Apple pie is great for summer and fall, but rhubarb is the perfect alternative for a spring pie. The stalks are tart, but when combined with cinnamon and sugar, this spring vegetable becomes a sweet treat. Serve yourself along with a scoop of vanilla ice cream and you’ll forget winter existed.
A powerful anti-oxidant, fennel is best in spring. This recipe will instantly become a classic because it includes two of our favorite pastimes: pizza and grilling. With sweet Italian sausage as a tasty protein, a slice of this pizza has smoky hints of fennel’s dominant flavor, licorice.
It’s hard to miss fiddleheads in springtime with their whimsical, tightly curled shape. Rich in fiber and omega-3, they have a meaty richness at first bite, almost like asparagus. As always, pasta is a comfort food and with the added flavor of fiddleheads, you’ll also enjoy the freshness of the season.
Young greens peak as the weather warms up, which is a great reason to grab a bunch of watercress for their high vitamin content and peppery flavor. This recipe uses quinoa which, in addition to being a superfood, is a high source of protein. The sweet fruit and crunchy nuts make this a hearty dish for spring.
Raw fennel is highly flavorful with a vibrant licorice taste. Those that care for small doses of the licorice flavor benefit from roasting fennel because the spring vegetable becomes mild in flavor and more tender in texture. Combined with carrots and pan juices, this recipe makes the tastiest side dish.
You can’t go wrong with gelato, the Italian iteration of ice cream. Using rhubarb to flavor this creamy dessert is a great way to feel a touch healthier when indulging. Notably less decadent than most ice cream recipes, this version cuts on fat by using milk rather than cream.
A fresh and unique take on a classic comfort food recipe, potato gratin can be made year round, but you can celebrate spring by adding celeriac. On sight it’s not the most attractive vegetable; however, the strong flavor of anise will give a flair to your gratin. As always, a decadent cheese makes this dish a winner.
Sometimes a radish can taste like the perfect mushroom and sometimes it can taste spiced with pepper. Either way, it’s a gift to the season and the perfect addition to any entrée. Try this quick and healthy recipe for a generous helping of fish, greens, and spring vegetables.
A root vegetable vibrant in hue, the radish makes a beautiful garnish as well as an exciting burst of flavor. This silky, hearty soup is topped with the delightful vegetables and is served with a side as well. The slow roasted side of radishes will melt in your mouth and complete this spring meal.
Cheese and bread are the best of friends when it comes to cooking but why not add a purée of one of spring’s most beloved bean. This recipe for fava bean and pecorino crostini is great served as an appetizer, a snack, or even the whole meal. Hello spring!
With a touch of spice and a load of flavor, mustard greens run the course of spring until April so get them while you can. Traditional to North Indian cuisine, this roasted chicken recipe is loaded with spices and scents that will waft through your kitchen and make this dish a new favorite.
Quinoa is one of the healthiest grains you can incorporate into your diet, as it’s loaded with fiber and protein. By adding mustard greens, this dish becomes even healthier. A tahini-lemon dressing gives it a creamy texture and will surely have you requesting seconds.
Spring onions, or ramps as they are sometimes called, play a fragrant role in this new potato salad. Pesto is often made with basil, but this recipe calls for spring onions as the main ingredient. With the added bonus of pickling the onions, this recipe is colorful with a vinegar bite.
A tasty, healthy recipe in only five minutes? Yes, it’s true — this recipe calls for only four ingredients: sugar, snap peas, olive oil, coarse salt, and chives. Snap peas taste incredible raw so imagine what this flash roast will do to its flavor. Try this recipe and see for yourself!
There’s a reason that pickling has become a household trend—when seasonal vegetables reach their peak, it makes sense to capture their essence. Pickling asparagus maintains their flavor, while adding vinegar and spices create the full effect. This is a tasty and fun way to hold onto spring.
As the temperature rises in spring, cooks head outside to light the grill. A stellar side dish for the BBQ is grilled fava beans. Charred and tender, this recipe is perfect for the cook who might be intimidated by the often grueling process of peeling the bean. This recipe doesn’t require peeling until they’re off the grill, when the beans essentially fall right out of their pods.
Artichokes are a welcomed spring vegetable because they are meaty, fun to eat, and filled with flavor. This recipe for artichoke spread is as tasty as ever, using the tender flesh of the vegetable and combining it with oil, lemon juice, and nut butter. Spread on anything and serve to anyone!
This recipe for asparagus and green pea risotto is full of rich, hearty flavor despite being completely vegetarian. Rather than the traditional chicken stock, this recipe uses an Indian spiced oil called tarka. Seasoning and herbs brighten this dish, giving it a fresh, spring flavor.
Snow peas are a great spring vegetable to add to your salad because both the pea and the pod are nutritious and rich with healthy content, like fiber. This citrusy salad combines an array of unique ingredients such as bamboo shoots, coconut, rice crackers, halibut, and, of course, snow peas.
With every leaf, the artichoke is a splendid spring surprise. Fried artichokes are a great way to eat your vegetables as you indulge in a culinary feast. Fried to a crunchy crisp, this bite sized dish is traditional in Italy and will have you saying “ciao” every time spring comes around.