Welcome spring with a collection of my favorite seasonal recipes—lighter options to counter winter indulgence, inventive starters, satisfying mains and must-make desserts that celebrate the fresh produce of the season.
Start by firing up the grill to caramelize fat, tender asparagus—this salad has restaurant-quality appeal. The Blood Orange Buttermilk Dressing whisked together is creamy yet light, with a beautiful pink hue and a bright, zesty finish from ruby blood oranges.
Asparagus spears baked in parchment with lemon rind, garlic, tarragon and butter make an easy, flavorful dish. I like adding roasted Jerusalem artichoke slices and fresh peas, then serving everything over pasta for a simple, elegant weeknight meal.
A bright, velvety asparagus soup that uses no dairy yet feels indulgent. It’s light but satisfying, showcasing the fresh, green flavors of spring—finish with a swirl of cashew crema for richness without heaviness.
Short-grain brown rice makes a creamy risotto studded with spring vegetables. I include kale, scallion, leek, asparagus, jalapeño, peas and tarragon for color, texture and fresh herbal notes.
Light, airy gnocchi flecked with spinach—delicious and surprisingly delicate. This batch yields many gnocchi (enough for several servings), freezes well, and pairs beautifully with brown butter or a garlic scape and basil pesto.
A quick blender soup bright with mint; scallion kimchee adds a mild, savory heat. Peas give vibrant color, balanced by leeks, scallions, garlic, potato, dill and vegetable broth for a fresh, herb-forward starter or light lunch.
Beautiful spring artichokes steamed in a flavorful broth and finished with spiced cornbread crumbs. In season, large fresh artichokes are a simple delight—enjoy the tender leaves and the sweet, meaty heart.
A French-style preparation with assertive wine and lemon notes. Quartered artichokes are lightly browned, simmered in an aromatic court-bouillon, cooled, and served glazed with the concentrated broth for bold, tangy flavor.
With strawberries in season I developed three complementary recipes: a quick strawberry jam, a classic salad topped with warm goat cheese on garlic-rubbed baguette, and a zesty strawberry vinaigrette. The warm goat cheese on toast makes this salad feel both rustic and refined.
Seasonal lettuces and vegetables meet juicy strawberries and a zesty maple-walnut vinaigrette. The contrast of sweet berries with salty feta and crunchy walnuts makes a memorable, balanced salad.
Individual strawberry crisps topped with an almond lace cookie—crunchy, not overly sweet, and visually striking. The top layer shards like a brûlée for an elegant texture contrast; try with coconut whipped crème for a light finish.
Make a vibrant basting and dipping sauce during cherry season—velvety, full-bodied, and ideal for chicken or vegetable kebobs. Fresh cherries give a lovely color and a bright, fruity base for a barbecue sauce.
Layered nachos become irresistible with fresh cherry salsa—tart-sweet cherries, charred jalapeño, tomato, onion and basil create an addictive topping.
My favorite spring fruit is rhubarb—technically a vegetable but often treated as a fruit in desserts and preserves. See the collection titled “My Love of Rhubarb” for more ideas and recipes that showcase its tart, versatile flavor.
Fresh rhubarb blended into a tangy, zesty barbecue sauce—excellent as a glaze or table sauce. It’s easy to prepare and brings bright acidity to grilled meats and vegetables.
A favorite spring meal: perfectly cooked salmon finished with a luscious rhubarb‑vanilla bean butter sauce, alongside a salad of fresh spring vegetables. The sweet-tart jam glaze lifts the fish and highlights seasonal produce.
Three rhubarb elements combine to make a fresh salad topped with savory bruschetta—try it over greens with a rhubarb‑shallot vinaigrette or a homemade rhubarb vinegar. The contrast of tart rhubarb and creamy goat cheese is delightful.
An easy rhubarb tart with a shortbread cookie crust that stays firm yet crumbles like a cookie when sliced. Add a handful of raspberries if you like—the tart is simple and reliably impressive.
This lighter-textured cheesecake features a simple strawberry-rhubarb topping that adds the perfect tart-sweet balance and beautiful color. The oat-and-almond crust keeps it gluten-free without sacrificing texture.
A creamy vegan frozen dessert highlighting rhubarb’s bright tartness and strawberries’ sweetness—perfect for warm evenings.
Spring vegetables to seek out: asparagus, spinach, artichokes, heirloom carrots, morels, ramps, leeks, radishes, cabbage, fiddlehead ferns, fresh greens and herbs, scallions, fava beans, snow peas, garlic scapes, broccoli, baby lettuces, fennel, green beans, endive, Vidalia onions and chives.
Spring fruits: rhubarb, strawberries, apricots and cherries.
Spring brings renewed energy, longer days and an abundance of new vegetables, fruits and herbs. Farmers’ markets reopen with freshly harvested produce and plants, and buying from local growers encourages seasonal cooking and conversation about what’s growing.
Get inspired this season—cook with fresh, seasonal ingredients and try new recipes to expand your techniques and repertoire.
It’s been a long winter—now is the time to embrace bright, fresh flavors. Look for these ingredients at your local grocery store or farmers’ market and experiment. I’ll be exploring more spring ingredients and how to use them in the coming weeks.
See the Spring category for more seasonal inspiration.
Hello Spring!
Karen