Spring has finally sprung! After months of cold, dreary weather, we’re starting to see flowers blooming and the sun peaking out. The new season brings new fresh, seasonal food– here are our top 5 recipes for this season! Grilled Chicken and Strawberry Spring Rolls from Recipe Runner Ingredients: 8-10 spring roll wrappers 1 large grilled chicken breast, thinly sliced ½ of an English cucumber, seeds removed and cut into matchsticks 1 cup fresh strawberries, thinly sliced Arugula or spinach ¼ cup plain non-fat Greek yogurt 2 tablespoons milk 1 tablespoon white wine vinegar 1 ½ tablespoons honey 1 tablespoon poppy seeds Kosher salt or pepper to taste Click here for the full recipe. Healthier Lemon Poppy Seed Muffins from What Molly Made Ingredients: 2 cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup olive oil ¼ cup melted coconut oil ⅔ cup sugar ⅔ cup Greek yogurt 1 Meyer lemon zested and juice 2 eggs 1 teaspoon vanilla extract 1 tablespoon poppy seeds Juice from half a lemon 1 cup powdered sugar Click here for the full recipe. Farm Egg with Morels, Peas, Creme Faiche and Basil Puree from Zen Can Cook Ingredients: 4 fresh farm eggs 1 handful of fresh morels, cleaned 1 shallot, chopped 2 tablespoons butter ½ cup fresh peas, blanched ½ cup fresh fava beans, blanched 1 small bunch basil, leaves only, washed 1 clove garlic ¼ cup olive oil 4 or 5 sun-dried tomatoes, sliced 2 tablespoons creme fraiche Fleur de sel and freshly ground black pepper Click here for the full recipe. Broiled Halibut with Shaved Spring Vegetable Salad from Martha Stewart Ingredients: 4 (5 oz) skinless halibut fillets 1 bunch baby rainbow carrots (about 6 ounces) or 3 medium carrots, trimmed and thinly peeled into ribbons ½ small red onion, thinly sliced ½ cup fresh flat-leaf parsley leaves 2 tablespoons fresh lemon juice 1 whole seed nutmeg Coarse salt and freshly ground black pepper 1 bunch radishes (about 5), thinly sliced 1 small bulb fennel, thinly sliced ½ cup fresh cilantro leaves 2 tablespoons extra-virgin olive oil, plus more for drizzling. Click here for the full recipe. Peach Melba Sunrise Smoothie from Wallflower Kitchen Ingredients: ¾ cup frozen raspberries 1 cup almond milk 1 teaspoon vanilla extract 1 tablespoon lemon juice Option 1 tablespoon maple syrup 1 peach, peeled and chopped 1 cup orange juice Click here for the full recipe. One Response Manisha Kapoor April 27, 2018 These are looking so yummyy. Reply Start a Conversation Cancel a Conversation Connect with Enter your WordPress.com blog URL http://.wordpress.com Proceed Your email address will not be published.CommentName* Email* Website Notify me of follow-up comments by email. Notify me of new posts by email.