Metropole’s burnt carrot salad.

If you’ve dined at Metropole in Cincinnati, you’ve probably lusted over their burnt carrot salad. Chef Paley shared the recipe for The Findlay Market Cookbook, and I’m happy to pass it along. Get the recipe.

Quick pickled strawberries.

These pickled strawberries are surprisingly delicious: bright, tangy, flavored with anise and black pepper. Perfect on a cheese plate. Get the recipe.

Spring vegetable and herb risotto.

Spring vegetables and herbs are perfectly at home in risotto, a dish that’s easier to make than you think it is. Get the recipe.

Spring quinoa salad.

This hearty springtime salad is packed with bright veggies and protein-ful quinoa. Makes a righteous lunch! Get the recipe.

Crostini with burrata and spring pea puree.

This recipe is kind of like a pesto made with sweet spring peas; add burrata (hello!) on crisp toasts, and you’re golden. Get the recipe!

Zucchini and fennel soup.

This simple zucchini soup continues my current fling with fennel. Bright and light, it’s the perfect soup to transition from winter to spring. Get the recipe.