ricotta crostini recipe with stinging nettles
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There’s no better way to celebrate Earth Day, April 22, than with stuff that actually comes from the soil—like the ingredients for this springy vegetarian menu showcasing seasonal produce.

We’ve all read stories about how meat production stresses the planet—and while plant-based meat substitutes have come a long way, we love celebrating vegetables in their natural forms. With these low-fuss veggie dishes, you’ll wonder why humans ever started eating pork chops in the first place.

Related Reading: 9 Produce Subscriptions You Should Know About

Strawberry Sangria

strawberry sangria recipe


Use the first strawberries of the season to make a batch of this sangría that calls for red wine, Cognac, and a little cinnamon. Get our Strawberry Sangria recipe.

Ricotta Crostini with Sauteed Nettles

ricotta crostini recipe with stinging nettles


Follow our directions for cooking stinging nettles without getting stung, then sauté the nutty-tasting greens to pile on ricotta-topped crostini for a simple appetizer. Get our Ricotta Crostini with Sauteed Nettles recipe—and if you don’t have nettles, this is equally delicious with sauteed spinach or kale.

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Warm Fava Bean Salad with Chanterelles

Warm Fava Bean and Chanterelle Salad with Poached Eggs recipe


A warm salad of new potatoes, fava beans, and chanterelles is hearty enough to be a main dish when topped by a poached egg with a molten yolk (which, conveniently, doubles as a rich sauce). Get our Warm Fava Bean Salad recipe.

Roasted Baby Carrots with Mustard Herb Butter

mustard herb roasted carrot recipe


This easy side dish of roasted baby carrots enhances the sweetness of young spring carrots (not to be confused with prepackaged “baby carrots”) with a simple herb-and-mustard butter. Get our Roasted Baby Carrots recipe.

Rhubarb-Almond Bars

almond rhubarb bar recipe


These bright-tasting bar cookies have a tart rhubarb topping and a rich shortbread crust. Get our Rhubarb-Almond Bars recipe.

More Meatless Eats

12 Vegetarian Cookbooks That Should Be in Every Kitchen
Roxanne Webber is a former editor at CHOW.
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