41 Best Spring Recipes

While some of us thrive during the colder months, others bide their time until winter finally gives way to spring. On the culinary front, the change of seasons signals a time when we can finally put more robust vegetables like Brussels sprouts, parsnips, and beets behind us, so we can savor vibrant dishes featuring asparagus and ramps, often topped with fresh herbs like chives and dill. And while it may be easy to find certain types of produce year-round these days, it is still best to enjoy ingredients when they are in season, which is why we think you'll enjoy Tasting Table's culinary ode to spring. 

Although produce is considered the star of the season, meat dishes like ham and lamb also make an appearance here, which are ideal to serve at al fresco spring gatherings. And if you love pasta, we've got that covered too with a selection of light and bright options.

If you have neither cooked with — nor tasted — rhubarb before, this is your chance to give it a try. This celery look-alike makes its annual appearance around mid-spring and is best known for adding a tart counterpoint to desserts and pastries. This recipe uses arrowroot flour to thicken the strawberry and rhubarb mix as it cooks to keep it grain and gluten-free. Serve this crumble on its own or topped with a cool scoop of vanilla ice cream.

Recipe: Strawberry Rhubarb Crisp

Not all pasta dishes are made with tomato or rich cream sauces. Some, like this primavera, make use of a bounty of spring vegetables, which are first roasted with extra virgin olive oil and seasoned with salt and garlic before they are tossed with pasta. While the recipe calls for mushrooms, asparagus, tomato, broccoli, and red pepper, you can swap them out with your favorite spring vegetables to create a vibrant, colorful meal you're sure to enjoy.

Recipe: Roasted Vegetable Pasta Primavera

This is a quiche unlike any you've had before. It begins with a layer of sautéed leeks and spinach at the bottom of the crust, then a delicately seasoned egg mix is poured on top. Once the pie has done its time in the oven, a fresh arugula salad dressed to the nines with lemon juice and olive oil is tossed on top of this savory pie. If you anticipate having leftovers, serve the salad on the side so it doesn't make the crust soggy.

Recipe: Spring Quiche

If you're craving homemade pasta but are trying to go gluten-free, gnocchi may be what you're looking for. Because these are homemade, they won't come in fancy shapes — instead, they are cut into logs, boiled, and then sautéed with butter and a spring-themed mix of peas, mushrooms, onions, and ramps. And for an unexpected flavor profile, throw in some tarragon and lemon zest, bringing citrus notes to this delightful, hearty meal.

Recipe: Potato Gnocchi With Ramps

There are a few good reasons to add potatoes to a soup: to sneak in an extra serving of veg to your meal and to make it more creamy. The vegetables and seasonings are blended with half and half to create a rich, luxurious texture. You need just over half an hour to pull this recipe together and it will keep nicely in the fridge for up to a week — if you have any leftovers.

Recipe: Easy Cream of Asparagus Soup

Fideos are a type of Spanish noodle that is short, thin, and golden. While these noodles can be cooked up in a soup, they can also be prepared in a pan with chicken stock so they can develop a crust similar to paella. This particular recipe swaps out traditional fideos for angel-hair pasta cooked up with a bounty of spring vegetables including asparagus, mushrooms, radicchio, and radishes.

Recipe: Spring Vegetable Fideos

Asparagus is a hearty, versatile vegetable that goes well with many proteins. Roasting the asparagus minimizes the chance of overcooking or undercooking it. For this particular recipe, the best way to ensure your asparagus comes out perfectly is to buy the right kind from the get-go. Use thick stalks of asparagus, since thinner, smaller ones dry out far too quickly, leaving you with anemic-looking vegetables.

Recipe: Simple Roasted Asparagus

Ten minutes in the kitchen is all you'll need to whip up a dessert that's sure to be a hit with family and guests. It begins with grocery store staples: instant vanilla pudding mix, milk, wafer cookies, and ripe bananas. Once the pudding is made and the bananas are sliced, all that's left to do is assemble, then let it rest in the fridge for at least 30 minutes. 

Recipe: Classic Banana Pudding

This traditional Spanish red wine cocktail gets dressed up for spring, thanks to the addition of a very special sugar syrup that brings together a bouquet of dried flowers. Hibiscus, chamomile, lavender, rose, and calendula all make an appearance in this light yet boozy drink which features a chilled bottle of rosé of your choice and is packed with a seasonal selection of fresh berries.  

Recipe: Rosé Sangria with Strawberries and Dried Flowers

The secret to these crunchy nuggets is to dredge them in eggs and milk before tossing them in a mix of flour, cornmeal, garlic powder, salt, and black pepper. If you really want to get the most out of your nuggets, don't crowd your pan, and be generous with the amount of oil you put into it. Also, ensure your oil is properly heated before you begin.

Recipe: Catfish Nuggets

This traditional fruit cobbler gets a modest health boost thanks to the rolled oats in its crunchy topping. And while the dish calls for the use of frozen peaches, this recipe is so customizable that you can swap them out for a fruit of your choice. The dessert does take some time to bake — we're looking at a prep-and-cook time of just over an hour. But it is worth the wait, particularly when it's served with a heaping scoop of vanilla ice cream.

Recipe: Easy Peach Crisp

Not all soups are warming. French Vichyssoise may be thick and comforting thanks to leeks, potatoes, and cream — but it is also served cold, making it the perfect soup for days when warm weather dominates. This soup is given an extra flavor twist with the addition of asparagus. The temperature of this soup is crucial to the dining experience, so remember to give yourself time to chill it before serving.

Recipe: Chilled Asparagus Vichyssoise

Rhubarb may not appear regularly on your list of go-to recipes, but we're guessing you might change your mind once you've given this rhubarb custard pie a go. This recipe features a pre-made crust for ease and convenience and is filled with a simple custard. Chopped rhubarb is added, then the pie is baked for about an hour. Since it's a custard pie, remember that the pastry needs to be cooled properly before it can be enjoyed, so feel free to refrigerate before serving.

Recipe: Rhubarb Custard Pie

Asparagus has many flavor profiles, and how it tastes will depend on how you cook this versatile vegetable. Here, asparagus spears are seared for about five minutes in a super hot pan, leaving you with a vegetable that is crisp and browned. Then, it is tossed in a sauce made with lemon juice, garlic, salt, and pepper for a simple, yet mouthwatering vegetable side.

Recipe: Cast Iron Pan-Fried Asparagus

If you believe all sandwiches are created equal, this recipe could change your mind. Hot honey is brushed on the bacon before it cooks so it develops a crisp, sweet-spicy crust. An herb garlic mayo acts as a flavorsome counterpoint to keep the hot honey taste from taking over. The bacon will store for up to five days after it has been prepped, ensuring you can enjoy this sandwich at any time.

Recipe: Sweet Heat BLT

Morel mushrooms cooked in heavy cream and flavored with tarragon take center stage in this dish featuring a fun pasta shape. Garganelli hails from Emilia Romagna and resembles penne pasta, but it has grooves, pointed ends, and a small flap where the two ends of the pasta meet. The grooves and conical shape ensure you don't miss a drop of the delectable cream sauce. However, if you can't find garganelli, penne is a fine substitution.

Recipe: Garganelli With Morels And Peas

Morel mushrooms are a true seasonal treat. These edible mushrooms aren't cultivated, which means they can only be found in the wild during a very specific time of the year. These mild, sweet mushrooms share the limelight with crisp, fresh asparagus to create the perfect spring vegetable medley. This seasonal combination is the perfect foil for a simply seasoned and fried piece of black cod.

Recipe: Pan-Seared Black Cod With Morels And Asparagus

Dijon mustard may be liberally smeared all over the surface of the lamb to lock in the meat's moisture, but it isn't the only flavor that sets the tone for this lamb's crust. It's also seasoned with garlic, dried thyme, as well as dried oregano for an herby undertone. The dish goes beautifully with potatoes cooked to your preference, risotto, or with other cooked veg. And if you're lucky enough to have leftovers at the end of the meal, you can make yourself gyros for your next meal.

Recipe: Mustard-Crusted Rack Of Lamb

While pesto is traditionally made with basil, pine nuts, and Parmigiano-Reggiano, there is no reason why you can't play around with the ingredients. This take on traditional pesto makes use of blanched ramp leaves, bulbs, and stems in place of basil. In another twist, pine nuts are swapped out for hazelnuts, and Pecorino Romano takes the place of the more traditional Parmigiano-Reggiano. The flavors might be a departure from the original, but they won't disappoint.

Recipe: Ramp Pesto Pasta

If you're looking for a new way to dress up a classic macaroni salad, we have a recipe for you. Mayonnaise is livened up with sour cream, vinegar, Dijon mustard, honey, and a secret weapon: celery seed. The sour cream is also important because it adds an extra tang and cuts into the mayo's richness. But because this salad has dairy, make sure you keep it in the fridge until you're ready to serve.

Recipe: Creamy Macaroni Salad