Skip to main content
Menu

Recipes

5 vegetarian recipes for May

May is a tricky time of year for us, as we’re a midst The Hungry Gap; the time of year when the winter crops have tailed to an end and we’re still waiting for the first of the summer veg. However, with the help of our French farm, the organic growers we work with in Spain and others, we’re able to keep the boxes full and vibrant.

From now until late summer our carrots will arrive on your doorstep with their gorgeous green tops. Don’t immediately toss them on the compost or give them to the nearest rabbit or guinea pig, but instead eat them. They are especially good made into a pesto.

Other highlights for May include broad beans, asparagus and spinach. Here are 5 recipes to keep your plate colourful and veg filled.

Crushed Broad Bean Bruschetta

d

A delectable vegetarian springtime starter. If you make this early in the broad bean season, while they’re still small and soft, you can skip the double podding that broad beans usually call for. Two lovely additions: spread your toasted bread with a little fresh ricotta before piling on the beans, or top the crushed beans with crispily fried pancetta or bacon lardons.

See full crushed bean bruschetta recipe

Carrot Top Pesto

d

Carrot tops are full of flavour, and like the leaves of other roots (e.g. celeriac or beetroot) if they’re in reasonable nick, they’re good to eat – so don’t throw them on the compost. Pick off and discard the larger stems, keeping the feathery leaves. This pesto is great tossed through pasta, or drizzled over roasted carrots, new potatoes or greens. Try crumbling mozzarella or sheep’s cheese over the top too.

See full carrot top pesto recipe

Asparagus, Spinach & Lentil Salad

c

This is a simple and nourishing dish, making a veg hero of asparagus, a favourite spring vegetable. We suggest topping with one of our favourite cheeses, Wootton white, a British sheep’s cheese, but feta or soft cheese will work.

See full asparagus, spinach & lentil salad recipe

Spinach Linguine with Roasted Tomatoes

c

Avoid wasting leftover bread by drying it out, blitzing and sprinkling onto pasta dishes like so for a little crunch. Here breadcrumbs top linguine pasta with wilted spinach, sweet, juicy roasted tomatoes, a garlicy hit and a kick of chilli.

See full spinach linguine with roasted tomatoes recipe

Sweet Potato, Spinach & Almond Curry

c

This is a mildly spiced curry with warming garam masala, a mix of aromatic spices that includes clove, cinnamon, nutmeg and cumin. Lightly bashing the cardamom opens up the seeds for more flavour. Seasonal spinach adds a hit of green, and can be interchanged with swiss chard or spring green.

See full sweet potato, spinach & almond curry recipe

    Comments

    veg box

    Organic veg boxes

    Fresh from the farm, 100% organic, grown for flavour - delivered free.

    Shop Riverford
    Recipe box

    Recipe boxes straight from the farm

    Choose from a weekly changing menu of vegan, veggie and meat recipes, developed by our chefs here on the farm.

    Shop Riverford

    Pop-Up Feasts

    Exclusive Riverford feasts coming to a town near you.

    Find out more

    Win

    A holiday on Riverford Farm

    Buy a veg box to enter