27+ Easy and Flavorful Spring Vegetable Recipes to Try This Season

Spring is the season of renewal, when nature offers a bounty of fresh, vibrant vegetables that are as nourishing as they are delicious.

From crisp asparagus and tender peas to sweet carrots and tender spring onions, the variety of produce available during this time is nothing short of exciting.

Whether you’re looking to incorporate more plant-based meals into your diet, embrace the seasonal flavors, or simply add some variety to your meal plan, spring vegetables are your perfect partner.

In this blog, we’ve curated 27+ spring vegetable recipes that celebrate the best of the season.

From light salads and stir-fries to hearty casseroles and innovative side dishes, these recipes will help you make the most of the fresh produce that spring has to offer.

Whether you’re planning a family meal, a spring brunch, or looking for quick weeknight dinners, these recipes will inspire you to embrace the season and eat well.

27+ Easy and Flavorful Spring Vegetable Recipes to Try This Season

With spring comes an abundance of fresh, flavorful vegetables that deserve a place on every table.

These 27+ spring vegetable recipes will not only help you make the most of the season’s bounty, but they’ll also keep your meals light, healthy, and satisfying.

From vibrant salads and comforting casseroles to savory pies and veggie-packed stir-fries, there’s something for every palate.

Incorporating more vegetables into your diet has never been so delicious or exciting.

So, next time you’re at the market or your local farm stand, stock up on those springtime favorites and start cooking!

Embrace the season and enjoy the fresh, wholesome flavors that make spring such a special time of year.

Spring Vegetable Medley with Lemon Herb Dressing

This Spring Vegetable Medley with Lemon Herb Dressing brings out the vibrant flavors of fresh spring vegetables, enhanced by a zesty lemon herb dressing. It’s a light, refreshing dish perfect for a healthy lunch or as a side for your springtime dinners. The combination of roasted and raw vegetables creates a delightful mix of textures and flavors, making it a go-to dish for seasonal celebrations.

Ingredients:

• 1 cup baby carrots, peeled
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 cup snap peas, ends trimmed
• 1 cup baby potatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the baby carrots, asparagus, snap peas, and baby potatoes with olive oil, salt, and pepper.
3. Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly browned.
4. While the vegetables are roasting, prepare the dressing by whisking together the lemon juice, lemon zest, Dijon mustard, honey, parsley, and dill in a small bowl.
5. Once the vegetables are done, remove them from the oven and let them cool slightly.
6. Drizzle the lemon herb dressing over the vegetables and toss gently to coat evenly.
7. Serve the vegetable medley warm or at room temperature.

This Spring Vegetable Medley is not only a feast for the eyes with its bright colors but also a perfect way to showcase the fresh flavors of the season. The combination of roasted baby potatoes, crisp asparagus, and snap peas creates a dish that’s hearty yet light. The lemon herb dressing adds an extra layer of brightness that ties all the flavors together. It’s a dish that celebrates the bounty of spring, offering a perfect balance of sweetness, tang, and freshness. Ideal for a family meal, picnic, or potluck, this medley will become a staple in your spring recipe collection.

Roasted Spring Vegetables with Garlic and Thyme

Roasted Spring Vegetables with Garlic and Thyme is a savory, aromatic dish that elevates the humble spring vegetables to a whole new level. Roasting the vegetables caramelizes their natural sugars, enhancing their sweetness, while garlic and thyme infuse them with deep, earthy flavors. This recipe makes an excellent side dish for any springtime gathering, pairing well with both grilled meats and vegetarian mains.

Ingredients:

• 1 cup baby carrots, peeled
• 1 cup Brussels sprouts, halved
• 1 cup radishes, trimmed and halved
• 1 cup spring onions, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the baby carrots, Brussels sprouts, radishes, and spring onions.
3. Add the minced garlic, thyme leaves, olive oil, salt, and pepper to the vegetables. Toss well to ensure that everything is evenly coated.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast for 25-30 minutes, tossing halfway through, until the vegetables are golden brown and tender.
6. Remove from the oven and serve hot, garnished with extra fresh thyme if desired.

This Roasted Spring Vegetables with Garlic and Thyme recipe takes simple ingredients and transforms them into a rich, flavorful side dish. Roasting allows the vegetables to reach their full potential, with the caramelization creating a perfect balance between sweetness and savory notes. The garlic and thyme add depth, creating an irresistible aroma while they cook. It’s an easy recipe that can be prepared ahead of time, making it ideal for weeknight dinners or weekend feasts. The result is a vibrant dish that celebrates the best of spring’s fresh produce and will leave everyone asking for seconds.

Spring Vegetable Quiche with Feta and Spinach

This Spring Vegetable Quiche with Feta and Spinach is a light yet satisfying dish, brimming with the flavors of fresh, seasonal vegetables. The flaky pie crust is filled with sautéed vegetables, creamy eggs, and crumbled feta cheese, creating a perfect balance of richness and freshness. It’s an ideal choice for a brunch or light lunch, offering a wholesome way to enjoy the best of spring vegetables in one dish.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 cup fresh spinach, chopped
• 1/2 cup asparagus, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 3/4 cup crumbled feta cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onions and cook for 3-4 minutes, until softened.
3. Add the asparagus and cook for an additional 3 minutes, then add the spinach and cook for another 2 minutes until wilted. Remove from heat.
4. In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.
5. Stir in the sautéed vegetables, cherry tomatoes, and crumbled feta cheese.
6. Pour the mixture into the pie crust and spread evenly.
7. Bake for 35-40 minutes, or until the quiche is set and lightly golden on top.
8. Allow the quiche to cool for 10 minutes before slicing and serving.

This Spring Vegetable Quiche with Feta and Spinach is a wonderful way to enjoy the delicate flavors of spring in a satisfying, savory dish. The combination of tender vegetables and creamy feta provides a fresh, flavorful filling, while the eggs and cream bring everything together in a rich, custardy texture. It’s perfect for any occasion—whether it’s a cozy brunch with friends or a light lunch on a sunny afternoon. You can also experiment with other spring vegetables like peas or leeks, making this recipe versatile and adaptable. With its balance of richness and freshness, this quiche is sure to become a favorite springtime meal.

Spring Vegetable Risotto with Peas and Parmesan

This Spring Vegetable Risotto with Peas and Parmesan is a creamy, comforting dish that perfectly captures the essence of spring. Fresh peas, asparagus, and leeks are sautéed with garlic and simmered in a delicate vegetable broth, creating a risotto that’s rich in flavor yet light and vibrant. Topped with freshly grated Parmesan cheese, this dish is an excellent main course or side that showcases the season’s bounty.

Ingredients:

• 1 cup Arborio rice
• 1 cup peas (fresh or frozen)
• 1 cup asparagus, chopped into 1-inch pieces
• 1/2 cup leek, sliced
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the leek and garlic, cooking until soft and fragrant, about 3-4 minutes.
2. Add the rice to the pan and stir to coat the grains in the oil. Cook for 1-2 minutes until the rice is slightly translucent.
3. Pour in the white wine (if using) and stir until it has been absorbed by the rice.
4. Begin adding the warmed vegetable broth one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
5. In the last 5 minutes of cooking, stir in the chopped asparagus and peas. Cook until tender but still vibrant green.
6. Remove the risotto from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Garnish with fresh basil before serving.

This Spring Vegetable Risotto is a perfect way to enjoy the fresh flavors of the season while indulging in the comforting richness of a classic risotto. The creamy texture of the Arborio rice combined with the natural sweetness of peas and asparagus creates a beautifully balanced dish. The addition of Parmesan cheese adds a savory, umami touch, while the basil brings a fresh, aromatic finish. It’s a versatile dish that can be served on its own or paired with grilled chicken or seafood. Whether you’re hosting a spring dinner or simply looking for a dish that embraces the flavors of the season, this risotto is sure to impress.

Grilled Spring Vegetable Salad with Balsamic Glaze

This Grilled Spring Vegetable Salad with Balsamic Glaze is a smoky, tangy, and slightly sweet dish that brings out the natural flavors of the season’s freshest vegetables. Grilled asparagus, zucchini, and bell peppers are tossed with arugula and topped with a balsamic glaze for a stunning salad that’s perfect as a side or light main. It’s a great option for al fresco dining or a picnic during the warmer months.

Ingredients:

• 1 cup asparagus, trimmed
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into strips
• 2 tablespoons olive oil
• Salt and pepper to taste
• 3 cups arugula
• 1 tablespoon balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the asparagus, zucchini, and bell pepper with olive oil, salt, and pepper.
3. Place the vegetables on the grill and cook for 4-5 minutes per side, or until tender and slightly charred.
4. While the vegetables are grilling, prepare the balsamic glaze by combining the balsamic vinegar, honey, and Dijon mustard in a small saucepan over medium heat. Bring to a simmer and cook for 5-6 minutes until it has thickened slightly. Remove from heat.
5. Once the vegetables are done, remove them from the grill and allow them to cool slightly.
6. On a large platter, arrange the grilled vegetables over a bed of fresh arugula.
7. Drizzle the balsamic glaze over the salad and serve immediately.

This Grilled Spring Vegetable Salad with Balsamic Glaze is the perfect way to embrace the flavors of spring. Grilling the vegetables enhances their natural sweetness while adding a delicious smoky flavor. The combination of arugula’s peppery bite with the tangy-sweet balsamic glaze creates a refreshing and vibrant salad. It’s light, yet satisfying enough to serve as a main for a vegetarian meal or as a flavorful side to complement grilled meats or fish. Whether served warm or at room temperature, this salad is sure to become a go-to for your spring and summer gatherings.

Spring Vegetable Soup with Mint and Peas

This Spring Vegetable Soup with Mint and Peas is a light, aromatic dish that’s perfect for ushering in the fresh flavors of the season. A combination of peas, leeks, carrots, and potatoes, along with a touch of fresh mint, creates a fragrant, comforting soup that’s easy to prepare yet full of depth. Ideal for a light lunch or a starter for a larger meal, this soup is as refreshing as it is hearty.

Ingredients:

• 2 tablespoons olive oil
• 1 leek, cleaned and chopped
• 1 cup carrots, diced
• 1 cup potatoes, diced
• 2 cups peas (fresh or frozen)
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the leek and cook for about 5 minutes, until softened.
2. Add the carrots and potatoes, stirring for another 5 minutes.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 10-15 minutes, or until the vegetables are tender.
4. Add the peas and continue to simmer for another 5 minutes.
5. Stir in the fresh mint leaves, salt, and pepper to taste. If desired, add a splash of lemon juice for extra brightness.
6. Remove the soup from heat and let it cool slightly before serving. You can blend the soup partially with an immersion blender for a smoother texture, or leave it chunky for a more rustic feel.

This Spring Vegetable Soup with Mint and Peas is the perfect way to enjoy the delicate flavors of spring in a comforting bowl. The combination of fresh vegetables like peas, carrots, and potatoes creates a hearty yet refreshing base, while the mint adds an unexpected burst of brightness. The soup is light enough for a warm day but still satisfying, making it a wonderful option for those looking to enjoy seasonal ingredients in a new way. With its balance of flavors, it’s a dish that’s as nourishing for the body as it is uplifting for the spirit—ideal for enjoying on a spring afternoon or serving as a starter to a light meal.

Spring Vegetable Stir-Fry with Ginger and Soy Sauce

This Spring Vegetable Stir-Fry with Ginger and Soy Sauce is a vibrant, quick, and easy dish that highlights the freshness of spring vegetables. Lightly sautéed asparagus, snap peas, carrots, and bell peppers are tossed in a fragrant ginger-soy sauce, creating a perfect balance of savory, sweet, and aromatic flavors. This stir-fry can be served over rice or noodles for a wholesome meal that brings the brightness of spring to your plate.

Ingredients:

• 1 cup asparagus, chopped
• 1 cup snap peas, trimmed
• 1/2 cup carrots, julienned
• 1 red bell pepper, sliced
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger, sautéing for about 1 minute until fragrant.
3. Add the asparagus, snap peas, carrots, and red bell pepper. Stir-fry for 4-5 minutes, or until the vegetables are tender but still crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, and honey. Pour the sauce over the vegetables and toss to coat evenly.
5. Cook for another 1-2 minutes, allowing the sauce to slightly reduce and the vegetables to absorb the flavors.
6. Remove from heat and garnish with sesame seeds and fresh cilantro.
7. Serve the stir-fry hot over cooked rice or noodles.

This Spring Vegetable Stir-Fry with Ginger and Soy Sauce is a quick and satisfying way to enjoy the season’s bounty. The tender-crisp vegetables provide a fresh crunch, while the ginger and soy sauce infuse them with a savory, aromatic depth. The rice vinegar and honey add a touch of acidity and sweetness, balancing the flavors beautifully. It’s a versatile dish that can be enjoyed on its own or served as a side with grilled meats or tofu. Light, healthy, and full of vibrant spring flavors, this stir-fry is sure to be a go-to meal for busy weeknights or relaxed weekend dinners.

Spring Vegetable Tart with Goat Cheese and Lemon

This Spring Vegetable Tart with Goat Cheese and Lemon is an elegant yet simple dish that brings together the lightness of spring vegetables with the tangy richness of goat cheese. Asparagus, peas, and leeks are baked in a crisp pastry crust with a creamy goat cheese filling, creating a deliciously balanced tart. The addition of fresh lemon zest brightens the flavors, making this a perfect dish for brunch, a light dinner, or a spring celebration.

Ingredients:

• 1 sheet puff pastry (store-bought or homemade)
• 1 cup asparagus, chopped into 2-inch pieces
• 1/2 cup peas (fresh or frozen)
• 1/2 cup leeks, sliced
• 3 ounces goat cheese, crumbled
• 1/4 cup heavy cream
• 2 large eggs
• 1 tablespoon fresh lemon zest
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry on a floured surface and place it into a tart pan, trimming any excess dough around the edges.
3. Prick the bottom of the pastry with a fork to prevent it from puffing up too much during baking. Bake for 10 minutes, then remove from the oven and set aside.
4. In a skillet, sauté the leeks in a tablespoon of olive oil over medium heat until soft, about 5 minutes. Add the asparagus and peas, cooking for another 3-4 minutes until just tender. Season with salt and pepper.
5. In a bowl, whisk together the eggs, heavy cream, and lemon zest. Season with a pinch of salt and pepper.
6. Arrange the sautéed vegetables evenly in the tart shell. Pour the egg mixture over the vegetables and crumble the goat cheese on top.
7. Bake for 25-30 minutes, or until the tart is golden and the filling is set.
8. Let the tart cool for 5 minutes before garnishing with fresh thyme and slicing.

This Spring Vegetable Tart with Goat Cheese and Lemon is an ideal dish for showcasing the fresh, tender vegetables of spring. The flaky puff pastry provides a crisp base, while the rich goat cheese and lemon-infused egg custard create a luscious filling. The sautéed vegetables, with their slight tenderness, balance perfectly with the creamy texture of the tart. This dish is a wonderful addition to any spring gathering, whether it’s served for a light brunch or as a savory appetizer. The bright, zesty lemon and fresh thyme elevate the flavors, making this tart both refreshing and indulgent.

Spring Vegetable Pasta Primavera

Spring Vegetable Pasta Primavera is a colorful, light pasta dish that brings together the best of the season’s vegetables in a garlic and olive oil sauce. Featuring asparagus, peas, and cherry tomatoes, this dish is tossed with pasta and a sprinkle of Parmesan, offering a satisfying yet healthy meal. It’s a great option for a weeknight dinner or a festive spring gathering, capturing the essence of the season with every bite.

Ingredients:

• 8 ounces pasta (such as spaghetti or fettuccine)
• 1 cup asparagus, cut into 2-inch pieces
• 1 cup peas (fresh or frozen)
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions, reserving 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute, until fragrant.
3. Add the asparagus and cook for 3-4 minutes, until slightly tender. Then, add the peas and cherry tomatoes, cooking for another 2-3 minutes until the vegetables are just tender and the tomatoes begin to soften.
4. Toss the cooked pasta into the skillet with the vegetables, adding a bit of reserved pasta water if the mixture seems dry.
5. Stir in the grated Parmesan cheese and fresh basil, seasoning with salt and pepper to taste.
6. Serve the pasta warm, garnished with extra Parmesan and basil.

This Spring Vegetable Pasta Primavera is a deliciously fresh and simple way to enjoy the season’s finest produce. The garlic and olive oil base enhances the vegetables’ natural flavors, while the Parmesan cheese adds a rich, savory finish. The combination of asparagus, peas, and cherry tomatoes provides a colorful, satisfying dish that’s as light as it is flavorful. Perfect for a springtime meal, this pasta primavera offers versatility—add grilled chicken or shrimp for a heartier version, or enjoy it as a vegetarian delight. Either way, it’s a bright, delightful dish that celebrates the flavors of the season.

Roasted Spring Vegetables with Lemon and Thyme

Roasted Spring Vegetables with Lemon and Thyme is a simple yet flavorful dish that brings out the natural sweetness of spring vegetables. Carrots, parsnips, and radishes are tossed in olive oil, fresh thyme, and lemon, then roasted to perfection. The result is a vibrant and aromatic dish that’s perfect as a side for any meal or even as a light main dish. The lemon and thyme infuse the vegetables with a refreshing, herbaceous flavor, making this a quintessential spring recipe.

Ingredients:

• 4 medium carrots, peeled and cut into sticks
• 4 medium parsnips, peeled and cut into sticks
• 1 bunch radishes, trimmed and halved
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• Zest of 1 lemon
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, toss the carrots, parsnips, and radishes with olive oil, thyme, lemon zest, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes, turning the vegetables halfway through, until they are golden brown and tender.
5. Once the vegetables are roasted, drizzle them with lemon juice and give them a final toss.
6. Serve warm, garnished with additional fresh thyme if desired.

Roasted Spring Vegetables with Lemon and Thyme is an easy, yet deeply flavorful dish that highlights the beauty of seasonal produce. The roasting process caramelizes the natural sugars in the vegetables, creating a tender, slightly crispy texture, while the lemon and thyme elevate the flavors, adding a refreshing brightness. This dish works beautifully as a side to roast chicken, lamb, or fish, or can be enjoyed on its own for a light, healthy meal. Its simplicity and vibrant flavor profile make it a wonderful choice for spring dinners, picnics, or even holiday gatherings.

Spring Vegetable Quiche with Gruyère

Spring Vegetable Quiche with Gruyère is a savory, satisfying dish that combines the lightness of spring vegetables with the richness of eggs and creamy Gruyère cheese. This quiche features sautéed asparagus, leeks, and peas, all nestled in a flaky pie crust and baked to golden perfection. The Gruyère adds a nutty depth of flavor that complements the fresh vegetables beautifully. Perfect for brunch, a light dinner, or a spring picnic, this quiche is a versatile and crowd-pleasing option.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 cup asparagus, chopped into 1-inch pieces
• 1/2 cup peas (fresh or frozen)
• 1 leek, sliced and cleaned
• 1 tablespoon olive oil
• 4 large eggs
• 1 cup heavy cream
• 1 cup Gruyère cheese, grated
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the leek and cook for 3-4 minutes until softened.
3. Add the asparagus and peas, cooking for an additional 4-5 minutes until just tender. Remove from heat and set aside.
4. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
5. Spread the sautéed vegetables evenly in the pie crust, then pour the egg mixture over the vegetables.
6. Sprinkle the grated Gruyère cheese evenly on top of the quiche.
7. Bake for 30-35 minutes, or until the quiche is set and the top is golden brown.
8. Let the quiche cool slightly before slicing and serving. Garnish with fresh parsley if desired.

This Spring Vegetable Quiche with Gruyère is a rich, flavorful dish that perfectly captures the essence of spring. The combination of tender asparagus, peas, and leeks with the creamy egg filling and nutty Gruyère makes for a comforting yet refreshing quiche. It’s an ideal choice for a spring brunch, lunch, or dinner and can be served warm or at room temperature, making it perfect for picnics or meal prep. With its balance of creamy, savory, and fresh vegetable flavors, this quiche is sure to become a staple in your spring recipe rotation.

Spring Vegetable Frittata with Fresh Herbs

A Spring Vegetable Frittata with Fresh Herbs is an easy and delicious dish that’s perfect for breakfast, brunch, or even a light dinner. This frittata is packed with seasonal vegetables like asparagus, peas, and spinach, and is flavored with fresh herbs like parsley and chives. Baked to perfection, the eggs are light and fluffy, and the vegetables remain vibrant and tender. It’s a great way to showcase the fresh, crisp flavors of spring in a satisfying, protein-packed meal.

Ingredients:

• 1 tablespoon olive oil
• 1 cup asparagus, chopped into 1-inch pieces
• 1/2 cup peas (fresh or frozen)
• 1 cup spinach, chopped
• 1 small onion, chopped
• 6 large eggs
• 1/4 cup milk or cream
• 1/2 cup feta cheese, crumbled (optional)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat the olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened.
3. Add the asparagus and peas, sautéing for 3-4 more minutes until they begin to soften.
4. Stir in the spinach and cook until wilted, about 1 minute. Season with salt and pepper.
5. In a bowl, whisk together the eggs, milk or cream, and fresh herbs. Pour the egg mixture over the vegetables in the skillet, stirring gently to combine.
6. Sprinkle the feta cheese over the top (if using) and transfer the skillet to the oven.
7. Bake for 12-15 minutes, or until the frittata is set and slightly golden around the edges.
8. Let the frittata cool for a few minutes before slicing and serving.

This Spring Vegetable Frittata with Fresh Herbs is a vibrant, versatile dish that’s full of seasonal vegetables and aromatic herbs. The fluffy eggs provide a perfect base for the fresh, tender vegetables, while the feta cheese adds a creamy, salty contrast. This frittata is perfect for any meal of the day—whether you’re serving it for brunch, as a light dinner, or packing it for a picnic. Its bright flavors and simple preparation make it a go-to recipe for celebrating the abundance of spring. Plus, it’s easily customizable to include whatever vegetables you have on hand, making it a flexible and delicious option for any occasion.

Grilled Spring Vegetables with Balsamic Glaze

Grilled Spring Vegetables with Balsamic Glaze is a simple yet sophisticated dish that highlights the natural flavors of fresh spring vegetables. Asparagus, zucchini, bell peppers, and mushrooms are lightly seasoned and grilled to perfection, then drizzled with a tangy balsamic reduction. The smoky char from the grill enhances the vegetables’ sweetness, while the balsamic glaze adds a rich, slightly sweet finish. This dish works well as a side for grilled meats, or served over quinoa or rice for a light, vegetarian main course.

Ingredients:

• 1 bunch asparagus, trimmed
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into large chunks
• 1 cup mushrooms, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a large bowl, toss the asparagus, zucchini, bell pepper, and mushrooms with olive oil, salt, and pepper.
3. Arrange the vegetables on the grill in a single layer. Grill for 4-5 minutes per side, or until tender and slightly charred.
4. While the vegetables are grilling, prepare the balsamic glaze by simmering the balsamic vinegar and honey (if using) in a small saucepan over medium heat. Cook for 5-7 minutes, or until the vinegar reduces by half and thickens into a syrupy consistency.
5. Once the vegetables are done, remove them from the grill and drizzle the balsamic glaze over them.
6. Serve immediately, garnished with fresh herbs like basil or parsley if desired.

Grilled Spring Vegetables with Balsamic Glaze is a versatile and vibrant dish that elevates simple vegetables with a smoky char and a burst of sweetness from the balsamic reduction. The grill brings out the natural sugars in the vegetables, and the balsamic glaze provides a deep, tangy contrast that ties everything together. This dish is perfect for summer barbecues, light weeknight dinners, or even as a side dish to complement hearty mains. It’s quick to prepare, healthy, and full of flavor—making it a favorite for both vegetarians and meat-lovers alike.

Spring Vegetable Soup with Lemon and Dill

This Spring Vegetable Soup with Lemon and Dill is a light, refreshing soup that perfectly captures the flavors of the season. With a base of spring onions, peas, asparagus, and new potatoes, this soup is gently simmered in a fragrant broth, and finished with fresh lemon juice and a touch of dill. The lemon adds brightness and acidity, while the dill brings a fresh, herbal note that ties the vegetables together. Ideal as a starter or a light meal, this soup is both nourishing and flavorful.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup asparagus, chopped into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 2 medium new potatoes, diced
• 4 cups vegetable broth
• Juice of 1 lemon
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the asparagus, peas, and potatoes to the pot, stirring for 2-3 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
4. Stir in the lemon juice and fresh dill. Season with salt and pepper to taste.
5. Use an immersion blender to partially blend the soup for a creamier texture, or leave it chunky if you prefer.
6. Serve warm, garnished with extra dill if desired.

This Spring Vegetable Soup with Lemon and Dill is a bright, light dish that brings the essence of spring into a bowl. The fresh vegetables simmered in vegetable broth create a deliciously comforting base, while the lemon adds a refreshing zing and the dill introduces a delicate herbal note. It’s a perfect way to enjoy spring produce and can be served as a starter or a light main dish. Whether enjoyed on its own or paired with crusty bread, this soup provides a flavorful, healthy option for any spring meal.

Spring Vegetable and Quinoa Salad with Lemon Vinaigrette

This Spring Vegetable and Quinoa Salad with Lemon Vinaigrette is a wholesome, nutrient-packed dish that’s perfect for a light lunch or side salad. Roasted asparagus, peas, and radishes are tossed with fluffy quinoa, creating a satisfying texture contrast. The homemade lemon vinaigrette ties the dish together with its tangy and fresh flavors. This salad is not only full of vibrant color and crunch but is also packed with protein, fiber, and healthy fats, making it a great choice for a balanced meal.

Ingredients:

• 1 cup quinoa, rinsed
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup peas (fresh or frozen)
• 1/2 cup radishes, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

For the Lemon Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool.
2. Preheat the oven to 400°F (200°C). Spread the asparagus and radishes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes, or until tender and slightly charred.
3. While the vegetables are roasting, prepare the lemon vinaigrette by whisking together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
4. In a large bowl, combine the cooked quinoa, roasted asparagus, peas, and radishes.
5. Drizzle the lemon vinaigrette over the salad and toss to combine.
6. Garnish with fresh parsley and serve.

The Spring Vegetable and Quinoa Salad with Lemon Vinaigrette is a bright, nutrient-dense dish that’s perfect for showcasing fresh, seasonal vegetables. The roasted asparagus and radishes provide a smoky, tender texture, while the peas add a pop of sweetness. The fluffy quinoa brings a satisfying, nutty base, and the lemon vinaigrette offers a tangy, refreshing finish. This salad is both filling and light, making it ideal for a healthy lunch or a refreshing side dish for dinner. With its mix of textures, flavors, and vibrant colors, it’s a perfect addition to any spring meal.

Spring Vegetable Stir-Fry with Tofu and Ginger Soy Sauce

This Spring Vegetable Stir-Fry with Tofu and Ginger Soy Sauce is a quick and healthy dish that combines fresh, crisp spring vegetables with the savory flavor of soy sauce and the zing of ginger. Asparagus, snap peas, and carrots are stir-fried with tender tofu and served with a homemade ginger soy sauce that adds depth and warmth to the dish. It’s a vibrant, plant-based meal that’s perfect for a weeknight dinner or meal prep, offering a good balance of protein, fiber, and fresh flavors.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tablespoon sesame oil
• 1 bunch asparagus, chopped into 1-inch pieces
• 1 cup snap peas, trimmed
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon toasted sesame seeds (optional, for garnish)
• Fresh cilantro or green onions (optional, for garnish)

Instructions:

1. Press the tofu to remove excess moisture, then cut into 1-inch cubes.
2. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 6-8 minutes, turning occasionally until golden brown and crispy on all sides. Remove from the pan and set aside.
3. In the same pan, add the asparagus, snap peas, and carrot. Stir-fry for 4-5 minutes until they are tender but still crisp.
4. Add the garlic and ginger to the pan, cooking for an additional minute until fragrant.
5. In a small bowl, whisk together the soy sauce, rice vinegar, and honey (or maple syrup).
6. Return the tofu to the pan and pour the ginger soy sauce mixture over the vegetables and tofu. Stir to coat everything evenly and cook for another 2-3 minutes to heat through.
7. Serve the stir-fry warm, garnished with sesame seeds and fresh cilantro or green onions if desired.

This Spring Vegetable Stir-Fry with Tofu and Ginger Soy Sauce is a flavorful, light, and satisfying dish that brings together the best of spring’s vegetables with a savory, aromatic sauce. The tofu provides a rich source of plant-based protein, while the fresh vegetables offer a crunchy, colorful bite. The ginger soy sauce gives the dish a warm, slightly tangy finish that ties everything together. This stir-fry is quick to prepare and can be customized with any seasonal vegetables you have on hand. It’s a great option for a healthy, flavorful weeknight dinner that’s full of vibrant spring flavors.

Spring Vegetable and Pesto Pasta

Spring Vegetable and Pesto Pasta is a delightful, fresh dish that celebrates the season’s best produce. The pasta is tossed with a medley of spring vegetables—such as peas, zucchini, and asparagus—coated in a vibrant homemade pesto sauce made from fresh basil, garlic, and Parmesan cheese. The pesto adds a herby richness, while the vegetables provide a crisp contrast to the tender pasta. This dish is perfect for a quick, flavorful dinner or a light lunch, and it’s easily adaptable with any vegetables you have available.

Ingredients:

• 8 ounces pasta (such as spaghetti, penne, or farfalle)
• 1 tablespoon olive oil
• 1 cup asparagus, chopped into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 1 small zucchini, sliced into half-moons
• 1/2 cup homemade or store-bought pesto
• 1/4 cup Parmesan cheese, grated (optional)
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving about 1/4 cup of pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the asparagus, peas, and zucchini, cooking for 4-5 minutes until just tender but still vibrant in color.
3. Add the cooked pasta to the skillet with the vegetables. Pour in the pesto and toss to coat, adding a little reserved pasta water to help the sauce coat the pasta evenly if necessary.
4. Season with salt and pepper to taste, then sprinkle with grated Parmesan cheese if desired.
5. Serve warm, garnished with fresh basil for an extra burst of flavor.

Spring Vegetable and Pesto Pasta is a fresh, light, and satisfying dish that celebrates the bright flavors of spring. The homemade or store-bought pesto adds a rich, herbaceous flavor that complements the crisp vegetables, while the pasta provides a hearty base for the dish. It’s the perfect meal for a quick weeknight dinner, a spring luncheon, or even a family gathering. With its vibrant colors and fresh taste, this pasta will quickly become a go-to favorite when you’re craving something both delicious and seasonal.

Spring Vegetable Risotto with Parmesan and Peas

This Spring Vegetable Risotto with Parmesan and Peas is a creamy, comforting dish that brings together the delicate flavors of fresh spring vegetables in a rich, velvety risotto. Asparagus, peas, and leeks are sautéed with Arborio rice and simmered in a flavorful broth until the rice is perfectly tender. The addition of Parmesan cheese gives the dish a nutty richness, while fresh herbs like mint or parsley provide a refreshing finish. This dish is perfect as a main course for a cozy dinner or as a side to accompany grilled meats or fish.

Ingredients:

• 1 tablespoon olive oil
• 1 leek, chopped
• 1 cup asparagus, chopped into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons fresh mint or parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the leek and cook for 3-4 minutes until softened.
2. Add the asparagus and peas, cooking for another 3-4 minutes until they are just tender.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. If using, add the white wine and stir until it’s mostly absorbed by the rice.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth. Continue this process for 18-20 minutes, or until the rice is creamy and al dente.
6. Once the risotto is cooked, stir in the Parmesan cheese, fresh herbs, salt, and pepper to taste.
7. Serve the risotto warm, garnished with additional Parmesan cheese if desired.

Spring Vegetable Risotto with Parmesan and Peas is a rich, creamy dish that celebrates the fresh flavors of the season. The tender vegetables provide a burst of color and texture, while the creamy risotto base offers a comforting, savory element. The Parmesan cheese adds a nutty richness, and the mint or parsley provides a bright, refreshing contrast to the dish’s warmth. This risotto makes a perfect standalone meal or a wonderful accompaniment to grilled meats or seafood. Whether served for a casual weeknight dinner or a more formal gathering, it’s sure to impress with its depth of flavor and seasonal appeal.

Spring Vegetable Frittata with Fresh Herbs

This Spring Vegetable Frittata with Fresh Herbs is a vibrant and versatile dish, perfect for breakfast, brunch, or a light dinner. Loaded with seasonal vegetables like asparagus, spinach, and peas, it’s combined with eggs, cheese, and fresh herbs for a fluffy, flavorful frittata. The beauty of this dish lies in its simplicity and the ability to customize it with whatever vegetables are in season or available. It’s a great way to enjoy a variety of spring vegetables in a single dish, packed with protein and fresh flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 cup asparagus, chopped
• 1/2 cup peas (fresh or frozen)
• 1/2 cup spinach, chopped
• 1/4 cup onion, finely chopped
• 6 large eggs
• 1/4 cup milk (or dairy-free alternative)
• 1/2 cup feta cheese, crumbled (optional)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large, oven-safe skillet, heat the olive oil over medium heat. Add the onion and cook for 2-3 minutes, until softened.
3. Add the asparagus, peas, and spinach to the skillet and cook for 3-4 minutes until the vegetables are tender.
4. In a bowl, whisk together the eggs, milk, parsley, chives, salt, and pepper.
5. Pour the egg mixture over the cooked vegetables in the skillet. Stir gently to distribute the vegetables evenly.
6. Sprinkle the feta cheese over the top (if using) and place the skillet in the oven.
7. Bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
8. Remove from the oven and let cool for a few minutes before slicing. Serve warm.

This Spring Vegetable Frittata with Fresh Herbs is a quick, flavorful, and wholesome dish that’s perfect for showcasing the best of spring produce. The combination of asparagus, peas, and spinach brings both color and nutrition to the frittata, while the fresh herbs add a light, aromatic flavor. The creamy texture from the eggs and cheese makes it a satisfying meal, whether served for breakfast, lunch, or dinner. This frittata is also highly adaptable, so feel free to experiment with other seasonal vegetables or cheeses based on what’s available. It’s an easy, crowd-pleasing recipe that celebrates the flavors of spring in every bite.

Spring Vegetable and Ricotta Tart

This Spring Vegetable and Ricotta Tart is a flaky, savory pastry loaded with tender, colorful vegetables and creamy ricotta cheese. The tart features a medley of spring vegetables like zucchini, bell peppers, and asparagus, which are roasted until tender and combined with ricotta, Parmesan, and fresh herbs for a rich, savory filling. Perfect for a spring brunch, light dinner, or picnic, this tart is a delicious way to enjoy the bounty of the season in a single dish.

Ingredients:

• 1 sheet puff pastry (store-bought or homemade)
• 1 tablespoon olive oil
• 1 cup zucchini, thinly sliced
• 1/2 cup asparagus, chopped into 1-inch pieces
• 1/2 cup red bell pepper, diced
• 1/4 cup onion, finely chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface to fit a tart pan. Press it into the pan and trim any excess pastry.
2. Heat the olive oil in a skillet over medium heat. Add the onion, zucchini, asparagus, and bell pepper. Cook for 5-7 minutes until the vegetables are tender and slightly caramelized. Season with salt and pepper.
3. In a bowl, mix the ricotta, Parmesan, fresh basil, and thyme. Season with salt and pepper.
4. Spread the ricotta mixture evenly over the puff pastry, then top with the cooked vegetables.
5. Bake the tart for 25-30 minutes, or until the pastry is golden and crispy and the filling is set.
6. Remove from the oven and allow to cool slightly before slicing and serving.

This Spring Vegetable and Ricotta Tart is a delicious way to enjoy the season’s best vegetables in a buttery, flaky pastry. The creamy ricotta filling contrasts beautifully with the roasted vegetables, while the puff pastry adds a delightful crunch. With the addition of fresh herbs like basil and thyme, the tart is aromatic and flavorful. It makes a perfect centerpiece for a spring brunch or a light dinner, and it can be served warm or at room temperature. Whether you’re hosting guests or simply looking to enjoy a seasonal dish, this tart is a great choice that’s both satisfying and full of fresh, vibrant flavors.

Lemon and Herb Spring Vegetable Couscous

Lemon and Herb Spring Vegetable Couscous is a light and refreshing dish that celebrates the bright flavors of spring. Fluffy couscous is paired with a variety of roasted or sautéed spring vegetables, such as zucchini, peas, and carrots, and tossed in a tangy lemon dressing. The fresh herbs—mint, parsley, and dill—infuse the dish with a burst of freshness. This dish works as a vibrant side or a light main course, making it an excellent addition to any meal, from picnics to family gatherings.

Ingredients:

• 1 cup couscous
• 1 tablespoon olive oil
• 1 cup zucchini, diced
• 1/2 cup peas (fresh or frozen)
• 1/2 cup carrots, diced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the couscous according to package instructions, fluffing it with a fork once cooked.
2. In a large skillet, heat the olive oil over medium heat. Add the zucchini, peas, and carrots, cooking for 4-5 minutes until tender but still vibrant.
3. In a small bowl, whisk together the lemon juice, olive oil, lemon zest, salt, and pepper.
4. In a large bowl, combine the couscous with the cooked vegetables. Pour the lemon dressing over the mixture and toss to coat.
5. Stir in the fresh parsley, mint, and dill for added brightness and flavor.
6. Serve warm or at room temperature, garnished with extra herbs if desired.

Lemon and Herb Spring Vegetable Couscous is a light, fragrant dish that highlights the fresh flavors of spring. The couscous serves as a perfect base for the tender, colorful vegetables, while the lemon dressing adds a tangy zing that enhances the natural sweetness of the produce. The combination of fresh herbs, such as mint, parsley, and dill, elevates the dish with a refreshing note, making it an ideal option for a warm weather meal. This couscous dish can easily be adapted to suit whatever vegetables are in season and can be served as a side or a main. It’s simple to prepare, healthy, and packed with springtime goodness.

Note: More recipes are coming soon!