Spring, for me, is easily overshadowed by the more extreme seasons of the year – it’s temperatures are mellow, it’s holidays are not super festive, and it’s flavors can be sort of…mild. Baby greens are popping up, so salads are sort of obnoxiously ubiquitous and summer’s bolder dishes are still months away. I guess I need to be reminded what’s good about spring, apart from the weather. So I rustled up a few of my favorite springy recipes from this blog and others for some seasonal culinary inspiration.

My favorite, highly-adaptable scones, made simply with brown sugar, strawberries, and lots of whipped cream (pictured above).

May 17th is Memphis Belle day, which for me means one thing: Virg burgers.

Spring onions and baby potatoes are perfect for making my potato salad with grilled scallions and rustic romesco sauce.

One of my new favorite blogs transformed spring’s most abundant green leafy into a gorgeous and crave-worthy breakfast: creamed spinach toasts with fried eggs and fennel from The Pig & Quill.

I love asparagus, especially roasted, and even more especially with lemon – could go for a pan of The Food Charlatan’s lemon asparagus with pistachios right about now.

I’m pretty miffed I didn’t think of this one first: pickled strawberries (!) plus a pretty cocktail from Holly and Flora.

And to make the most of springy sweet peas: spaghetti with pancetta and peas from Girl Gone Gourmet.

Spring sprang sprung. Let’s enjoy it while we can.