Japanese Nettle Soup - Diversivore.com

April Feature – Spring Eats from Around the World

In Monthly feature by Sean4 Comments

Every month, Diversivore launches two new thematic features. This month’s Recipe Page feature is all about the spring dishes from around the world. Keep coming back for updates and recipes related to this theme, or subscribe to make sure you don’t miss out on anything new.

You can probably tell that I’m pretty psyched by the arrival of spring. Diversivore’s first theme for this month is all about the first fresh produce of the year, and I figured what better way to showcase it all than by exploring springtime dishes from around the world.

As I was deciding on this theme (and exploring some options for new recipes), it occurred to me that spring dishes are funny things. They’re full of symbolism and exuberance, but they’re also wedged into this odd time of the year where people have historically wanted to use up leftover winter produce while making the best of the first succulent morsels that start to show up in gardens, orchards, and wild places. This leads to a lot of interesting mixes – citrus in light and airy desserts, potatoes brightened up by tender young greens, even flowers get in on the action and start showing up in odd places. Flowers in particular have always struck me as rather funny (well, unless you’re a plant) – we say “welcome back plants, thanks for trying to make fruits and seeds and all that, but I’m just going to eat you now while you’re beautiful.”

I’m excited to explore some new culinary avenues this month too. There’s been a lot Asian cooking on the site in the last few months and the response has been great, but I think it’s time to take things to some other parts of the world. That being said, you can bet that at least one or two Asian dishes will manage to sneak their way into the next few weeks (including the rather unique little soup shown above – it will show up on the blog very soon). Now I’d love to pretend that I’m super-coordinated and that I have the whole month planned out, but the truth is that I’ve been pretty insanely busy and I’m kind of flying by the seat of my pants here. Or… frying by the heat of my pans.


But the good news for you, my lovely readers, is that I’m more than happy to hear any suggestions you might have for springtime classics. Got a vernal delight (geez, that sounds slightly R-rated) you’ve always wanted to know more about? Or perhaps you know of a spring festival or celebration from around the world associated with an under-appreciated gastronomic scene? Let me know! Feel free to fire off a comment below, or to get in touch via email ([email protected]). I’d love to hear from you.

Don’t forget to subscribe and/or follow along on Twitter, Facebook, and Instagram as this month’s features start to roll out.

As a final note (and as I said in my other theme post) this spring feels especially ‘springy’ for me, as Diversivore turned 4 months old on the 1st, and things are growing like crazy! Thanks to everyone who’s followed along, discovered the site, and supported me through the first quarter. Happy spring everyone!


  1. I cannot believe your blog is only 4 months old Sean! You’re doing an awesome job and I cannot wait to see what else you come up with 🙂 If I may suggest (and I am totally being selfish here) a look at a Filipino dish (I’m originally from Manila)? We have great food but it’s never gone mainstream (I don’t know why, Filipinos are everywhere lol). Anyway, I love your site. Happy spring!

    1. Author

      Well thanks Jolina! I’m toooootally on board with doing something Filipino. I just need to find a good ‘springtime’ dish! I love Filipino food and I too have no idea why it hasn’t become more mainstream. It’s absolutely loaded with flavours, uses really great ingredients, and it has so many interesting Spanish and Chinese influences woven in. Thanks for the idea, and the kind words, and a happy spring to you too!

  2. I can not believe your blog is only 4 months old! Your writing and photography is so fantastic. I can not wait to see where the next four months takes you 🙂

    1. Author

      Thanks so much Meaghan! I can’t believe that it’s 4 months old… but mainly because I can’t believe that much time has gone by. It’s been pretty nuts. I can’t wait to keep working, and to see what new adventures I can get into.

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