Spring is when there is a bounty of fresh food and vegetables, and the time to have a plate that is bursting with color and health.

With an abundance of fresh produce including artichokes, leeks, peas, spinach, apricots, plums, avocados, beetroot, rhubarb, radish, carrot, asparagus, and more, spring is much like its name all about bounty. So why deprive your plate? We curate these recipes to help you enjoy the season’s gifts in interesting ways.

Here are two recipes for you to try.

Spinach Muthiya with Beetroot Raita and Grapes Coriander Chutney courtesy Shilpy Manglunia, Mom’s Desi Basket, Gurugram

Grilled Carrots with Labneh courtesy Vidisha Bathwal, Paprika Gourmet.

Read the full story that first appeared in Seema Magazine’s April 2024 issue here: