Spring is an exciting time of year when it comes to cooking seasonally, which is how so many of us love to cook, not only because food tastes better, grown in its true season, but because it is a way to live in alignment with the earth and its cycles. A very grounding way to be in this world, and a way to celebrate the cycle of life. Spring reminds us that life goes on after loss, that new and living things can still grow from the ground of our being, and there is nothing in particular we have to do, but allow it. Simple let it unfurl in the glorious spring light. Happy spring friends, feel the beauty that surrounds you.
Here are 12 Delicious Spring Recipes to cook right now- featuring beautiful fresh asparagus, spring peas, fennel, spring mushrooms, new potatoes, tarragon, dill, strawberries and rhubarb! Let’s get cooking and celebrate this beautiful season together!
Spring Pea Pasta with truffle oil, lemon and mint can be served warm as an entree or chilled as a salad. Goat cheese can be added for extra richness, although it’s not needed. The pea tendrils are a bonus – if you can find them, use them, but if not, don’t sweat it. Toss in a little baby spinach or arugula if you like. The truffle oil however is absolutely worth the splurge and makes this dish special. Together with the fresh peas, lemon and mint, it’s one of my favorite combinations.
If you haven’t tried this soup yet, you need to! Spring Asparagus Fennel Soup with Tarragon is such a wonderful combination of flavors, it will delight you. The fennel and tarragon give the asparagus an unusual, and unexpected twist. The soup is lightened up and made “creamy” with potatoes and a little sour cream, so it’s not overly rich, rather, just rich enough. The fennel oil elevates it to another level. It is not absolutely essential, but it is really really tasty. I’m head over heals with this soup. I think you will be too.
This lighter, vegan, Spring Vegetable Pot Pie bridges the seasons by utilizing the new vegetables of spring, in a warm and comforting way. This vegan recipe is easily adaptable and can be “beefed up” for meat-eaters can be fully customized. Served in individual ramekins, you can add chicken or beef to some while keeping some completely vegan. In our catering business, we make a mini appetizer version of these, which are always fun at a gathering.
Here is a quick and easy dinner – Spring Orzo with Asparagus, Lemon and Dill. You can serve this warm as an entrée, or chilled as a side salad. Keep it vegan or add feta. And if you happen to have any preserved lemons hiding out in your pantry or fridge, this is the time to whip them out and put them to good use. They are not required, but a tasty addition.
This Asparagus Frittata with Goat cheese and Thyme is just what the doctor ordered on a lazy Sunday morning. The nice thing is, it takes just 10-15 minutes of prep, then strait into the oven it goes to bake until puffed and golden and delicious. Reheat the next day and serve with a green salad for a delicious lunch. It’s also a nice way to use up extra veggies in the fridge. Sometimes I’ll add sauted mushrooms, bell peppers, spinach or leeks. I especially love this spring combination of asparagus, thyme and goat cheese, but often play around with different herbs and cheeses, sometimes even giving it a Mexican twist. Use the base as a jumping off point for your own creations!
This Warm Potato Salad with Mustard Seed Dressing, cornichons, caraway seeds and fresh baby arugula is light, healthy and flavorful- a bright and zesty way to serve up our favorite root vegetable. It makes an excellent vegan side dish that will compliment most any main.
A simple recipe for Spring Pasta Salad with Asparagus, Mushrooms & Lemon Parsley Dressing. Of course, you don’t have to have morels to make this salad, most any mushroom will do! This can be served at room temperature, or chilled to serve later. The zesty flavorful dressing is refreshing and bright and compliments Spring veggies very well. Use rice noodles to make this gluten free. The salad whips up quickly and easily — perfect for your next gathering.
A lovely, spring- inspired vegetarian dish, Baked Crepes with Asparagus, Leeks, Mushrooms and Goat Cheese is tasty option for Easter Brunch, Mother’s Day, or any other special spring brunch. It has a few steps, but the nice thing is it can be made in stages and made-ahead. Then on your special day, just simply heat it up in the oven. Fresh tarragon elevates this dish adding a complex and beautiful flavor- if you’ve never experimented with fresh tarragon, now is the perfect opportunity. The leftover tarragon is delicious tossed in salads or muddled in spring cocktails, so it need not go to waste.
This recipe for Spring Pea Soup with Fennel and Tarragon is made with a combination of split peas and fresh peas. It’s full of flavor while remaining low in fat and calories, and the fiber from the split peas makes it filling and satisfying. Fennel bulb adds another layer of flavor, a bit of complexity that split peas often need, and while I do prefer chicken broth here, veggie broth can be substituted for a vegan version. For those who crave a little extra richness, a couple teaspoons of creme fraiche (or sour cream) can go a long way. The finishing touch is a drizzle of truffle oil. This of course is optional, but worth the splurge.
Scrambled Eggs with Asparagus, Leeks and Dill -scrambled eggs get a breath of fresh air with the addition of melted leeks, asparagus, goat cheese and dill. I realize this hardly warrants an actual recipe, but the combination of flavors, to me, are so satisfying I thought I’d share it with you it in case you needed a little morning inspiration. The melted leeks are divine, but don’t make an extra trip to the store for them — onion, shallot or scallions work just fine too. The point here is to inject a little springtime love into your eggs, however you see fit.
There is something so satisfying about whipping eggs whites into fluffy white clouds. If you’ve never tried it, I promise you will love it. These little Mini Pavlovas (or meringues) are topped with a dollop of lemon scented whipped cream and fresh strawberries, fresh rhubarb and mint. If you’ve never tried young rhubarb, in its fresh raw uncooked state, you are truly in for a treat.
The perfect beginning to Easter Brunch or Mothers Day Brunch, Strawberry Almond French Toast Muffins are so tasty! And the nice thing is you can customize them to your own particular liking. Take the basic recipe and change the berries to raspberries, blackberries, blueberries or add stone fruit in summer, apple and pear in fall, or dried fruit in winter. So versatile! Use whatever fruit is in season at the time. Add spices like cinnamon, cardamom, nutmeg to further personalize. They are really simple to make and look lovely when done. Such a special treat for someone you love. And the smell that wafts out of the oven… utterly divine.