Springtime recipes that will make you happy you got your hands dirty – Dr Wendy Davis ND

Springtime recipes that will make you happy you got your hands dirty

Roasted Radish & Spring Vegetables with Lemon & Thyme

Bright and vibrant spring vegetables pulled together with creamy avocados, sweet applesauce, and tangy lemon.  Perfect for any brunch spread.


  • 4 large carrots peeled & chopped (similar size to halved radishes)
  • 3 bunches radishes washed,tops removed, and cut in half
  • 2 Tbsp unsweetened applesauce
  • 1 leek washed and thinly sliced
  • 2 cloves garlic minced
  • 20 asparagus spears chopped
  • 2 c. fresh English peas
  • 2 tsp fresh thyme chopped
  • 1 lemon juiced
  • salt & pepper to taste
  • 1 avocado (optional)


  1. Preheat your oven to 400 degrees F.
  2. In a bowl toss the radishes and carrots with the applesauce and a pinch of salt. Mix until the vegetables are well coated in the sauce. Place onto a baking sheet lined with parchment paper and spread out evenly. Roast the vegetables for 20 minutes, making sure to shake or agitate them halfway through. Set aside, when done. *
  3. In a large sauté pan, add the sliced leeks and minced garlic with 1/4 c. water. Bring over medium high heat and stir until the leeks begin to look soft, about 3-4 minutes. If the pan starts to get dry just add more water.  
  4. Add the roasted vegetables to the pan and stir to coat with the leek mixture. Add in the asparagus, English peas and thyme and stir to combine. Add a splash of water if the pan is dry then cover the pan so the green veggies can steam a little, about 1 minute. Stir again, and cover for another minute or so until the asparagus and peas are tender and bright green.
  5. Remove from the heat and add in the fresh lemon juice, mix to combine. Finish with salt and black pepper to taste. Place into a serving dish and add in chopped avocado. This is optional, but it adds a beautiful creaminess to the bright and tender vegetables. 

Lentil Salad with Arugula and Feta

When buying lentils for this recipe, smaller varieties, like French green lentils, are the best choice. They hold their shape without becoming mushy, look pretty, and have a slightly chewy texture.


For the dressing:

  • 2 tablespoons sherry vinegar
  • 1 teaspoon coriander seeds, coarsely crushed in a mortar or with a rolling pin (or 1/2 teaspoon ground coriander)
  • 1 teaspoon ground sumac (optional), plus more for garnish
  • 1/8 teaspoon kosher salt
  • Freshly ground black pepper
  • 5 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

For the salad:

  • 1 cup small dried lentils, such as French green lentils
  • Kosher salt and freshly ground pepper, to taste
  • 1/4 cup pine nuts
  • 1/4 red onion, thinly sliced
  • 1/4 cup dried currants
  • 1/4 cup chopped fresh cilantro
  • 2 bunches (about 6 cups) arugula
  • 12 cherry tomatoes, halved
  • 3 ounces (about 2/3 cup) feta cheese, crumbled


  • Make the dressing:
  • In a bowl, whisk the vinegar, coriander and sumac (if using) with 1/8 teaspoon salt and a few grinds of fresh black pepper. Gradually whisk in the oil. Taste, and add more salt and pepper, if you like.
  • Cook the lentils:
  • Bring a large saucepan of salted water to a boil. Add the lentils. Reduce the heat to medium-low and simmer for 18 to 20 minutes, or until the lentils are tender but still hold their shape.
  • While the lentils cook, toast the pine nuts:
  • In a dry skillet over medium heat, stir the pine nuts constantly for 2 to 3 minutes, or until they are lightly browned. Transfer them immediately to a plate to keep them from burning.
  • Season the lentils and tame the onions:
  • When the lentils are done cooking, drain them into a colander and transfer to a small bowl. While the lentils are still hot, stir in the onions and 2 tablespoons of the vinaigrette. Let cool until it's a warm room temperature (no longer piping hot).
    (To speed up the cooling, you can spread the lentils and onions out on a plate.)
  • Assemble the salad:
  • In a salad bowl, toss the arugula with the currants, cilantro, and remaining vinaigrette. Pile the lentils over the salad and top with the cherry tomatoes, feta, and toasted pine nuts. Sprinkle with more sumac, if you like.