Spring has finally sprung, and we’re celebrating by going green with a bounty of fresh, plant-forward meals and sides. With so many fruits and veggies in peak season — like asparagus, peas, carrots, rhubarb, just to name a few — we dug up inspiration from the garden for these tasty recipes for spring. They’re light but satisfying, brimming with nutritious ingredients, and ready to deliver a taste of the season with minimal time and effort in the kitchen.
Spring Pizza with Asparagus and Prosciutto
Fresh asparagus and salty prosciutto are a flavor match made in heaven on pizza. Goat cheese adds tang and fresh arugula, another springtime pick, adds a peppery crunch to this impressive (but easy) main course or appetizer.
Get the recipe: Spring Pizza with Asparagus and Prosciutto
London Broil with Strawberry-Rhubarb Salsa
Treat the steak-lover in your life to juicy, marinated London broil paired with an unexpected condiment. The homemade sweet-savory salsa made with rhubarb, strawberries, onion, and cilantro is also delicious served with roasted pork or chicken.
Get the recipe: London Broil with Strawberry-Rhubarb Salsa
Easy Carrot Soufflé
If you hear “soufflé” and think “no way,” you’ll love this can’t-fail recipe that’s perfect for a special event or a weeknight meal. Canned carrots are the time-saving star that transforms this recipe for spring into a light soufflé warmly spiced with ginger and cinnamon.
Get the recipe: Easy Carrot Soufflés
Spinach and Artichoke Tortellini Salad
The crowd-pleasing flavor of spinach and artichoke dip moves from a favorite appetizer to the main course in this hearty salad. We dialed up the flavor even more with bell peppers, tomatoes, and kalamata olives.
Get the recipe: Spinach & Artichoke Tortellini Salad
Carrot Pad Thai with Ground Pork
Banish your takeout cravings with this lower-carb riff on Pad Thai that replaces rice noodles with ribbons of fresh carrot and crunchy broccoli slaw. Don’t skip the fish sauce, which adds authentic, umami-rich flavor to the veggies and pork.
Get the recipe: Carrot Pad Thai with Ground Pork
Spring Skillet Chicken Pot Pie
Leeks are an often-overlooked star in the springtime produce aisle. Their mild onion flavor shines in this skillet pot pie that uses two other seasonal greens, asparagus and peas, and is topped with frozen puff pastry.
Get the recipe: Spring Skillet Chicken Pot Pie
Spring Minestrone Soup with Ditalini
Every season can be soup season if you tailor the ingredients accordingly. A quadruple dose of fresh greens – asparagus, zucchini, spinach, and peas – makes this lusciously light minestrone perfect for a springtime lunch.
Get the recipe: Spring Minestrone Soup with Ditalini
Sugar Snap Pea & Radish Salad
This pretty-as-a-picture salad tastes like springtime in a bowl. Though known for their peppery bite, radishes also have a hint of sweetness that’s complemented by sugar snap peas and a touch of honey in the dressing.
Get the recipe: Sugar Snap Pea & Radish Salad
French Spring Salad
Travel to the south of France in under 30 minutes with our take on classic salad niçoise. It’s bistro-quality and weeknight-friendly, thanks to time-saving helpers, like pre-cooked eggs and microwave-ready green beans.
Get the recipe: French Spring Salad
Air Fried Vegetable Samosas
Kick off your Bollywood-inspired bash (or just Tuesday night at the family dinner table) with this plant-powered Indian appetizer. Egg roll wrappers turn shatteringly crisp in the air fryer wrapped around a filling of generously spiced potatoes and peas.
Get the recipe: Air Fried Vegetable Samosas
Pan-Seared Salmon Cakes Over Greens
The food processor does most of the work for this meal starring crispy salmon cakes. The patties take just a few minutes to cook in a hot skillet before being served on a bed of spring greens.
Get the recipe: Pan-Seared Salmon Cakes Over Greens
Crispy Chicken Cutlets with Arugula Salad
The key to keeping a meal of chicken and salad interesting is mixing up the textures as well as the flavors. Gluten-free cornflakes are a fast track to crispy breading outside of juicy, tender cutlets that pair perfectly with the hearty crunch of radishes and delicate arugula.
Get the recipe: Crispy Chicken Cutlets with Arugula Salad
Roasted White, Purple, and Green Asparagus
White and purple asparagus are a special treat at their peak in the height of spring. Together with the green variety, they make a delicious side dish to round out your Easter spread or Passover Seder using just three ingredients.
Get the recipe: Roasted White, Purple, and Green Asparagus
Mezzaluna with Peas and Asparagus
This Italian-inspired spring pasta is ready in just 15 minutes. If you like ravioli, you’ll love crescent-shaped, pesto-stuffed mezzaluna pasta (the name means “half-moons”) tossed with tender asparagus and fresh peas. If you can’t find mezzaluna in the refrigerated pasta section of your store, ravioli makes an excellent substitute.
Get the recipe: Mezzaluna with Peas and Asparagus
Pasta Primavera
You can’t go wrong with a classic, especially when the name means “springtime pasta.” Our take comes together in a snap using rigatoni noodles and four kinds of veggies.
Get the recipe: Pasta Primavera
Marinated Strawberries with Lime and Basil
Here’s a refreshing dessert you can feel good about serving all season long. A squeeze of lime, a touch of sugar, and fresh basil add depth to the season’s first strawberries.
Get the recipe: Marinated Strawberries with Lime and Basil
Smashed Pea Pasta
The next time you’re hungry for a plant-powered pasta dish, go green with this budget-friendly recipe. Fresh mint and lemon add a pop of bright flavor to rotini and garlicky smashed peas.
Get the recipe: Smashed Pea Pasta
Classic Carrot Cake
Did “some-bunny” say dessert? Our classic carrot cake is special enough to end your Easter meal on a sweet note and easy enough to whip up anytime.
Get the recipe: Classic Carrot Cake
Raspberry Rhubarb Cookie Bars
These fruity, slice-and-serve bars are perfect for gifting or bringing to potlucks or picnics. Store-bought cookie dough makes them a breeze to assemble with just 15 minutes of prep.
Get the recipe: Raspberry Rhubarb Cookie Bars
Vanilla-Lemon Icebox Cake
No baking is required for this luscious lemon dessert that takes its cues from cheesecake. The fridge does most of the work for this cake, which features store-bought vanilla wafer cookies layered with a citrus and vanilla cream filling.
Get the recipe: Vanilla-Lemon Icebox Cake
Roasted Carrots with Pistachios and Honey
Dress up your holiday table with this colorful side that looks as good as it tastes. Paprika and honey add a distinctive, smoky-sweet flavor to a medley of roasted purple, yellow, and orange carrots.
Get the recipe: Roasted Carrots with Pistachios and Honey
Slow Cooker Lamb with Lemony Veggies
Whether you’re hosting a holiday crowd or serving a “just because” special dinner, let the slow cooker do most of the heavy lifting—it also ensures tender, fall-apart lamb.
Get the recipe: Slow Cooker Lamb with Lemony Veggies
