28+ Fresh and Flavorful Spring Veggie Recipes to Try This Season

Spring is a season of renewal, and there’s no better way to embrace it than by incorporating fresh, vibrant vegetables into your meals.

As the weather warms up, the markets are bursting with colorful, nutrient-rich veggies like asparagus, peas, radishes, and leafy greens.

Whether you’re a seasoned cook or a beginner in the kitchen, there’s something magical about cooking with seasonal produce.

In this article, we’ll explore 28+ spring veggie recipes that highlight the season’s finest flavors.

From light and refreshing salads to hearty casseroles, these recipes will inspire you to get creative in the kitchen while making the most of the fresh, spring harvest.

Whether you’re looking for a quick weeknight dinner or an elegant dish to serve at a spring gathering, there’s a recipe here for everyone.

28+ Fresh and Flavorful Spring Veggie Recipes to Try This Season

Spring veggies are not only delicious but packed with essential nutrients that promote health and well-being.

From sweet peas to earthy beets, the possibilities are endless when it comes to creating fresh, flavorful dishes.

With these 28+ spring veggie recipes, you have a wealth of options to brighten up your meals and embrace the best of the season.

Whether you prefer roasting, grilling, sautéing, or eating raw, there’s a recipe here to suit every palate.

So, let the fresh produce inspire your next meal and enjoy the crisp, vibrant flavors that only spring can bring.

Spring Vegetable Medley with Lemon Herb Dressing

This vibrant and refreshing spring vegetable medley is packed with the season’s freshest produce. A combination of tender asparagus, crisp snap peas, and sweet baby carrots, all tossed in a zesty lemon herb dressing, makes for a light, flavorful dish perfect for any spring meal. It’s an easy, healthy way to enjoy seasonal veggies while adding a burst of freshness to your plate.

Ingredients:

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 cup snap peas, ends trimmed
• 1 cup baby carrots, halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

Instructions:

1. Heat a pot of water to boil and blanch the asparagus and snap peas for about 2 minutes, then transfer them to a bowl of ice water to stop the cooking.
2. In a large pan, heat olive oil over medium heat and sauté the baby carrots until slightly tender, about 5 minutes.
3. In a small bowl, whisk together the lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
4. In a large mixing bowl, combine the blanched asparagus, snap peas, sautéed carrots, parsley, and basil. Drizzle with the lemon herb dressing and toss gently to coat.
5. Serve immediately or refrigerate for a chilled, refreshing side dish.

This Spring Vegetable Medley with Lemon Herb Dressing captures the essence of the season in every bite. The combination of sweet, savory, and tangy flavors from the fresh vegetables and the lemon herb dressing creates a delightful balance. It’s an ideal dish for spring picnics, potlucks, or as a refreshing side for a light dinner. Whether you serve it warm or chilled, this dish will surely bring a burst of flavor and color to your table.

Roasted Spring Vegetables with Garlic and Thyme

Roasted spring vegetables are a simple yet flavorful way to showcase the best of the season’s bounty. This dish uses a mix of baby potatoes, carrots, and Brussels sprouts, roasted to perfection with garlic and thyme. The slow roasting brings out the natural sweetness of the vegetables, creating a savory side dish that pairs well with a variety of main courses.

Ingredients:

• 1 pound baby potatoes, halved
• 1 cup Brussels sprouts, halved
• 1 cup baby carrots
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the baby potatoes, Brussels sprouts, and carrots with olive oil, minced garlic, fresh thyme, salt, and pepper.
3. Spread the vegetables evenly on a baking sheet in a single layer.
4. Roast in the oven for 25-30 minutes, or until the vegetables are golden brown and tender, stirring halfway through.
5. Remove from the oven and serve hot, garnished with additional fresh thyme, if desired.

Roasting vegetables is one of the best ways to bring out their natural sweetness and depth of flavor. The garlic and thyme add an aromatic touch that complements the earthy tones of the spring vegetables. This Roasted Spring Vegetables with Garlic and Thyme dish is a perfect side to any roast or grilled meat, or it can stand alone as a vegetarian option. It’s easy to prepare, nutritious, and absolutely delicious!

Spring Vegetable Quiche with Spinach and Feta

A spring vegetable quiche with spinach and feta is a wonderful way to celebrate the season’s fresh produce. The creamy filling, made with eggs, cheese, and sautéed vegetables, sits in a golden, flaky crust. This quiche is a versatile dish that can be served for breakfast, brunch, or even as a light dinner. The combination of spinach, bell peppers, and feta adds a delicious contrast of flavors that will leave everyone asking for seconds.

Ingredients:

• 1 pre-made pie crust (or homemade if preferred)
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 4 large eggs
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat and sauté the diced bell pepper until softened, about 5 minutes. Add the spinach and cook for another 2 minutes until wilted. Remove from heat and let it cool.
3. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
4. Add the sautéed vegetables and crumbled feta cheese to the egg mixture, stirring to combine.
5. Pour the mixture into the pre-baked pie crust and smooth the top.
6. Bake for 35-40 minutes, or until the quiche is set and lightly golden on top.
7. Let the quiche cool for a few minutes before slicing and serving.

This Spring Vegetable Quiche with Spinach and Feta is a delightful way to incorporate fresh, seasonal vegetables into a rich and savory dish. The creamy filling pairs beautifully with the savory feta cheese and the tender vegetables. It’s perfect for a light brunch, a picnic, or a savory snack. The versatility of this quiche allows you to customize it with other spring vegetables like peas or leeks, making it a go-to dish for any spring gathering.

Spring Vegetable Stir-Fry with Tofu

This spring vegetable stir-fry with tofu is a healthy, quick, and colorful dish that highlights the best of the season’s produce. Featuring crisp asparagus, snap peas, and bell peppers, this dish is complemented by firm tofu, all cooked in a flavorful stir-fry sauce. It’s an easy vegetarian option that’s packed with protein, fiber, and vibrant spring flavors, making it perfect for a light dinner or a meal prep option.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tablespoon sesame oil
• 1 cup asparagus, cut into 2-inch pieces
• 1 cup snap peas, trimmed
• 1 bell pepper, sliced
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. Press the tofu to remove excess moisture, then cut into cubes.
2. Heat sesame oil in a large skillet or wok over medium heat. Add the tofu cubes and cook, turning occasionally, until golden and crispy, about 8-10 minutes. Remove and set aside.
3. In the same pan, add the garlic and onions and sauté for 2 minutes until softened.
4. Add the asparagus, snap peas, and bell pepper, cooking for 4-5 minutes until just tender but still crisp.
5. In a small bowl, whisk together the soy sauce, rice vinegar, honey, salt, and pepper.
6. Return the tofu to the pan, pour in the stir-fry sauce, and toss everything together to coat evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
7. Garnish with chopped cilantro and serve hot with rice or noodles.

This Spring Vegetable Stir-Fry with Tofu is a delightful and nutritious way to embrace the flavors of spring. The crisp vegetables and crispy tofu are perfectly complemented by the savory-sweet stir-fry sauce, making it a satisfying dish without being too heavy. It’s also highly customizable—swap in your favorite veggies or add a touch of spice with chili flakes. This dish is a great option for busy weeknights, offering a healthy, plant-based meal in just 30 minutes.

Spring Pea and Mint Soup

Spring Pea and Mint Soup is a refreshing, light, and aromatic soup that captures the essence of the season. Made with tender green peas, fresh mint, and a touch of cream for richness, this soup is both satisfying and bright. It’s a perfect starter for a spring meal or a light lunch on a sunny afternoon. The mint adds a unique, cooling note that balances the natural sweetness of the peas, creating a flavorful, elegant dish.

Ingredients:

• 4 cups fresh or frozen green peas
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup fresh mint leaves, chopped
• 1/4 cup heavy cream (optional)
• Salt and pepper, to taste
• Extra mint leaves for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the peas and vegetable broth to the pot, bringing to a simmer. Cook for about 10-12 minutes, until the peas are tender.
3. Remove the pot from heat and stir in the chopped mint leaves. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
4. Return the soup to the stove, adding heavy cream if desired for extra richness. Season with salt and pepper to taste.
5. Serve the soup hot or chilled, garnished with fresh mint leaves.

This Spring Pea and Mint Soup is a wonderfully refreshing and light dish that showcases the sweetness of fresh peas paired with the bright, aromatic flavor of mint. It’s the perfect soup for a spring afternoon, offering a balance of creaminess and freshness. Whether enjoyed warm or chilled, this soup brings a sense of comfort while remaining light enough for a seasonal meal. It’s simple, flavorful, and a great way to celebrate spring’s bounty.

Grilled Vegetable Salad with Balsamic Glaze

Grilled Vegetable Salad with Balsamic Glaze is a colorful and savory dish that celebrates the best of spring vegetables. Zucchini, bell peppers, eggplant, and mushrooms are grilled to perfection and tossed with a tangy balsamic glaze. The smoky flavor from grilling pairs beautifully with the sweetness of the balsamic reduction, making this salad a perfect side dish or even a light main course.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into strips
• 1 eggplant, sliced into rounds
• 1 cup mushrooms, halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon fresh basil, chopped

Instructions:

1. Preheat the grill to medium-high heat.
2. Drizzle the zucchini, bell pepper, eggplant, and mushrooms with olive oil and season with salt and pepper.
3. Grill the vegetables for 4-5 minutes per side, or until tender and lightly charred.
4. While the vegetables are grilling, combine the balsamic vinegar and honey in a small saucepan. Heat over medium heat until the mixture thickens into a syrupy glaze, about 5 minutes.
5. Remove the vegetables from the grill and arrange them on a platter.
6. Drizzle the balsamic glaze over the grilled vegetables and garnish with chopped basil.
7. Serve warm or at room temperature.

This Grilled Vegetable Salad with Balsamic Glaze is the perfect dish for any outdoor gathering or springtime meal. The smoky grilled vegetables combined with the rich sweetness of the balsamic glaze make for a delightful contrast of flavors. Whether served as a side or a light main course, this dish is a versatile and flavorful way to enjoy seasonal vegetables. It’s simple to prepare, but the depth of flavor will make it a memorable addition to any meal.

Roasted Spring Carrot and Beet Salad with Goat Cheese

This Roasted Spring Carrot and Beet Salad with Goat Cheese is a hearty and visually stunning dish that combines the earthy sweetness of roasted beets and carrots with the creamy richness of goat cheese. Tossed with fresh greens and a light vinaigrette, it’s a perfect salad for spring gatherings or a light yet filling meal. The natural sweetness of the root vegetables is beautifully balanced by the tangy goat cheese and a hint of fresh herbs.

Ingredients:

• 4 medium carrots, peeled and sliced
• 2 medium beets, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, or spring mix)
• 1/4 cup goat cheese, crumbled
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sliced carrots and cubed beets with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast the vegetables in the oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the vegetables roast, prepare the salad dressing by whisking together balsamic vinegar, honey, salt, and pepper in a small bowl.
5. Once the vegetables are done, remove them from the oven and let them cool slightly.
6. In a large bowl, toss the roasted vegetables with the mixed greens and dressing.
7. Top with crumbled goat cheese and fresh parsley.
8. Serve immediately or store in the fridge for a refreshing salad the next day.

This Roasted Spring Carrot and Beet Salad with Goat Cheese is a perfect way to highlight the seasonal produce of spring. The sweetness of the roasted carrots and beets, combined with the tangy goat cheese and herb-infused dressing, creates a deliciously balanced salad. It’s a great dish for lunch, a side at dinner, or even a picnic. Whether served warm or chilled, this vibrant salad will surely impress your guests and make for a memorable meal.

Spring Vegetable Frittata with Parmesan

A Spring Vegetable Frittata with Parmesan is a simple yet elegant dish that incorporates the best of fresh spring vegetables. Loaded with asparagus, spinach, and onions, this frittata is packed with flavor and topped with nutty Parmesan cheese. It’s a versatile dish, perfect for brunch, breakfast, or a light dinner. The fluffy eggs and savory vegetables, along with the richness of Parmesan, create a satisfying meal for any time of day.

Ingredients:

• 6 large eggs
• 1/2 cup milk
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1 cup asparagus, chopped
• 1 cup fresh spinach, chopped
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste
• Fresh herbs (such as parsley or chives), for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, salt, and pepper.
3. Heat olive oil in a large, oven-safe skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
4. Add the chopped asparagus and spinach to the skillet, cooking for an additional 4-5 minutes until the vegetables are tender and wilted.
5. Pour the egg mixture over the vegetables and gently stir to distribute evenly.
6. Cook on the stovetop for 2-3 minutes to set the edges, then sprinkle the grated Parmesan cheese evenly over the top.
7. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the eggs are fully set and the top is golden.
8. Remove from the oven, garnish with fresh herbs, and serve hot or at room temperature.

This Spring Vegetable Frittata with Parmesan is a delightful and versatile dish that captures the fresh flavors of spring. It’s incredibly easy to make, yet elegant enough to serve at a brunch or a casual dinner. The combination of eggs, vegetables, and Parmesan creates a rich, savory flavor that everyone will enjoy. Plus, it’s a great way to use up seasonal vegetables, and it can be enjoyed warm or as leftovers the next day.

Spring Radish and Cucumber Salad with Dill Yogurt Dressing

This Spring Radish and Cucumber Salad with Dill Yogurt Dressing is a refreshing, light salad that celebrates the crisp, bright flavors of the season. The peppery radishes and cool cucumbers are paired with a creamy dill yogurt dressing that adds an herby kick. This salad is perfect for a spring picnic, as a side dish, or as a light lunch, offering a delightful balance of freshness and creaminess in every bite.

Ingredients:

• 1 cup radishes, thinly sliced
• 1 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh dill, chopped
• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the sliced radishes, cucumber, and red onion.
2. In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, fresh dill, salt, and pepper until smooth.
3. Pour the dill yogurt dressing over the vegetables and toss to coat evenly.
4. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
5. Garnish with extra fresh dill before serving.

This Spring Radish and Cucumber Salad with Dill Yogurt Dressing is a perfect example of how simple ingredients can come together to create a refreshing and satisfying dish. The crunchy radishes and cucumbers paired with the creamy dill yogurt dressing make for a light and healthy salad that’s bursting with fresh flavors. It’s an excellent side for grilled meats or a great stand-alone dish for a light lunch. This salad will leave you feeling rejuvenated and ready to enjoy the sunny days of spring!

Lemon Garlic Spring Vegetable Pasta

Lemon Garlic Spring Vegetable Pasta is a bright, zesty, and light dish that combines the fresh flavors of spring with the comfort of pasta. Featuring a mix of seasonal vegetables like peas, asparagus, and spinach, the pasta is coated in a fragrant lemon garlic sauce that adds a burst of freshness. Topped with Parmesan cheese, this dish is a perfect weeknight dinner or a flavorful side to any spring meal.

Ingredients:

• 8 oz pasta (spaghetti, penne, or your favorite)
• 1 tablespoon olive oil
• 1 cup peas (fresh or frozen)
• 1 bunch asparagus, cut into 2-inch pieces
• 2 cups spinach, chopped
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the asparagus and peas to the skillet, cooking for 4-5 minutes until the vegetables are tender but still vibrant.
4. Add the spinach and cook until wilted, about 2 minutes.
5. Toss the cooked pasta into the skillet, adding the lemon zest, lemon juice, and reserved pasta water. Stir well to combine.
6. Season with salt and pepper to taste, then sprinkle with Parmesan cheese.
7. Garnish with fresh basil and serve immediately.

Lemon Garlic Spring Vegetable Pasta is a delightful way to enjoy fresh spring produce in a comforting yet light pasta dish. The lemon and garlic sauce provides a vibrant contrast to the tender vegetables, while the Parmesan cheese adds a creamy, savory finish. It’s an easy dish that packs a punch of flavor, making it ideal for busy weeknights or as a part of a larger spring meal. This recipe is a great way to celebrate the season’s best vegetables and enjoy a dish that’s as satisfying as it is refreshing.

Spring Herb and Cheese Stuffed Mushrooms

Spring Herb and Cheese Stuffed Mushrooms are a savory, bite-sized appetizer that brings together the earthy flavor of mushrooms with a rich, creamy filling of herbs and cheese. This recipe makes use of fresh spring herbs like parsley, thyme, and chives, giving the stuffed mushrooms a light, fragrant flavor that pairs beautifully with the creamy cheese. They’re perfect for a spring gathering, party appetizer, or a light snack.

Ingredients:

• 12 large white mushrooms, stems removed and cleaned
• 4 oz cream cheese, softened
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1 teaspoon fresh thyme, chopped
• 1 clove garlic, minced
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the cream cheese, Parmesan cheese, parsley, chives, thyme, garlic, salt, and pepper. Mix until smooth and well combined.
3. Spoon the cheese mixture into the mushroom caps, packing the filling tightly.
4. Place the stuffed mushrooms on a baking sheet and drizzle with a little olive oil.
5. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden.
6. Serve hot as an appetizer or side dish.

These Spring Herb and Cheese Stuffed Mushrooms are a delicious way to showcase the vibrant flavors of fresh herbs. The creamy cheese filling and tender mushroom caps make for a flavorful bite-sized treat that is perfect for any spring occasion. Whether served at a brunch, a dinner party, or a casual gathering, these stuffed mushrooms are sure to impress with their delightful combination of creamy and savory flavors. Easy to make and full of spring freshness, they’re a perfect appetizer for welcoming the new season.

Asparagus and Pea Risotto

Asparagus and Pea Risotto is a creamy, comforting dish that celebrates the fresh flavors of spring vegetables. The richness of the risotto pairs beautifully with the sweetness of peas and the earthiness of asparagus. This dish is a great choice for a light yet satisfying main course or a side to complement grilled meats. The creamy texture of the risotto, infused with vegetable broth and Parmesan, makes it both indulgent and wholesome.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, heated
• 1 cup white wine (optional)
• 1 bunch asparagus, cut into 2-inch pieces
• 1 cup peas (fresh or frozen)
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons fresh lemon juice
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
3. Add the white wine (if using) and cook until mostly absorbed.
4. Gradually add the heated vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth. Continue until the rice is tender and creamy, about 18-20 minutes.
5. While the rice is cooking, blanch the asparagus and peas in boiling water for 2-3 minutes, then drain and set aside.
6. Once the risotto is creamy and the rice is cooked, stir in the asparagus, peas, Parmesan cheese, and lemon juice. Season with salt and pepper to taste.
7. Serve the risotto hot, garnished with fresh basil.

Asparagus and Pea Risotto is the perfect dish to highlight the delicate flavors of spring vegetables. The creamy risotto, combined with the freshness of the peas and asparagus, creates a comforting yet light dish that is ideal for spring dining. Whether served as a standalone vegetarian meal or as a side to meat or fish, this risotto offers a wonderful balance of richness and freshness. It’s a versatile, elegant dish that’s sure to become a favorite for any occasion.

Spring Vegetable Stir-Fry with Tofu

This Spring Vegetable Stir-Fry with Tofu is a colorful, nutrient-packed dish that celebrates the freshness of the season’s vegetables. Featuring tender asparagus, crunchy snap peas, and vibrant carrots, this stir-fry is made even more satisfying with the addition of crispy tofu. Tossed in a savory sauce made from soy sauce, ginger, and garlic, this dish offers a balance of flavors and textures that will keep you coming back for more. It’s an ideal choice for a healthy weeknight dinner or a light lunch.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons vegetable oil
• 1 cup snap peas, trimmed
• 1 bunch asparagus, cut into 2-inch pieces
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1 tablespoon sesame seeds (optional)
• Fresh cilantro, for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut into cubes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally until golden and crispy on all sides. Remove tofu from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of oil. Sauté the garlic and ginger for 1-2 minutes until fragrant.
4. Add the snap peas, asparagus, carrot, and bell pepper to the skillet. Stir-fry for 5-6 minutes, or until the vegetables are tender but still crisp.
5. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey or maple syrup. Pour this sauce over the vegetables and toss to combine.
6. Add the tofu back to the skillet and stir to coat with the sauce.
7. Garnish with sesame seeds and fresh cilantro before serving.

This Spring Vegetable Stir-Fry with Tofu is a perfect dish to celebrate the flavors and colors of spring. The combination of crispy tofu and tender vegetables, all coated in a savory, tangy sauce, makes this stir-fry incredibly satisfying yet light. It’s a quick and easy recipe that is both healthy and flavorful, and it’s versatile enough to be enjoyed by vegetarians and non-vegetarians alike. Whether served on its own or over rice, this stir-fry is a great way to incorporate more fresh spring produce into your meals.

Spring Pea and Mint Soup

Spring Pea and Mint Soup is a light, creamy, and refreshing soup that captures the essence of spring. Made with fresh peas, leeks, and a touch of mint, this soup is velvety smooth and packed with vibrant, natural flavors. The mint adds a surprising yet delightful twist, enhancing the sweetness of the peas. Perfect as a starter for a spring dinner or served as a light lunch, this soup is both healthy and satisfying, offering a burst of freshness with every spoonful.

Ingredients:

• 4 cups fresh or frozen peas
• 2 tablespoons olive oil
• 1 leek, cleaned and chopped (white part only)
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• 1/2 cup fresh mint leaves, plus extra for garnish
• 1/2 cup heavy cream or coconut cream
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped leek and sauté for 5 minutes until softened.
2. Add the diced potato and vegetable broth to the pot. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes until the potato is tender.
3. Add the peas and mint leaves to the pot, cooking for another 2-3 minutes until the peas are heated through.
4. Use an immersion blender or transfer the soup in batches to a blender to puree until smooth. If the soup is too thick, add a little more broth or water to reach your desired consistency.
5. Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh mint leaves and a squeeze of lemon juice.

Spring Pea and Mint Soup is the perfect dish to welcome the new season with its light, fresh, and creamy texture. The combination of sweet peas and fragrant mint creates a deliciously refreshing flavor profile, while the addition of cream makes the soup luxuriously smooth. It’s a great starter for any spring meal or a delightful main for a lighter lunch. With its beautiful color and vibrant taste, this soup is sure to impress your guests and brighten up your table.

Roasted Spring Vegetable and Quinoa Bowl

This Roasted Spring Vegetable and Quinoa Bowl is a wholesome, nutrient-rich meal that combines roasted seasonal vegetables with protein-packed quinoa. The earthy flavors of roasted carrots, zucchini, and sweet potatoes pair wonderfully with the nutty quinoa and a tangy lemon-tahini dressing. This bowl is not only filling and satisfying but also light and refreshing, making it the perfect dish for a healthy spring lunch or dinner. It’s a great way to incorporate a variety of vegetables into your diet while enjoying the bright flavors of the season.

Ingredients:

• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 2 carrots, peeled and sliced
• 1 zucchini, sliced
• 1 sweet potato, peeled and cubed
• Salt and pepper, to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup or honey
• 2 tablespoons water
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sliced carrots, zucchini, and sweet potato with olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
3. While the vegetables are roasting, cook the quinoa according to the package instructions. Once cooked, fluff with a fork and set aside.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and water until smooth and creamy. Add more water if needed to reach a pourable consistency.
5. To assemble the bowls, divide the quinoa between bowls and top with roasted vegetables.
6. Drizzle with the lemon-tahini dressing and garnish with fresh parsley.

The Roasted Spring Vegetable and Quinoa Bowl is a hearty yet light dish that highlights the best of spring produce. The roasted vegetables offer a rich, caramelized flavor that contrasts beautifully with the nutty quinoa and creamy lemon-tahini dressing. This bowl is a great way to nourish your body with healthy grains and vegetables while enjoying the fresh flavors of the season. Whether served as a main dish or a side, it’s an ideal meal for anyone seeking a balanced and satisfying dish.

Grilled Asparagus with Lemon and Parmesan

Grilled Asparagus with Lemon and Parmesan is a simple, elegant side dish that brings out the natural sweetness of asparagus. The asparagus is charred to perfection on the grill, which adds a smoky depth to the flavor. The addition of fresh lemon juice and grated Parmesan cheese adds a zesty and savory touch, elevating the dish to a new level. This recipe is quick, easy, and perfect for spring gatherings or as a side for any grilled meal.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice
• 1/4 cup grated Parmesan cheese
• Lemon wedges, for serving

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the trimmed asparagus with olive oil, salt, and pepper.
3. Place the asparagus on the grill and cook for 4-6 minutes, turning occasionally until tender and lightly charred.
4. Remove the asparagus from the grill and drizzle with fresh lemon juice.
5. Sprinkle with grated Parmesan cheese and serve with lemon wedges on the side.

Grilled Asparagus with Lemon and Parmesan is a quick and easy side dish that makes the most of seasonal spring produce. The smoky, charred asparagus, paired with the brightness of lemon and the richness of Parmesan, creates a dish that is simple yet full of flavor. This recipe is perfect for outdoor grilling sessions or a weeknight dinner, offering a healthy and delicious way to enjoy asparagus in all its springtime glory.

Spring Vegetable Frittata

This Spring Vegetable Frittata is a light yet filling dish that’s packed with seasonal vegetables and a touch of cheese. With ingredients like asparagus, peas, and fresh herbs, it’s a wonderful way to celebrate the flavors of spring. The eggs hold everything together in a fluffy, satisfying frittata that can be served for breakfast, brunch, or even dinner. It’s a versatile dish that works well for meal prepping, and it can easily be customized with your favorite veggies or cheese.

Ingredients:

• 6 large eggs
• 1/4 cup milk (or plant-based milk)
• 1 tablespoon olive oil
• 1/2 cup chopped asparagus
• 1/2 cup frozen peas, thawed
• 1/4 cup chopped onion
• 1/4 cup fresh parsley, chopped
• 1/2 cup shredded cheese (cheddar or feta)
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, milk, salt, and pepper.
3. Heat olive oil in an oven-safe skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the asparagus and peas to the skillet and sauté for an additional 3-4 minutes until tender.
5. Pour the egg mixture over the vegetables, making sure they are evenly distributed. Sprinkle with fresh parsley and cheese.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and lightly golden on top.
7. Remove from the oven and let cool slightly before slicing and serving.

The Spring Vegetable Frittata is a versatile and nutritious dish that celebrates the season’s best produce. It’s easy to prepare and perfect for any time of day. The combination of eggs, seasonal vegetables, and a sprinkle of cheese results in a dish that’s light yet satisfying. This frittata can be enjoyed warm or at room temperature, making it an ideal option for brunches, picnics, or meal prep. It’s a great way to enjoy a variety of spring vegetables in a delicious, hearty form.

Roasted Carrot and Beet Salad with Goat Cheese

Roasted Carrot and Beet Salad with Goat Cheese is a vibrant and hearty salad that combines the earthy flavors of roasted carrots and beets with the tangy richness of goat cheese. The vegetables are roasted to perfection, bringing out their natural sweetness and adding depth to the salad. The addition of mixed greens and a simple balsamic vinaigrette ties everything together, making this salad a perfect spring dish. It’s a wonderful option for a light lunch or a side for your main course.

Ingredients:

• 2 medium carrots, peeled and sliced into rounds
• 2 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1/4 cup crumbled goat cheese
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sliced carrots and diced beets with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
4. In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, and a pinch of salt.
5. To assemble the salad, arrange the mixed greens on a platter or in a large bowl. Top with the roasted carrots and beets.
6. Drizzle with the balsamic dressing and sprinkle with crumbled goat cheese.

Roasted Carrot and Beet Salad with Goat Cheese is a flavorful and refreshing dish that combines the best of spring produce. The roasted vegetables are naturally sweet and earthy, while the tangy goat cheese adds a creamy richness to the salad. The balsamic vinaigrette ties everything together with a hint of sweetness and acidity. This salad makes for an elegant and healthy dish, perfect for a light lunch or as a side to complement any main course. It’s an excellent way to incorporate more vegetables into your diet while enjoying the flavors of spring.

Spring Vegetable Pasta Primavera

Spring Vegetable Pasta Primavera is a delightful and fresh dish that highlights the bounty of spring vegetables. With tender asparagus, peas, cherry tomatoes, and zucchini, this pasta dish is a perfect way to enjoy the season’s flavors. Tossed in a light garlic, lemon, and olive oil sauce, it’s a simple yet flavorful meal that lets the vegetables shine. This dish can be easily customized by adding your favorite herbs, cheese, or protein, making it a versatile option for any occasion.

Ingredients:

• 12 oz pasta (spaghetti, linguine, or your favorite shape)
• 1 tablespoon olive oil
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 cup peas (fresh or frozen)
• 1 small zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to the package instructions, then drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the asparagus, peas, and zucchini. Cook for about 4-5 minutes until tender but still crisp.
3. Add the garlic and cook for an additional minute until fragrant.
4. Add the cherry tomatoes and cook for another 2-3 minutes, until softened.
5. Toss the cooked pasta into the skillet with the vegetables. Add the reserved pasta water, lemon juice, and chopped basil, then stir to combine. Season with salt and pepper to taste.
6. Serve the pasta with a sprinkle of grated Parmesan cheese, if desired.

Spring Vegetable Pasta Primavera is a light, fresh, and satisfying meal that celebrates the vibrant vegetables of the season. The combination of tender pasta and crisp, sautéed veggies, all coated in a simple lemon and garlic sauce, makes this dish a perfect choice for a quick and healthy dinner. The versatility of this recipe allows for customization based on your favorite vegetables or protein, making it a wonderful option for any springtime gathering or weeknight meal.

Roasted Spring Vegetables with Herb Pesto

Roasted Spring Vegetables with Herb Pesto is a vibrant and flavorful dish that brings together the richness of roasted seasonal vegetables and the fresh, herbaceous punch of pesto. The vegetables, including carrots, radishes, and spring onions, are roasted until golden and tender, then drizzled with a fragrant homemade pesto made from basil, mint, and garlic. This dish is a wonderful side to any spring meal or a stand-alone vegetarian main dish.

Ingredients:

• 1 bunch carrots, peeled and cut into 2-inch pieces
• 1 bunch radishes, trimmed and halved
• 1 bunch spring onions, cut into 2-inch pieces
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 1/4 cup pine nuts or walnuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil (for pesto)
• 1 garlic clove

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the carrots, radishes, and spring onions with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast for 25-30 minutes, stirring halfway through, until the vegetables are golden and tender.
4. While the vegetables are roasting, prepare the pesto. In a food processor, combine the basil, mint, pine nuts, Parmesan cheese, olive oil, and garlic. Process until smooth, adding more olive oil if necessary to achieve the desired consistency.
5. Once the vegetables are roasted, drizzle them with the fresh herb pesto and toss to coat.
6. Serve warm as a side dish or a light main course.

Roasted Spring Vegetables with Herb Pesto is a simple yet elegant way to enjoy the flavors of spring. The roasted vegetables are perfectly complemented by the fresh and aromatic pesto, creating a harmonious balance of textures and flavors. This dish can be served as a side to your favorite spring entrée or enjoyed on its own as a satisfying vegetarian meal. The combination of seasonal vegetables and herb pesto is a true celebration of spring’s fresh bounty.

Spring Salad with Citrus Vinaigrette

Spring Salad with Citrus Vinaigrette is a refreshing, vibrant dish that features a mix of tender greens, radishes, and fresh citrus. The salad is topped with a tangy and zesty vinaigrette made with orange and lemon juice, bringing a burst of brightness to the dish. Perfect for a light lunch, side dish, or as a starter to a spring meal, this salad is a great way to embrace the flavors of the season.

Ingredients:

• 4 cups mixed greens (arugula, spinach, or baby lettuce)
• 1/2 cup radishes, thinly sliced
• 1 orange, peeled and segmented
• 1/2 grapefruit, peeled and segmented
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted almonds or walnuts (optional)

For the Vinaigrette:

• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• 1 tablespoon honey or maple syrup
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together the orange juice, lemon juice, Dijon mustard, honey, olive oil, salt, and pepper to make the vinaigrette.
2. In a large bowl, toss together the mixed greens, sliced radishes, citrus segments, and red onion.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Sprinkle the salad with toasted almonds or walnuts for added crunch.
5. Serve immediately, garnished with extra citrus segments if desired.

Spring Salad with Citrus Vinaigrette is a light, refreshing dish that captures the essence of spring. The combination of crisp greens, peppery radishes, and juicy citrus, all drizzled with a tangy vinaigrette, creates a perfect balance of flavors. This salad is an excellent way to start a spring meal, and it also works beautifully as a side dish for grilled meats or seafood. It’s an easy-to-make, healthy, and visually stunning salad that celebrates the vibrant, fresh ingredients of the season.

Note: More recipes are coming soon!