Spring is finally here! After months of heavy stews and comfort foods, I’m ready to embrace all the vibrant produce and fresh flavors that come with the season. There’s something magical about those first farmer’s market trips where tender asparagus, sweet peas, and fragrant herbs make their appearance.
I’ve gathered 52 of my absolute favorite spring recipes that celebrate everything wonderful about this time of renewal. From light salads to show-stopping desserts, these recipes will help you welcome the warmer weather with open arms (and happy taste buds)!
Bright & Beautiful Breakfast Ideas
1. Lemon Ricotta Pancakes with Fresh Berries
These fluffy, tender pancakes have a hint of lemon zest and creamy ricotta that make them irresistible. Top with the season’s first strawberries and a drizzle of maple syrup for a breakfast that feels like sunshine on a plate.
2. Spring Vegetable Frittata
Packed with asparagus, peas, and fresh herbs, this frittata is versatile enough for a weekday breakfast or weekend brunch. I love making it when I have friends over—it looks impressive but takes minimal effort.
3. Strawberry Overnight Oats
Let breakfast prepare itself while you sleep! These overnight oats feature layers of creamy oats, strawberry compote, and crunchy seeds. Perfect for busy mornings when you still want something nutritious and delicious.
4. Asparagus and Goat Cheese Tart
This elegant tart features a flaky puff pastry base topped with creamy goat cheese and perfectly roasted asparagus. It’s beautiful enough for Easter brunch but simple enough for any spring morning.
5. Rhubarb Breakfast Compote
Embrace rhubarb season with this sweet-tart compote that’s perfect spooned over yogurt, oatmeal, or vanilla ice cream (I won’t judge if you have ice cream for breakfast!).
Fresh Spring Salads
6. Shaved Asparagus and Parmesan Salad
Raw asparagus might sound strange, but when thinly shaved, it transforms into delicate, crunchy ribbons. Tossed with lemon vinaigrette and shards of Parmesan, it’s spring in a bowl.
7. Strawberry, Fennel, and Arugula Salad
The combination of peppery arugula, sweet strawberries, and crisp, anise-scented fennel creates a sophisticated salad that’s both refreshing and complex.
8. Sugar Snap Pea and Mint Salad
This crisp, refreshing salad celebrates one of spring’s most perfect vegetables. The combination of sweet peas and bright mint is magical—I could eat this every day while peas are in season.
9. Spring Panzanella with Peas and Asparagus
A spring twist on the classic Italian bread salad. Toasted cubes of sourdough soak up a lemony vinaigrette while mingling with blanched asparagus, sweet peas, and fresh herbs.
10. Radish and Cucumber Salad with Yogurt Dressing
Crunchy, peppery radishes and cool cucumbers are tamed by a creamy yogurt dressing spiked with dill and mint. It’s perfect alongside grilled meats or as a light lunch.
Stunning Spring Soups
11. Chilled Pea Soup with Mint
This vibrant green soup is as beautiful as it is delicious. Serve it chilled on warmer spring days for a refreshing starter that showcases the sweet flavor of fresh peas.
12. Asparagus and Leek Soup
Velvety and elegant, this soup celebrates two spring stars. A touch of cream adds richness without heaviness, letting the vegetables shine.
13. Spring Minestrone
Unlike its heartier winter cousin, this light spring minestrone features early vegetables like peas, asparagus, and artichokes in a delicate broth brightened with lemon.
14. Cream of Nettle Soup
If you’re feeling adventurous, foraged stinging nettles make an incredible soup with a flavor somewhere between spinach and broccoli. Just be sure to wear gloves when handling them!
15. Carrot and Ginger Soup with Carrot Top Pesto
Don’t toss those carrot tops! Turn them into a vibrant pesto to swirl into this sweet-spicy soup that makes the most of spring’s tender young carrots.
Perfect Pasta Dishes
16. Spring Vegetable Pasta Primavera
The name “primavera” literally means spring, and this pasta lives up to its name with a medley of seasonal vegetables in a light sauce that lets their flavors shine.
17. Lemon Ricotta Gnudi with Peas
These delicate dumplings (like pillowy gnocchi made with ricotta instead of potato) are stunning when tossed with fresh peas and a simple brown butter sauce.
18. Asparagus Carbonara
A spring twist on the classic pasta carbonara. The addition of blanched asparagus adds color, texture, and a welcome freshness to this creamy, indulgent dish.
19. Nettle Pesto Pasta
Another great use for foraged nettles! This vibrant pesto has a complex, earthy flavor that pairs beautifully with whole wheat pasta and a shower of fresh Parmesan.
20. Spring Vegetable Lasagna
Lighter than traditional lasagna, this spring version layers tender vegetables with a béchamel sauce and just enough cheese to make it feel indulgent without being heavy.
Main Dishes to Welcome Spring
21. Spring Vegetable Risotto
Creamy Arborio rice provides the perfect backdrop for spring vegetables. I love making this with whatever looks freshest at the market—asparagus, peas, and fava beans are all wonderful additions.
22. Herb-Crusted Rack of Lamb
Few main courses say “spring” quite like lamb. This herb-crusted version makes a stunning centerpiece for Easter or any special spring gathering.
23. Lemon and Herb Roasted Chicken
A simple roasted chicken never goes out of season, but brightening it with spring herbs and lemon makes it especially appropriate for this time of year.
24. Spring Vegetable Quiche
A buttery pastry crust filled with seasonal vegetables and a silky custard makes for a versatile dish that works for brunch, lunch, or dinner.
25. Seared Scallops with Pea Puree
Restaurant-worthy but surprisingly simple, this elegant dish pairs sweet sea scallops with a vibrant puree of fresh peas for a special spring dinner.
Spring Sides Worth Celebrating
26. Asparagus with Brown Butter Hollandaise
Perfectly cooked asparagus drizzled with a nutty brown butter hollandaise sauce—sometimes the simplest dishes are the most magnificent.
27. Minted Pea and Potato Salad
A lighter, brighter take on potato salad that incorporates sweet peas and fresh mint. It’s perfect for spring picnics and gatherings.
28. Roasted Radishes with Butter and Herbs
Roasting transforms peppery radishes into sweet, tender morsels. A bit of butter and spring herbs make this an unexpected but delightful side dish.
29. Fiddlehead Fern Sauté
These curled fronds are only available for a brief window in early spring. If you can find them, a simple sauté with butter and garlic is all they need to shine.
30. Spring Vegetable Gratin
A lighter take on traditional potato gratin, this version incorporates layers of thinly sliced spring vegetables for a colorful and flavorful side dish.
Seasonal Ingredient Spotlight: Cooking Guide
Let’s take a look at some key spring ingredients and how to make the most of them:
| Ingredient | Season Peak | Selection Tips | Storage | Preparation Methods | Flavor Pairings |
|---|---|---|---|---|---|
| Asparagus | March-June | Look for firm stalks with tight, closed tips | Store upright in water like flowers, or wrap ends in damp paper towel | Roasting, grilling, steaming, raw (shaved) | Lemon, butter, eggs, Parmesan, garlic |
| Peas | April-June | Choose firm, bright green pods; smaller ones are sweeter | Refrigerate in their pods, use within 2-3 days | Blanching, sautéing, raw | Mint, butter, lettuce, prosciutto, cream |
| Radishes | March-June | Select firm radishes with vibrant color and crisp greens | Remove tops before storing in water in refrigerator | Raw, roasted, pickled | Butter, lemon, olive oil, dill, yogurt |
| Rhubarb | April-June | Look for firm, shiny stalks with deep color | Wrap in plastic and refrigerate for up to a week | Stewing, baking, roasting | Strawberry, vanilla, ginger, orange, cream |
| Artichokes | March-May | Heavy for size with tight, compact leaves | Sprinkle with water, store in plastic bag in refrigerator | Steaming, braising, stuffing | Lemon, garlic, parsley, breadcrumbs, olive oil |
| Leeks | Late winter-spring | Choose firm stalks with bright green leaves | Refrigerate unwashed in plastic bag | Braising, sautéing, roasting | Potatoes, cream, thyme, mustard, butter |
Sweet Spring Treats
31. Strawberry Rhubarb Crisp
This classic spring dessert perfectly balances tart rhubarb with sweet strawberries under a crispy, buttery topping. Don’t forget the vanilla ice cream!
32. Lemon Lavender Shortbread Cookies
Delicate cookies infused with lemon zest and a hint of lavender create a sophisticated sweet that’s perfect with afternoon tea.
33. Matcha Crinkle Cookies
These vibrant green cookies have a striking appearance with their powdered sugar coating and distinctive crackle pattern. The earthy, slightly bitter matcha flavor is balanced perfectly by the cookie’s sweetness.
34. Honey Panna Cotta with Spring Berries
Silky-smooth panna cotta flavored with local honey makes the perfect canvas for showcasing the season’s first berries.
35. Ricotta and Rhubarb Tart
A light ricotta filling in a buttery crust topped with roasted rhubarb makes a dessert that’s not too sweet and lets the spring produce shine.
Spring Sips and Refreshments
36. Cucumber Mint Spritzer
Muddled cucumber and mint with sparkling water create a refreshing non-alcoholic beverage perfect for spring gatherings.
37. Rhubarb Syrup
This gorgeous pink syrup can be the base for countless spring drinks. Mix it with sparkling water for a quick soda, or use it to make spectacular lemonades.
38. Strawberry Basil Lemonade
The combination of sweet strawberries and aromatic basil elevates classic lemonade to something truly special.
39. Iced Matcha Latte with Lavender
The grassy notes of matcha tea pair surprisingly well with floral lavender in this vibrant and energizing spring beverage.
40. Chilled Pea Soup Shooters
Serve this vibrant soup in shot glasses for an elegant and unexpected appetizer at spring gatherings.
Preserving Spring’s Bounty
41. Quick Pickled Spring Vegetables
Preserve the flavors of spring with these easy refrigerator pickles. Radishes, asparagus, and ramps all pickle beautifully and make excellent additions to salads and cheese boards.
42. Rhubarb Jam
Capture the unique flavor of rhubarb in this ruby-red jam that’s perfect on toast, stirred into yogurt, or spooned over ice cream.
43. Preserved Lemons
Though they take a few weeks to cure, preserved lemons are worth the wait. They add incredible depth of flavor to spring dishes from grain salads to roast chicken.
44. Herb-Infused Oils
Preserve the fresh flavors of spring herbs by infusing them into olive oil. These make wonderful bases for salad dressings and marinades.
45. Spring Vegetable Stock
Save your vegetable trimmings to make a light, flavorful stock that captures the essence of the season and provides a foundation for countless dishes.
Easter and Spring Celebration Menus
46. Hot Cross Buns
These lightly spiced, fruit-studded buns are traditionally eaten on Good Friday, but they’re delicious throughout the spring season.
47. Deviled Eggs with Fresh Herbs
A spring classic, these deviled eggs get an update with the addition of fresh herbs and a sprinkle of colorful edible flowers.
48. Roasted Leg of Lamb with Spring Vegetables
This impressive main course is surrounded by baby potatoes, young carrots, and spring onions for a complete meal that celebrates the season.
49. Spring Pea and Mint Crostini
These bright, fresh appetizers combine mashed peas with mint on toasted bread for an elegant start to any spring gathering.
50. Carrot Cake with Cream Cheese Frosting
A classic dessert that’s perfect for Easter and spring celebrations, this moist carrot cake is studded with walnuts and topped with tangy cream cheese frosting.
Foraging in Spring
51. Ramp and Potato Soup
If you’re lucky enough to find wild ramps (wild leeks), this simple soup lets their unique flavor shine against a backdrop of creamy potatoes.
52. Morel Mushroom Risotto
Spring is morel season! These uniquely honeycomb-textured mushrooms have an earthy, nutty flavor that’s showcased beautifully in a creamy risotto.
Seasonal Eating Benefits Table
| Benefit | Description | Impact on Food | Impact on Environment |
|---|---|---|---|
| Peak Flavor | Eating produce at its seasonal peak ensures the best taste and texture | Foods have more intense flavors, natural sweetness, and optimal texture | Reduces the need for artificial ripening agents and flavor enhancers |
| Maximum Nutrition | Seasonal produce tends to have higher nutritional value | Higher vitamin and mineral content when harvested at perfect ripeness | Less nutrient loss from long storage and transportation |
| Lower Cost | Abundant seasonal produce typically costs less | More affordable fresh ingredients for cooking | Supports local economy and reduces food miles |
| Reduced Environmental Impact | Seasonal eating often means more local eating | Fresher food with fewer preservatives | Lower carbon footprint from reduced transportation and storage |
| Diversified Diet | Eating with the seasons naturally varies your diet | Introduces different nutrients throughout the year | Encourages biodiversity in farming practices |
| Connection to Nature | Seasonal eating helps reconnect us to natural cycles | Creates anticipation and appreciation for different foods | Promotes sustainable agricultural practices |
Q&A Section: Spring Cooking Essentials
Q: How do I know when asparagus is fresh? Fresh asparagus stalks should be firm and straight with closed, compact tips. The cut ends shouldn’t look too dried out, and thinner stalks are generally more tender than thick ones.
Q: What’s the best way to clean leeks? Leeks often hide dirt between their layers. The most effective way to clean them is to slice them lengthwise, then fan out the layers under running water to remove any hidden soil. For sliced leeks, you can also soak them in a bowl of cold water—the dirt will sink to the bottom.
Q: How can I prevent my cut artichokes from browning? Artichokes oxidize quickly once cut. Keep a bowl of lemon water nearby and place cut artichokes in it immediately. The acid in the lemon prevents browning.
Q: Are there any parts of spring vegetables I shouldn’t throw away? Many spring vegetable parts that we typically discard are actually delicious! Carrot tops make great pesto, radish greens can be sautéed like spinach, and pea pods can be used to flavor stocks and soups.
Q: What’s the difference between spring onions, scallions, and green onions? Though often used interchangeably, there are slight differences. Scallions and green onions are essentially the same—immature onions harvested before the bulb forms. Spring onions have spent more time in the ground, so they have a more defined bulb at the base and a stronger flavor.
Q: How do I store fresh herbs to make them last longer? Treat herbs like flowers! Trim the stems and place them in a glass of water. Hardy herbs like rosemary and thyme can be stored at room temperature, while delicate herbs like cilantro and parsley should be loosely covered with a plastic bag and refrigerated.
Q: What’s the secret to perfect risotto? Patience! The key to creamy risotto is adding hot stock gradually and stirring frequently to release the starch from the rice. Don’t rush the process—it should take about 18-20 minutes of gentle simmering.
Q: Can I substitute frozen peas for fresh in spring recipes? Absolutely! Frozen peas are picked and frozen at peak ripeness, making them an excellent alternative when fresh aren’t available. They’re particularly good in cooked dishes like risottos and pastas.
Q: How do I prevent soggy salads when using spring greens? Wash and thoroughly dry your greens (a salad spinner is helpful here). Only dress the salad just before serving, or serve the dressing on the side.
Q: What are some edible spring flowers I can use in my cooking? Violets, pansies, chive blossoms, and nasturtiums are all edible and make beautiful garnishes for spring dishes. Just make sure they haven’t been treated with pesticides!
Spring is a season of renewal and rebirth, and there’s no better way to celebrate than by embracing the fresh, vibrant produce it brings. Whether you’re hosting an Easter gathering, celebrating Mother’s Day, or simply enjoying the warmer weather, these 52 recipes will help you make the most of this beautiful season. Happy cooking!
