When spring rolls around, I get so excited about all the fresh and colorful food!
The base of this season is a velvety, savory, farmer’s market-heavy bounty, which is just the right amount of clingy for that bright energy. And the fresh, colorful ingredients round the whole thing out into a one-and-done type of inspiration.
And just like that, wham. You’re in BEST RECIPES EVER territory.
1. Easy Apricot Chicken (only 5 ingredients)
Calling all lovers of sweet and sour! You absolutely have to give this chicken a try. The sweet apricot creates the most perfect glaze, and all that sweetness gets a beautiful balance from onion soup mix, mustard, and a tangy salad dressing.
It’s not just the gorgeous color; that sweet and sour flavor is just spot on. I love using the slow cooker for this one; the chicken gets so easy to shred and is amazing served with some rice and broccoli.
2. Shrimp Tacos with Mango Salsa
If you’re lucky enough to live on the west coast, you probably have endless choices for your taco cravings. For the rest of us, we’ve got to get creative with what’s in season.
This recipe is a total home run, combining the amazing meaty flavors of shrimp with a light and spicy mango salsa that you will want to put on everything. Seriously. Get your camera ready, because these tacos are stunners!
3. Pan-Seared Salmon with Spinach
This lightened-up salmon dish has a vibe similar to Tuscan salmon. The big difference is that it’s made without cream, but trust me, it does not lack in flavor! In fact, with no cream, the other flavors are so much more pronounced.
Every single bite is a mix of tangy sundried tomatoes, salty artichoke and capers, and that perfectly flaky salmon. It’s a weeknight win.
4. Mango Curry Chickpeas
I’m just gonna put it out there: this dish is now a staple in our house for meat-free Mondays. It’s so filling, so delicious, and ridiculously easy to pull together.
I know that long ingredient lists on recipes like this can look a little intimidating, but I promise, once you buy the spices, you’ll be making all kinds of curries for months to come!
5. Strawberry Lemonade
For those of us who sometimes find lemonade just a little too tart, this recipe is a total game-changer. It’s time to forget those sugary packets and make this incredible drink with all-natural ingredients. You will not be sorry.
6. Strawberry Rhubarb Pie
Move over, apple pie, your time is up! When strawberries and rhubarb are finally in season, you just *know* this pie is happening.
And can we just talk about the flavor for a sec? That combo of juicy sweet strawberries with the zing of tart rhubarb? It’s a match made in food heaven, seriously.
7. Mediterranean Roasted Artichoke Recipe
Artichokes can be one of those vegetables that people kind of shy away from. For a while, I wasn’t totally sure what to do with a whole one and just stuck to the canned hearts for my spinach dip.
But you guys, this recipe is such a joy, and it’s not as tough as you’d think. Once they’re prepped and roasted, the buttery artichoke is pretty amazing on its own. But the feta, garlic, and capers give it a truly authentic flavor boost.
8. Rhubarb Ginger Yogurt
I used to not like rhubarb (I know! Crazy!), because that tart flavor was just too much for me. But once I started pairing it with other ingredients, I totally saw the light. And how could I not?
It has a beautiful pink color, and that tartness is often exactly what’s needed to balance overly sweet treats. This yogurt is especially delicious, with the warmth from the ginger and the creaminess of the yogurt.
9. The Best Mini-Pea Pancakes
Who doesn’t love pancakes? Especially when they’re this vibrant! I absolutely love this recipe because it’s packed with goodness, but the kids will eat them up without a second thought.
It’s such a fun way to serve some veggies and protein, and they go so well with everything from chicken fingers to pork chops.
10. Pea, Asparagus, and Fava Bean Salad
You know, fava beans are great with so much more than just liver and a nice chianti. Also known as broad beans, they have a rich nutty flavor and a lovely creamy texture.
This green veggie salad is the absolute epitome of spring, bringing so much vibrancy to the table along with all that fantastic natural flavor.
11. Asiago, Garlic & Rosemary Potato Galette
Okay, so I know what I said before, but *this* might be the potato dish I could eat forever. I mean, how could anyone resist that golden crunch?
Between the roasted garlic, rosemary, and asiago, I am pretty sure I could polish off this entire thing all by myself.
12. Italian Pasta With Peas
Garden peas are such an overlooked vegetable. When they’re picked fresh, they are sweet, crisp, and just a great way to add a pop of color to your food.
This simple pasta dish only needs six ingredients and about 15 minutes of your time. The flavors are light, making it a perfect mid-week meal.
13. German Potato Salad
Most of the potato salads you see in the states are totally loaded with mayo. There is nothing wrong with that, and I will happily devour a bowl of creamy, dreamy potato salad with my BBQ.
But this German recipe is such a fantastic change from the norm, and it’s packed with bacon to boot! Instead of a creamy coating, this dish has an indulgent tangy dressing made with bacon fat, mustard, and apple cider vinegar. YUM.
14. Morel Mushroom Pasta in Parmesan Cream Sauce
Morel mushrooms are meaty, full of earthy flavor, a little hard to find, and can be a touch on the expensive side. But if you manage to find them, you just have to give this pasta dish a go.
The sauce is built around the mushrooms, letting them cook in lots of butter with some garlic before adding a dash of cream. If you are a mushroom lover, this is going to knock your socks off.
15. Ramp Pesto
Ramps are basically wild leeks, and they are packed with garlic flavor. They can be roasted or sautéed, and when you use them in pesto, they add so much incredible natural flavor.
If you’ve got the time, you should always blanch the leaves first to keep the pesto from turning brown. Just make sure to cool them and dry them completely before you continue with the recipe, which is a classic pesto mix of pine nuts and pecorino cheese.
16. Perfect Roasted Asparagus
Roasting asparagus is not only super easy, but it’s also the best way to get the most out of these little green stalks.
They will start to get crispy around the edges, and even though they’ll still have a slight crunch, the middle becomes soft and just melts in your mouth. So, so good.
17. Roasted Beet Hummus
Even if you aren’t a fan of beets, you cannot deny how sensational this hummus looks. I mean, it is everything you could want in a spring dish and so much more! And the best part? It’s all-natural.
This recipe still uses chickpeas for flavor and texture, and the earthy beet flavor is mellowed out a bit by the lemon and garlic. Feel free to add in some extra tahini if it feels like too much, but I think it’s just right.
18. Artichoke Soup
Artichokes have a buttery texture and a mild nutty flavor that’s kind of similar to Brussels sprouts or asparagus. When I found a bag of frozen artichoke hearts, I knew right away I had to make this soup!
The soup itself is a simple mix of potatoes, celery, artichokes, and some seasoning, all boiled until everything is tender. A key thing for this recipe is that it’s best served smooth. Make sure to blend your soup completely for the best finish.
19. Vegan Pot Pie with Spring Veggies
These are the absolute cutest little pot pies, and I’ll bet no one will even guess that they’re vegan! You can usually find frozen vegan puff pastry in larger grocery stores, or you could even try making your own.
As for the filling, between the potato, leeks, carrot, parsnip, celery, fennel, mushrooms, and pearl onions, nobody is going to miss a few chunks of meat.
Of course, you could easily add some chicken for the meat-eaters. Just be sure to mark them so there are no mix-ups!
20. Roasted Spring Vegetables
There is nothing like picking those first spring vegetables from your own garden and tasting all your hard work. For those of us without a veggie patch, the farmer’s market is just brimming with colorful vegetables, dying to come home with you.
My personal favorite has to be carrots, in all their shapes and sizes. When you roast these veggies, they begin to release their sweet flavors and become wonderfully tender.
21. Caramelized Onion Galette with Parmigiano Cream
Be honest, you read that title and immediately ran to the kitchen to check for ingredients, didn’t you? Me too!
I don’t even know what I love most about this: the caramelized onions or the Parmigiano cream. Both are to die for and are welcome on my plate anytime! But when they’re together, they elevate this simple little dish to a whole other level.
22. Creamy Roasted Carrot Soup
We might not be making super hearty soups anymore, but there’s definitely still a chill in the air. What could be better than a bowl of soup on a cool spring day?
Carrot soup is one of my personal favorites. It has this lovely mild sweetness that becomes so concentrated after roasting. Plus, this makes a fantastic base for so many different options, like coconut and curry or carrot and ginger.
23. Spring Minestrone Soup
Did you go a little crazy at the farmer’s market and now have way too many fresh veggies? This soup is such a great way to use up leftovers or even off-cuts.
It’s warm and filling for those days that are still a bit cold, but not too robust like a stew can be. It strikes the perfect balance, and not to mention, it’s absolutely gorgeous.
24. Herby Chickpea Salad Sandwich
For anyone worried that vegetarian or vegan food isn’t filling enough, just show them a picture of this insanely huge sandwich!
Smashed chickpeas give you amazing flavor and texture, but they’re also mild enough to pair with a fantastic dressing and lots of greens.
If dill isn’t your favorite, you can easily swap it out for tarragon, parsley, or even ground fennel seeds.