MAY 2025 46 I n spring, our bodies naturally crave foods that are crisp, colorful, and hydrating. Think juicy tomatoes, crunchy greens, fresh herbs, and meals that feel light yet satisfying. It’s a great time to embrace plant-based dishes that don’t require much cooking, leaving you more time to enjoy the sunshine and less time in a hot kitchen. This month, I’m sharing three of my favorite recipes that are perfect for a relaxed spring vibe or a beautiful Mother’s Day celebration. First up is a fresh, dairy-free tortellini pasta salad that’s creamy, vibrant, and easy to prep ahead. It’s the kind of dish that tastes even better after chilling in the fridge for a bit. Next is a seasonal spin on the Meghan Markle Spring pasta, a fresh dish that feels indulgent but is made with simple, wholesome ingredients. It’s comforting without being heavy. Finally, the famous Erewhon kale and white bean salad is a fiber-filled, protein-rich salad that’s as good for you as it is delicious. Perfect as a side or a main course. Whether you’re planning a Mother’s Day brunch or simply looking to lighten up your meals, these recipes are all about celebrating spring with ease, flavor, and freshness. Join my monthly membership for printable recipes, health videos and live Zoom cooking classes. Only $10 a month! Spring recipes moms might bloom for Erewhon kale and white bean salad SERVES 4 1. Put the chopped kale into a bowl. Squeeze on lemon and shake on some sea salt. Massage for a few minutes. 2. Add all other salad ingredients to the bowl. 3. Mix up the dressing and toss with salad. • 1 bunch curly kale, stems removed and chopped into slivers • ½ lemon + salt for massaging • 1 can white beans, rinsed and drained • 1⁄3 cup unsalted pumpkin seeds • 1⁄3 cup unsalted sunflower seeds • 1⁄3 cup hemp seeds • 1 chopped avocado Directions Ingredients Spring pasta SERVES 3 1. Add olive oil to a pan and bring heat to medium. Drop in shallot and garlic and cook for a few minutes. 2. Add in the kale and chard stems and cook for a few more minutes. 3. Add the zucchini, and asparagus and cook for five minutes. 4. Add the tomatoes and peas and cook for a few more minutes. 5. Now add the greens and lemon juice. When the greens are wilted, combine with the pasta, add a little pasta water, a drizzle of olive oil and the lemon zest. Use more of the reserved pasta water if needed. Tortellini pasta salad SERVES 3-4 Dressing Ingredients • ¼ cup olive oil • 2 tbsp. red wine vinegar • Juice of one lemon • 1 tbsp. maple syrup • 2 tsp. Dijon mustard • ½ tsp. each: garlic granules, pink salt, pepper, oregano • 1 package Kite Hill dairy-free tortellini • 1 cup chopped Italian parsley • 1 cup halved grape tomatoes • ½ diced English cucumber • ¼ cup sliced red onion or one diced shallot • 1⁄3 cup halved kalamata olives • ¼ cup sun dried tomatoes Directions Owner of YouCare- SelfCare, a private wellness practice specializing in plant- based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN 1. Cook tortellini then drain, put into a bowl and drizzle a little olive oil on it to keep it from sticking together. Add the remaining salad ingredients and toss. 2. Whisk up dressing and toss with salad. Ingredients • 1 tbsp. olive oil + more for tossing on pasta • 12 oz. rigatoni pasta, reserve 1 cup pasta water • 1 diced shallot bulb • 4 minced garlic cloves • 4 slivered lacinato kale leaves, stems diced • 2 slivered leaves green chard, stems diced • 1 diced zucchini • 1 cup diced asparagus • 1 cup halved grape tomatoes • 2 cups peas • Zest of one lemon + juice of half Directions • ¼ cup olive oil • ¼ cup lemon juice • 1-2 tbsp. maple syrup • 2 tsp. Dijon or grainy mustard • 2 crushed garlic cloves • ½ tsp. each salt, and pepper Dressing