28+ Must-Try Spring Sous Vide Recipes You Need to Try

Spring is the season for fresh, vibrant ingredients that burst with flavor.

If you’re looking for a cooking method that enhances these seasonal flavors while keeping your dishes tender, juicy, and full of depth, sous vide is the perfect solution.

By cooking your food in a precisely controlled water bath, sous vide ensures that your ingredients retain their natural flavors and textures, making it the ideal method for preparing everything from delicate spring vegetables to tender cuts of meat.

In this blog post, we’ll explore 28+ spring sous vide recipes that will inspire you to bring fresh, seasonal ingredients into your kitchen in the most flavorful way possible.

Whether you’re looking to make a light appetizer, a hearty entrée, or a refreshing dessert, these recipes will elevate your spring cooking to new heights.

28+ Must-Try Spring Sous Vide Recipes You Need to Try

Sous vide cooking offers an incredible way to enhance the natural flavors and textures of your favorite spring ingredients.

With the recipes shared in this blog post, you now have over 28 creative and delicious ideas to make the most of what the season has to offer.

Whether you’re a seasoned sous vide enthusiast or just starting out, these recipes will help you craft meals that are both flavorful and simple to prepare.

From succulent meats to fresh vegetables and even sweet spring desserts, sous vide can transform your cooking into an extraordinary culinary experience.

So, gather your ingredients, fire up the sous vide machine, and enjoy the beauty of spring in every bite!

Sous Vide Lemon Herb Chicken Breasts

This sous vide lemon herb chicken breast recipe is the perfect dish for a fresh, flavorful spring meal. The chicken is cooked to perfection, retaining its moisture and tenderness, while a lemon and herb marinade infuses it with vibrant flavors. This easy recipe delivers a satisfying, juicy chicken dish that pairs beautifully with light spring vegetables or a crisp salad.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 lemon (zested and juiced)
• 2 cloves garlic (minced)
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme (chopped)
• 1 teaspoon fresh rosemary (chopped)
• Salt and pepper to taste
• 1 tablespoon butter (optional, for finishing)

Instructions:

1. Preheat your sous vide water bath to 140°F (60°C).
2. In a small bowl, combine lemon zest, lemon juice, garlic, olive oil, thyme, rosemary, salt, and pepper. Mix well.
3. Place the chicken breasts in a vacuum-seal bag or ziplock bag using the water displacement method. Pour the marinade over the chicken breasts.
4. Seal the bag and immerse it in the water bath. Cook for 1.5 to 2 hours.
5. Once cooked, remove the chicken from the bag and pat it dry with paper towels.
6. In a hot skillet, melt butter and sear the chicken breasts for 1-2 minutes on each side until golden brown.
7. Serve immediately with a side of spring vegetables or a light salad.

Sous vide cooking ensures that your chicken breasts are cooked evenly, resulting in a moist, tender texture that’s difficult to achieve with traditional methods. The lemon and herb infusion creates a refreshing flavor profile, making this dish perfect for springtime meals. With just a few simple ingredients and minimal prep, this sous vide chicken offers a delicious, hassle-free dinner option for any occasion.

Sous Vide Asparagus with Garlic Butter

Spring is the perfect time to enjoy fresh, tender asparagus, and this sous vide garlic butter asparagus recipe elevates the vegetable to a whole new level. Cooking the asparagus sous vide ensures it retains its vibrant color and delicate texture, while the garlic butter adds a rich, savory flavor that makes this dish irresistible. It’s a great side dish that complements nearly any main course, especially those with springtime flavors.

Ingredients:

• 1 bunch fresh asparagus (trimmed)
• 4 tablespoons unsalted butter (divided)
• 2 cloves garlic (minced)
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)
• Lemon wedges (for serving)

Instructions:

1. Preheat your sous vide water bath to 185°F (85°C).
2. Place the trimmed asparagus in a vacuum-seal bag or ziplock bag using the water displacement method.
3. Add 2 tablespoons of butter, garlic, salt, and pepper to the bag with the asparagus.
4. Seal the bag and immerse it in the water bath. Cook for 30 minutes.
5. After cooking, remove the asparagus from the bag and discard any remaining butter.
6. In a skillet, melt the remaining 2 tablespoons of butter over medium heat and sauté the asparagus for 1-2 minutes until slightly golden.
7. Garnish with freshly chopped parsley and serve with lemon wedges.

Sous vide cooking locks in the natural flavors and nutrients of the asparagus while maintaining its crisp-tender texture. The addition of garlic butter gives the dish a luxurious, savory richness, making it a standout side for any spring meal. The lightness of the asparagus paired with the fragrant garlic and butter makes this dish an excellent choice for those looking to embrace the flavors of the season with minimal effort.

Sous Vide Strawberry Basil Sorbet

A refreshing spring dessert, this sous vide strawberry basil sorbet combines the sweet, juicy flavor of strawberries with the aromatic, peppery kick of fresh basil. By cooking the strawberries sous vide, we intensify their flavor, resulting in a sorbet that’s bursting with natural sweetness and a delightful herbal undertone. This is an ideal treat to cool down on a warm spring day, offering a light, healthy dessert that doesn’t skimp on taste.

Ingredients:

• 1 lb fresh strawberries (hulled and halved)
• 1/4 cup honey or maple syrup (or to taste)
• 1 tablespoon lemon juice
• 6-8 fresh basil leaves
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat your sous vide water bath to 185°F (85°C).
2. Place the strawberries in a vacuum-seal bag along with honey, lemon juice, basil leaves, vanilla extract, and a pinch of salt.
3. Seal the bag and immerse it in the water bath. Cook for 1 hour.
4. Once cooked, remove the bag from the water bath and allow the strawberries to cool slightly.
5. Remove the basil leaves and transfer the strawberries and liquid to a blender. Blend until smooth.
6. Pour the mixture into a shallow container and freeze for at least 3 hours or until firm.
7. Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly, then scoop and serve.

This sous vide strawberry basil sorbet is an innovative and delightful dessert that celebrates the flavors of spring. The sous vide method enhances the strawberries’ natural sweetness, while the basil adds a surprising, aromatic twist. Perfect for warm weather gatherings or a refreshing end to a spring meal, this sorbet is not only delicious but also a healthier alternative to traditional sugary desserts.

Sous Vide Spring Vegetable Medley

A vibrant and healthy dish, this sous vide spring vegetable medley brings together an array of fresh, seasonal vegetables, preserving their natural flavors and textures. The sous vide technique ensures that each vegetable is cooked perfectly, while a simple herb and olive oil infusion elevates the dish to new heights. This recipe is a great side dish that pairs beautifully with grilled meats or serves as a standalone light meal.

Ingredients:

• 1 cup baby carrots (peeled)
• 1 cup green beans (trimmed)
• 1 cup baby potatoes (halved)
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme (chopped)
• 1 teaspoon fresh rosemary (chopped)
• Salt and pepper to taste
• 1 tablespoon butter (optional, for finishing)

Instructions:

1. Preheat your sous vide water bath to 185°F (85°C).
2. In a large bowl, toss the baby carrots, green beans, and baby potatoes with olive oil, thyme, rosemary, salt, and pepper.
3. Place the vegetables in a vacuum-seal bag or a ziplock bag using the water displacement method.
4. Seal the bag and immerse it in the water bath. Cook for 1 to 1.5 hours.
5. Once cooked, remove the bag from the water bath. For extra flavor, you can sauté the vegetables in a hot skillet with butter for 1-2 minutes until they’re slightly golden.
6. Serve immediately with a sprinkle of fresh herbs or a squeeze of lemon juice.

Sous vide cooking allows these spring vegetables to maintain their natural textures and flavors while achieving an optimal tenderness. The infusion of herbs and olive oil adds depth and freshness, making this dish a delicious and healthy choice for any spring meal. Whether served as a side dish or enjoyed on its own, this vegetable medley is an easy way to savor the flavors of the season.

Sous Vide Grilled Salmon with Dill and Lemon

For a light, fresh, and flavorful spring dinner, this sous vide grilled salmon with dill and lemon is an excellent choice. The sous vide technique ensures the salmon is perfectly cooked, remaining moist and flaky, while the dill and lemon marinade adds a fresh, aromatic zing. After sous vide cooking, the salmon is finished with a quick sear on the grill, adding a smoky char that enhances its natural flavors. This dish is a great option for a weeknight meal or a special occasion.

Ingredients:

• 2 salmon fillets (skin on)
• 2 tablespoons olive oil
• 1 tablespoon fresh dill (chopped)
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 2 cloves garlic (minced)
• Salt and pepper to taste
• 1 tablespoon butter (for finishing)

Instructions:

1. Preheat your sous vide water bath to 130°F (54°C) for a medium-rare finish or 140°F (60°C) for well-done.
2. In a small bowl, mix olive oil, dill, lemon zest, lemon juice, garlic, salt, and pepper.
3. Place the salmon fillets in a vacuum-seal bag or ziplock bag using the water displacement method, and pour the marinade over the fish.
4. Seal the bag and immerse it in the water bath. Cook for 45 minutes to 1 hour.
5. Once cooked, remove the salmon from the bag and pat dry with paper towels.
6. Preheat a grill or skillet over medium-high heat, add butter, and sear the salmon fillets for 1-2 minutes on each side until golden brown.
7. Serve immediately with extra lemon wedges or a side of sautéed greens.

This sous vide grilled salmon is a true spring delight, combining the delicate flavors of fresh fish with the brightness of lemon and the earthiness of dill. The sous vide method ensures the salmon remains incredibly moist and tender, while the brief grilling adds a perfect smoky touch. Whether paired with a fresh salad or roasted vegetables, this dish is an ideal choice for enjoying the flavors of spring in a healthy and refined way.

Sous Vide Mint Chocolate Chip Ice Cream

A creamy, indulgent dessert perfect for the warmer months, this sous vide mint chocolate chip ice cream combines the refreshing taste of mint with the richness of chocolate. The sous vide method is used to infuse the mint into the cream, creating a deeply aromatic base for the ice cream. Once chilled and churned, this ice cream becomes a silky-smooth treat that’s sure to be a hit at any spring gathering.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1/2 cup fresh mint leaves (packed)
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

Instructions:

1. Preheat your sous vide water bath to 175°F (80°C).
2. In a vacuum-seal bag, combine heavy cream, milk, sugar, and fresh mint leaves. Seal the bag and immerse it in the water bath for 1 hour, allowing the mint to infuse into the cream mixture.
3. After 1 hour, remove the bag from the water bath and strain the mixture through a fine-mesh sieve to remove the mint leaves.
4. In a bowl, whisk the egg yolks. Gradually add the warm cream mixture to the egg yolks while whisking constantly to temper the eggs.
5. Pour the mixture back into the bag, seal it, and return it to the water bath for 30 minutes to cook the custard.
6. Once the custard has thickened, remove it from the water bath and chill it in an ice bath or refrigerator.
7. After it has chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
8. Fold in the mini chocolate chips and transfer the ice cream to a container. Freeze for at least 4 hours before serving.

This sous vide mint chocolate chip ice cream is a refreshing and decadent way to enjoy a springtime dessert. The sous vide method ensures the mint flavor is perfectly infused into the cream, while the smooth, rich custard base gives the ice cream a velvety texture. Finished with bits of chocolate, this ice cream is a true spring indulgence, perfect for those who want a homemade, elevated treat for their seasonal celebrations.

Sous Vide Herb-Infused Spring Lamb Chops

A show-stopping dish for any spring celebration, these sous vide herb-infused lamb chops are succulent and tender, with a burst of fresh spring flavors. The sous vide technique ensures the lamb is perfectly cooked, while the infusion of garlic, rosemary, and thyme elevates the natural richness of the meat. Finished with a quick sear in a hot skillet or on the grill, these lamb chops offer a delicious combination of texture and taste, making them the perfect centerpiece for your spring dinner table.

Ingredients:

• 4 lamb chops (bone-in)
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 2 teaspoons fresh rosemary (chopped)
• 2 teaspoons fresh thyme (chopped)
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 2 tablespoons butter (for finishing)

Instructions:

1. Preheat your sous vide water bath to 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
2. In a small bowl, mix olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper.
3. Rub the herb mixture onto the lamb chops, coating them evenly.
4. Place the lamb chops in a vacuum-seal bag or ziplock bag using the water displacement method and seal the bag.
5. Immerse the bag into the water bath and cook for 2 to 3 hours.
6. Once cooked, remove the lamb chops from the bag and pat them dry with paper towels.
7. In a hot skillet, melt butter and sear the lamb chops for 1-2 minutes on each side until golden and crisp.
8. Serve immediately, garnished with fresh herbs or a squeeze of lemon juice.

Sous vide lamb chops are incredibly tender and flavorful, with the perfect balance of spring herbs and a rich, juicy texture. The sous vide method ensures that the lamb is cooked precisely to your desired doneness, while the brief sear creates a beautiful caramelized crust. This dish is perfect for any special occasion, bringing a burst of spring freshness to your table with minimal effort.

Sous Vide Carrot Ginger Soup

This velvety-smooth carrot ginger soup is a comforting yet vibrant dish perfect for spring. The sous vide technique enhances the natural sweetness of the carrots and the aromatic zing of ginger, creating a deeply flavorful soup. It’s light yet satisfying and can easily be served as a starter or a light meal. With the added benefit of being easy to make, this soup is a great way to embrace the flavors of spring in a simple, nourishing way.

Ingredients:

• 4 large carrots (peeled and chopped)
• 1 tablespoon fresh ginger (grated)
• 1 onion (chopped)
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup coconut milk (optional for a creamier texture)

Instructions:

1. Preheat your sous vide water bath to 185°F (85°C).
2. In a vacuum-seal bag, combine the carrots, ginger, onion, vegetable broth, olive oil, salt, and pepper.
3. Seal the bag and immerse it in the water bath. Cook for 1.5 to 2 hours.
4. After cooking, remove the bag from the water bath and allow it to cool slightly.
5. Transfer the soup mixture to a blender and blend until smooth. If you prefer a creamier texture, add coconut milk and blend again.
6. Pour the soup into a pot and heat over low for a few minutes. Adjust seasoning if needed.
7. Serve hot, garnished with a dollop of yogurt or fresh herbs if desired.

The sous vide method allows the flavors of the carrots and ginger to meld together beautifully, creating a soup with depth and sweetness. The slow cooking process ensures that the carrots are perfectly tender, and the ginger adds a zesty, aromatic punch. This soup is a healthy, flavorful way to enjoy spring’s bounty, and its creamy texture makes it comforting and satisfying. It’s a great choice for a light, nourishing meal or a starter for a more elaborate spring feast.

Sous Vide Strawberry Rhubarb Compote

This vibrant and tangy sous vide strawberry rhubarb compote is a perfect way to enjoy the best of spring’s fresh produce. The sous vide method allows the strawberries and rhubarb to release their natural juices, creating a rich, flavorful compote. With just a hint of sweetness, this compote makes for an excellent topping for yogurt, ice cream, or pancakes, or can be enjoyed on its own as a fresh spring treat.

Ingredients:

• 2 cups strawberries (hulled and halved)
• 2 cups rhubarb (chopped)
• 1/4 cup sugar (or to taste)
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat your sous vide water bath to 185°F (85°C).
2. In a vacuum-seal bag, combine the strawberries, rhubarb, sugar, lemon juice, vanilla extract, and salt.
3. Seal the bag and immerse it in the water bath. Cook for 1 to 1.5 hours.
4. After cooking, remove the bag from the water bath and allow it to cool slightly.
5. Gently mash the compote with a fork or potato masher to your desired consistency.
6. Serve warm or chilled over yogurt, ice cream, or on its own as a dessert.

Sous vide cooking helps the strawberries and rhubarb retain their natural flavors while intensifying their sweetness and tartness. The result is a fresh, vibrant compote that can elevate any dish with its tangy depth of flavor. Whether spooned over dessert or enjoyed as a snack, this strawberry rhubarb compote is a perfect way to celebrate spring’s bounty and enjoy a deliciously seasonal treat.

Sous Vide Lemon Herb Chicken Breasts

This sous vide lemon herb chicken breast recipe is an ideal choice for a light, refreshing, and healthy spring meal. The sous vide method ensures the chicken is cooked to perfection, remaining juicy and tender, while the lemon and herb marinade infuses the meat with bright, aromatic flavors. The result is a delicious, flavorful chicken breast that can be enjoyed on its own, or paired with a fresh salad, roasted vegetables, or your favorite grain for a complete meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 2 cloves garlic (minced)
• 1 tablespoon fresh thyme (chopped)
• 1 tablespoon fresh rosemary (chopped)
• Salt and pepper to taste

Instructions:

1. Preheat your sous vide water bath to 140°F (60°C) for perfectly tender chicken.
2. In a small bowl, mix together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper.
3. Coat the chicken breasts with the lemon herb marinade and place them in a vacuum-seal bag or ziplock bag using the water displacement method.
4. Seal the bag and immerse it in the water bath. Cook for 1.5 to 2 hours.
5. Once the chicken is cooked, remove it from the bag and pat dry with paper towels.
6. Optionally, you can sear the chicken in a hot skillet with a little olive oil for 1-2 minutes on each side to add a golden-brown crust.
7. Serve immediately with your favorite spring sides.

Sous vide chicken breasts are perfectly cooked, yielding juicy and tender meat with the added depth of flavor from the lemon and fresh herbs. The sous vide method locks in moisture, ensuring that the chicken is never dry. This recipe is light, healthy, and bursting with spring flavors, making it an excellent choice for a satisfying meal. Whether served on a salad, with roasted vegetables, or on its own, this dish highlights the freshness of the season.

Sous Vide Asparagus with Parmesan and Lemon

This sous vide asparagus recipe is a simple yet elegant side dish that takes full advantage of the delicate spring vegetable. The asparagus is cooked to perfection using the sous vide method, maintaining its crisp-tender texture and vibrant green color. With a sprinkle of Parmesan and a squeeze of lemon, this dish becomes a flavorful complement to any spring entrée, offering a light and refreshing addition to your seasonal meals.

Ingredients:

• 1 bunch asparagus (trimmed)
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat your sous vide water bath to 185°F (85°C).
2. Toss the asparagus with olive oil, salt, and pepper.
3. Place the asparagus in a vacuum-seal bag or ziplock bag using the water displacement method and seal the bag.
4. Immerse the bag in the water bath and cook for 30 to 45 minutes, depending on the thickness of the asparagus.
5. Once cooked, remove the asparagus from the bag and arrange it on a serving platter.
6. Sprinkle the Parmesan cheese over the asparagus and drizzle with lemon juice.
7. Serve immediately as a side dish.

Sous vide asparagus is cooked to tender perfection, with its natural sweetness and crispness preserved. The addition of Parmesan and lemon enhances the flavors, making this side dish a wonderful addition to any spring meal. Whether paired with grilled meats or served as a standalone vegetarian dish, this recipe is both flavorful and easy to prepare, showcasing the best of what spring vegetables have to offer.

Sous Vide Honey-Lavender Poached Pears

This elegant dessert combines the floral essence of lavender with the sweetness of honey to create a luxurious treat. The sous vide method gently poaches the pears, infusing them with the flavors of honey and lavender while keeping their texture firm and tender. The result is a light, aromatic dessert that’s perfect for spring, offering a refreshing and sophisticated way to enjoy seasonal pears.

Ingredients:

• 4 ripe pears (peeled, halved, and cored)
• 1/4 cup honey
• 1 tablespoon dried lavender flowers (food grade)
• 1/2 cup water
• 1 teaspoon lemon juice
• 1 cinnamon stick (optional)

Instructions:

1. Preheat your sous vide water bath to 180°F (82°C).
2. In a small bowl, mix honey, lavender flowers, water, and lemon juice to create the poaching liquid.
3. Place the pear halves in a vacuum-seal bag or ziplock bag, and pour the honey-lavender mixture over them. Optionally, add a cinnamon stick for extra warmth in flavor.
4. Seal the bag and immerse it in the water bath. Cook for 1.5 to 2 hours until the pears are tender but not mushy.
5. Once the pears are poached, remove them from the bag and transfer to a serving dish.
6. Drizzle some of the poaching liquid over the pears and serve warm or chilled.

These sous vide poached pears are a delightful and fragrant dessert that captures the essence of spring. The honey and lavender infusion complements the pears perfectly, creating a dish that is both light and indulgent. This dessert can be served on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. Whether for a special occasion or a simple dinner, these poached pears bring elegance and seasonal flavor to the table.

Sous Vide Spring Vegetable Medley

This sous vide spring vegetable medley is a celebration of the season’s freshest produce, such as carrots, peas, zucchini, and baby potatoes. The sous vide method enhances the natural sweetness and texture of each vegetable, preserving their vibrant colors and nutrients. With a drizzle of olive oil, fresh herbs, and a touch of lemon, this dish is a perfect, healthy side that pairs beautifully with a variety of spring entrées. It’s simple, fresh, and bursting with the flavors of the season.

Ingredients:

• 2 medium carrots (peeled and cut into sticks)
• 1 cup baby potatoes (halved)
• 1 cup peas (fresh or frozen)
• 1 small zucchini (cut into rounds)
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme (chopped)
• 1 teaspoon fresh rosemary (chopped)
• Zest and juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat your sous vide water bath to 185°F (85°C).
2. In a large bowl, toss the carrots, baby potatoes, peas, and zucchini with olive oil, thyme, rosemary, lemon zest, salt, and pepper.
3. Place the vegetables in a vacuum-seal bag or ziplock bag, ensuring they’re evenly distributed.
4. Seal the bag and immerse it in the water bath. Cook for 1 to 1.5 hours, depending on the size and tenderness of the vegetables.
5. After cooking, remove the vegetables from the bag and serve them immediately, drizzled with a little extra lemon juice and olive oil if desired.

This spring vegetable medley is a wholesome and flavorful side dish, highlighting the best of the season’s bounty. The sous vide technique ensures that the vegetables are perfectly tender and infused with the fragrant herbs, making each bite a delightful experience. It pairs wonderfully with grilled meats or seafood and can easily be enjoyed as a stand-alone dish for a light spring meal. It’s a simple yet elegant way to enjoy a fresh, healthy plate of vegetables.

Sous Vide Shrimp Scampi

Sous vide shrimp scampi is a flavorful and tender seafood dish that’s perfect for spring. The shrimp are cooked gently in a butter-garlic sauce with fresh herbs, ensuring they stay juicy and tender without becoming rubbery. The sous vide technique allows the flavors of garlic, lemon, and parsley to infuse into the shrimp, creating a mouthwatering dish that’s both quick and easy to prepare. Served over pasta, rice, or as a stand-alone appetizer, this dish is a crowd-pleaser for any spring gathering.

Ingredients:

• 1 pound large shrimp (peeled and deveined)
• 4 cloves garlic (minced)
• 4 tablespoons butter
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley (chopped)
• Salt and pepper to taste

Instructions:

1. Preheat your sous vide water bath to 140°F (60°C).
2. In a vacuum-seal bag, combine the shrimp, garlic, butter, olive oil, lemon zest, salt, and pepper.
3. Seal the bag and immerse it in the water bath. Cook for 30 to 45 minutes until the shrimp are tender and cooked through.
4. Once cooked, remove the shrimp from the bag and transfer to a serving dish.
5. Drizzle the shrimp with the buttery sauce from the bag and garnish with fresh parsley and lemon juice.
6. Serve immediately over pasta, rice, or as an appetizer.

Sous vide shrimp scampi is a wonderfully aromatic dish that brings the fresh, light flavors of spring to your plate. The shrimp are tender and infused with garlic, butter, and lemon, making them a flavorful treat. This dish is perfect for a quick and impressive dinner or appetizer, offering a rich yet refreshing combination of flavors. Whether served over pasta or enjoyed as a stand-alone dish, sous vide shrimp scampi is a surefire hit for any spring meal.

Sous Vide Strawberry Basil Sorbet

This refreshing strawberry basil sorbet is a perfect treat to cool off on a warm spring day. The sous vide technique infuses the strawberries with the subtle sweetness of basil, creating a unique and vibrant sorbet. This dessert is light, fresh, and full of the natural flavors of the season. With minimal sugar added, it’s a healthier alternative to traditional sorbets, allowing the strawberries to shine through in every spoonful.

Ingredients:

• 2 cups fresh strawberries (hulled)
• 1/2 cup water
• 1 tablespoon fresh basil (chopped)
• 1/4 cup honey or maple syrup
• Juice of 1 lemon
• Pinch of salt

Instructions:

1. Preheat your sous vide water bath to 180°F (82°C).
2. In a vacuum-seal bag, combine the strawberries, water, basil, honey (or maple syrup), lemon juice, and salt.
3. Seal the bag and immerse it in the water bath. Cook for 1 hour, allowing the flavors to meld together.
4. After cooking, remove the bag from the water bath and let it cool slightly before transferring the contents to a blender.
5. Blend until smooth, then chill the mixture in the refrigerator for 2 hours or until cold.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Once churned, transfer the sorbet to a container and freeze until firm.
8. Serve as a refreshing spring dessert.

Sous vide strawberry basil sorbet is a wonderfully refreshing and aromatic dessert that’s perfect for spring. The sous vide method intensifies the natural sweetness of the strawberries while infusing them with the fragrant basil, creating a unique sorbet that’s light and full of flavor. This sorbet is a healthy and satisfying way to enjoy the season’s fresh produce, offering a cooling, flavorful treat on warm spring days. It’s the perfect finish to any meal or a delightful afternoon snack.

Sous Vide Herb-Infused Salmon

This sous vide herb-infused salmon is a perfect way to enjoy fresh, flaky fish with a burst of spring flavors. The sous vide method ensures that the salmon is cooked gently, keeping it tender, juicy, and flavorful. Infused with fresh herbs like dill, thyme, and lemon zest, this dish is a light, healthy, and elegant choice for a spring dinner. Whether served with a side of roasted vegetables, a fresh salad, or over a bed of quinoa, it’s a versatile dish that can be enjoyed any time.

Ingredients:

• 4 salmon fillets (skin-on)
• 2 tablespoons olive oil
• 1 tablespoon fresh dill (chopped)
• 1 tablespoon fresh thyme (chopped)
• Zest and juice of 1 lemon
• 1 garlic clove (minced)
• Salt and pepper to taste

Instructions:

1. Preheat your sous vide water bath to 130°F (54°C) for medium-rare salmon.
2. In a small bowl, mix together olive oil, dill, thyme, lemon zest, garlic, salt, and pepper.
3. Rub the herb mixture onto the salmon fillets, making sure each piece is well-coated.
4. Place the salmon fillets in a vacuum-seal bag or ziplock bag using the water displacement method.
5. Seal the bag and immerse it in the water bath. Cook for 45 minutes to 1 hour, depending on the thickness of the fillets.
6. Once the salmon is cooked, remove it from the bag and pat dry with paper towels.
7. Optionally, sear the salmon skin side down in a hot skillet for 1-2 minutes to crisp the skin.
8. Serve with your favorite spring sides or over a bed of grains.

Sous vide herb-infused salmon results in perfectly tender, flaky fish that is infused with the fresh, fragrant flavors of dill, thyme, and lemon. The sous vide technique guarantees a moist and evenly cooked fillet, making it a foolproof method for cooking salmon. This dish is light, healthy, and bursting with springtime flavors, making it ideal for a quick weeknight dinner or an elegant special occasion meal.

Sous Vide Spring Lamb Chops with Mint Pesto

Lamb is a classic spring dish, and these sous vide spring lamb chops are tender, juicy, and packed with flavor. The sous vide method ensures the lamb chops are perfectly cooked, while the mint pesto adds a fresh and vibrant finish. The herbaceous pesto, with its aromatic mint, garlic, and lemon, perfectly complements the rich flavors of the lamb. Served with seasonal sides like roasted potatoes or a cucumber salad, this dish is sure to impress at any spring gathering.

Ingredients:

• 4 lamb chops (bone-in)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup fresh mint leaves
• 2 tablespoons fresh parsley
• 2 tablespoons pine nuts
• 2 cloves garlic
• 1/4 cup Parmesan cheese (grated)
• 1/4 cup olive oil
• Juice of 1/2 lemon

Instructions:

1. Preheat your sous vide water bath to 140°F (60°C) for medium-rare lamb chops.
2. Season the lamb chops with olive oil, salt, and pepper. Place them in a vacuum-seal bag or ziplock bag using the water displacement method.
3. Seal the bag and immerse it in the water bath. Cook for 2 to 3 hours, depending on the thickness of the chops.
4. While the lamb is cooking, prepare the mint pesto by blending the mint, parsley, pine nuts, garlic, Parmesan, olive oil, lemon juice, salt, and pepper in a food processor until smooth.
5. After cooking, remove the lamb chops from the bag and pat dry with paper towels.
6. Optionally, sear the lamb chops in a hot skillet for 1-2 minutes per side to achieve a golden-brown crust.
7. Serve the lamb chops with the fresh mint pesto spooned over the top.

Sous vide spring lamb chops with mint pesto are a luxurious and flavorful dish that is easy to prepare yet impressive. The sous vide method ensures the lamb is cooked to perfection, maintaining its tenderness and juiciness, while the mint pesto adds a burst of freshness that complements the rich meat. This dish embodies the flavors of spring, with its vibrant herbaceous pesto and succulent lamb. Whether for a special occasion or a spring feast, it’s sure to delight your guests.

Sous Vide Roasted Garlic and Lemon Artichokes

Artichokes are a perfect spring vegetable, and this sous vide recipe for roasted garlic and lemon artichokes highlights their natural flavors while infusing them with aromatic garlic and zesty lemon. The sous vide method ensures that the artichokes are cooked perfectly—tender but still holding their shape. The roasted garlic and lemon infuse the artichokes with a deliciously fragrant depth of flavor, making this dish a wonderful side for any spring meal or a light main course.

Ingredients:

• 4 large artichokes (trimmed and halved)
• 4 cloves garlic (minced)
• Zest and juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon fresh parsley (chopped)

Instructions:

1. Preheat your sous vide water bath to 185°F (85°C).
2. Trim and halve the artichokes, removing the choke and cutting off the tops.
3. In a small bowl, mix together garlic, lemon zest, lemon juice, olive oil, salt, and pepper.
4. Rub the garlic and lemon mixture all over the cut sides of the artichokes.
5. Place the artichokes in a vacuum-seal bag or ziplock bag, ensuring they are evenly spaced and coated with the marinade.
6. Seal the bag and immerse it in the water bath. Cook for 1 to 1.5 hours, depending on the size of the artichokes.
7. Once cooked, remove the artichokes from the bag and pat dry.
8. Optionally, sear the cut sides of the artichokes in a hot skillet for 2-3 minutes to get a golden-brown crust.
9. Garnish with fresh parsley and serve.

Sous vide roasted garlic and lemon artichokes offer a perfect balance of tenderness and flavor. The sous vide method ensures the artichokes are cooked evenly and retain their natural sweetness, while the garlic and lemon infusion adds an extra layer of depth. This dish makes a beautiful and flavorful side for any spring dinner or a light main dish on its own. It’s a unique and easy way to prepare artichokes that are both elegant and full of seasonal flavors.

Note: More recipes are coming soon!