Here are 30 Spring Recipes to help celebrate this beautiful new season and welcome its unfolding. Crisp asparagus, tender spring greens, sprightly spring peas, earthy spring mushrooms, carrots, radishes, new potatoes, artichokes, tarragon, dill, strawberries and rhubarb… all will be coming into their peak of flavor in the next couple months!
Spring is such an exciting time of year, especially when it comes to cooking. It truly is a celebration! Spring reminds us that life continually renews itself, that each day is a beginning and that beautiful things can still grow from the ground of our being.
Depending on where you live, it may still feel a little bit like winter, or it may be full-blown spring. Whether you are looking for warming soup recipes to bridge the gap between the seasons, or for more light and vibrant spring salads or dinner ideas, you’ll find some inspiration here.
Lemony Asparagus Risotto with leeks and basil-light and creamy with vibrant color and flavor, perfect for spring! A tasty vegetarian meal, or beautiful base for seafood (salmon, halibut, sea bass, shrimp, or scallops), chicken, or try seared mushrooms!
Spring Vegetable Pot Pie
Vegan Pot Pie with Spring Vegetables is loaded with vibrant fresh veggies and flavorful herbs cooked in a delicious creamy lemon mustard sauce and topped with a flakey puff pastry crust. A cozy, spring-inspired meal!
Spring Pea Pesto!
Spring Minestrone Soup
Spring Minestrone Soup with Chickpeas and beautiful spring vegetables. A very hearty soup that is vegan and gluten-free adaptable! Easy recipe, full of great flavor! Make a batch on Sunday for midweek lunches!
Beautiful and delicious Savory Leek Galette. Made with a free-formed tender flakey crust enclosing a luscious melt in your mouth succulent filling. Spring leeks and kale marry with gruyere and mascarpone making the perfect balance of decadent and wholesome!
Pan-Seared Fish with Truffled Pea Sauce
Pan-Seared Steelhead Trout ( or Salmon!) with Truffled Spring Pea Sauce, Mushrooms, New Potatoes – a simple elegant spring-inspired dinner!
Simple Celery Soup
A healing bowl of Celery Soup– comforting, affordable, and flavorful, that can be made in 35 minutes. Healthy, delicious, and vegan adaptable!
Chicken Orzo Soup with Coriander and Dill
Lemony Chicken Orzo Soup with Dill– a simple easy recipe that can be made with leftover chicken. Healthy, zesty and flavorful! One of my favorites.
Little Gem Salad with Dilly Ranch
Brothy Tortellini Soup with Greens and White Beans
Brothy Tortellini Soup with Spinach, Basil & White beans- a mouthwatering vegetarian soup that can be made in 25 minutes!
Spring Tabouli Salad
Spring Tabouli Salad with Quinoa and Asparagus – made with your choice of spring veggies ( peas, asparagus, snow peas) with fresh dill, lemon, sliced almonds and crumbly goat or feta (optional). A healthy, flavorful side dish that can be made ahead- perfect for barbecues, potlucks and outdoor gatherings.
Vegan Carrot Orechiette with Carrot Top Gremolata
French Potato Salad
This French Potato Salad is tossed with fresh herbs – tarragon, parsley and chives and dressed in the most flavorful dijon vinaigrette. It’s vegan, with no mayo and easy to make – the perfect spring salad using thin-skinned new potatoes!
Creamy Polenta with Spring Mushrooms & Fiddleheads
Creamy Polenta with Spring Veggies and Gremolata – a flavorful healthy meal featuring vibrant spring produce that can be made in under 30 minutes! Vegan-adaptable & Gluten-Free
North African Carrot Soup
Creamy Carrot Soup with Chermoula and North African Spices – a simple healthy soup bursting with flavor. Vegan Adaptable.
Spring Orecchiette Pasta
Spring Orecchiette Pasta with fresh peas, mushrooms, asparagus, tossed in a very light and lemony carbonara sauce and dotted with pillows of burrata cheese. Heavenly!
Simple Roasted Asparagus
Simple Roasted Asparagus baked in the oven with lemon, garlic and olive oil. Can be made in 20 minutes! An easy vegan side dish, perfect for spring.
Fennel Asparagus Salad
Fennel Asparagus Salad with Almonds and Lemony Leek Dressing. This raw vegan salad can be made ahead, a perfect side to fish, chicken or tofu. If you’ve never tried raw asparagus- here is the salad to try, it’s absolutely delicious!
Pasta with Spring Morels
A simple recipe for Spaghetti with Morel Mushrooms and Miso Brown Butter Sauce, and a simple delicious meal highlighting morel’s special flavor.
Creamy Spinach Mint Soup
Creamy Vegan Spinach Soup, velvety smooth with a refreshing hint of mint. Simple clean ingredients create a deeply nourishing and delicious soup that is dairy-free. Vegan and Gluten-free. Serve warm or chilled.
Indian Spinach Salad
A fresh and flavorful Indian Spinach Salad with black lentils, roasted cauliflower and roasted radishes. Caramelized shallots and a Tempered Seed Dressing give the salad amazing flavor, depth, and crunchy texture.
A simple delicious recipe for Beet Borscht– a healthy, vegan, beet and cabbage soup that can be made in an Instant Pot or on the stovetop. Warming and nourishing, Borscht is full of flavor and nutrients!
Creamy Artichoke Soup
Artichoke Soup! A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly!
Chicken and Artichokes
Crispy Braised Chicken Thighs with Artichoke Hearts, leeks, potatoes and tarragon- a delicious, French-inspired one-pan recipe perfect for spring!
Light and airy Artichoke Souffle w/ Goat Cheese and Thyme with Goat Cheese and Thyme – a delicious spring appetizer, perfect for special occasions.
Spring Lentil Salad
Lentil Salad with Spring Veggies, Mint and Yogurt Sauce -a delicious, healthy, Greek-inspired lentil salad recipe that celebrates spring vegetables! Vegan-adaptable and Gluten-Free
Spring Pasta Salad with English Peas
Spring Pea Pasta with truffle oil, lemon and mint can be served warm as an entree or chilled as a salad. Toss in pea tendrils or baby spinach or arugula if you like.
Creamy Asparagus Soup
If you haven’t tried this yet, you need to! Creamy Asparagus with Tarragon is such a wonderful combination of flavors, it will delight you. The fennel and tarragon give the asparagus an unusual, 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.
Cacio De Pepe with Fava Beans
Cacio e Pepe with Fava Beans –A simple delicious recipe for Cacio e Pepe with Fava Beans (or sub peas, asparagus or edamame ) so tasty you will want to make it over and over. Spring Pasta with Miso Brown Butter Sauce
Smashed Chickpea Salad Sandwich with Spring Herbs
Smashed Chickpea Salad Sandwich with spring herbs, crunchy carrots & radishes, cucumber, avocado and sprouts. Vegan and Gluten-free adaptable! Make the flavorful chickpea salad ahead for midweek meals- great for meal prep!
Nettle Pesto Pasta
Spring Nettle Pasta with a flavorful nettle pesto sauce, toasted pine nuts and lemon zest. Full of nutrients and oh so delicious!
Creamy Nettle Soup
Vibrant, luscious Nettle Soup -a simple easy recipe, full of incredible health benefits and lovely flavor. A Scandinavian specialty to be enjoyed in late spring and early summer when nettles are aplenty. Vegan Adaptable!
Miso Salmon with Spring Veggies
A simple recipe for Sheet Pan Miso Salmon with Snow Peas and Spring Peas – a fast and healthy weeknight dinner that can be made in under 25 minutes.
Spring Orzo Pasta
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.
Green Goddess Bowl
This Green Goddess Bowl is packed full of spring veggies and dressed with a creamy, herby, Vegan Green Goddess Dressing. A lovely spring meal full of healthy veggies.
Tarragon Chicken with Asparagus
Carrot and Quinoa Salad
Carrot Quinoa Salad with Almonds and Raw Apple Cider Vinaigrette- a delicious vegan salad that can be made ahead.
Steamed Clams in Tarragon White Wine Broth
Strawberry Quinoa Tabouli with cucumbers, parsley and almonds- a healthy, vegetarian, salad that is filling, nutritious and full of flavor! Add feta, goat cheese or avocado for extra richness. I could eat this every day!
Warm Potato Salad with Mustard Seed Dressing
This Warm Potato Salad with Mustard Seed Dressing features spring’s tender-skinned new potatoes. Cornichons, caraway seeds and fresh baby arugula add brightness and zest – a light and healthy way to serve up our favorite spring root vegetable.
Spring Pasta Salad
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.
Seared Scallops with Spring peas, tarragon and truffle oil– a light and elegant meal, perfect for entertaining or special occasions.
Wild Salmon and Savory Roasted rhubarb are baked together, then paired with wilted, garlicky chard. A fast and flavorful dinner! Gluten-free & Paleo!
Rhubarb Almond Muffins
Homemade Strawberry Shortcake from Scratch with golden, flakey biscuits, jammy strawberry sauce, and yogurt whip cream. The perfect American dessert with a twist. This elevated version of the classic is subtly sweet and deeply satisfying.
Rhubarb Almond Cake (GF)
Strawberry Rhubarb Chia Crisp
For me, spring is a time to be thoughtful, and intentional about what I want to plant (in my life). Because everything wants to grow!
But we only have so much time here, so actively edit out what you want less of, and create space for what you want more of, thus creating the life you truly desire.
The hardest part is just imagining. I always start here- because if you can’t imagine it, it will never be.
Imagine it, and then imagine it a little bigger. 😉
Envision it, make space for it, and feel the aliveness of it taking root in your being. This recipe blog came from this very idea.