Below is a summary of my articles that went live last month for Recipe.com, but I’m also itching to tell you about a new project that’s pushing me technically and creatively. It will probably have to wait until next month, though, as we’re waiting for the website to go live. No rush except that it gives me a thrill to share these kinds of things with you and get your feedback! In the meantime, here are all the pretty spring things I’ve been cooking up…

I’d been hoping to find an opportunity to write about this classic carrot cake with fluffy cream cheese frosting, since it’s the one I’ve been baking, unfailingly, for years. Trust me, you need no other carrot cake recipe.

While some classic dishes have a reputation for being intricate or time-intensive (Have you ever made Julia Child’s cassoulet?), chicken piccata is proof some traditional dishes are as unfussy as them come. This recipe is savory, bright, and a 30-minute meal that truly belongs on the weeknight rotation.

As if you needed any persuading to gorge yourself on gorgeous spring vegetables, I teamed them up with a flaky, buttery crust and creamy cheese filling to make spring vegetable ricotta tarts.

Risotto is a staple dinner dish (or breakfast, when it comes to leftovers) in our house, but it’s always changing based on the season. To welcome rising temperatures, I made this lemony spring risotto with green punches of sweet peas and tender asparagus.

And speaking of asparagus, I found a new side dish (or appetizer!) to love throughout spring in the form of breaded asparagus with honey mustard sauce. Healthy fries, I tell ya.

I pretty much couldn’t shut up about spring last month, so I kept it coming with spring rolls. Okay, that descriptor might not be the most accurate but these collard spring rolls are inspired by their rice paper brethren but are grain-free. They’re still packed with fresh, crunchy vegetables and perfect for dipping in a spicy peanut sauce.

I finished off the month with comfort food in the form of a phyllo-topped chicken pot pie. Like the other recipes I focused on, this one is vegetable-heavy but the creamy sauce and buttery topping elicit the nostalgia you’d expect from this hearty dish.

We’re in DC for my brother-in-law’s wedding, catching peak cherry blossoms and spending time with family. I’ve got lots to catch up on in this space but before we get much further into April, here’s a March recap:

Before smoky spicy kale chips came a tutorial and tips for kale and collard chips for Hellobee. While I loved the smoked paprika version as a change of pace, I most often season our greens chips with nutritional yeast (pictured above) or sesame seeds. The post has recipes for both variations, as well as tips for crispy chips. No one wants a soggy or burnt kale chip.

My energy levels have been dipping recently, so now I look at every meal as an opportunity not just to satisfy hunger but to fuel my body in the best way possible. Enter this tropical superfood smoothie for Hellobee – its bright flavors give me a boost just as much as its nutrient profile.

Okay, ground turkey. I know some people hate it, but I’m typically in camp “It’s alright”. I kind of enjoy its mildly sweet flavor, but because there are so many other proteins I prefer, I don’t often reach for it at the market. That being said, this turkey burger for Recipe.com is really, really good. The meat mixture has all kinds of interesting add-ins like chipotle in adobo and green apples, plus the lemon and thyme mayonnaise would be a great condiment for any sandwich.

Have you ever worked with a fresh ham before? I’ve eaten them but never prepared one on my own, so I took the opportunity this Easter to make one for a feast with friends. I used this pineapple and rosemary ham recipe as inspiration to make my own unsmoked variation. It was a bit of a project, but we fed many people with plenty of leftovers to spare. Plus, it was killer. Get the tutorial on Recipe.com.

Also for Recipe.com, I tackled homemade black and white cookies. I crave these often now that we live in Brookly, since this iconic NYC treat is everywhere. They’re cakey, barely sweet, and BIG.

While we eat plenty of green stuff, we chose to celebrate St. Patrick’s Day with a dessert of a different hue. These Irish pots de creme are an elegant, yet on theme means of celebrating the holiday.

Enjoy the rest of your weekend, and I’ll see you here next week!