30+ Easy and Delicious Spring Oven Recipes to Try This Season

Spring is the season of renewal, where fresh flavors, vibrant colors, and light meals take center stage in our kitchens.

As the weather warms and the days get longer, it’s the perfect time to embrace the best seasonal ingredients like tender greens, fresh herbs, citrus, and root vegetables.

One of the easiest ways to enjoy these spring delights is by using your oven to create comforting, flavorful dishes that highlight the season’s bounty.

Whether you’re baking savory casseroles, roasting vegetables, or preparing sweet treats, the oven is a fantastic tool for crafting simple, delicious meals.

In this article, we’ll explore 30+ mouthwatering spring oven recipes that will fill your home with delicious aromas and bring the bright, fresh flavors of the season to your table.

From light roasted vegetables to hearty bakes, there’s something for every palate.

So, preheat your oven and let’s dive into the best spring recipes that will make your cooking experience easy and enjoyable.

30+ Easy and Delicious Spring Oven Recipes to Try This Season

As spring unfolds, it brings with it an abundance of fresh ingredients and a renewed sense of creativity in the kitchen.

These 30+ spring oven recipes are the perfect way to celebrate the season while keeping your meals light, flavorful, and satisfying.

From roasted vegetables to savory bakes, and even sweet treats, there’s no shortage of delicious dishes to try.

Whether you’re looking for a quick weeknight dinner or a show-stopping dish for a spring gathering, your oven will be your best friend for preparing seasonal meals that are as delightful as the season itself.

So, get inspired, fire up your oven, and let the spring cooking adventures begin!

Spring Vegetable Roasted Chicken

This spring-inspired roasted chicken combines seasonal vegetables such as asparagus, carrots, and potatoes with perfectly seasoned chicken. It’s a one-pan dish that brings out the best of fresh spring produce, while the juicy, golden-brown chicken makes the meal both satisfying and wholesome.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 1 bunch asparagus, trimmed and cut into 3-inch pieces
• 2 cups baby carrots
• 2 cups small new potatoes, halved
• 4 garlic cloves, minced
• 1 lemon, halved
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pat the chicken dry with paper towels and rub it with olive oil. Season with salt, pepper, rosemary, thyme, and minced garlic. Squeeze the juice of the lemon halves over the chicken and place the lemon halves inside the chicken cavity.
3. Arrange the potatoes, carrots, and asparagus around the chicken on a large roasting pan. Drizzle everything with olive oil and sprinkle with salt and pepper.
4. Roast the chicken for about 1 hour 15 minutes, or until the internal temperature reaches 165°F (75°C), and the vegetables are tender and caramelized.
5. Let the chicken rest for 10 minutes before carving.

This roasted chicken recipe captures the essence of spring with its balance of tender, juicy chicken and vibrant, flavorful vegetables. The combination of rosemary, thyme, and lemon infuses the chicken with bright, aromatic flavors, while the roasted vegetables become sweet and caramelized. Perfect for a family dinner, it’s a hearty yet refreshing meal that celebrates the best of spring’s bounty.

Lemon Herb Salmon with Spring Greens

A fresh, healthy, and bright dish that combines flaky salmon with zesty lemon and a mix of spring greens. The herb-infused crust enhances the salmon’s natural flavors, while the greens add a peppery freshness, making it a perfect dish to enjoy during the mild spring months.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• Salt and pepper to taste
• 4 cups mixed spring greens (arugula, spinach, baby kale)
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the olive oil, dill, parsley, lemon zest, lemon juice, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the herb mixture over the salmon fillets.
4. Roast the salmon for 12-15 minutes, or until the fish flakes easily with a fork.
5. While the salmon is cooking, toss the spring greens with honey and balsamic vinegar. Season with salt and pepper.
6. Serve the roasted salmon on top of the greens.

This dish is the epitome of spring’s simplicity and freshness. The bright, citrusy notes of lemon pair beautifully with the tender salmon, while the herbed crust adds an aromatic touch. The spring greens, lightly dressed with honey and balsamic vinegar, provide a refreshing contrast to the richness of the salmon. It’s a light yet satisfying meal that captures the spirit of the season—perfect for a healthy, vibrant dinner.

Spring Strawberry Rhubarb Crisp

A sweet and tangy dessert, this spring strawberry rhubarb crisp brings together the tartness of rhubarb and the sweetness of strawberries, all topped with a crisp, buttery oat topping. The combination of textures and flavors makes it a comforting and seasonal treat that is sure to be a crowd-pleaser.

Ingredients:

• 3 cups rhubarb, chopped
• 2 cups strawberries, hulled and halved
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 cup old-fashioned oats
• ½ cup all-purpose flour
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• 6 tablespoons unsalted butter, cold and cut into cubes
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Pour the mixture into a greased 9×9-inch baking dish.
3. In a separate bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the oat mixture evenly over the fruit mixture in the baking dish.
5. Bake for 45-50 minutes, or until the fruit is bubbling and the topping is golden brown.
6. Let the crisp cool slightly before serving.

This strawberry rhubarb crisp is the ultimate spring dessert, balancing the sweetness of strawberries with the tartness of rhubarb. The crumbly oat topping adds the perfect amount of crunch, while the warm, bubbling filling offers a delightful contrast in texture. It’s a nostalgic, comforting dessert that is ideal for spring gatherings or a family dinner. Whether served warm with a scoop of vanilla ice cream or on its own, this crisp captures the essence of the season and is sure to become a favorite.

Spring Asparagus and Goat Cheese Frittata

This light and fluffy frittata showcases the vibrant, tender asparagus of spring paired with creamy goat cheese. The combination of eggs, fresh herbs, and a touch of cheese makes this dish perfect for breakfast, brunch, or even a light dinner. It’s a quick and simple way to celebrate the fresh flavors of the season.

Ingredients:

• 8 large eggs
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• ½ cup goat cheese, crumbled
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
3. Add the asparagus and cook for 5-6 minutes, until tender but still vibrant in color. Season with salt and pepper.
4. In a large bowl, whisk the eggs, parsley, chives, salt, and pepper together. Pour the egg mixture into the skillet with the asparagus and onions.
5. Cook the frittata on the stovetop for 2-3 minutes until the edges start to set. Sprinkle the goat cheese over the top.
6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are set and the frittata is golden.
7. Let it cool slightly before slicing and serving.

This spring asparagus and goat cheese frittata is a perfect example of how simple ingredients can come together to create a bright and satisfying meal. The asparagus offers a crisp, fresh crunch, while the goat cheese adds a creamy, tangy richness. With the herbs adding fragrance and depth, it’s an ideal dish to enjoy during spring mornings or as a light meal at any time of day. This frittata is not only delicious but also a quick and versatile recipe that can be adapted to other seasonal vegetables.

Spring Pea and Mint Soup

This refreshing, velvety pea and mint soup celebrates the sweetness of fresh spring peas paired with the cool, aromatic flavor of mint. It’s a light, healthy, and vibrant soup that’s perfect for a spring starter or a quick meal on a warm day.

Ingredients:

• 4 cups fresh or frozen peas
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 3 cups vegetable or chicken broth
• 1 cup fresh mint leaves
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Crème fraîche or yogurt (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 4-5 minutes.
2. Add the peas and vegetable broth to the pot. Bring to a simmer and cook for 5-7 minutes, or until the peas are tender.
3. Remove the pot from heat and stir in the fresh mint leaves and lemon juice.
4. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches.
5. Season with salt and pepper to taste. If desired, garnish with a dollop of crème fraîche or yogurt.
6. Serve hot or chilled for a refreshing spring meal.

This pea and mint soup is the perfect blend of sweet, vibrant peas and refreshing mint, capturing the essence of spring in every spoonful. The smooth texture and the touch of lemon brighten the flavors, making it an ideal light starter or a light meal. Whether enjoyed warm or chilled, it’s a nourishing and flavorful way to celebrate the season’s freshest produce. With minimal ingredients and quick preparation, this soup is a versatile option for both busy weeknights and relaxed spring weekends.

Spring Herb-Crusted Pork Tenderloin

This herb-crusted pork tenderloin is a simple yet elegant dish that highlights the fresh herbs of spring. A mixture of rosemary, thyme, and garlic creates a flavorful crust, while the tender pork remains juicy and succulent. It’s perfect for a spring dinner party or a special family meal.

Ingredients:

• 1 pork tenderloin (about 1.5 lbs)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 cup white wine or chicken broth (for roasting)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the garlic, rosemary, thyme, Dijon mustard, olive oil, salt, and pepper to form a paste.
3. Rub the herb mixture all over the pork tenderloin, ensuring it is well-coated.
4. Heat a large oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes on each side until browned.
5. Transfer the skillet to the oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
6. Remove the pork from the skillet and let it rest for 5-10 minutes before slicing.
7. Optionally, deglaze the skillet with white wine or chicken broth and pour over the sliced pork.

This spring herb-crusted pork tenderloin is a showstopper, offering both a burst of fresh flavor and a tender, juicy interior. The combination of rosemary, thyme, and garlic creates a fragrant, savory crust that complements the richness of the pork. Paired with a simple pan sauce, this dish is both elegant and easy to prepare, making it perfect for a family dinner or special occasion. It’s an excellent way to welcome the flavors of spring, with a dish that’s as comforting as it is flavorful.

Spring Lemon and Garlic Shrimp Pasta

This light and zesty shrimp pasta is a perfect spring dish, featuring succulent shrimp, fresh lemon, garlic, and a sprinkle of herbs. The pasta is coated in a delicate lemon-infused olive oil sauce, making it a quick and flavorful meal ideal for warmer weather. The combination of citrus and garlic offers a refreshing contrast to the richness of shrimp, creating a balanced and satisfying dish.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 12 oz spaghetti or linguine
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• ½ cup dry white wine or chicken broth
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Cook the pasta according to package instructions, reserving 1 cup of pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Season with salt, pepper, and red pepper flakes (if using).
4. Add the lemon zest, lemon juice, and white wine or broth to the pan, scraping up any browned bits from the skillet.
5. Drain the pasta and add it to the skillet with the shrimp. Toss everything together, adding pasta water as needed to create a light sauce.
6. Stir in fresh parsley and adjust seasoning to taste. Serve immediately.

This lemon and garlic shrimp pasta is light yet flavorful, combining the briny shrimp with the bright acidity of lemon and the depth of garlic. The fresh parsley adds a touch of herbaceousness, while the white wine creates a delicious sauce that coats the pasta perfectly. It’s a quick, fresh, and satisfying dish that’s perfect for a weeknight dinner or a special spring meal. The balance of flavors and textures makes it a go-to for anyone craving a light and flavorful seafood pasta.

Spring Carrot and Ginger Soup

This vibrant carrot and ginger soup is a delightful blend of earthy sweetness from the carrots and a spicy warmth from the ginger. Perfect for spring, it’s light yet comforting, with a velvety texture that makes it a refreshing option for lunch or dinner. The addition of fresh herbs and a touch of coconut milk adds depth and creaminess to the soup.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 medium onion, chopped
• 1 tablespoon fresh ginger, grated
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and ginger, cooking for 4-5 minutes until softened and fragrant.
2. Add the chopped carrots and cumin, cooking for another 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
5. Stir in the coconut milk and season with salt and pepper.
6. Garnish with fresh cilantro before serving.

This carrot and ginger soup is a comforting and warming dish that’s perfect for the transitional spring months. The natural sweetness of the carrots is beautifully balanced by the spicy, aromatic ginger, while the coconut milk adds a creamy richness. The soup is light yet satisfying and can easily be enjoyed on its own or paired with a crusty piece of bread. Its simple, fresh flavors make it a wholesome and nourishing dish that’s perfect for a spring lunch or dinner.

Spring Herb and Tomato Flatbread

This simple and flavorful spring herb and tomato flatbread is a perfect dish to showcase fresh spring produce. The crispy flatbread is topped with ripe tomatoes, fresh herbs, and a drizzle of olive oil, making it a light and savory dish that can serve as a starter or a snack. With a burst of fresh flavors, it’s a great way to enjoy the season’s bounty.

Ingredients:

• 1 pre-made pizza dough or flatbread
• 2 medium tomatoes, sliced
• 1 tablespoon olive oil
• 1 teaspoon fresh oregano, chopped
• 1 teaspoon fresh basil, chopped
• ½ teaspoon garlic powder
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Roll out the pizza dough or flatbread on a baking sheet.
3. Drizzle olive oil over the dough and sprinkle with garlic powder, salt, and pepper.
4. Arrange the tomato slices evenly over the flatbread. Sprinkle fresh oregano and basil on top.
5. Bake for 10-12 minutes, or until the flatbread is golden and crispy.
6. Optional: Sprinkle with grated Parmesan cheese during the last 2 minutes of baking.
7. Slice and serve immediately.

This spring herb and tomato flatbread is the perfect light dish that celebrates the freshness of spring. The juicy tomatoes, fresh herbs, and crispy base make it a flavorful and satisfying option for a light lunch, appetizer, or snack. The simple ingredients come together in a beautiful harmony, with the fresh basil and oregano providing a fragrant, herbal kick. This flatbread can also be easily customized with other spring vegetables or cheeses, making it a versatile addition to your spring meals. It’s an easy and delicious way to enjoy the best of the season.

Spring Vegetable Risotto

This creamy, comforting spring vegetable risotto celebrates the abundance of fresh spring vegetables. With peas, asparagus, and spinach, the dish is rich in color, flavor, and texture, while the Parmesan cheese adds a savory depth. Perfect as a main or a side, this risotto is an ideal way to indulge in the light, fresh flavors of the season.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup peas (fresh or frozen)
• 1 bunch asparagus, cut into 1-inch pieces
• 2 cups fresh spinach, chopped
• ½ cup dry white wine
• ½ cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. In a saucepan, heat the vegetable broth over low heat, keeping it warm.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 4-5 minutes until softened.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine and stir until the liquid is absorbed.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
6. In the final 5 minutes of cooking, stir in the peas, asparagus, and spinach, allowing them to cook and soften.
7. Once the risotto is cooked, stir in Parmesan cheese, and season with salt and pepper.
8. Serve garnished with fresh basil.

This spring vegetable risotto offers a perfect balance of creamy texture and fresh, vibrant flavors. The peas and asparagus provide a crisp contrast to the smooth rice, while the spinach adds a burst of greenery. The Parmesan cheese enriches the dish, making it a comforting yet light spring meal. Ideal for a weeknight dinner or a special gathering, this risotto is a wonderful way to enjoy seasonal vegetables in a satisfying and flavorful dish.

Spring Berry Galette

A spring berry galette is a rustic and simple dessert that lets fresh berries shine. With a flaky, buttery crust and a burst of sweet-tart berries, this galette is an easy-to-make treat that captures the essence of spring. Perfect for any spring gathering or just a delightful end to a meal, this dessert is as beautiful as it is delicious.

Ingredients:

• 1 pre-made pie dough or homemade dough
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1 tablespoon lemon zest
• 1 egg, beaten (for egg wash)
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie dough on a floured surface into a rough 12-inch circle. Transfer it to a parchment-lined baking sheet.
3. In a bowl, toss the berries with sugar, cornstarch, lemon juice, and lemon zest.
4. Spoon the berry mixture into the center of the dough, leaving a 2-inch border around the edges.
5. Gently fold the edges of the dough over the berries, creating a rustic crust. Brush the edges with the beaten egg for a golden finish.
6. Bake the galette for 35-40 minutes, or until the crust is golden and the berries are bubbling.
7. Let it cool slightly before dusting with powdered sugar and serving.

This spring berry galette is a delightful and fuss-free dessert that highlights the sweetness of fresh seasonal berries. The combination of juicy berries with the flaky, buttery crust creates a balance of textures that is simply irresistible. The rustic nature of the galette makes it perfect for casual gatherings, yet it still feels special enough for a celebratory occasion. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate this already wonderful spring treat.

Spring Arugula and Strawberry Salad with Balsamic Glaze

This vibrant spring salad features the perfect combination of peppery arugula and sweet, juicy strawberries, making it a refreshing and healthy dish. The balsamic glaze adds a tangy-sweet contrast that ties the flavors together. Whether as a side dish or a light lunch, this salad is an excellent way to enjoy the season’s fresh produce.

Ingredients:

• 4 cups arugula
• 1 pint fresh strawberries, hulled and sliced
• ½ cup crumbled feta cheese
• ¼ cup toasted walnuts or almonds
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the arugula, sliced strawberries, feta cheese, and toasted nuts.
2. In a small saucepan, combine balsamic vinegar and honey. Heat over medium heat, stirring occasionally, until the mixture thickens and becomes syrupy (about 5-7 minutes).
3. Drizzle the balsamic glaze over the salad ingredients.
4. Drizzle the olive oil over the salad and toss gently to combine.
5. Season with salt and pepper to taste.
6. Serve immediately.

This spring arugula and strawberry salad is a perfect example of how simple ingredients can create a dish full of vibrant flavors. The sweetness of the strawberries contrasts beautifully with the peppery arugula, while the feta adds a creamy, salty touch. The balsamic glaze provides a tangy-sweet finishing touch that makes the salad feel elegant yet easy to prepare. Whether enjoyed as a light lunch or as a refreshing side, this salad is a wonderful way to embrace the flavors of spring.

Spring Herb and Goat Cheese Stuffed Chicken Breasts

This elegant dish features chicken breasts stuffed with a delicious mixture of fresh spring herbs, creamy goat cheese, and a hint of garlic. The chicken is pan-seared and finished in the oven, ensuring the stuffing stays intact and the meat is perfectly cooked. The combination of fresh herbs like thyme, parsley, and basil with the tangy goat cheese creates a rich, flavorful filling, making it a perfect centerpiece for a spring meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 oz goat cheese, softened
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh thyme, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix the goat cheese, parsley, basil, thyme, and garlic. Season with salt and pepper.
3. Carefully cut a pocket in each chicken breast. Stuff the pocket with the goat cheese mixture, securing with toothpicks if necessary.
4. Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side until golden brown.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
6. Remove the toothpicks and serve with lemon wedges.

The herb and goat cheese stuffed chicken breasts are an impressive yet easy-to-make dish that brings fresh, vibrant flavors to the dinner table. The rich, creamy goat cheese filling is beautifully complemented by the aromatic herbs, while the lemon wedges add a refreshing zing. This dish pairs wonderfully with a light salad or roasted vegetables and is perfect for any spring gathering, making it a great way to celebrate the season’s fresh flavors.

Spring Pea and Mint Soup

This vibrant and refreshing spring pea and mint soup is the perfect way to showcase fresh peas. The combination of sweet peas with fragrant mint creates a light and flavorful soup, ideal for the warmer days of spring. It’s simple to prepare, yet elegant enough for a special occasion, offering a creamy texture without the use of cream. This soup can be served hot or chilled, making it a versatile option for any spring meal.

Ingredients:

• 4 cups fresh or frozen peas
• 1 small onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 tablespoon fresh mint, chopped
• ½ teaspoon lemon zest
• Salt and pepper to taste
• Fresh mint leaves, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes, until softened.
2. Add the peas and vegetable broth to the pot, bringing it to a simmer. Cook for 10-12 minutes, or until the peas are tender.
3. Remove from heat and stir in the chopped mint and lemon zest. Use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, let the soup cool slightly before blending in batches.
4. Season with salt and pepper to taste.
5. Garnish with fresh mint leaves and serve.

This spring pea and mint soup is a delightful way to enjoy the season’s bounty of fresh peas. The mint adds a refreshing, aromatic note that complements the sweetness of the peas, while the soup’s velvety texture makes it both comforting and light. Served warm or chilled, it’s a versatile and refreshing choice for a spring appetizer or light meal. The simplicity of the ingredients allows the fresh flavors to truly shine, making this soup an elegant addition to your spring recipe repertoire.

Spring Asparagus and Parmesan Tart

This spring asparagus and Parmesan tart features a crisp puff pastry crust topped with fresh asparagus spears, Parmesan cheese, and a rich egg custard. The savory filling is light yet satisfying, making it a great choice for a brunch, light lunch, or spring gathering. The delicate flavors of the asparagus paired with the nutty Parmesan create a dish that is both elegant and easy to prepare.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• ½ cup grated Parmesan cheese
• 3 large eggs
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a parchment-lined baking sheet. Prick the pastry with a fork to prevent it from puffing up too much.
3. In a small bowl, whisk together the eggs, heavy cream, Dijon mustard, salt, and pepper.
4. Sprinkle the grated Parmesan evenly over the pastry, followed by the asparagus pieces.
5. Pour the egg mixture over the asparagus and cheese, ensuring it covers the tart evenly.
6. Drizzle the tart with a little olive oil and bake for 25-30 minutes, or until the pastry is golden and the egg custard is set.
7. Remove from the oven and allow it to cool slightly before slicing and serving.

This spring asparagus and Parmesan tart is a wonderful way to embrace the season’s freshest vegetables in a simple, yet elegant dish. The puff pastry provides a perfect crispy base, while the creamy custard and nutty Parmesan balance the tender asparagus beautifully. It’s an ideal dish for brunch, a light lunch, or as an appetizer for a spring gathering. The flavors are sophisticated yet easy to prepare, making it a great addition to any spring menu.

Spring Carrot and Ginger Soup

This spring carrot and ginger soup is a warm, comforting dish with a hint of spice from fresh ginger and the natural sweetness of carrots. The vibrant color and fresh flavors make it the perfect choice for the season. The combination of ginger, garlic, and a touch of orange zest adds complexity to the soup, while blending it into a smooth, velvety texture creates a satisfying bowl of goodness. It’s an ideal starter for any spring meal or a light lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cups carrots, peeled and chopped
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon orange zest
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the carrots, grated ginger, and minced garlic, cooking for an additional 3-4 minutes.
3. Add the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 20 minutes, or until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can blend in batches in a regular blender.
5. Stir in the orange zest and season with salt and pepper to taste.
6. Garnish with fresh parsley and serve.

This spring carrot and ginger soup offers a light yet satisfying option for enjoying the flavors of the season. The fresh ginger provides a subtle warmth, while the sweetness of the carrots and citrusy orange zest add a refreshing balance. Blended into a silky smooth texture, it’s both comforting and invigorating. Perfect for a light lunch or as an appetizer, this soup makes the most of spring’s vibrant produce and is a great way to kick off a seasonal meal.

Spring Lemon and Dill Salmon

Spring lemon and dill salmon is a light, healthy, and flavorful dish that highlights the freshness of the season. The zesty lemon and fragrant dill complement the rich, tender salmon, making this a perfect meal for any spring occasion. Whether for a weeknight dinner or a spring celebration, this dish is quick to prepare, packed with flavor, and pairs beautifully with fresh vegetables or a light salad.

Ingredients:

• 4 salmon fillets
• 1 lemon, thinly sliced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the fillets and season with salt and pepper.
4. Place lemon slices on top of the salmon and sprinkle with fresh dill.
5. Roast the salmon for 12-15 minutes, or until the fish easily flakes with a fork.
6. Drizzle with fresh lemon juice before serving.

This spring lemon and dill salmon is a simple yet elegant dish that celebrates the flavors of the season. The citrusy tang of lemon and the fresh herbaceousness of dill perfectly enhance the natural richness of the salmon. Whether served with roasted vegetables or a light salad, this dish makes for a fresh, healthy, and delicious option that’s quick to prepare and packed with flavor. It’s ideal for a light, springtime dinner that feels both special and satisfying.

Spring Radish and Cucumber Salad

This spring radish and cucumber salad is a refreshing, crunchy dish that’s perfect for the warmer months. The sharpness of radishes pairs wonderfully with the cool, crisp cucumber, while fresh herbs like dill and mint add an aromatic finish. The light lemon vinaigrette ties the salad together, making it an ideal side dish for barbecues, picnics, or a light lunch. This salad is vibrant, full of flavor, and quick to make.

Ingredients:

• 1 cup radishes, thinly sliced
• 1 cucumber, thinly sliced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh mint, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced radishes and cucumber.
2. Add the chopped dill and mint to the vegetables and toss to combine.
3. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
4. Drizzle the vinaigrette over the salad and toss gently to coat the vegetables evenly.
5. Serve immediately, or refrigerate for 30 minutes before serving for a chilled version.

This spring radish and cucumber salad is the epitome of freshness, with crunchy vegetables and aromatic herbs coming together in a vibrant, flavorful dish. The light lemon vinaigrette enhances the crisp textures without overpowering them, making it the perfect accompaniment to any spring meal. Whether you’re enjoying it as a side salad or a light lunch, this dish is a great way to embrace the season’s bounty with minimal effort and maximum flavor.

Spring Vegetable and Quinoa Bake

This hearty yet light spring vegetable and quinoa bake is a wholesome, nutritious dish that’s perfect for a spring dinner or meal prep. Packed with colorful vegetables like zucchini, bell peppers, and cherry tomatoes, combined with protein-rich quinoa, this bake is both filling and nourishing. The dish is topped with a crispy golden layer of cheese, making it a satisfying meal that balances both flavors and textures. It’s a great way to incorporate the fresh produce of the season into a delicious, one-pan meal.

Ingredients:

• 1 cup quinoa, cooked
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1/2 cup milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the zucchini and bell peppers to the skillet, cooking for an additional 5 minutes until slightly tender. Stir in the cherry tomatoes and cook for another 2 minutes.
4. In a large bowl, whisk together the eggs and milk. Add the cooked quinoa and sautéed vegetables, mixing everything well. Season with salt and pepper.
5. Transfer the mixture into a greased baking dish and top with shredded mozzarella and grated Parmesan.
6. Bake for 25-30 minutes, or until the cheese is melted and golden brown.
7. Garnish with fresh basil before serving.

This spring vegetable and quinoa bake is a vibrant, nutrient-packed dish that beautifully showcases the season’s freshest produce. The quinoa provides a hearty base, while the colorful vegetables add flavor, texture, and nutritional value. The melted cheese on top adds a rich, comforting layer, making this dish satisfying without being too heavy. Perfect for a family dinner or meal prep, this bake is an easy way to incorporate healthy spring vegetables into your diet while enjoying a delicious, one-pan meal.

Spring Citrus and Avocado Salad

This spring citrus and avocado salad is a refreshing, light dish bursting with vibrant flavors. The combination of juicy oranges, tangy grapefruit, and creamy avocado creates a beautiful balance of sweetness and richness, while a light citrus dressing enhances the natural flavors. This salad is the perfect addition to any spring meal, whether as a side or a standalone dish, and it’s a great way to celebrate the season’s fresh, citrusy offerings.

Ingredients:

• 2 oranges, peeled and sliced
• 1 grapefruit, peeled and sliced
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Arrange the orange, grapefruit, and avocado slices on a large platter.
2. Top with thin slices of red onion and sprinkle with salt and pepper.
3. In a small bowl, whisk together the olive oil and lime juice. Drizzle the dressing over the salad.
4. Garnish with chopped cilantro before serving.

This spring citrus and avocado salad is a vibrant, refreshing dish that captures the essence of spring. The citrus fruits add a burst of brightness, while the creamy avocado brings a rich, smooth contrast. The red onion adds a mild sharpness, and the cilantro brings a pop of fresh flavor. Perfect as a side dish for grilled meats or as a light, standalone meal, this salad celebrates the season’s freshest produce and makes for a quick, easy, and satisfying addition to any spring table.

Spring Herb and Lemon Risotto

This spring herb and lemon risotto is a creamy, comforting dish that’s infused with the fresh, bright flavors of the season. The combination of fresh herbs, such as parsley and thyme, along with the tangy zest of lemon, makes this risotto the perfect accompaniment to any spring meal. The creamy texture of the risotto, paired with the refreshing herbs and lemon, creates a dish that’s light yet satisfying.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup white wine
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup freshly grated Parmesan cheese
• Zest and juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast.
3. Pour in the white wine, stirring until it’s mostly absorbed by the rice.
4. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Wait until the liquid is absorbed before adding the next ladle of broth. Continue this process until the rice is cooked al dente (about 18-20 minutes).
5. Once the rice is cooked, stir in the Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
6. Remove from heat and stir in the chopped fresh parsley and thyme.
7. Serve immediately.

This spring herb and lemon risotto is the perfect way to enjoy the season’s fresh flavors in a comforting, creamy dish. The lemon adds a bright, tangy note, while the herbs infuse the risotto with a fragrant, earthy quality. The creamy texture of the Arborio rice combined with the Parmesan creates a satisfying dish that’s both light and flavorful. Whether served as a side dish or a main course, this risotto is a delightful addition to any spring meal, making it a versatile and elegant choice for any occasion.

Note: More recipes are coming soon!