30 Sunny Spring Recipes to Celebrate the Season

Make the most of spring with this collection of light and healthy spring recipes. Each one celebrates the season’s sunny fruits and vegetables. You will find recipes with artichokes, peas, spinach, arugula, radishes, and asparagus. From spring salads to soups, sides, and spring dinner ideas, you will find 30 recipes filled with color and flavor.

I do not like too many rules, but I have three Mediterranean diet principles. Eat with the seasons. Use mostly whole foods. And above all else, share. To me, seasonality comes first. It is a very important part of living the Mediterranean way. It is also a non negotiable in Egypt where I grew up.

When you patiently wait for spring fruits and vegetables to reach their peak, you are rewarded. You get the sweetest and most tender asparagus for making creamy Asparagus Risotto. Strawberries are firm yet beautifully ripe and juicy.

They are perfect for a crowd pleasing Fruit Salad on a sunny Sunday barbecue. You do not have to worry or fuss. You can keep things simple and let their natural vibrancy do all the talking.

So, to help you take full advantage of the season’s bounty, I have rounded up a list of my most popular recipes. In these recipes, spring’s vegetables and fruits shine. Do not let these fleeting, precious months pass without taking advantage.

What Are Spring Vegetables and Fruits?

Exactly what peaks in which month will depend on where you live. But here are the quintessential springtime vegetables and fruits you will see at the market.

Spring Vegetables:

• Asparagus
• Peas (including snap peas, snow peas, and garden peas)
• Artichokes
• Radishes
• Greens: Spinach, arugula, dandelion greens, watercress
• Carrots (late spring and early fall)
• Spring onions (scallions)
• Fava beans
• Ramps
• Rhubarb
• Leeks

Spring Fruits:

• Apricots
• Cherries
• Strawberries
• Mango
• Blueberries
• Late season citrus: Grapefruit, lemons, limes

Category 1: Fresh Spring Salad Recipes

Now that the cold winter months are over, I find myself craving fresh salads. I want them jam packed with ripe, juicy fruits and vegetables. Fresh seasonal fruits go well with greens like spinach and arugula. Spring vegetable salads are great with savory flavor makers like feta cheese and Dijon dressing.

1. Strawberry Spinach Salad

Serve this beautiful salad on a sunny spring day when you are craving loads of fresh flavors. Juicy, sweet strawberries and fresh spinach are tossed with feta cheese, fresh mint, and a lemony balsamic dressing.

Ready in: 15 minutes
Serves: 4

What You Need:

• 6 cups fresh baby spinach
• 2 cups fresh strawberries, hulled and sliced
• ½ cup crumbled feta cheese
• ¼ cup sliced almonds, toasted
• ¼ cup fresh mint leaves
• ⅓ cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper

How to Make It:

1. In a large salad bowl, combine the spinach, strawberries, feta cheese, almonds, and mint.
2. In a small jar, shake together the olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper.
3. Pour the dressing over the salad just before serving and toss gently.

Why everyone loves it: It is the perfect balance of sweet, savory, and fresh. It looks and tastes like spring in a bowl.

2. Pea Salad with Feta and Mint

Welcome springtime with a bright, green pea salad. It is tossed with thinly sliced radishes, fresh herbs, and feta cheese. This lightened up version does not contain mayo or sour cream.

Ready in: 10 minutes
Serves: 4

What You Need:

• 4 cups fresh or frozen peas (thawed if frozen)
• 4 radishes, thinly sliced
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh mint
• 2 tbsp chopped fresh dill
• 3 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper

How to Make It:

1. In a large bowl, combine the peas, sliced radishes, feta cheese, mint, and dill.
2. Drizzle with olive oil and lemon juice. Season with salt and pepper.
3. Toss everything together gently until well combined.

Why everyone loves it: It is incredibly fresh, crunchy, and ready in minutes. It lets the sweet flavor of the peas shine.

3. Asparagus Salad

There is no better way to take advantage of seasonal spring produce than with this healthy asparagus, pea, and radish salad. This is a big salad meant to be shared.

Ready in: 20 minutes
Serves: 6

What You Need:

• 1 bunch asparagus, tough ends trimmed, cut into 2 inch pieces
• 1 cup fresh or frozen peas (thawed if frozen)
• 4 radishes, thinly sliced
• ¼ red onion, thinly sliced
• ⅓ cup chopped walnuts, toasted
• ⅓ cup olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper

How to Make It:

1. Bring a pot of salted water to a boil. Add the asparagus pieces and blanch for 2 minutes. Immediately transfer to a bowl of ice water to stop the cooking. Drain well.
2. In a large bowl, combine the blanched asparagus, peas, radishes, red onion, and walnuts.
3. In a small jar, shake together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.

Why everyone loves it: It is a stunning, colorful salad that is both crunchy and tender. It keeps well, making it perfect for picnics.

4. Fruit Salad with Citrus Honey Dressing

This gorgeous fruit salad is made with a medley of fresh strawberries, raspberries, and blackberries. A splash of rose water gives it a distinctly Mediterranean flair.

Ready in: 10 minutes
Serves: 6

What You Need:

• 1 lb strawberries, hulled and halved
• 6 oz raspberries
• 6 oz blackberries
• 2 tbsp honey
• Zest and juice of 1 lime
• 1 tsp rose water or orange blossom water (optional)
• Fresh mint leaves for garnish

How to Make It:

1. Gently combine all the berries in a large serving bowl.
2. In a small bowl, whisk together the honey, lime zest and juice, and rose water (if using).
3. Drizzle the dressing over the fruit and toss very gently.
4. Garnish with fresh mint leaves.

Why everyone loves it: It is naturally sweet, refreshing, and feels like a special treat. The floral note from the rose water is magical.

5. Cucumber Radish Salad

My go to side dish, this produce packed salad is ready in just 20 minutes. It is loaded with fresh veggies, including thinly sliced radishes and chopped cucumber.

Ready in: 15 minutes
Serves: 4

What You Need:

• 2 English cucumbers, thinly sliced
• 6 radishes, thinly sliced
• ¼ red onion, thinly sliced
• 2 oz crumbled goat cheese
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp chopped fresh dill
• Salt and pepper

How to Make It:

1. In a large bowl, combine the sliced cucumbers, radishes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, dill, salt, and pepper.
3. Pour the dressing over the vegetables and toss to coat.
4. Gently fold in the crumbled goat cheese just before serving.

Why everyone loves it: It is cooling, crunchy, and tangy. The perfect light side for any grilled meat or spicy dish.

6. Roasted Asparagus Salad with Tomato and Basil

One of my favorite late spring salad recipes once the tomatoes start singing. Tender, roasted asparagus spears are topped with cherry tomatoes and fresh basil.

Ready in: 25 minutes
Serves: 4

What You Need:

• 1 bunch asparagus, tough ends trimmed
• 1 pint cherry tomatoes, halved
• ¼ cup fresh basil leaves, torn
• 4 oz halloumi cheese, sliced (optional)
• 3 tbsp olive oil
• 1 tbsp sherry vinegar
• 1 tsp honey
• Salt and pepper

How to Make It:

1. Preheat oven to 425°F (220°C). Toss asparagus with 1 tbsp olive oil, salt, and pepper. Roast for 12 15 minutes until tender.
2. If using halloumi, pan fry the slices in a little oil until golden on both sides.
3. Arrange the roasted asparagus on a platter. Top with cherry tomatoes, basil, and halloumi (if using).
4. In a small bowl, whisk together the remaining 2 tbsp olive oil, sherry vinegar, honey, salt, and pepper. Drizzle over the salad.

Why everyone loves it: The combination of warm roasted asparagus, sweet tomatoes, and salty halloumi is irresistible.

7. Loaded Spinach Tortellini Salad

You need just 20 minutes and a handful of ingredients to make this quick and easy vegetarian tortellini salad. Ricotta filled pasta combines with baby spinach, fresh herbs, and mozzarella.

Ready in: 20 minutes
Serves: 4

What You Need:

• 1 (20 oz) package cheese tortellini
• 4 cups fresh baby spinach
• 1 cup mozzarella pearls
• ½ cup Kalamata olives, pitted
• ¼ cup sun dried tomatoes, chopped
• ¼ cup chopped fresh basil
• ⅓ cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp Italian seasoning
• Salt and pepper

How to Make It:

1. Cook the tortellini according to package directions. Drain and rinse under cold water.
2. In a large bowl, combine the cooled tortellini, spinach, mozzarella, olives, sun dried tomatoes, and basil.
3. In a small jar, shake together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.

Why everyone loves it: It is a hearty, satisfying pasta salad that is perfect for lunch or a light dinner. No cooking the spinach required.

8. Simple Lemony Arugula Salad With Avocado

This simple arugula salad is anything but boring. Even with just a handful of ingredients, it is full of peppery, lemony, and bright flavors.

Ready in: 10 minutes
Serves: 4

What You Need:

• 5 oz baby arugula
• 1 avocado, diced
• ½ English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 shallot, thinly sliced
• 3 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper

How to Make It:

1. In a large salad bowl, combine the arugula, avocado, cucumber, cherry tomatoes, and shallot.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently just before serving.

Why everyone loves it: It is the easiest, most vibrant side salad. The creamy avocado pairs perfectly with the peppery arugula.

9. Mediterranean Strawberry Orzo Pasta Salad

Featuring feta cheese, fresh strawberries, and peppery arugula, this orzo pasta salad is the perfect balance of sweet and savory flavors.

Ready in: 25 minutes
Serves: 6

What You Need:

• 1 ½ cups orzo pasta
• 2 cups fresh strawberries, hulled and quartered
• 4 cups baby arugula
• 1 cup crumbled feta cheese
• ½ cup chopped pecans, toasted
• ¼ cup chopped fresh mint
• ⅓ cup olive oil
• 3 tbsp lemon juice
• 1 tbsp honey
• Salt and pepper

How to Make It:

1. Cook the orzo according to package directions. Drain and rinse under cold water.
2. In a large bowl, combine the cooled orzo, strawberries, arugula, feta, pecans, and mint.
3. In a small jar, shake together the olive oil, lemon juice, honey, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.

Why everyone loves it: It is a unique and delicious pasta salad that is always a hit at potlucks and parties.

10. Niçoise Salad with Tuna and Artichoke Hearts

Hearty, healthy, and slightly untraditional, this is my take on a French classic. I add sliced radishes, artichoke hearts, cucumbers, tomatoes, and loads of fresh greens.

Ready in: 30 minutes
Serves: 2

What You Need:

• 2 (5 oz) cans tuna in olive oil, drained
• 4 cups mixed greens
• 1 cup cooked green beans
• 1 cup cherry tomatoes, halved
• ½ cup canned artichoke hearts, quartered
• 2 hard boiled eggs, quartered
• 2 radishes, thinly sliced
• ½ cucumber, sliced
• ⅓ cup Niçoise olives
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper

How to Make It:

1. Arrange all the salad ingredients (greens, green beans, tomatoes, artichokes, eggs, radishes, cucumber, olives, and tuna) on two large plates or in bowls.
2. In a small jar, shake together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
3. Drizzle the dressing over the salads just before serving.

Why everyone loves it: It is a complete, protein packed meal in a bowl that is both elegant and easy to make.

Category 2: Spring Soups and Sides

There is no better way to start your meal than with a produce packed soup or side. Peas and asparagus blend into absolutely beautiful, vibrant green soups. Spring vegetables like leeks are tasty enough to serve whole.

11. Whole Braised Leeks with Fresh Herbs and Feta

This simple recipe finally gives leeks the attention they deserve. The veggies are pan seared and simmered in a lemony white wine sauce.

Ready in: 35 minutes
Serves: 4

What You Need:

• 4 large leeks
• 2 tbsp olive oil
• ½ cup dry white wine
• ½ cup vegetable broth
• Zest and juice of 1 lemon
• ¼ cup crumbled feta cheese
• 2 tbsp chopped fresh dill
• Salt and pepper

How to Make It:

1. Trim the leeks, leaving the root end intact. Cut them in half lengthwise and rinse very well under water to remove dirt.
2. In a large skillet, heat the olive oil over medium heat. Place the leeks cut side down and cook for 4 5 minutes until lightly browned.
3. Flip the leeks. Add the white wine, broth, lemon zest and juice, salt, and pepper. Bring to a simmer.
4. Cover and cook for 15 20 minutes, until the leeks are very tender.
5. Transfer to a serving platter. Top with the pan sauce, crumbled feta, and fresh dill.

Why everyone loves it: It transforms simple leeks into an elegant, restaurant quality side dish.

12. Watercress Soup with Peas and Mint

I like to describe this soup as springtime in a bowl. You will notice a mild sweetness from the peas, a peppery bite, and a refreshing minty flavor.

Ready in: 30 minutes
Serves: 4

What You Need:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 4 cups watercress, tough stems removed
• 2 cups fresh or frozen peas
• ¼ cup fresh mint leaves
• Salt and pepper
• Plain yogurt or croutons for serving

How to Make It:

1. In a large pot, heat the olive oil over medium heat. Cook the onion until soft, about 5 minutes. Add the garlic and cook for 1 minute.
2. Add the vegetable broth and bring to a boil. Add the watercress, peas, and mint. Cook for 5 minutes, until the greens are wilted and peas are tender.
3. Use an immersion blender to puree the soup until completely smooth. Season with salt and pepper.
4. Serve warm or chilled with a dollop of yogurt or some croutons.

Why everyone loves it: It is a vibrant, bright green soup that is light, healthy, and full of fresh flavor.

13. Asparagus Soup

You only need about 30 minutes to make this vegan asparagus soup with spring peas and leeks. The vegetables are the star of the show here.

Ready in: 35 minutes
Serves: 4

What You Need:

• 2 tbsp olive oil
• 1 leek, white and light green part only, chopped
• 2 garlic cloves, minced
• 1 lb asparagus, tough ends trimmed, chopped
• 1 cup fresh or frozen peas
• 4 cups vegetable broth
• Salt and pepper
• Fresh chives for garnish

How to Make It:

1. In a large pot, heat the olive oil over medium heat. Cook the leek until soft, about 5 minutes. Add the garlic and cook for 1 minute.
2. Add the chopped asparagus (reserve a few tips for garnish) and peas. Cook for 2 minutes.
3. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, until the asparagus is very tender.
4. Use an immersion blender to puree the soup until smooth. Season with salt and pepper.
5. Meanwhile, quickly blanch the reserved asparagus tips in boiling water for 1 minute. Use them and the chives to garnish the soup.

Why everyone loves it: It is velvety, creamy without any cream, and tastes like the essence of spring.

14. Creamed Spinach

This spring side dish is ready in about 20 minutes and made in one skillet. We swap heavy cream for whole milk ricotta, making this recipe lighter.

Ready in: 20 minutes
Serves: 4

What You Need:

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 12 oz fresh spinach
• ½ cup whole milk ricotta cheese
• ¼ tsp nutmeg
• Salt and pepper

How to Make It:

1. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant.
2. Add the spinach in handfuls, stirring until each batch wilts before adding more.
3. Once all the spinach is wilted, stir in the ricotta cheese and nutmeg. Cook for 2 3 minutes, until heated through and creamy.
4. Season with salt and pepper to taste.

Why everyone loves it: It is a quick, healthy way to enjoy creamed spinach. It is rich and satisfying but not heavy.

15. Roasted Rainbow Carrots with Dukkah, Garlicky Yogurt and Mint

In this elegant side dish, sweet spring carrots are roasted until slightly charred. Then they are coated in nutty, crunchy, Egyptian Dukkah and served over a creamy garlicky yogurt.

Ready in: 40 minutes
Serves: 4

What You Need:

• 2 bunches rainbow carrots, scrubbed
• 2 tbsp olive oil
• Salt and pepper
• 1 cup plain Greek yogurt
• 1 garlic clove, minced
• 2 tbsp Dukkah spice blend
• Fresh mint leaves for garnish

How to Make It:

1. Preheat oven to 400°F (200°C). Toss the whole carrots with olive oil, salt, and pepper. Roast for 25 30 minutes, until tender and caramelized.
2. While carrots roast, mix the Greek yogurt and minced garlic in a small bowl. Spread this mixture on a serving platter.
3. Place the roasted carrots on top of the yogurt. Sprinkle generously with the Dukkah spice blend and garnish with fresh mint.

Why everyone loves it: It is a show stopping side dish that is surprisingly easy. The combination of textures and flavors is amazing.

16. Spanakorizo (Greek Spinach Rice)

Spanakorizo features piles of fresh spinach and is similar in flavor to Spanakopita. However, it is less complicated to prepare.

Ready in: 40 minutes
Serves: 6

What You Need:

• ¼ cup olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 lb fresh spinach, chopped
• 1 cup long grain white rice
• 2 ½ cups vegetable broth
• Juice of 1 lemon
• ¼ cup chopped fresh dill
• Salt and pepper

How to Make It:

1. In a large pot, heat the olive oil over medium heat. Cook the onion until soft, about 5 minutes. Add the garlic and cook for 1 minute.
2. Add the spinach in batches, stirring until wilted.
3. Stir in the rice. Pour in the vegetable broth and lemon juice. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes, until the rice is cooked and liquid is absorbed.
5. Stir in the fresh dill. Season with salt and pepper.

Why everyone loves it: It is the ultimate Greek comfort food. It is a complete, flavorful side dish or vegetarian main.

17. Stuffed Artichokes

Globe artichokes are stuffed with a savory combination of bread crumbs, garlic, and Parmesan cheese. If you have always been intimidated by whole artichokes, this is the recipe for you.

Ready in: 1 hour 30 minutes
Serves: 4

What You Need:

• 4 large globe artichokes
• 1 lemon, halved
• 1 cup breadcrumbs
• ½ cup grated Parmesan cheese
• 4 garlic cloves, minced
• ¼ cup chopped fresh parsley
• ⅓ cup olive oil
• Salt and pepper

How to Make It:

1. Prep the artichokes: Cut off the top 1 inch and the stem. Use kitchen shears to trim the thorny tips from the leaves. Rub with lemon to prevent browning.
2. Gently spread the leaves apart to create space for stuffing.
3. In a bowl, mix breadcrumbs, Parmesan, garlic, parsley, olive oil, salt, and pepper.
4. Stuff the mixture between the artichoke leaves.
5. Place the artichokes in a pot. Add about 2 inches of water. Cover and steam for 45 60 minutes, until a leaf pulls out easily.

Why everyone loves it: It is a fun, interactive, and impressive dish. Perfect for a special spring dinner.

18. Mediterranean Roasted Artichokes

Globe artichokes are roasted until tender. Then they are generously drizzled with a garlic and dill vinaigrette and topped with shallots, capers, and crumbled feta cheese.

Ready in: 1 hour
Serves: 4

What You Need:

• 4 globe artichokes, halved and choke removed
• 3 tbsp olive oil
• Salt and pepper
• 1 shallot, thinly sliced
• 2 tbsp capers
• ½ cup crumbled feta cheese
• 2 tbsp chopped fresh dill
• 2 tbsp lemon juice
• 1 garlic clove, minced

How to Make It:

1. Preheat oven to 400°F (200°C). Place artichoke halves cut side up on a baking sheet. Drizzle with 1 tbsp olive oil, salt, and pepper. Roast for 35 40 minutes, until tender.
2. In a small bowl, whisk together the remaining 2 tbsp olive oil, lemon juice, minced garlic, and dill.
3. Arrange the roasted artichokes on a platter. Top with sliced shallot, capers, and feta. Drizzle with the dill vinaigrette.

Why everyone loves it: Roasting brings out a wonderful nutty flavor in the artichokes. The toppings make them incredibly flavorful.

19. Lemon Garlic Sautéed Asparagus

Made in just 10 minutes, this easy and healthy vegetarian side dish is versatile. It complements almost any chicken or fish dinner.

Ready in: 10 minutes
Serves: 4

What You Need:

• 1 bunch asparagus, tough ends trimmed
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• ¼ cup chopped roasted red peppers
• ¼ cup crumbled feta cheese
• Salt and pepper

How to Make It:

1. Cut the asparagus into 2 inch pieces.
2. In a large skillet, heat the olive oil over medium high heat. Add the asparagus and cook for 5 7 minutes, until tender crisp.
3. Add the garlic and lemon zest. Cook for 1 more minute.
4. Remove from heat. Stir in the lemon juice, roasted red peppers, feta, salt, and pepper.

Why everyone loves it: It is the fastest way to get a flavorful, colorful veggie side on the table.

20. Easy Blanched Asparagus

One of the simplest ways to prepare asparagus. This fuss free cooking method takes less than 10 minutes.

Ready in: 10 minutes
Serves: 4

What You Need:

• 1 bunch asparagus, tough ends trimmed
• 2 tbsp olive oil
• Flaky sea salt
• Freshly ground black pepper
• Lemon wedges for serving

How to Make It:

1. Bring a large pot of salted water to a boil.
2. Prepare a bowl of ice water.
3. Add the asparagus to the boiling water and cook for 2 3 minutes, until bright green and just tender.
4. Immediately transfer the asparagus to the ice water to stop the cooking. Drain and pat dry.
5. Arrange on a plate, drizzle with olive oil, and sprinkle with sea salt and pepper. Serve with lemon wedges.

Why everyone loves it: It preserves the asparagus’s beautiful color and crisp tender texture perfectly. The perfect blank canvas.

21. Mediterranean Style Roasted Brussels Sprouts Salad

Spinach and arugula are all you need to transform roasted Brussels sprouts into a fresh spring side dish. (You can swap Brussels for roasted artichoke hearts if you prefer).

Ready in: 35 minutes
Serves: 6

What You Need:

• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil, divided
• Salt and pepper
• 4 cups baby spinach
• 2 cups baby arugula
• 1 shallot, thinly sliced
• ⅓ cup dried cranberries
• ½ cup crumbled feta cheese
• 2 tbsp lemon juice
• 1 tsp honey

How to Make It:

1. Preheat oven to 425°F (220°C). Toss Brussels sprouts with 2 tbsp olive oil, salt, and pepper. Roast for 20 25 minutes until crispy.
2. In a large bowl, combine the spinach, arugula, shallot, cranberries, and feta.
3. Add the warm roasted Brussels sprouts to the bowl.
4. In a small bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, honey, salt, and pepper. Pour over the salad and toss.

Why everyone loves it: It turns roasted veggies into a hearty, satisfying salad with sweet, savory, and crunchy elements.

22. Turkish Style Leeks Recipe (Zeytinyağlı Pırasa)

Made in just under 30 minutes, this vibrant vegan salad is so full of warm, zesty flavor you might just forget about the main course.

Ready in: 30 minutes
Serves: 4

What You Need:

• 4 leeks, white and light green part only, cut into 1 inch rounds
• 1 carrot, diced
• ⅓ cup olive oil
• ⅓ cup water
• Juice of 1 lemon
• 1 tsp sugar
• ¼ cup chopped fresh dill
• Salt and pepper

How to Make It:

1. Rinse the leek rounds very well in a colander to remove all grit.
2. In a wide skillet, combine the leeks, carrot, olive oil, water, lemon juice, sugar, salt, and pepper.
3. Bring to a simmer over medium heat. Cover, reduce heat to low, and cook for 20 minutes, until the vegetables are very tender.
4. Stir in the fresh dill. Let cool to room temperature before serving.

Why everyone loves it: It is a classic Turkish cold vegetable dish (zeytinyağlı). It is wonderfully light, lemony, and flavorful.

Category 3: Easy Spring Dinner Ideas

Whether you are looking for a healthy 30 minute dinner, a one pan wonder, or a flatbread pizza recipe, I have a spring dinner recipe for you.

23. Asparagus Risotto

Creamy, citrusy, and hearty, this vegetarian main dish requires a little time and patience, but it pays off in big flavors.

Ready in: 45 minutes
Serves: 4

What You Need:

• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 1 bunch asparagus, tough ends trimmed, cut into 1 inch pieces
• Zest and juice of 1 lemon
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh dill
• Salt and pepper

How to Make It:

1. Heat the broth in a pot and keep it warm on a low simmer.
2. In a large pot, heat the olive oil over medium heat. Cook the onion until soft. Add the rice and stir for 2 minutes.
3. Pour in the white wine and stir until absorbed.
4. Add the warm broth, one ladleful at a time, stirring constantly and waiting until it is absorbed before adding more.
5. After about 15 minutes, add the asparagus pieces. Continue adding broth and stirring.
6. After 25 30 minutes total, the rice should be creamy and al dente. Stir in the lemon zest and juice, Parmesan, and dill. Season with salt and pepper.

Why everyone loves it: It is the ultimate spring comfort food. Rich, creamy, and bursting with fresh asparagus and lemon flavor.

24. Stuffed Salmon with Spinach, Capers, and Greek Yogurt

Easy, healthy, and full of flavor, this spinach stuffed salmon is what spring dinner recipes are made of. It is ready in about 30 minutes.

Ready in: 30 minutes
Serves: 4

What You Need:

• 4 (6 oz) salmon fillets
• 1 tbsp olive oil
• 5 oz fresh spinach, chopped
• ½ cup plain Greek yogurt
• 2 tbsp capers, chopped
• 2 tbsp chopped roasted red peppers
• 1 tsp Aleppo pepper or red pepper flakes
• Salt and pepper
• Lemon wedges for serving

How to Make It:

1. Preheat oven to 400°F (200°C). Make a deep slit in the side of each salmon fillet to create a pocket.
2. In a skillet, heat the olive oil. Cook the spinach until wilted. Transfer to a bowl and let cool slightly.
3. Mix the cooked spinach with Greek yogurt, capers, roasted red peppers, Aleppo pepper, salt, and pepper.
4. Stuff each salmon pocket with the spinach mixture. Place on a baking sheet.
5. Bake for 12 15 minutes, until the salmon flakes easily. Serve with lemon wedges.

Why everyone loves it: It looks fancy but is surprisingly simple. The yogurt stuffing keeps the salmon incredibly moist and flavorful.

25. Chicken and Asparagus Skillet Dinner

Juicy, tender chicken breast and perfectly cooked asparagus are made in just 30 minutes in the same skillet. A rich and savory white wine sauce infuses everything with flavor.

Ready in: 30 minutes
Serves: 4

What You Need:

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 2 tbsp olive oil
• 1 bunch asparagus, tough ends trimmed, cut into 2 inch pieces
• 3 garlic cloves, minced
• ½ cup dry white wine
• ½ cup chicken broth
• 2 tbsp lemon juice
• 2 tbsp butter
• 2 tbsp chopped fresh parsley

How to Make It:

1. Season chicken with salt and pepper. In a large skillet, heat olive oil over medium high heat. Cook chicken for 5 6 minutes per side, until cooked through. Remove and set aside.
2. In the same skillet, add the asparagus. Cook for 4 5 minutes until tender crisp.
3. Add the garlic and cook for 1 minute. Pour in the white wine to deglaze the pan, scraping up browned bits.
4. Add the chicken broth and lemon juice. Simmer for 2 minutes. Stir in the butter until melted.
5. Return the chicken to the skillet to warm through. Garnish with parsley.

Why everyone loves it: It is a complete, elegant one skillet meal that is perfect for a busy weeknight.

26. Asparagus Quiche

This spring vegetable quiche is made slightly healthier using 2 percent milk and a whole wheat flour crust.

Ready in: 1 hour 15 minutes
Serves: 8

What You Need:

• 1 prepared whole wheat pie crust
• 1 bunch asparagus, tough ends trimmed, cut into 1 inch pieces
• 1 cup milk (2 percent or whole)
• 4 large eggs
• 1 cup shredded Gruyere or Swiss cheese
• ¼ tsp nutmeg
• Salt and pepper

How to Make It:

1. Preheat oven to 375°F (190°C). Pre bake the pie crust for 10 minutes. Let cool.
2. Blanch the asparagus pieces in boiling water for 2 minutes. Drain.
3. In a bowl, whisk together the milk, eggs, nutmeg, salt, and pepper.
4. Sprinkle half the cheese in the pie crust. Arrange the asparagus on top. Pour the egg mixture over it. Top with remaining cheese.
5. Bake for 40 45 minutes, until the center is set and the top is golden. Let cool for 10 minutes before slicing.

Why everyone loves it: It is a classic brunch or light dinner dish that is always a crowd pleaser. Perfect for using spring asparagus.

27. Savory Mushrooms and Leeks Galette

This savory galette is comfort food at its finest. Flaky dough wraps around an herbaceous leek, mushroom, and pea filling.

Ready in: 55 minutes
Serves: 6

What You Need:

• 1 sheet store bought puff pastry, thawed
• 2 tbsp olive oil
• 2 leeks, white and light green part only, sliced
• 8 oz mushrooms, sliced
• 1 cup fresh or frozen peas
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• ½ cup ricotta cheese
• 1 egg, beaten (for egg wash)
• Salt and pepper

How to Make It:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a skillet, heat olive oil. Cook leeks and mushrooms until soft and liquid has evaporated, about 10 minutes. Add peas, garlic, thyme, salt, and pepper. Cook for 2 more minutes. Let cool.
3. Roll out the puff pastry on the prepared baking sheet. Spread the ricotta in the center, leaving a 2 inch border.
4. Top the ricotta with the vegetable mixture. Fold the edges of the pastry over the filling.
5. Brush the pastry edges with the beaten egg. Bake for 25 30 minutes, until golden brown.

Why everyone loves it: It is rustic, beautiful, and easier than a pie. The flaky pastry with the savory filling is irresistible.

28. Za’atar Garlic Spinach Pasta

When it comes to spring dinner ideas, this 30 minute meal is top of mind. Piles of baby spinach are tossed with a garlicky olive oil sauce and za’atar.

Ready in: 20 minutes
Serves: 4

What You Need:

• 12 oz spaghetti or linguine
• ⅓ cup olive oil
• 6 garlic cloves, thinly sliced
• 5 oz baby spinach
• 2 tbsp za’atar spice blend
• Juice of 1 lemon
• ½ cup grated Parmesan cheese (optional)
• Salt and pepper

How to Make It:

1. Cook the pasta according to package directions. Reserve 1 cup of pasta water, then drain.
2. While pasta cooks, heat the olive oil in a large skillet over low heat. Add the garlic and cook gently for 3 4 minutes until fragrant but not browned.
3. Add the spinach and za’atar to the skillet. Toss until the spinach wilts.
4. Add the drained pasta to the skillet. Toss to combine, adding a splash of pasta water if it seems dry.
5. Stir in the lemon juice and Parmesan (if using). Season with salt and pepper.

Why everyone loves it: It is incredibly fast, flavorful, and a great way to eat a big pile of greens.

29. 15 Minute Artichoke Garden Flatbread Pizza

This flatbread pizza might only take 15 minutes to make, but that does not mean it is short on flavor.

Ready in: 15 minutes
Serves: 2

What You Need:

• 2 large flatbreads or naan
• ½ cup marinara sauce
• 1 cup marinated artichoke hearts, drained and chopped
• 1 bell pepper, thinly sliced
• ½ cup Kalamata olives, pitted
• 1 cup shredded mozzarella cheese
• ½ cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tsp dried oregano

How to Make It:

1. Preheat oven to 425°F (220°C). Place flatbreads on a baking sheet.
2. Spread marinara sauce over each flatbread. Top with artichokes, bell pepper, olives, and both cheeses.
3. Drizzle with olive oil and sprinkle with oregano.
4. Bake for 8 10 minutes, until the cheese is melted and bubbly.

Why everyone loves it: It is the fastest, most delicious weeknight pizza. Totally customizable with whatever spring veggies you have.

30. Mediterranean Potato Hash with Asparagus, Chickpeas and Poached Eggs

Serve this potato, asparagus, and egg hash for breakfast, brunch, or dinner. Made in just 25 minutes, it is a quick and seriously flavorful all in one meal.

Ready in: 25 minutes
Serves: 4

What You Need:

• 3 tbsp olive oil
• 2 large potatoes, diced
• 1 bunch asparagus, tough ends trimmed, cut into 1 inch pieces
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 4 eggs
• ½ cup crumbled feta cheese
• Salt and pepper
• Fresh parsley for garnish

How to Make It:

1. In a large skillet, heat olive oil over medium high heat. Add the potatoes and cook, stirring occasionally, for 10 minutes until starting to brown.
2. Add the asparagus and chickpeas. Season with paprika, oregano, salt, and pepper. Cook for 5 7 more minutes, until the asparagus is tender.
3. Make 4 wells in the hash. Crack an egg into each well. Cover the skillet and cook for 3 5 minutes, until the egg whites are set.
4. Sprinkle with feta cheese and parsley before serving.

Why everyone loves it: It is a hearty, protein packed, one skillet meal that works for any time of day. The runny egg yolk makes a perfect sauce.

Enjoy the Season’s Bounty!

Spring is a short, beautiful season for cooking. These 30 recipes help you make the most of the fresh asparagus, peas, strawberries, and greens at the market. Try a new recipe this week and fill your table with the sunny colors and flavors of spring.