As the last wisps of winter’s chill dissipate, our taste buds crave a symphony of flavors that spring to life with the season. The arrival of fresh produce and herbs signals a culinary rebirth, and what better way to celebrate than with 20 vibrant spring recipes? From savory risottos to sweet treats, these dishes showcase the best of the season’s bounty. Take a journey through the gates of spring with us as we explore the perfect blend of flavors, textures, and presentation.
In this article, we’ll delve into the world of fresh spring ingredients and share our favorite recipes that highlight the season’s star players: peas, asparagus, strawberries, rhubarb, and more. Whether you’re a seasoned cook or just starting out in the kitchen, these recipes are sure to inspire your next meal and leave you feeling full of life.
Spring Vegetable Risotto with Peas and Asparagus
Celebrate the flavors of spring with this vibrant risotto dish, featuring fresh peas and asparagus in a creamy Arborio rice base.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh peas
– 1 pound asparagus, trimmed
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
3. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking, stir in peas and asparagus. Continue cooking until vegetables are tender.
5. Remove from heat; stir in Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Strawberry Spinach Salad with Balsamic Vinaigrette
This refreshing salad combines sweet strawberries with earthy spinach, tangy feta cheese, and a drizzle of rich balsamic vinaigrette. Perfect for a light lunch or dinner.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 pint fresh strawberries, hulled and sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped pecans (optional)
– 2 tbsp olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves and sliced strawberries.
2. Crumble feta cheese over the top of the salad.
3. Sprinkle chopped pecans (if using) for added crunch.
4. In a small bowl, whisk together olive oil and balsamic vinegar.
5. Drizzle vinaigrette over the salad and toss to combine.
6. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Servings: 1-2
Lemon Herb Roasted Chicken with Spring Vegetables
Brighten up your springtime meal with this vibrant and flavorful roasted chicken dish, featuring a medley of colorful vegetables. This recipe combines the classic flavors of lemon and herbs with the simplicity of roasting to create a mouthwatering main course.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 tbsp olive oil
– 2 lemons, juiced (about 2 tbsp)
– 2 tbsp chopped fresh rosemary leaves
– 2 tbsp chopped fresh thyme leaves
– Salt and pepper to taste
– 1 cup spring vegetables (such as asparagus, bell peppers, carrots, zucchini), trimmed
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together olive oil, lemon juice, rosemary, thyme, salt, and pepper.
3. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Place the chicken in a roasting pan and surround with spring vegetables.
5. Roast for 45-50 minutes or until the chicken is cooked through and the vegetables are tender.
6. Let it rest for 10-15 minutes before carving and serving.
Cooking Time: 45-50 minutes
Radish and Cucumber Tea Sandwiches
A refreshing twist on classic tea sandwiches, these delicate bites combine the crunch of radishes with the coolness of cucumbers, perfect for a light and elegant afternoon snack.
Ingredients:
– 1 large cucumber, peeled and thinly sliced
– 2 large radishes, thinly sliced
– 4 tablespoons unsalted butter, softened
– 1 tablespoon mayonnaise
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 12-15 small white bread rounds or finger sandwiches
Instructions:
1. In a small bowl, mix together softened butter, mayonnaise, and Dijon mustard until well combined.
2. Spread a small amount of the butter mixture onto each bread round.
3. Top with a slice of cucumber and a slice of radish.
4. Season with salt and pepper to taste.
5. Assemble sandwiches just before serving.
Cooking Time: 10 minutes
Minty Pea and Feta Crostini
Elevate your snack game with this refreshing and savory combination of minty peas, crumbly feta, and crispy crostini.
Ingredients:
– 1 cup fresh peas (or frozen)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh mint leaves
– 1/2 cup crumbled feta cheese
– 1 baguette, sliced into 1/4-inch thick rounds
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add peas and mint leaves to the skillet; cook until peas are tender, about 5 minutes. Season with salt and pepper.
4. Arrange baguette slices on a baking sheet. Drizzle with remaining olive oil and sprinkle with salt.
5. Top each crostini with a spoonful of pea mixture, followed by a crumb of feta cheese.
6. Bake for 10-12 minutes, or until crostini are crispy and lightly toasted.
Cooking Time: 15-17 minutes
Grilled Salmon with Spring Herb Sauce
Spring is the perfect season to bring out the flavors of fresh herbs and pair them with grilled salmon. This recipe combines the rich taste of wild-caught salmon with a bright and refreshing herb sauce, making it a perfect dish for spring gatherings.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup olive oil
– 1/4 cup chopped fresh parsley
– 2 tbsp chopped fresh dill
– 2 tbsp chopped fresh chives
– 2 cloves garlic, minced
– 2 lemons, juiced
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, parsley, dill, chives, garlic, lemon juice, salt, and pepper.
3. Brush both sides of the salmon fillets with the herb sauce.
4. Grill the salmon for 4-5 minutes per side, or until cooked through.
5. Serve immediately with additional herb sauce on top if desired.
Cooking Time: 8-10 minutes
Carrot and Ginger Soup with Fresh Dill
Warm up with this vibrant and refreshing soup, perfect for a cozy evening or as a healthy pick-me-up any time of the year. The natural sweetness of carrots pairs beautifully with the spicy kick of ginger, while fresh dill adds a bright and herbaceous note.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 large carrots, peeled and chopped
– 2 inches fresh ginger, peeled and grated
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Fresh dill, chopped (about 1/4 cup)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the carrots and ginger; cook for an additional 5 minutes.
4. Pour in the broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.
5. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
6. Stir in the heavy cream or half-and-half, if using.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh dill.
Cooking Time: 30-40 minutes
Spring Pasta Primavera with Light Cream Sauce
Celebrate the arrival of spring with this vibrant and flavorful pasta dish, featuring a medley of colorful vegetables and a light cream sauce.
Ingredients:
– 8 oz. pasta (bow-tie or penne work well)
– 2 cups mixed spring vegetables (peas, carrots, bell peppers, zucchini)
– 1/4 cup unsalted butter
– 1/2 cup all-purpose flour
– 1 1/2 cups light cream
– 1 tsp. lemon zest
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Cook pasta according to package directions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add mixed spring vegetables and cook until tender, about 5 minutes.
3. Sprinkle flour over the vegetables and whisk to combine. Cook for 1 minute.
4. Gradually add light cream, whisking constantly to avoid lumps. Bring mixture to a simmer and cook until thickened, about 2-3 minutes.
5. Season with lemon zest, salt, and pepper to taste.
6. Combine cooked pasta and sauce. Toss to coat.
7. Serve immediately, garnished with fresh herbs.
Cooking Time: 20-25 minutes
Rhubarb and Strawberry Crumble Bars
A sweet and tangy dessert that combines the flavors of rhubarb and strawberries with a crunchy oat topping, perfect for springtime treats or as a unique dessert option.
Ingredients:
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 2 cups sliced strawberries
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup rolled oats
– 1/2 cup brown sugar
– 1/4 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper.
2. In a large bowl, combine rhubarb and strawberries. Add granulated sugar, flour, and salt; mix until well combined.
3. Press half of the mixture into prepared baking dish.
4. Mix together rolled oats, brown sugar, and cold butter until crumbly. Top the rhubarb mixture with the oat topping.
5. Bake for 35-40 minutes or until the fruit is tender and the topping is golden brown.
Cooking Time: 35-40 minutes
Lemon Lavender Shortbread Cookies
Lemon Lavender Shortbread Cookies: A Bright Twist on a Classic Recipe
These buttery shortbread cookies are infused with the brightness of lemon and the subtle sweetness of lavender, making them perfect for springtime treats or special occasions.
Ingredients:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 1/4 cup granulated sugar
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon dried lavender buds
– 2 tablespoons freshly squeezed lemon juice
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Add flour, salt, and lavender buds; mix until just combined.
3. Stir in lemon juice.
4. Roll dough into small balls, about 1 inch (2.5 cm) in diameter. Place on prepared baking sheet, leaving 1 inch (2.5 cm) of space between each cookie.
5. Bake for 18-20 minutes or until lightly golden around the edges.
6. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 18-20 minutes
Spring Pea and Ricotta Tart
This sweet and savory tart celebrates the freshness of spring with a delicate balance of pea, ricotta, and lemon flavors.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 cup fresh peas, shelled
– 8 oz ricotta cheese
– 2 tbsp honey
– 1 tsp grated lemon zest
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
2. In a bowl, mix together peas, ricotta cheese, honey, and lemon zest.
3. Spread the pea-ricotta mixture evenly over the center of the pastry, leaving a 1-inch border around the edges.
4. Fold the edges of the pastry up over the filling to form a crust.
5. Brush the crust with a little water and sprinkle with salt.
6. Bake for 25-30 minutes or until the crust is golden brown.
Cooking Time: 25-30 minutes
Herbed Goat Cheese and Chive Scones
Elevate your breakfast or brunch game with these flaky, flavorful scones infused with the tanginess of goat cheese and the subtle oniony flavor of chives.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 cup crumbled goat cheese
– 1 tablespoon chopped fresh chives
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 3/4 cup heavy cream
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, salt, and baking powder.
3. Add butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
4. Stir in goat cheese, chives, and heavy cream until a dough forms.
5. Turn dough out onto a floured surface and gently knead a few times until it comes together.
6. Pat into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter to create shapes.
7. Place on prepared baking sheet and bake for 18-20 minutes, or until golden brown.
Roasted Beet and Citrus Salad
Roasted Beet and Citrus Salad Recipe
A vibrant and refreshing salad that combines the natural sweetness of roasted beets with the tanginess of citrus, perfect for a light lunch or dinner.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 tablespoons honey
– Salt and pepper to taste
– 2 navel oranges, peeled and segmented
– 1/2 red onion, thinly sliced
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons lemon juice
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, whisk together olive oil, honey, salt, and pepper.
5. Add the roasted beets, orange segments, red onion, and mint leaves to the bowl. Toss to combine.
6. Squeeze lemon juice over the salad and toss again.
7. Serve immediately.
Cooking Time: 50-60 minutes (including roasting time)
Asparagus and Gruyère Quiche
Asparagus and Gruyère Quiche Recipe
This quiche is a perfect springtime brunch dish, featuring tender asparagus, rich Gruyère cheese, and flaky pastry. It’s easy to make and can be served with a simple green salad or crusty bread for a satisfying meal.
Ingredients:
– 1 9-inch pie crust
– 2 cups fresh asparagus, trimmed
– 2 tablespoons unsalted butter
– 1/2 cup Gruyère cheese, grated
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. Toss asparagus with butter, salt, and pepper. Arrange on one half of the quiche crust.
4. Sprinkle Gruyère cheese over the asparagus.
5. In a bowl, whisk together heavy cream and eggs. Season with salt and pepper to taste.
6. Pour the egg mixture over the filling in the pie crust.
7. Fold the other half of the crust over the filling to form a triangle or a rustic edge.
8. Bake for 35-40 minutes, or until the crust is golden brown and the quiche is set.
Cooking Time: 35-40 minutes
Honey Glazed Carrots with Thyme
This recipe brings together the natural sweetness of carrots, the richness of honey, and the earthy flavor of thyme to create a delightful side dish or snack. Perfect for any occasion!
Ingredients:
– 4 large carrots, peeled and chopped into 1/2-inch sticks
– 2 tablespoons pure honey
– 1 tablespoon olive oil
– 2 sprigs of fresh thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together honey, olive oil, and salt.
3. Add the chopped carrots and toss until they’re evenly coated with the glaze.
4. Line a baking sheet with parchment paper and arrange the carrot sticks in a single layer.
5. Sprinkle thyme sprigs over the carrots.
6. Roast for 20-25 minutes or until the carrots are tender and caramelized, flipping halfway through.
Cooking Time: 20-25 minutes
Spring Greens and Edamame Stir-Fry
Brighten up your plate with this vibrant stir-fry, showcasing the sweetness of spring greens and the nutty goodness of edamame. Perfect for a quick and nutritious meal.
Ingredients:
– 1 bunch spring greens (such as spinach, kale, or collard greens)
– 1 cup cooked edamame
– 2 tablespoons vegetable oil
– 1 clove garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Optional: sliced red bell pepper, chopped scallions for garnish
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Add the spring greens and cook until wilted, about 2-3 minutes.
4. Add the cooked edamame and stir to combine with the greens.
5. Season with soy sauce, salt, and pepper to taste.
6. Serve immediately, garnished with red bell pepper and scallions if desired.
Cooking Time: 10-12 minutes
Lemon Blueberry Yogurt Parfait
Brighten up your day with this refreshing and healthy parfait recipe, perfect for a quick snack or dessert. Layers of creamy yogurt, sweet blueberries, and tangy lemon curd create a delightful treat.
Ingredients:
– 1 cup plain Greek yogurt
– 1/2 cup fresh blueberries
– 2 tbsp lemon curd (homemade or store-bought)
– 1 tsp honey
– 1/4 cup granola or crushed almonds
Instructions:
1. In a small bowl, mix together the yogurt and honey until well combined.
2. Layer the yogurt mixture into a glass or parfait dish.
3. Top with fresh blueberries.
4. Spoon the lemon curd over the blueberries.
5. Sprinkle granola or crushed almonds on top.
6. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None! This recipe is ready in just a few minutes.
Fresh Herb and Garlic Butter Roasted Potatoes
Elevate your roasted potatoes with the bright flavors of fresh herbs and rich garlic butter.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch wedges
– 4 cloves of garlic, minced
– 1/4 cup unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh chives or scallions
– Salt and pepper, to taste
– Optional: grated Parmesan cheese, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with garlic, butter, parsley, chives or scallions, salt, and pepper until evenly coated.
3. Line a baking sheet with parchment paper and arrange potatoes in a single layer.
4. Roast for 45-50 minutes, or until potatoes are tender and golden brown, flipping halfway through.
5. Garnish with Parmesan cheese, if desired.
Cooking Time: 45-50 minutes
Spring Minestrone with Fresh Basil
As the seasons change, so do our cravings. Spring brings a fresh and vibrant flavor to the table, perfect for this light and revitalizing minestrone recipe. With the sweetness of spring vegetables and the brightness of fresh basil, this dish is sure to become a new favorite.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 cups mixed spring vegetables (such as zucchini, bell peppers, carrots, and snap peas)
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup small pasta shapes (such as elbow macaroni or ditalini)
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add mixed spring vegetables and cook until tender, about 5-7 minutes.
3. Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Add pasta shapes and cook according to package instructions.
5. Stir in chopped basil and season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Strawberry Rhubarb Pie with Lattice Crust
This classic pie combines the sweetness of strawberries with the tartness of rhubarb, topped with a beautiful lattice crust. Perfect for spring and summer gatherings.
Ingredients:
– 2 cups sliced strawberries
– 1 cup sliced rhubarb
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 cup ice water
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine strawberries and rhubarb. Mix sugar, cornstarch, and salt; sprinkle over fruit mixture.
3. Roll out half of the pie dough to fit a 9-inch pie dish. Fill with fruit mixture.
4. Roll out remaining dough to fit top crust. Cut into strips for lattice design.
5. Place strips on top of filling in a lattice pattern. Trim edges and crimp to seal.
6. Brush egg wash over lattice crust.
7. Bake for 45-50 minutes or until crust is golden brown.
Summary
Get ready to delight your taste buds with these vibrant spring recipes! From savory dishes like Spring Vegetable Risotto and Grilled Salmon with Spring Herb Sauce, to sweet treats like Lemon Lavender Shortbread Cookies and Strawberry Rhubarb Pie, there’s something for everyone. Plus, discover refreshing salads like Roasted Beet and Citrus Salad and Strawberries Spinach Salad with Balsamic Vinaigrette. These 20 fresh spring recipes are sure to inspire your cooking and showcase the best of the season’s flavors.
