32+ Easy and Delicious Spring New England Recipes You Must Try This Season

Spring in New England is a time of renewal and celebration, where the cold winter months fade away and vibrant seasonal ingredients come to life.

As the days grow longer and the air warms up, New Englanders take to their kitchens to prepare dishes that highlight the region’s fresh produce, coastal seafood, and classic comfort foods.

From tender spring vegetables like asparagus and peas to the bounty of the sea with lobster and scallops, spring in New England brings a variety of flavors that are perfect for any meal.

Whether you’re hosting a family gathering, planning a picnic, or just looking to enjoy the season’s finest ingredients at home, these 32+ spring New England recipes will inspire you to create meals that are as fresh and vibrant as the season itself.

32+ Easy and Delicious Spring New England Recipes You Must Try This Season

Spring in New England offers a wonderful array of ingredients and flavors that deserve to be celebrated.

These 32+ spring New England recipes bring together the best of the region, from crisp vegetables and juicy fruits to the freshest seafood available.

Whether you’re cooking for a special occasion or simply looking to enjoy a light, fresh meal, these recipes are perfect for every palate.

So, embrace the season, gather your ingredients, and enjoy these delicious dishes that truly capture the spirit of spring in New England.

New England Clam Chowder

New England Clam Chowder is a creamy, comforting soup that brings the flavors of the Atlantic right to your bowl. With fresh clams, tender potatoes, and a blend of aromatic vegetables, it’s the perfect dish to enjoy during the crisp spring months in New England. This rich and flavorful chowder is ideal for a family dinner or a special occasion.

Ingredients:

• 2 cups fresh clams (shucked)
• 4 slices of bacon, chopped
• 1 medium onion, chopped
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 cup whole milk
• 1 cup heavy cream
• 1 tablespoon butter
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside.
2. In the same pot, add the chopped onion and celery. Cook until softened, about 5 minutes.
3. Add the potatoes, thyme, and 2 cups of water to the pot. Bring to a boil and then simmer until the potatoes are tender, about 10 minutes.
4. Stir in the milk, cream, and butter. Bring to a gentle simmer.
5. Add the clams and cooked bacon to the pot. Let the chowder cook for another 5-7 minutes, or until the clams are heated through.
6. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This New England Clam Chowder is a nostalgic and savory dish that perfectly captures the essence of spring in New England. The tender clams and creamy broth combine to create a dish that’s both hearty and light. Whether enjoyed as a starter or a main dish, this chowder is sure to warm your heart and satisfy your taste buds. It pairs wonderfully with a slice of crusty bread to soak up every last drop of the delicious broth.

Maple-Glazed Salmon

Maple-glazed salmon is a perfect dish for the spring season in New England, where fresh seafood and maple syrup are abundant. The sweet and savory glaze enhances the natural flavors of the salmon, creating a delightful balance of flavors. This dish is simple to prepare, making it an ideal choice for a springtime dinner.

Ingredients:

• 4 salmon fillets
• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• Lemon wedges (for garnish)
• Fresh dill (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, olive oil, and minced garlic.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Season the fillets with salt and pepper.
4. Brush the maple glaze generously over the salmon fillets.
5. Bake the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Garnish with fresh dill and lemon wedges before serving.

Maple-Glazed Salmon is an exquisite way to enjoy the flavors of New England’s spring harvest. The combination of rich maple syrup and tangy mustard creates a flavorful glaze that complements the tender salmon perfectly. It’s a versatile dish that can be paired with seasonal vegetables or a light salad, making it a great choice for a spring gathering. Its sweet and savory profile will leave your guests asking for the recipe!

Spring Vegetable Risotto

Spring Vegetable Risotto is a light yet satisfying dish that celebrates the vibrant produce of the season. Packed with tender asparagus, peas, and fresh herbs, this creamy risotto is the ultimate comfort food that reflects the bright, fresh flavors of spring in New England. This dish is perfect as a main course or a side dish.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable broth (kept warm)
• 1 cup fresh peas
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• 1 tablespoon butter

Instructions:

1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
3. Pour in the white wine and cook until absorbed.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
5. In the last 5 minutes of cooking, stir in the peas and asparagus.
6. Once the rice is cooked, remove from heat and stir in the Parmesan cheese, butter, and fresh parsley. Season with salt and pepper to taste.
7. Serve warm, garnished with additional Parmesan cheese and parsley.

Spring Vegetable Risotto is a delightful dish that showcases the best of New England’s spring produce. The creamy texture of the risotto, combined with the fresh flavors of peas and asparagus, makes it a perfect meal for any springtime occasion. The addition of Parmesan and butter elevates the dish, creating a rich, satisfying flavor profile. Whether you’re hosting a spring dinner or enjoying a quiet evening at home, this risotto is sure to bring the taste of the season to your table.

New England Lobster Roll

A New England Lobster Roll is a quintessential dish that brings together the best of the region’s fresh lobster and delicate flavors. Whether enjoyed along the coast or in your own kitchen, this simple yet elegant sandwich is a springtime favorite. The lobster is lightly dressed in a creamy mixture, and served in a buttered, toasted roll, making for a refreshing and satisfying meal perfect for warmer days.

Ingredients:

• 1 1/2 pounds cooked lobster meat, chopped into bite-sized pieces
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh chives
• Salt and pepper to taste
• 4 New England-style split-top rolls (or hot dog buns)
• 4 tablespoons butter, softened

Instructions:

1. In a medium bowl, combine the chopped lobster meat, mayonnaise, lemon juice, and chives. Stir until well mixed. Season with salt and pepper to taste.
2. Heat a skillet over medium heat. Spread butter on both sides of each roll.
3. Toast the rolls in the skillet until golden and crisp, about 2-3 minutes per side.
4. Spoon the lobster mixture into each toasted roll, dividing it evenly.
5. Serve immediately, garnished with extra chives or a lemon wedge if desired.

The New England Lobster Roll is a true celebration of fresh, local seafood, and it captures the essence of New England’s coastline. With its rich lobster meat and subtle, creamy dressing, this sandwich brings the taste of spring to every bite. Whether enjoyed by the beach or at a backyard picnic, the Lobster Roll is perfect for any occasion, combining simplicity and elegance in a way that only New England cuisine can.

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp is the ultimate dessert to mark the arrival of spring. The sweet, juicy strawberries and tart rhubarb are paired together in this comforting dessert, topped with a buttery, oat-based crumble that’s baked until golden brown. It’s a delicious way to use fresh spring produce, and its balance of sweet and sour flavors makes it a family favorite. Serve it with a scoop of vanilla ice cream for an extra treat.

Ingredients:

• 4 cups strawberries, hulled and halved
• 4 cups rhubarb, chopped into 1-inch pieces
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss to coat the fruit evenly and set aside.
3. In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
4. Add the cold cubed butter to the oat mixture and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
5. Pour the fruit mixture into a 9×13-inch baking dish. Sprinkle the oat crumble evenly over the top.
6. Bake for 40-45 minutes, or until the top is golden brown and the fruit is bubbling.
7. Let cool slightly before serving.

Strawberry Rhubarb Crisp is a perfect way to embrace the flavors of early spring. The combination of sweet strawberries and tart rhubarb, along with the crunchy oat topping, creates a dessert that is both comforting and refreshing. Its rustic charm makes it ideal for casual gatherings or family meals. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat that celebrates the season’s finest produce.

Asparagus and Goat Cheese Frittata

The Asparagus and Goat Cheese Frittata is a light, flavorful dish that showcases the best of spring’s produce. The tender asparagus pairs beautifully with the creamy tang of goat cheese, while the eggs create a fluffy, satisfying base. This versatile dish is perfect for brunch, a light dinner, or even as a make-ahead meal for busy spring days.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 small onion, diced
• 2 ounces goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the eggs, milk, Parmesan, salt, and pepper. Set aside.
3. Heat olive oil in a large, oven-safe skillet over medium heat. Add the onion and cook until softened, about 4 minutes.
4. Add the asparagus to the skillet and sauté for about 5-7 minutes, or until tender.
5. Pour the egg mixture over the vegetables in the skillet, then sprinkle the goat cheese evenly on top.
6. Cook on the stove for 2-3 minutes until the edges start to set, then transfer the skillet to the preheated oven.
7. Bake for 10-12 minutes, or until the frittata is set in the center and lightly golden on top.
8. Remove from the oven, garnish with fresh parsley, and serve warm.

The Asparagus and Goat Cheese Frittata is a wonderful dish that highlights the fresh, vibrant flavors of spring. The combination of creamy goat cheese and tender asparagus creates a delightful balance, while the eggs provide a rich, comforting base. Whether served for brunch, lunch, or dinner, this frittata is sure to be a crowd-pleaser. It’s easy to make, visually appealing, and an ideal way to enjoy seasonal produce in a light, satisfying meal.

New England Spring Pea Soup

New England Spring Pea Soup is a light, refreshing dish that captures the essence of the season with its bright, vibrant flavors. The sweetness of fresh spring peas, combined with a savory broth, makes this soup both nourishing and flavorful. With a hint of mint and a drizzle of cream, this soup is a perfect way to celebrate the arrival of warmer weather in New England.

Ingredients:

• 4 cups fresh peas (or frozen if fresh is unavailable)
• 1 small onion, chopped
• 2 tablespoons olive oil
• 3 cups vegetable broth
• 1 teaspoon fresh mint, chopped (optional)
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• Fresh mint leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
2. Add the peas and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 5-10 minutes, or until the peas are tender.
3. Remove the pot from the heat and let the soup cool slightly. Use an immersion blender or regular blender to purée the soup until smooth.
4. Stir in the fresh mint (if using), heavy cream, and lemon juice. Season with salt and pepper to taste.
5. Serve warm, garnished with fresh mint leaves.

New England Spring Pea Soup is the epitome of spring in a bowl. The fresh peas provide a natural sweetness, while the mint and cream elevate the flavors to create a satisfying, light soup. It’s perfect for a spring lunch or as a starter to a larger meal. This soup embodies the freshness of the season and is a great way to showcase locally sourced ingredients, making it both wholesome and refreshing.

Lemon Blueberry Ricotta Pancakes

Lemon Blueberry Ricotta Pancakes are a delicious and indulgent breakfast option, perfect for the springtime. The ricotta cheese adds a light and fluffy texture to the pancakes, while the burst of fresh blueberries and the bright tang of lemon make them a delightful choice to start the day. These pancakes are wonderfully soft, flavorful, and make for a perfect weekend treat or special occasion breakfast.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup ricotta cheese
• 3/4 cup milk
• 2 large eggs
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 cup fresh blueberries (plus extra for topping)
• 2 tablespoons butter, melted (plus extra for cooking)

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the ricotta cheese, milk, eggs, lemon zest, and lemon juice until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Gently fold in the fresh blueberries.
5. Heat a nonstick skillet or griddle over medium heat and brush with melted butter. Pour 1/4 cup of the pancake batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
7. Serve warm, topped with extra blueberries and a drizzle of maple syrup.

Lemon Blueberry Ricotta Pancakes offer a sweet and citrusy twist on traditional pancakes, making them a springtime breakfast favorite. The ricotta gives them a light, airy texture, while the fresh blueberries and lemon create a refreshing burst of flavor. These pancakes are the perfect way to indulge in the fresh fruit and citrus of spring, making them an excellent choice for a special weekend breakfast or brunch. Pair them with fresh coffee or a mimosa for the ultimate morning treat!

Roasted Root Vegetables with Rosemary

Roasted Root Vegetables with Rosemary is a hearty, flavorful dish that celebrates the rustic charm of New England’s spring harvest. This recipe highlights the natural sweetness and earthiness of root vegetables like carrots, parsnips, and sweet potatoes, enhanced with the fragrant aroma of rosemary and olive oil. Roasting brings out the caramelized flavors of the vegetables, making them a satisfying side dish for any meal.

Ingredients:

• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 2 teaspoons fresh rosemary, chopped
• Salt and pepper to taste
• 1 tablespoon honey (optional)
• Fresh rosemary sprigs for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the carrots, parsnips, and sweet potatoes with olive oil, fresh rosemary, salt, and pepper.
3. Spread the vegetables evenly on a baking sheet in a single layer.
4. Roast for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
5. If desired, drizzle the roasted vegetables with honey for a touch of sweetness before serving.
6. Garnish with fresh rosemary sprigs and serve warm.

Roasted Root Vegetables with Rosemary is a simple yet delicious dish that perfectly captures the earthy flavors of spring. The vegetables are caramelized and tender, with rosemary adding an aromatic depth to each bite. This dish pairs well with grilled meats, roasted chicken, or can be served as a standalone vegetarian option. It’s an easy, versatile recipe that will become a go-to for spring dinners or potlucks. The natural sweetness of the vegetables, combined with the hint of rosemary, makes this a comforting and wholesome side.

Spring Vegetable Risotto

Spring Vegetable Risotto is a creamy and comforting dish that highlights the vibrant, seasonal vegetables of New England. With tender asparagus, peas, and leeks, this risotto is the perfect way to celebrate the arrival of spring. The rice soaks up the flavors of the vegetables and the rich broth, creating a satisfying and flavorful dish that’s both nourishing and indulgent.

Ingredients:

• 1 tablespoon olive oil
• 1 leek, white and light green parts only, sliced thinly
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable broth, kept warm
• 1 cup fresh peas
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the olive oil in a large skillet or sauté pan over medium heat. Add the sliced leek and cook until soft, about 4-5 minutes.
2. Add the Arborio rice to the pan and cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted.
3. Pour in the white wine and stir until the wine is mostly absorbed.
4. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
5. After 10-12 minutes, when the rice is just tender, add the peas and asparagus. Continue cooking and adding broth until the rice is fully cooked and creamy, about 5-7 minutes more.
6. Remove the pan from the heat and stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
7. Serve warm, garnished with fresh parsley.

Spring Vegetable Risotto is a perfect dish to enjoy the season’s bounty, offering a rich, creamy base that’s complemented by the fresh, crisp vegetables. The asparagus and peas bring a pop of color and a light, refreshing taste to this otherwise hearty dish. It’s versatile enough to serve as a main course for a vegetarian meal or as a side dish to accompany roasted meats. With its balance of flavors and textures, this risotto is a delicious way to savor spring’s harvest.

Maple-Glazed Carrots and Shallots

Maple-Glazed Carrots and Shallots are a delightful side dish that combines the natural sweetness of fresh spring carrots with the mild, savory flavor of shallots, all enhanced by a rich maple glaze. This dish is simple to prepare and offers a perfect balance of sweet and savory. The caramelization from the maple syrup makes the vegetables even more flavorful, creating a satisfying complement to any meal.

Ingredients:

• 1 pound baby carrots, peeled
• 4 shallots, peeled and halved
• 2 tablespoons unsalted butter
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh thyme sprigs for garnish

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the carrots and shallots, cooking for 6-8 minutes, or until they start to soften and caramelize.
2. Stir in the maple syrup and balsamic vinegar, coating the vegetables evenly.
3. Cook for an additional 5-7 minutes, stirring occasionally, until the glaze thickens and the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve warm, garnished with fresh thyme sprigs.

Maple-Glazed Carrots and Shallots are a simple yet flavorful way to elevate your spring meals. The natural sweetness of the maple syrup enhances the earthy flavors of the carrots and shallots, creating a savory side dish that pairs beautifully with roasted meats, poultry, or grilled vegetables. The addition of balsamic vinegar adds a touch of tanginess, making the glaze rich and complex. This dish is sure to become a favorite for your spring gatherings, offering a comforting, seasonal touch to any plate.

New England Clam Chowder

New England Clam Chowder is a rich, creamy soup that embodies the flavors of the New England coast. With tender clams, potatoes, and onions, this comforting soup is a perfect way to enjoy the fresh shellfish that New England is famous for. The smooth, velvety broth is made with cream and butter, making it a decadent treat to enjoy during the cooler days of spring.

Ingredients:

• 4 cups fresh clams, shucked and chopped (or canned clams, drained)
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 celery stalks, diced
• 2 cups potatoes, peeled and diced
• 4 cups clam juice
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 teaspoons fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Oyster crackers for serving (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and celery, and cook until softened, about 5 minutes.
2. Add the potatoes and clam juice to the pot, bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.
3. Stir in the clams, thyme, heavy cream, and milk. Simmer for an additional 5-7 minutes, until the soup is hot and the flavors are well combined.
4. Season with salt and pepper to taste.
5. Serve the chowder warm, garnished with fresh parsley and oyster crackers on the side.

New England Clam Chowder is a classic dish that perfectly captures the flavors of the region. The combination of tender clams, creamy broth, and hearty potatoes makes it a comforting choice for a spring meal, especially when paired with a warm loaf of bread. Whether enjoyed as a main dish or as a starter, this chowder is rich and satisfying, offering a taste of New England’s coastal cuisine. Its creamy texture and savory flavors are sure to delight, making it an ideal dish to enjoy on cool spring days.

Lemon and Herb Grilled Salmon

Lemon and Herb Grilled Salmon is a fresh and flavorful dish that highlights the simplicity and lightness of spring. With a tangy lemon marinade and a blend of fresh herbs, this grilled salmon is both healthy and full of vibrant flavors. It’s perfect for a light dinner or a spring gathering, and it pairs wonderfully with fresh vegetables or a light salad.

Ingredients:

• 4 salmon fillets, skin on
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons lemon zest
• 2 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, parsley, and dill. Season with salt and pepper to taste.
2. Place the salmon fillets in a shallow dish or a resealable bag and pour the marinade over the fish. Let it marinate for 15-20 minutes in the refrigerator.
3. Preheat the grill to medium-high heat. Brush the grill with oil to prevent sticking.
4. Grill the salmon, skin-side down, for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
5. Serve the grilled salmon with fresh lemon wedges for added citrus flavor.

Lemon and Herb Grilled Salmon is a simple yet elegant dish that celebrates the bright flavors of spring. The tangy lemon and fresh herbs enhance the natural richness of the salmon, making it a perfect choice for a light meal or a special occasion. Whether served with a side of grilled vegetables, roasted potatoes, or a crisp salad, this dish brings the essence of spring to your dinner table, offering a healthy and delicious option for seafood lovers.

Rhubarb Crisp

Rhubarb Crisp is a quintessential spring dessert that combines the tartness of fresh rhubarb with a sweet, buttery crumble topping. This dish is a wonderful way to showcase the first fruits of the season and is perfect for a spring gathering or a cozy night at home. The balance of sweet and tart flavors, along with the crunchy topping, makes this dessert a favorite among many.

Ingredients:

• 4 cups fresh rhubarb, chopped into 1-inch pieces
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cubed

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss the rhubarb with granulated sugar, cornstarch, and lemon juice. Transfer the rhubarb mixture to a greased 9×13-inch baking dish.
3. In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Cut in the cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Sprinkle the oat mixture evenly over the rhubarb.
5. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the rhubarb is bubbling.
6. Let the crisp cool slightly before serving. It’s best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Rhubarb Crisp is a delightful dessert that captures the essence of spring. The tart rhubarb pairs beautifully with the sweet, crumbly topping, creating a comforting and satisfying treat. This dish is versatile, and can be served as a dessert for family gatherings, a picnic, or a casual evening treat. With the added bonus of being easy to prepare, Rhubarb Crisp is a perfect choice for those looking to enjoy the first fresh produce of the season in a delicious and nostalgic way.

Spring Greens Salad with Lemon Vinaigrette

Spring Greens Salad with Lemon Vinaigrette is a fresh and light dish, perfect for a spring meal or as a side to complement grilled meats or seafood. The crisp greens are complemented by a zesty lemon vinaigrette, making it a refreshing and healthy option. This salad highlights the delicate flavors of spring’s earliest greens and is an excellent way to enjoy the season’s bounty.

Ingredients:

• 4 cups mixed spring greens (such as arugula, spinach, and baby kale)
• 1/2 cup sliced cucumber
• 1/4 cup thinly sliced radishes
• 1/4 cup crumbled goat cheese (optional)
• 1/4 cup toasted almonds or walnuts
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, cucumber, and radishes.
2. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Top with crumbled goat cheese and toasted nuts for added texture and flavor.
5. Serve immediately, garnished with additional lemon wedges if desired.

Spring Greens Salad with Lemon Vinaigrette is the perfect dish to embrace the fresh flavors of the season. The bright and tangy lemon dressing enhances the natural bitterness of the greens, while the cucumber and radishes provide a refreshing crunch. The addition of goat cheese and nuts adds richness and texture, creating a well-balanced salad. This dish is not only a healthy and light option but also a delicious way to enjoy New England’s seasonal greens, making it a great accompaniment to any spring meal.

Spring Pea and Ricotta Toast

Spring Pea and Ricotta Toast is a simple yet vibrant dish that showcases the freshness of spring peas. The creamy ricotta cheese serves as the perfect base, while the peas add a sweet, earthy flavor. Topped with a drizzle of olive oil and fresh herbs, this dish is perfect for a light lunch or appetizer, offering both texture and flavor that celebrate the season.

Ingredients:

• 2 slices of rustic bread (such as sourdough or whole grain)
• 1 cup fresh spring peas, blanched
• 1/2 cup ricotta cheese
• 1 tablespoon olive oil, plus extra for drizzling
• 1 teaspoon lemon zest
• 2 tablespoons fresh mint, chopped
• Salt and pepper to taste
• Fresh pea shoots for garnish (optional)

Instructions:

1. Toast the slices of bread until golden and crisp.
2. In a small bowl, combine the ricotta cheese, olive oil, and lemon zest. Stir until smooth and well mixed.
3. Spread the ricotta mixture evenly onto the toasted bread slices.
4. Lightly mash the blanched peas with a fork and then pile them on top of the ricotta spread.
5. Sprinkle fresh mint, salt, and pepper over the toast. Drizzle with a little extra olive oil.
6. Garnish with fresh pea shoots for an extra pop of green if desired.
7. Serve immediately as a light lunch or appetizer.

Spring Pea and Ricotta Toast is a delightful and healthy dish that combines the creaminess of ricotta with the fresh sweetness of peas. The toast offers a perfect crunchy base, and the lemon zest and mint add a refreshing touch to balance out the richness. It’s quick to prepare, yet feels special—making it an ideal choice for an afternoon snack or light lunch. This dish highlights the vibrant flavors of early spring produce and is a great way to enjoy the season’s bounty.

New England Style Lobster Roll

The New England Style Lobster Roll is a coastal classic, perfect for celebrating the beginning of lobster season in spring. Tender lobster meat, lightly dressed in mayonnaise, lemon, and a dash of seasoning, is piled into a buttery, toasted roll. This dish is a celebration of fresh seafood, offering a taste of New England’s coastal charm in every bite.

Ingredients:

• 1 pound fresh lobster meat, cooked and chopped
• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 4 top-split New England-style rolls (soft, split on top)
• 2 tablespoons unsalted butter
• Fresh parsley, chopped, for garnish
• Lemon wedges for serving

Instructions:

1. In a medium bowl, combine the lobster meat, mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Stir gently to combine, making sure not to break up the lobster too much.
2. Heat a skillet over medium heat. Butter the inside of the rolls and toast them in the skillet until golden and crispy.
3. Spoon the lobster mixture generously into the toasted rolls.
4. Garnish with freshly chopped parsley and serve with lemon wedges on the side.

New England Style Lobster Roll is a quintessential spring dish that brings the flavors of the coast straight to your plate. The tender lobster, combined with a simple yet flavorful dressing, creates a creamy, delicious filling that pairs perfectly with the buttery toasted roll. Whether enjoyed by the water or at a picnic, this lobster roll is a celebration of fresh, local seafood and is perfect for sharing with friends and family during the warmer months.

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie is a classic spring dessert that balances the tartness of rhubarb with the sweetness of ripe strawberries. The vibrant filling is encased in a buttery, flaky pie crust, making this pie the perfect dessert to celebrate the season. It’s a crowd-pleaser, offering a nostalgic taste of spring that is ideal for family gatherings or outdoor picnics.

Ingredients:

• 1 1/2 cups fresh strawberries, hulled and sliced
• 1 1/2 cups fresh rhubarb, chopped into 1/2-inch pieces
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 tablespoon butter, cut into small pieces
• 1 package refrigerated pie crusts (or homemade, if preferred)
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, cinnamon, lemon juice, and vanilla extract. Stir until the mixture is well combined and the fruit is evenly coated.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the strawberry-rhubarb mixture into the crust and dot with butter.
4. Roll out the second pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal the pie.
5. Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg and sprinkle with turbinado sugar, if desired.
6. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
7. Let the pie cool for at least an hour before serving.

Strawberry-Rhubarb Pie is the perfect way to showcase the best of spring’s produce. The tartness of the rhubarb and the sweetness of the strawberries create a beautifully balanced filling that is both comforting and refreshing. The flaky crust adds texture, while the buttery finish makes this pie utterly indulgent. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this pie is sure to become a favorite springtime treat.

Asparagus and Goat Cheese Quiche

Asparagus and Goat Cheese Quiche is a light and flavorful dish that embodies the essence of spring. With fresh asparagus, creamy goat cheese, and a savory custard filling, this quiche is perfect for a spring brunch, lunch, or dinner. The flaky crust and combination of seasonal ingredients make it a go-to recipe for any occasion.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 bunch of asparagus, trimmed and cut into 1-inch pieces
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 4 ounces goat cheese, crumbled
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh herbs (such as thyme or parsley) for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Blind bake the pie crust for 10 minutes (optional), then remove from the oven and set aside.
3. Heat the olive oil in a skillet over medium heat and sauté the asparagus pieces for 3-4 minutes, or until tender but still bright green.
4. In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.
5. Add the sautéed asparagus, crumbled goat cheese, and grated Parmesan to the egg mixture and stir gently to combine.
6. Pour the mixture into the pre-baked pie crust.
7. Bake for 35-40 minutes, or until the quiche is set and golden on top.
8. Let the quiche cool slightly before slicing. Garnish with fresh herbs and serve warm.

Asparagus and Goat Cheese Quiche is a delightful combination of creamy, savory, and fresh flavors that perfectly capture the spirit of spring. The rich custard filling pairs beautifully with the slightly tangy goat cheese and tender asparagus, creating a satisfying dish for brunch or a light dinner. It’s versatile enough to serve warm or at room temperature, making it ideal for picnics or family gatherings. The addition of fresh herbs as garnish provides a burst of color and freshness, elevating the overall experience.

Spring Vegetable Risotto

Spring Vegetable Risotto is a creamy, comforting dish that celebrates the best of spring’s vegetables. The creamy Arborio rice is cooked to perfection with fresh peas, asparagus, and leeks, all brought together with a light, flavorful broth. This dish is perfect as a main or a side, offering a rich, satisfying flavor without being too heavy.

Ingredients:

• 1 tablespoon olive oil
• 1 small leek, white part only, sliced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh peas
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the leek and sauté for 3-4 minutes until softened.
2. Add the asparagus and peas to the pan and cook for another 3 minutes, until tender.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. Pour in the white wine (if using) and stir until absorbed.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
6. Continue this process until the rice is tender and creamy, about 18-20 minutes.
7. Stir in the grated Parmesan cheese and season with salt and pepper.
8. Serve immediately, garnished with fresh basil or parsley.

Spring Vegetable Risotto is the epitome of a comforting, yet fresh spring dish. The creamy rice combined with the vibrant, tender vegetables makes it both hearty and light. This dish highlights the season’s bounty, with peas, asparagus, and leeks adding pops of green and subtle flavor. Whether served as a main course or paired with grilled fish or chicken, it’s a wonderful way to enjoy the best vegetables of the season in a rich, satisfying meal.

Carrot and Ginger Soup

Carrot and Ginger Soup is a bright and warming dish that’s perfect for the transition into spring. The natural sweetness of carrots is complemented by the spicy warmth of fresh ginger, making it a flavorful and comforting option. It’s an easy-to-make, nutrient-packed soup that works well as a starter, side dish, or a light meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 large carrots, peeled and chopped
• 2 teaspoons fresh ginger, grated
• 4 cups vegetable broth
• 1/2 teaspoon ground cumin (optional)
• Salt and pepper to taste
• 1/4 cup coconut milk (optional for creaminess)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-6 minutes, until softened and translucent.
2. Add the chopped carrots and grated ginger to the pot and cook for 3 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender or transfer the soup in batches to a blender and puree until smooth.
5. Return the soup to the pot, stir in the cumin, and season with salt and pepper. For added creaminess, stir in the coconut milk.
6. Serve warm, garnished with fresh cilantro if desired.

Carrot and Ginger Soup is a light, yet deeply flavorful dish that offers the perfect balance of sweetness and spice. The creamy texture, paired with the warmth of ginger, makes it an ideal soup for spring. It’s a great way to enjoy the natural sweetness of carrots, and the addition of coconut milk adds a richness that makes the soup comforting without being heavy. This simple, healthy dish is perfect for any meal of the day, offering a satisfying, nutrient-rich option that’s easy to prepare and packed with flavor.

Note: More recipes are coming soon!