spring, is that you?

a girl can dream (and cook!)

spring is so close I can smell it, which means it’s just over a month until TAHINI BABY makes its grand debut on april 22! I KNOW I KNOW. I am talking about her a lot now BUT I. am. just. so. excited. too excited to wait.

in fact, if you haven’t yet gotten your hands on the nine (!) bonus pre-order recipes (four of them are for newsletter subscribers only!), there’s still time to get in on this goodness.

just think, you can make the most HERB loaded coriander crunch tahdig rice tonight for you and your loved ones.

how to get the recipes:

step 1: click this link for the original five bonus recipes, and this link for the four subscriber-exclusive recipes (aka dips. for. days!)

step 2: for both forms, enter your info + upload your preorder receipt (note: it doesn’t matter where you ordered – or when – you’ll be eligible to receive these bonus recipes!)

step 3: download the PDF (on the confirmation page after you fill out the form) and live, laugh, cook your way into the TAHINI BABY universe ✨ enjoy all these recipes and THANK YOU again for supporting me and pre-ordering. It means everything to me.

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and there’s no time like the present to gift yourself these bright, veg-forward recipes because tons are made with spring produce – some of my absolute faves. there is just something so hopeful and fresh about getting in the kitchen during this time of year. I am ready and I know you are too.

in honor of the first day of spring’s rapid approach, i’m thrilled to share some of my favorite recipes made with seasonal spring ingredients to bookmark for all your al fresco (ok, maybe i’m getting ahead of myself, but at least maybe with some windows open) meals.

I hope these hold you over while you get those preorder recipes ready :)

asparagus, ramp and fontina frittata

if it’s cliche to be excited for ramp season, SO BE IT. I love ramps, and I love ramp season. this gorge frittata blends the best of early spring produce with butter, olive oil and parmesan cheese. YUM. (if you can’t get your hands on ramps, scallions are delish in this, too!) brunch is served.

herby eggplant salad with halloumi and sesame

it’s scientifically proven that halloumi makes everything better, including this fresh, creamy and crunchy eggplant salad. the flavors of the salty cheese, fresh mint and slightly sweet dressing are to die for.

shaved asparagus salad with garlicky bread crumbs and parm

I don’t even feel like I need to sell you on this one. I mean… garlicky bread crumbs AND parm AND fresh, thinly sliced asparagus? it doesn’t get much better than that.

bright spring green pasta

folks trying to sneak veggies into their kids meals without sacrificing flavor, this one is for you. There’s a whole head of kale and two leeks in here along with, of course, lots of garlic and parm. plus – can you even deal with this color?

green olive and artichoke pasta with parsley and lemon

another pasta you can count on thanks to some of the pantry staples of olives, artichokes, and pasta. but also gives spring!

preserved lemon and sumac crusted trout with asparagus and basil

I live for a one-sheet meal that’s packed with flavor, and this dish checks every box. this fresh, springy weeknight dinner looks and tastes impressive – but is on the table in no time.

honey rhubarb & pistachio crostata with goat honey & lemon cream

crostatas are some of my favorite desserts to make, and with the small, beautiful window of time that is rhubarb season, this one is a must-make. the combo of honey with tart rhubarb and lemon cream is like a sweet little spring miracle.

pop of lemon poppy cake

this is by far one of, if not my favorite, cake of all time. I dream about it. I can (and have) put an entire one down in one day (with some help from ido). it’s tart, sweet, just completely delightful. if you don’t like poppy seeds, just leave them out. it will still knock your socks off.

let me know in the comments which recipe you’re most excited for, and stay tuned for some very exciting book tour announcements coming soon!!

xo,

e