10 Recipes To Make With The May Harvest

It feels like we wait all year for strawberries to be at their peak, like they are now. Seize that time with this juicy, strawberry-studded tart.

A ripe apricot eaten whole is divine, but these heavenly pops, made with coconut milk, chamomile tea and honey along with homemade apricot puree, are next level.

Make this takeout staple with fat, fresh scallions. They’re easy to mix up and pan fry, but don’t forget to make the sauce for dipping!

The juicy, sweet-tart flavors of kiwi are best enjoyed raw, so this juice recipe simply blends the fruit with water. Adjust the sweetness and tartness with added sugar and lemon juice and serve over ice.

In March, we told you all about baked stuffed artichokes, which are whole artichokes cooked with breadcrumbs and cheese tucked in between the leaves. This recipe breaks the artichokes down to their hearts, where they are poached, pan-fried and then laid down on a bed of creamy whipped ricotta and lemony herbs. So elegant and delicious!

You can customize this recipe to be either savory or spicy, but either way, enjoy fresh spinach in a simple and healthy salad that goes well with meat dishes, vegetarian stir-fries and seafood.

This dish feels like a luxurious brunch, but it’s easy enough to make at home on a lazy Sunday. You can use any green, but hearty Swiss chard stands up well to the oven.

A cold, refreshing green bean salad is a great side dish choice in warm weather dining. This recipe tops the beans with garlic, lemon, Parm, oil and crunchy pistachios for the win.

A satisfying veggie bowl, this salad has tender-crisp zucchini and spiced chickpeas on a bed of creamy cucumber yogurt sauce. This is definitely main dish territory, but still light enough to be refreshing.

Fried okra is a classic, but these unbreaded, seasoned slices are even better, especially when paired with the lemony aioli.