Spring has sprung, and what a beautiful bounty our local LA farmers markets provide us: from crisp radishes and sweet pea shoots to succulent strawberries and all those bright, luscious leafy greens. After a dreary winter of warming root veggie comfort foods, we're eager to taste the rainbow and let these vibrant, fresh gems shine. Whether you're celebrating Easter, Passover in the next few weeks, or hosting an upcoming sunny spring fête, here are our fave SBP-tested recipes that’ll have your tastebuds jumping for joy — plus info on nearby farmers markets for your next stock up.
Shaved Asparagus Salad with Lemon Vinaigrette
WHAT YOU’LL NEED:
⇨ 1 bunch asparagus, shaved into ribbons
⇨ 4 cups arugula
⇨ 1/4 cup toasted slivered almonds
⇨ 1/4 cup shaved parmesan
For the dressing:
⇨ 1/4 cup olive oil
⇨ 2 tbsp lemon juice
⇨ 1 tsp dijon mustard
⇨ 1 small shallot, minced
⇨ Salt and pepper to taste
HOW TO DO IT:
1. Thinly shave asparagus into ribbons using a veggie peeler.
2. Toss with arugula, toasted almonds, shaved parmesan and a zippy lemon dressing.
Photo: Two Peas & Their Pod
Roasted Radishes with Honey Butter
WHAT YOU’LL NEED:
⇨ 1 bunch radishes, quartered
⇨ 2 tbsp olive oil
⇨ Salt and pepper
⇨ 2 tbsp butter, softened
⇨ 1 tbsp honey
HOW TO DO IT:
1. Toss radishes in olive oil, salt and pepper.
2. Roast at 400°F until tender and slightly crispy.
3. Toss with honey butter while warm for a sweet & savory treat.
Spring Pea Salad with Mint
WHAT YOU’LL NEED:
⇨ 2 cups fresh shelled peas (or frozen peas, thawed)
⇨ 1/4 cup thinly sliced shallot
⇨ 1/4 cup crumbled feta cheese
⇨ 1/4 cup chopped fresh mint leaves
For the dressing:
⇨ 2 tbsp extra virgin olive oil
⇨ 1 tbsp lemon juice
⇨ 1 tsp honey
⇨ Salt and pepper to taste
HOW TO DO IT:
1. Blanch fresh peas and toss with chopped mint.
2. Add crumbled feta, thinly sliced shallots and lemon vinaigrette.
3. Refrigerate for 30 minutes to allow flavors to meld before serving; can be made a few hours in advance.
Photo: Craving Home Cooked
Charred Cabbage with Cannellini Hummus
WHAT YOU’LL NEED:
⇨ 1 green cabbage, cut into 8 wedges
⇨ 1/3 cup maple syrup
⇨ 1/4 cup balsamic vinegar
⇨ 2 cans cannellini beans, drained (reserve 1/2 can liquid)
⇨ 2 tbsp olive oil
⇨ 1 tsp salt
⇨ 2 lemons, juiced
⇨ 1/3 cup tahini
⇨ 1 handful parsley
⇨ 1 handful spinach
⇨ 3 tbsp cold water
⇨ Scallions or microgreens for garnish
HOW TO DO IT:
1. Marinate cabbage wedges in maple syrup and balsamic for 2-3 hours, flipping halfway.
2. Roast cabbage at 375°F for 45 mins, flipping halfway, until charred.
3. Blend beans, 1/2 can liquid, olive oil, salt, lemon juice, and tahini into a purée.
4. Reserve 1/4 bean purée and blend with parsley, spinach, 1 tsp olive oil, and cold water to make green sauce.
5. Spread bean purée on plates, top with roasted cabbage.
6. Drizzle with green sauce and garnish with scallions or micro greens.
Spring Herb Popovers
“Popovers! Easy to make and a great addition to a Spring or Summer dinner, al fresco with good friends and great wine.” — F. Ron Smith
WHAT YOU’LL NEED:
⇨ 1/4 cup butter
⇨ 1 1/2 cups all-purpose flour
⇨ 1 1/2 cups milk, room temperature
⇨ 4 eggs, room temperature & lightly beaten
⇨ 1 tbsp chopped fresh chives
⇨ 1 tbsp finely chopped fresh dill
⇨ 1/2 tsp salt
⇨ 1/4 tbsp butter
HOW TO DO IT:
1. Heat oven to 425 degrees F. Brush 12 popover cups with 1 tablespoon melted butter. Place pan in oven 5 minutes.
2. Combine remaining 3 tablespoons butter, flour, milk, eggs, chives, dill and salt in bowl; mix well. Pour batter into preheated popover cups, filling about half full. Bake 25 minutes. (Do not open oven door during baking.)
3. Remove from oven; poke top of each popover with sharp knife to release steam. Serve warm with butter, if desired.
Photo: All Recipes
Pea and Prosciutto Quiche with an Herb Crust
WHAT YOU’LL NEED:
⇨ 1 1/4 cups flour
⇨ 1/2 tsp salt
⇨ 1 tbsp dried herbs
⇨ 1/2 cup cold butter
For the filling:
⇨ 3 eggs
⇨ 1 cup half & half
⇨ 1/2 cup peas
⇨ 1/4 cup prosciutto
⇨ 1/2 cup cheese
HOW TO DO IT:
1. Whisk eggs and half & half. Add peas, prosciutto, and cheese.
2. Pour into crust and bake at 375°F for 30-35 mins until set.
Lemon Garlic Shrimp with Spring "Rizotto"
WHAT YOU’LL NEED:
⇨ 1 lb shrimp, peeled and deveined
⇨ 3 tbsp olive oil
⇨ 4 garlic cloves, minced
⇨ Zest of 1 lemon
⇨ 1/4 tsp red pepper flakes
For the "rizotto:"
⇨ 1 cup asparagus, roughly chopped
⇨ 1 cup frozen peas
⇨ 1 cup mushrooms, roughly chopped
⇨ 1 tbsp olive oil
⇨ 1/2 cup vegetable or chicken broth
HOW TO DO IT:
1. Saute shrimp in olive oil, garlic, lemon zest and red pepper flakes.
2. Make "rizotto" by pulsing asparagus, peas and mushrooms in a food processor until broken down into a risotto-like texture.
3. Gently saute "rizotto" with a splash of broth until heated through.
Matzo Veggie Lasagna with Asparagus and Leeks
WHAT YOU’LL NEED:
⇨ 1 box matzo
⇨ Marinara
⇨ Ricotta
⇨ 1 bunch asparagus
⇨ 2 leeks
⇨ 2 cups spinach
⇨ 2 cups mozzarella
HOW TO DO IT:
1. Layer matzo, marinara, ricotta, asparagus, leeks, spinach, and mozzarella.
2. Repeat layers, bake at 375°F for 30 mins.
Strawberry Rhubarb Crumble
WHAT YOU’LL NEED:
⇨ 2 cups strawberries, hulled and quartered
⇨ 2 cups rhubarb, chopped into 1/2" pieces
⇨ 1/3 cup sugar
⇨ 1 tsp vanilla
⇨ 2 tbsp cornstarch
For the topping:
⇨ 1/2 cup rolled oats
⇨ 1/3 cup brown sugar
⇨ 1/3 cup flour
⇨ 1/3 cup chopped pecans
⇨ 1/3 cup cold butter, cubed
HOW TO DO IT:
1. Preheat oven to 375°F. Grease 8x8 baking dish.
2. Mix strawberries, rhubarb, 1/3 cup sugar, vanilla and cornstarch. Pour into dish.
3. Whisk oats, brown sugar, flour, pecans. Cut in cold butter until crumbly and sprinkle over fruit.
4. Bake 30-35 mins until bubbling and golden brown.
5. Cool 15 mins before serving, optionally with ice cream/whipped cream.
Photo: Food & Wine
Carrot Cake Cupcakes with Candied Carrot Curls
WHAT YOU’LL NEED:
⇨ 2 cups grated carrots
⇨ 2 tsp cinnamon
⇨ 1 tsp baking soda
⇨ 1/2 tsp salt
⇨ 1 cup sugar
⇨ 1 cup flour
⇨ 3 eggs
⇨ 3/4 cup oil
For the candied curls:
⇨ Shaved carrots
⇨ 1 cup sugar
⇨ 1/4 cup water
HOW TO DO IT:
1. Mix and portion into liners. Bake at 350°F for 18-20 mins.
2. For the candied curls, toss carrot strips in 1 cup sugar & 1/4 cup water. Bake at 200°F for 1 hr, flipping halfway. 
Flourless Lemon Almond Cake with Fresh Berries
WHAT YOU’LL NEED:
⇨ 4 eggs
⇨ 2 cups almond flour
⇨ Zest of 2 lemons
⇨ 1/4 cup lemon juice
HOW TO DO IT:
1. Whip eggs, fold in flour & zest.
2. Pour into greased pan and bake at 325°F for 30-35 mins.
3. Top with berries and powdered sugar.
Spring Chocolate Coconut Macaroons
"Pro tip: “Add in extra semi-sweet mini chocolate chips.” — David Berg
WHAT YOU’LL NEED:
⇨ ⅔ cup sweetened condensed milk OR granulated sugar
⇨ 3 egg whites
⇨ 1 teaspoon vanilla extract
⇨ 1 teaspoon almond extract
⇨ 6 cups sweetened shredded coconut (14 ounces)
⇨ 30-35 whole almonds, if desired
⇨ 1 to 1 ½ cups semi-sweet chocolate chips
HOW TO DO IT:
1. Preheat oven to 350°F.
2. Whisk sweetened condensed milk or granulated sugar with egg whites, vanilla and almond extract until frothy, then stir in coconut. Let mixture sit 10 minutes.
3. Scoop onto parchment-lined baking sheet, poking a hole in the center of each and inserting two almonds. Bake 18-20 minutes until golden on top.
4. While hot, cut away any baked egg white that has spread with a sharp knife. Let cookies cool completely on a rack.
5. Melt chocolate chips in microwave, stirring until smooth. Dip bottoms of cooled macaroons in melted chocolate.
Our Go-To Westside Farmers Markets
SANTA MONICA
Arizona Ave & 2nd Street | Wednesdays, 8:30am-1:30pm
2200 Virginia Ave | Saturdays, 8am-1pm
2640 Main Street | Sundays, 8:30am-1:30pm
BRENTWOOD
741 S. Gretna Green Way | Sundays, 9am-2pm
BEVERLY HILLS
9300 Block Civic Center Drive | Sundays, 9am-1pm
MAR VISTA
12198 Venice Blvd | Sundays, 9am-2pm
MANHATTAN BEACH
13th Street & Morningside Drive | Tuesdays, 11am-3pm