What's Ripe: Spring Greens Edition

What’s fresh, what’s flavorful, and what’s totally ripe this week!

Hi!

I’m so excited to share the very first edition of a new series here on Table Talk with Everything Delish: What’s Ripe! This series celebrates what’s fresh, seasonal, and trending in and out of the kitchen.

This series is where I’ll be rounding up what’s currently in season, what ingredients I can’t stop cooking with, the products I love, and of course, the recipes that bring it all together. Think of it as your go-to guide for what’s tasting best right now and how to make the most of it at home.

From seasonal produce to pantry faves and beyond, What’s Ripe is here to help us all slow down a little, cook with intention, and get inspired by what’s right in front of us.

And this week? We’re diving into spring greens, aka the tender, bright, leafy goodness that makes everything feel fresh again.

So here’s what’s ripe right now—and how I’m turning it into three no-fuss, totally delish recipes you’ll want to make on repeat!

xx

Jamie

Honey Mustard & Feta Spring Orzo Salad with Buttery Garlic Shrimp

A total flavor explosion that screams spring! Creamy feta meets tangy honey mustard dressing, tossed with orzo and loads of fresh herbs and greens. I top it off with buttery garlic shrimp for that perfect warm-cool contrast. This one’s great for lunch prep or an easy spring dinner on the patio.

Spring Greens Burrata Salad with Basil Oil

Think fresh, creamy, and delish. This salad is all about layering: crisp greens, juicy seasonal veggies, and a big ball of burrata drizzled with homemade basil oil (trust me, it’s easier than it sounds). Perfect for your next dinner party or picnic situation.

Little Gem Caesar with Homemade Breadcrumbs & Crispy Salmon Bites

This is my elevated weeknight Caesar. The little gems are so crunchy and sweet this time of year, and they pair beautifully with golden homemade breadcrumbs and juicy, pan-fried salmon bites. I use my go-to dressing (anchovy optional!) and it hits every time.

My Tips for Spring Greens

1. Blanch your greens (especially for salads + pestos!)
A super quick blanch (just 30 seconds in boiling water, then straight into an ice bath) helps soften tougher greens like snap peas or asparagus tips without killing their color or nutrients. It also tames bitterness and makes them easier to digest—great for mixing into pasta salads or grain bowls.

2. Make a jar of basil oil—you’ll want to put it on everything.
Basil oil is the ultimate spring drizzle. Just blend 1 cup fresh basil leaves with ½ cup olive oil, a pinch of salt, and strain through a fine mesh sieve or cheesecloth. Store in the fridge in a sealed jar.
Pro tip: Blanch the basil for 15 seconds before blending to lock in that vibrant green color!

3. Store your greens like a florist.
Trim the stems and place them upright in a glass of cold water, just like a bouquet. Cover loosely with a produce bag and store in the fridge; this works like magic for herbs, asparagus, and even tender lettuces like little gems.

4. Massage hearty greens like kale.
A quick drizzle of olive oil and a sprinkle of salt, then rub the leaves with your hands for a minute. This breaks down the fibers and makes kale way more tender (and tastier!) in salads.

5. Don’t toss those herb stems.
Save parsley, cilantro, and basil stems for simmering in soups, blending into dressings, or tossing into the compost bin. Bonus points if you're using a GLAD Compostable Bags, which are my fav!

What’s (Ripe) I’m Loving Right Now

This little list is full of things I’m reaching for on repeat, some beauty, some kitchen, some home… all DELISH in their own way!

1. Clinique High Impact Mascara
I never thought I’d be someone who stuck to one mascara, but this one’s been such a go-to lately! It gives just the right amount of lift and definition without looking overdone, and it actually stays put. I mentioned it once on stories, and so many of you started calling it the “Everything Delish Mascara,” which makes me so happy that so many of you are loving it!!

2. Dermalogica Dynamic Skin Sculptor with Pro-NAD+ Complex
Okay, this one’s for the body, and wow, it’s a game-changer. I've been using it a few times a week, especially on areas where I want a little extra firming and smoothing (hi, postpartum body), and it genuinely makes a difference. The Pro-NAD+ Complex supports skin resilience, and the whole experience feels like an at-home sculpting treatment. It’s a bit of a splurge, but I love how it makes my skin feel tighter, more toned, and better!

3. GLAD Compostable Bags
These have totally changed the game in my kitchen. Between recipe testing and everyday life, I go through a lot of food scraps, and being able to compost them easily with these bags just makes me feel like I’m doing a little good every day. They’re durable, mess-free, and so easy to pop into our bin. Love a practical moment that also helps the planet.

4. Anthropologie Tangier Oasis Melamine Dinner Plates
You know those plates that just make a dinner party feel like a vibe? These are them. Lightweight (because melamine), but the pattern gives luxury, vacation energy. I’ve been using them for spring shoots, casual dinners in the backyard, and honestly just regular meals because they make everything look gorgeous!

5. KitchenAid Rice Cooker
Where has this been all my life?! Perfectly fluffy rice, quinoa, or farro every single time, no guessing, no babysitting. I’ve been using it nonstop for salad bases and grain bowls. It’s sleek enough to leave out on the counter, and the presets are so smart. Total time-saver, total win!

Honey Mustard & Feta Spring Orzo Salad with Buttery Garlic Shrimp Recipe

Ingredients

Serves 4-6

For the salad:

• 1 package of orzo

• 1 handful of arugula

• 1 cup snap peas

• 1 cup fresh or frozen peas

• 1 small bunch of asparagus, trimmed and cut into 1” pieces

• 1 cup feta, crumbled

• ½ cup fresh mint, torn

• ¼ cup fresh basil, chopped

• Zest of 1 lemon

• Salt + pepper, to taste

For the shrimp:

• 1 lb raw shrimp, peeled + deveined

• 2 tbsp butter

• 1 tbsp olive oil

• 3 cloves garlic, minced

• 1/4 cup white wine

• Salt + pepper, to taste

• Juice of ½ lemon

For the honey mustard dressing:

• 2 tbsp Dijon mustard

• 1 garlic clove, grated

• 1/4 cup of mayonnaise

• 1 tbsp basil, chopped

• 1 ½ tbsp honey

• 1 tbsp red wine vinegar or white balsamic

• 1/2 cup olive oil

• 1 small lemon, juiced + zested

• Salt + pepper, to taste

Directions

1. Cook the orzo
Bring a large pot of salted water to a boil. Cook the orzo according to package instructions until al dente. In the last 2 minutes of cooking, add the asparagus, peas, and snap peas right into the pot to quickly blanch. Drain everything and rinse under cold water to stop the cooking. Set aside.

2. Make the dressing
In a small bowl or jar, whisk together the mayo, Dijon mustard, chopped basil, honey, vinegar, grated garlic, lemon juice, and lemon zest. Slowly add in the olive oil while whisking until emulsified. Season with salt and pepper to taste.

3. Sauté the shrimp
In a large skillet, heat butter and olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Deglaze with the white wine and let simmer for 1-2 minutes to reduce slightly. Add shrimp, season with salt and pepper, and sauté for 2–3 minutes per side until just pink. Remove from heat. Save the extra drippings from the pan and top with the shrimp. Season with lemon juice, black pepper and finish with chopped fresh parsley.

4. Build the salad
In a large mixing bowl, toss the cooked orzo and blanched veggies with arugula, feta, mint, basil, and lemon zest. Drizzle in the dressing and toss until everything is evenly coated. Taste and adjust seasoning if needed.

5. Plate and top
Serve the orzo salad on a big platter or in individual bowls, and top with the warm buttery garlic shrimp. Add extra herbs or feta if you're feeling fancy.

ENJOY & SUBSCRIBE SO YOU DON’T MISS OUT ON THE NEXT TWO RECIPES! xx

Spring Greens Burrata Salad with Basil Oil

Ingredients:

Serves 4-6

• ¼ cup pine nuts, toasted

• 1 cup snap peas, trimmed and halved

• 1 bunch of asparagus, ends trimmed

• 1/2 small zucchini, shaved into ribbons

• A handful of fresh mint leaves, torn

• A handful of fresh basil leaves, torn

• 2 burrata cheeses

• 2 tbsp olive oil

• Juice and zest of 1 small lemon

• Salt and freshly cracked black pepper, to taste

• Basil oil, for drizzling

Instructions:

1. Blanch the greens: Bring a pot of salted water to a boil. Quickly blanch the snap peas and asparagus for 1–2 minutes. Drain and transfer to an ice bath to stop the cooking. Once cooled, drain well and pat dry with a paper towel.

2. Assemble the salad base: On a serving platter or large bowl, layer the zucchini ribbons, blanched snap peas, and asparagus. Add the mint and basil leaves, tearing them slightly if they’re large.

3. Add burrata: Tear both of the burrata cheeses gently in half and place on top of the salad.

4. Dress the salad: Drizzle with olive oil, lemon juice, and scatter the lemon zest over the top. Season with salt and freshly cracked pepper.

5. Finish: Sprinkle over the toasted pine nuts and finish with a generous drizzle of basil oil. Serve with toasted sourdough bread and enjoy!

Little Gem Caesar with Homemade Breadcrumbs & Crispy Salmon Bites

Ingredients

Serves 4-6

For the Salmon Bites:

• 4 salmon fillets (about 1.5–2 lbs total), skin removed and cut into bite-sized chunks

• 2 tbsp basil oil (optional)

• 2 tbsp olive oil

• 1½ tsp salt

• 1 tsp black pepper

• 1 small lemon, juiced and zested

For the Homemade Breadcrumbs:

• 2 cups day-old bread, torn into chunks (sourdough, ciabatta, or anything crusty). I used sourdough, but use whatever your heart desires!!

• 3 tbsp olive oil

• Pinch of salt

• Few cracks of black pepper

For the Salad:

• 6–8 heads Little Gem lettuce (or 4 large romaine hearts), halved or chopped

• 1 cup of my viral Caesar Dressing (add more to taste)

• ½ cup freshly grated Parmesan

• Optional: extra cracked black pepper & lemon zest for garnish

Directions

1. Make the breadcrumbs:
   Preheat oven to 350°f. Add torn bread chunks onto a 9x13 lined baking sheet. Toss in olive oil, salt & pepper. Bake for 12-15 minutes, until bread is toasted. Remove from oven and set aside until completely cooled. Once cooled, add toasted bread to a food processor or blender and blend until smooth. Add to a bowl and set aside.

2. Cook the salmon bites:
   Preheat the oven to 400°F. Lightly spray a baking dish with cooking spray and line it with parchment paper; set aside. Add the salmon pieces to a bowl and toss with olive oil, basil oil, lemon juice, lemon zest, salt, and pepper until evenly coated. Arrange the salmon in a single layer in the prepared baking dish. Bake for 10–12 minutes, flipping halfway through.
   Finish under the broiler for 2–3 minutes until golden and slightly crispy on top. Remove from the oven and set aside.

3. Toss the salad:
   In a large bowl, combine chopped Little Gem with the Everything Delish Caesar dressing. Add Parmesan and a big handful of the homemade breadcrumbs. Toss everything to coat.

4. Serve it up:
   Transfer the salad to a big platter. Top with crispy salmon bites, extra breadcrumbs, a little more Parmesan, and a sprinkle of lemon juice, basil oil and black pepper. Serve and enjoy!