’s a humble dish with lots of flavor. the rice is cooked with cilantro sprigs which is a simple technique to infuse a good amount of herbaceous flavor into your rice. the garlic scapes and asparagus are given a quick sauté making them bright and flavorful. add some toasted almonds to top and you’ve got yourself a simple little side dish, or a lovely bed to top with your protein of choice to make it a heartier meal.



this fan favorite from years ago is one of my absolute favorite dishes on this site. while it may sound like a ton of ingredients, it’s quite simple to put together. this dish bursts at the seams with everything spring - i think i tried to cram everything spring forward into this dish, and it tastes that way too. there are freshly shelled peas, broccoli rabe, and sweet asparagus sitting a top a simple chickpea mash with delicate onion flavor thanks to spring’s first spring onion: chives. it makes for an impressive meal - both for your eyes and belly.



this is simple, humble sandwich that is easy to put together at home, or take on the road. it’s a wonderful compact meal that stands up to the elements while also delivering a little punch of flavor, creaminess, and crunch. it’s wonderful for spring picnics, for a random sweltering spring beach day, or just to take as your desk lunch.



if you meal prep, this dish is for you. i love taking the odds and ends leftover from meal prep to combine a bright bowl. this bowl also happens to contain the sunshine-y vibes that spring inspires. and when you combine it with 2 vivid dips how could you wrong? there’s roasted asparagus, roasted purple sweet potatoes, cucumber and carrot ribbons, ripe avocado, sautéed greens and mushrooms, and a runny egg. it basically has everything you could want in a lunch bowl.

similar posts:

8 favorite recipes using chickpea flour

8 favorite recipes using chickpea flour

RHUBARB CAKE LOAF W/ ROSY RHUBARB GLAZE by Lindsey | Dolly and Oatmeal

i don’t think i ponder motherhood as much as i should, or at least as i think i should. it’s difficult at times with the messy, busy, grinding days to take a breath and fully absorb the magnitude of raising a child, carrying a child, and what that role means - to you, to the one/s you are raising, to your spouse, to the general public. it’s something i’ve come to realize is different for us all. when amesy was first born i was very hard on myself. i was scared, and exhausted, and i often felt guilt for these feelings. instead, i thought i should be feeling euphorically in love with my little human 100% of the time like i had seen in movies, or on TV, or on various social platforms. it took me a while to be comfortable with the idea that not everything about motherhood is rosy (even if you are blessed with the sweetest little baby). and as i’ve spoken to friends and colleagues over the years, it’s become more evident to me that this is a common trait with a lot of women, regardless of whether you have children or not. the permission to be honest, to not go along as if everything is perfect. to embrace the messy, to talk about it, and most importantly to share in it and grow from it. i see this popping up more and more in some circles, and it’s very so refreshing.

rhubarb is something that will forever remind me of my mom. she grew a bushel of it in the garden just outside her kitchen. we would wait for it to pop up from the ground each spring, and usually by the time mother’s day rolled around we had enough stalks to harvest to make a pie or crumble. i love rhubarb for so many reasons. its blush-y hues, and tartness, and the variety of ways you can use it. it’s strong and hearty, and soft and fragile all at the same time. and for those sweet memories its provided me with.

in this recipe we use it in 2 different ways. the first is chopped small and folded in the cake batter. it bakes up moist, adds a bit of tartness, but is enveloped with enough cake that you get both the sweet and tart altogether in one bite. the second way we use it here, is to saute it a bit, blend it with some blood orange juice (just to punch up the color a bit), and use the juices to make the most beautiful shade of pink for a tart-but-sweet glaze. there are a couple different gluten-free flours used for the cake to give it a light and tender crumb. while it’s in loaf form, don’t be fooled, this is all cake - just the way it should be :)

here’s to being kind and patient with yourself, and to cake! xo

rhubarb cake loaf w/ rosy rhubarb glaze | gf & df

print the recipe!

| makes one 9x5-inch loaf |

  • 1 cup fine brown rice flour

  • 3/4 cup almond flour

  • 1/4 cup arrowroot powder

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup sugar (i use monkfruit sweetener or coconut sugar)

  • zest from 1 lemon

  • 2 large pasture-raised eggs, room temperature

  • 3/4 cup unsweetened almond milk

  • 1/2 cup coconut oil, melted and cooled

  • 2 teaspoons pure vanilla extract

  • 1 cup chopped rhubarb, cut evenly into 1/4-inch pieces

  • poppy seeds, to top (optional)


  • 3 teaspoons coconut oil, for cooking

  • 1 1/2 cups chopped rhubarb, cut evenly into 1/2-inch pieces

  • juice from 1/2 blood orange

  • 2-3 tablespoons unsweetened almond milk

  • 1 1/2 cups powdered monkfruit sweetener

  • 1 tablespoon vegan butter, melted and cooled


  1. preheat oven to 350°F. grease a 9x5-inch loaf pan. line with parchment paper, leaving enough paper to overhang on each side.

  2. in a large bowl, whisk together the flours, arrowroot, baking powder, baking soda, and salt. set aside.

  3. in another large bowl, use your fingers to rub the sugar and lemon zest together, letting the zest oils release. whisk in the eggs, almond milk, oil, and vanilla.

  4. slowly add the dry ingredients into the wet until combined, then fold in the rhubarb. pour the batter into the prepared pan. bake for 55-70 minutes, until a cake tester inserted into the middle of the cake comes out clean. let the cake cool on a rack, then use the parchment wings to remove it from the pan.

  5. while the cake is cooling, make the glaze. heat a large saute pan over medium heat. add the coconut oil and rhubarb, cook for about 3 minutes; until soft. transfer the rhubarb and juices to a high-speed blender. add the almond milk and a few teaspoons blood orange juice and whiz everything together on high, scraping down the sides as needed until everything is smooth. add another teaspoon blood orange juice if you want the glaze a deeper pink. place a fine mesh colander over a large bowl, pour in the the rhubarb mixture in, and use a rubber spatula to work it through, discarding any solids, and preserving the liquid.

  6. sift the powdered into another large bowl, start by whisking in 3 tablespoons of the rhubarb liquid, adding more if needed to get your desired consistency (i used about 6 tablespoons to achieve a spreadable glaze). spread over top of your cake, use an offset spatula to evenly cover the top. then sprinkle with poppy seeds, if using. slice and serve :)

more mother’s day recipes:

maple blue-barb jam

maple blue-barb jam

strawberry-rhubarb crumble

strawberry-rhubarb crumble


it’s taken me a while to welcome turmeric into my day-to-day. and it seems that each time i’m pregnant, it’s something that i tend to reach for. this is all to say, if you’re not pregnant, don’t worry, you will enjoy this latte thoroughly, i promise ;) this little beverage/pick-me-up is something i prepare in the afternoon (although it would be just as good in the morning, or even at night), usually around 3 pm, just before i pick amesy up from preschool, and right at the point when i’m heading towards that afternoon slump. while this drink doesn’t have caffeine in it, it does pack a hearty punch.

the turmeric is mixed with a few other cozy spices that typically make you think of the colder months. but i find them super refreshing when prepared iced. it’s the perfect mix of cold and warm/cozy to enliven your senses without the giving you any jitters late in the afternoon (i don’t know about you, but i have to stop drinking caffeine around 2:30pm or else i’m jitter city). but the best compliment to the turmeric spice blend is the milk i’ve paired it with. it’s a toasted nut milk made with almonds and cashews, and a few dates. the toasted notes in the milk is just another cozy element that’s rich and punctuated with flavor. mix the milk together with the plush flavor of the spices and you have yourself the perfect little tonic to get you through the rest of your day.

happy may everyone! xo

toasted almond-cashew date milk & an iced turmeric latte | v

print the recipe

  • the recipe for both the milk and latte are super versatile. for the milk, try a blend of nuts or seeds that you like, and go from there. i had initially tried just toasted cashews, but found that the flavor was too overpowering. the almonds dull the overwhelming cashew flavor, while still letting it do its thing and shine. also, i’m not one for sweet milk, and the addition of 3 dates is sweet enough for me. you could of course add more for more sweetness, or none at all - completely your preference.

  • for the latte, yo could go straight turmeric and not add any other spices - totally optional. but i do love how warming the spices are here in an iced beverage, kind of like the best of both worlds. the pepper is added for maximum curcumin absorption (that’s what provides you all those lovely anti-inflammatory properties).

iced turmeric latte

| serves 1 |

  • 1/2 cup filtered water

  • 1 teaspoon ground turmeric

  • 1/4 teaspoon ground cinnamon (optional)

  • 1/4 teaspoon ground ginger (optional)

  • a few cracks fresh ground pepper

  • 1/2-1 teaspoon pure maple syrup

  • 1 cup toasted almond-cashew date milk (recipe below)

toasted almond-cashew date milk

| makes scant 4 cups milk |

  • 1/2 cup raw almonds

  • 1/2 cup raw cashews

  • 3 pitted dates

  • 3 1/2 cups filtered water

  • pinch of salt


  1. fill a large glass halfway with one large ice cube, or a few small ice cubes. add the toasted almond-cashew milk, and set aside.

  2. in a high-speed blender (or with a handheld milk frother), combine the water, turmeric, ginger (if using), cinnamon (if using), pepper, and 1 teaspoon maple syrup. blitz everything together for about 30 seconds-1 minute, until everything is sufficiently combined. pour the turmeric mix over the milk and ice. stir to mix, and enjoy.

  3. toasted almond-cashew milk. preheat the oven to 350°F. on a baking sheet, spread the almonds and cashews out in an even layer. place in the oven and toast for about 6-8 minutes, shaking the nuts halfway through, until toasted and fragrant. let the nuts cool completely.

  4. place cooled nuts, and dates in a large bowl and cover with 3 1/2 cups filtered water. let everything soak for 30 minutes. then blend the mixture in a high-speed blender for about 1 1/2 minutes, until everything is broken down, and the milk is frothy.

  5. pour through a nut milk bag, squeezing it gently until only solids remain (discard, or save for another use). pour the milk into a large bottle and store in the fridge for up to 4 days.

similar recipes:

macadamia-almond milk

macadamia-almond milk

iced matcha latte

iced matcha latte

vanilla pumpkin seed milk

vanilla pumpkin seed milk