This morning we spotted this great souffle recipe on Verses from My Kitchen. What really struck us was the fact it’s a striped souffle. Something we hadn’t seen before. (And those photos make it look utterly delectable. See the one below.) With Spring finally kicking into gear and the weather beginning to warm up, light fare is more befitting the dinner table.

Raspberry Souffle from Verses from My Kitchen

Raspberry Souffle from Verses from My Kitchen

The aforementioned Raspberry Souffle is a good start, but what other foods make for great spring meals? Here are a few of our suggestions. Add your own in the comments below.

Spring Peas With Dates and Walnuts | Food Network

Spring Peas With Dates and Walnuts (Credit:

Salmon and Asparagus Frittata
Great protein from salmon merged with just-in-season spring asparagus. Plus, it’s a little like breakfast for dinner. We like the version from SELF magazine’s April 2011 issue. You can get the recipe it at

Springtime Vegetable Pot Pie
A great way to take advantage of all the veggies just coming into season. Take a look at this recipe on Cookstr, taken from Elinor Klivans’ book Potpies: Yumminess in a Dish.

Fusilli with Creamed Leek and Spinach
Food & Wine named its top pasta recipes, and this winner is the easiest to prepare. See the recipe at F&W.

Spring Peas with Dates and Walnuts
Crunchy, sweet and quick to make, we’re a fan of this recipe from the Food Network Magazine.

Vanilla-Poached Apricots with Zabaglione
“Silky zabaglione, warm from cooking but also imbued with deep heat from the wine, cloaks the vanilla-scented fruit with a heady richness.” Get the recipe for the delight, which originally appeared in Gourmet magazine, at Epicurous.