Carbonara With Spring Peas, Lemon Tarts, and 11 Other Recipes to Start Spring Off Right Slideshow

Keep reading to find out what recipes made it into this week’s SWAT

Carbonara With Spring Peas, Lemon Tarts, and 11 Other Recipes to Start Spring Off Right

Spring is in full swing, and what better way to celebrate than by going out to the farmers market, grabbing some great produce, and making an amazing spring-inspired dish? If you’re fresh out of ideas, this week’s SWAT (Sharing With A Theme) can help you out. You can choose from 13 recipes, which include sweet and savory dishes and drinks that are perfect for this time of year. 

Lentil Pasta With Roasted Garlic, Broccoli, and Creamy Red Pepper Sauce

This lentil pasta with roasted garlic, broccoli, and creamy red pepper sauce is a delicious and hearty vegetarian meal that also happens to be gluten-free. — Watch Learn Eat

For the Lentil Pasta With Roasted Garlic, Broccoli, and Creamy Red Pepper Sauce recipe, click here.

Salmon Skewers Italian Style

Salmon is so versatile: You can grill it, bake it, or make Italian-style skewers. This recipe is a must try for spring.

For the Salmon Skewers Italian Style recipe, click here.

Lemon Tart With Meringue Cookies

This recipe is perfect for spring; make a lemon tart and top it with meringue cookies — your guests will be impressed.

For the Lemon Tart With Meringue Cookies recipe, click here.

Individual Salad Cups With Rhubarb Vinaigrette

These salad cups solve the age-old problem of how to serve salad to a crowd especially an outdoor crowd. — The View from Great Island

For the Individual Salad Cups With Rhubarb Vinaigrette recipe, click here.

Asparagus Pesto and Prosciutto Naan Pizza

These quick and easy naan pizzas are smothered with asparagus pesto and topped with decadent goat cheese, oozy fontina, meaty prosciutto, and fresh herbs. Spring-inspired and downright delicious, these pretty pizzas are sure to please! — No Spoon Necessary

For the Asparagus Pesto and Prosciutto Naan Pizza recipe, click here.

Pan-Seared Salmon With Capers and Baby Artichokes

In this recipe, the salmon has lemon juice, shallots, and capers spooned on top, which gives the fish plenty of flavor. The rich salmon also pairs perfectly with the earthy, slightly sweet flavor of the roasted baby artichokes. — A Calculated Whisk

For the Pan-Seared Salmon With Capers and Baby Artichokes recipe, click here.

Honey Balsamic Strawberry Ricotta Toasts

This recipe is perfect for your next spring soirée. It’s really simply and packed with flavor. Slather ricotta and honey–balsamic strawberries onto crusty bread for a quick appetizer; it does not get much simpler than that.

For the Honey Balsamic Strawberry Ricotta Toasts recipe, click here.

Ramp and Rhubarb Chutney

Make this spring-inspired chutney that is filled with ramps and rhubarb; serve with crackers or crusty bread for a perfect appetizer.

For the Ramp and Rhubarb Chutney recipe, click here.

Linguini Carbonara With Peas

Spaghetti is the traditional pasta used for carbonara, [and] guanciale or pancetta [are too], but I prefer to use smoky American bacon and linguini. Switch it up and use another cured meat if you want, or keep it super traditional. Either way, you win. This dish is a knockout every time. — Coley Cooks

For the Linguini Carbonara With Peas recipe, click here.

Jasmine Tea-Infused Peach Smoothie

I was delighted by the juxtaposition of the tang from the kefir and the fragrant, floral taste of the jasmine tea. I used jasmine white tea. White tea is very mild, allowing the flavor of the jasmine to take center stage. — Mid Life Croissant

For the Jasmine Tea-Infused Peach Smoothie recipe, click here.

Spring Shrimp Risotto

This is a shrimp risotto full of sweet peas, salty prosciutto, and arugula. — The Hungary Buddha

For the Spring Shrimp Risotto recipe, click here.

Zoodles With a Creamy Avocado Sauce

Zucchini noodles are so easy to prepare; it takes just a couple of minutes to make the zoodles with a spiralizer, and they are a healthy alternative to pasta. — The Kittchen

For the Zoodles With a Creamy Avocado Sauce recipe, click here.

Sweet Potato and Caramelized Shallot Salad

This sweet potato and caramelized shallot salad draws flavor from three different sources, which blend together so well. The sweet potatoes are naturally sweet and, when roasted, they become even sweeter. The sweet potatoes are blended with thyme and olive oil — so simple yet deep with flavor. Then, I chose shallots in lieu of onions. These shallots are mixed with molasses and honey among other things to add sweetness when caramelized. — Feed Your Soul 2

For the Sweet Potato and Caramelized Shallot Salad recipe, click here.