50 Spring Side Dish Recipes

1. Pea puree with mint. Cook 4 cups split green peas in boiling salted water until tender, about 10 minutes; drain in a colander, reserving 3/4 cup of the cooking water. Puree the peas in a food processor with 1/2 cup fresh mint and 4 tablespoons butter until smooth, adding the cooking water as needed. Season with salt and pepper.

2. Peas with pancetta and mint. In a large saucepan, sauté 3 ounces (85 g) diced pancetta and 1/2 diced red onion in olive oil over medium heat until golden brown, 12 minutes. Add 2 cups (200 ml) defrosted peas and 1/2 teaspoon (1/2 teaspoon) salt. Cook for 2-3 minutes, or until heated through. Add 2 tablespoons (1/2 teaspoon) chopped mint and the zest of 1/2 lemon. Season with pepper.

3. Spicy curry peas. In a large saucepan, brown 1 small diced onion in coconut oil over high heat for 5 minutes. Add 2 teaspoons each curry powder, grated ginger, and grated garlic; cook for 1 minute. Add 2 cups defrosted peas, 1 cup canned coconut milk, and 1/2 teaspoon salt. Cook until bubbly, 2 minutes. Sprinkle with chopped cilantro and red jalapeño.

4. Fried green beans. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1½ lbs (570 g) thin green beans and ¼ teaspoon salt. Cook for 8-11 minutes, until tender and charred, stirring halfway through. At the last minute, add ¼ cup chopped almonds, 1 crushed garlic clove, and ½ teaspoon paprika. Sprinkle with chopped parsley, lemon zest, and flaky salt.

5. Fried sugar snap peas. Heat 1 tablespoon olive oil in a large skillet over high heat. Add 1½ lbs (570 g) sugar snap peas and ¼ teaspoon salt. Cook, stirring halfway through, for 5-7 minutes, until softened and charred. Sprinkle with chopped mint, lemon zest, and flaky salt.


6. Honey-glazed sugar snap peas. Cook 1½ lb. sugar snap peas in boiling salted water until bright green, 2 to 3 minutes; drain. Sauté 1 sliced ​​shallot in butter over medium heat until soft, about 3 minutes. Add the peas, 1 teaspoon honey, and a pinch of red pepper flakes. Cook for 2 minutes, stirring, until the peas are glazed.

7. Salad with sugar snap peas. Toss together 12 oz (340 g) sugar snap peas (thinly sliced ​​at an angle), 1 bunch thinly sliced ​​radish, 1 chopped green onion, 2 tablespoons each olive oil and white wine vinegar, and 1 tablespoon chopped tarragon. Slice 1 orange and squeeze the juice from the membranes; add to the salad. Season with salt and pepper. Marinate for at least 30 minutes, but no more than 1 hour.

8. Spring panzanella. Cook 2 cups sugar snap peas in boiling salted water until tender, 2 minutes; drain in a colander and rinse with cold water. Repeat with 2 cups split fava beans and 1 cup frozen peas. Shell the fava beans. Toss with the vegetables 6 cups each cubed day-old country bread, chopped escarole, and 1/2 cup thinly sliced ​​red onion. Drizzle with 1/2 cup olive oil and 1/4 cup red wine vinegar; season with salt and pepper and toss. Sprinkle with grated ricotta cheese.

9. Salad with arugula and pea shoots. Whisk together 2 tablespoons each olive oil and Meyer lemon juice, 1 teaspoon sugar, and 1/2 teaspoon salt. Toss 1/4 cup arugula, 2 cups chopped pea shoots, and 2 thinly sliced ​​radishes with the dressing; season with pepper. Sprinkle with crumbled goat cheese.

10. Asparagus salad. Whisk 1/4 cup grated Parmesan with 3 tablespoons olive oil, 2 teaspoons lemon zest, 1 tablespoon lemon juice, and 1/2 teaspoon salt. Using a vegetable peeler, peel 2 large bunches asparagus into strips and toss with the dressing. Season with salt and pepper; sprinkle with Parmesan.

11. Spicy Grilled Asparagus. Toss 2 bunches of asparagus with vegetable oil; season with salt and pepper. Grill over medium-high heat for 3 minutes, turning once, until bright green and crisp. While warm, toss the asparagus with a grated garlic clove, 1/2 a crushed Fresno chili pepper, and the juice of 1/2 a lime. Season with salt.

12. Asparagus in balsamic glaze. Toss 2 bunches of asparagus with olive oil on a rimmed baking sheet; season with salt and pepper. Broil over high heat until tender and crisp with light charring, 3-4 minutes. Drizzle with balsamic vinegar. Bake for an additional 1-2 minutes. Sprinkle with flaky salt.

13. Asparagus in soy-ginger sauce. Using a vegetable peeler, peel 1 large bunch of asparagus and cut it into strips. Whisk together 3 tablespoons lightly salted soy sauce, 2 teaspoons each cornstarch, sugar, and sesame oil. In a large nonstick skillet, cook 1 tablespoon each minced garlic and ginger in vegetable oil over high heat, stirring frequently, for 30 seconds. Add the asparagus; cook for 3 minutes, stirring frequently, until wilted. Add the sauce and cook, stirring, for 1 to 2 minutes, until thickened. Sprinkle with toasted sesame seeds.

14. Baked mushrooms with asparagus. Toss 12 ounces (340 g) quartered cremini mushrooms with olive oil, then toss with 2 tablespoons grated Parmesan; season with salt and pepper. Bake at 450°F (230°C) on a preheated baking sheet until tender and golden brown, 20-25 minutes. Toss 1 bunch asparagus (cut into 2-inch (5 cm) pieces) with olive oil; add to the mushrooms. Bake until tender, 5-7 minutes.

15. Asparagus with mustard-vinegar dressing. Cook 2 bunches asparagus in boiling salted water until tender and bright green, about 3 minutes. Rinse with cold water and pat dry. Whisk 1 tablespoon red wine vinegar with 2 teaspoons Dijon mustard, then stir in 2 tablespoons olive oil and 1 tablespoon chopped chives; season with salt and pepper. Drizzle the asparagus with the dressing.

16. Potato salad with asparagus. Cook 12 ounces (340 g) small red potatoes (quartered) in boiling salted water until tender, 10 minutes; drain. Follow recipe #15; trim cooked asparagus and double the dressing. Toss with potatoes and 2 chopped hard-boiled eggs.

17. Potatoes with lemon and dill. Cook 900 g (2 lb) small new potatoes in boiling salted water until tender, 15-20 minutes; drain in a colander, reserving 1/4 cup of the water. Toss with 4 tablespoons butter, the cooking water, 1/4 cup of chopped dill, and the zest of 1 lemon; season with salt and pepper.

18. Flatbread with potatoes and lemon. On a greased baking sheet, stretch 1 pound (450 g) of room-temperature pizza dough into a 8 x 10-inch (20 x 25 cm) rectangle. Toss 8 ounces (230 g) of thinly sliced ​​new potatoes with 1/2 lemon (cut into quarters, then thinly sliced), 2 tablespoons of olive oil, and 2 teaspoons of chopped rosemary; season with salt and pepper. Arrange on the dough and sprinkle with 1/3 cup of grated Pecorino Romano cheese. Bake at 400°F (200°C) until golden brown, 20-25 minutes.

19. Potato salad with olives. Cook 2 pounds (900 g) small red potatoes (quartered) in boiling salted water until tender, 15 to 20 minutes; drain. Add 3 chopped celery stalks, 1/3 cup chopped black olives, 1/2 a minced red onion, 1/4 cup each chopped parsley and olive oil, and 2 tablespoons each grainy mustard and red wine vinegar; stir and season with salt and pepper.

20. Mashed potatoes with green onions. Cook 1 bunch chopped spring green onion with 3 crushed garlic cloves and a pinch of salt in 110 g butter until softened, 3 minutes. Cook 900 g diced peeled Yukon Gold potatoes in boiling salted water until tender, 15-20 minutes; drain and mash with the onion mixture and 1 cup milk. Season with salt and pepper.

21. Baked boiled potatoes. Cook 1½ pounds (790 grams) small red potatoes, 2 bay leaves, and 2 cloves of garlic in gently simmering salted water until tender, 25 minutes; drain and discard the bay leaves. Toss with 2 tablespoons olive oil. Transfer to a baking sheet and flatten with a spatula. Drizzle with olive oil and season with salt and pepper. Bake over high heat, turning occasionally, for 15 to 20 minutes, until golden and crisp.

22. Leeks in oil. In a skillet, combine 4 sliced ​​leeks (white and light green parts), 1/2 cup water, 3 tablespoons each olive oil and butter, and 1/2 teaspoon each chopped thyme and salt. Cover and cook over medium heat, stirring occasionally, for 20 minutes, until softened. Remove the lid and cook until the water has evaporated. Season with salt and pepper.

23. Leek gratin. Prepare the leeks according to recipe #22. Transfer to a 950 ml baking dish and stir in 1/2 cup heavy cream. Top with bread crumbs, grated Parmesan, and grated Gruyère cheese (2 tablespoons each). Bake at 425°F (220°C) until bubbly, 20 minutes.

24. Brown rice with mushrooms and leeks. Follow recipe #22. In a skillet, brown 8 ounces (230 g) chanterelles (cut into quarters) in olive oil over high heat for 6 minutes; season with salt. Remove from heat and stir in 2 tablespoons dry vermouth; cook until dry. Stir in leeks, 3 cups cooked brown rice, and 1/2 cup chicken broth; heat through. Season with salt and pepper.

25. Radish with miso paste. In a large skillet, sauté 2 bunches halved radishes with 3/4 teaspoon sugar in butter over medium heat for 3 minutes. Add 1/4 cup water and season with salt and pepper. Cover and simmer until tender, 5 minutes. Remove from heat; stir in 1 tablespoon miso paste and 2 teaspoons lemon juice until the radishes are glazed, thinning with water if necessary.

26. Grilled radishes. Toss 2 bunches of halved radishes with 2 tablespoons olive oil, 1 tablespoon white wine, and 2 crushed garlic cloves; season with salt and pepper. Transfer to a sheet of heavy-duty foil and fold flat. Grill over medium-high heat, turning once, until lightly charred, 12 to 15 minutes.

27. Spring vegetables with anchovies. In a large skillet, combine 1 bunch each of radishes and baby turnips (cut into 2.5 cm wedges), 2 bunches of halved baby carrots, 2 tablespoons each of water and butter, 1 tablespoon of marjoram leaves, and 2 anchovies. Cover and cook over medium heat until softened, 10-12 minutes. Add 1 cup of sugar snap peas and cook, covered, until softened, 2-3 minutes. Season with salt and pepper.

28. Stewed turnips. Reserve the greens from 1½ lb. (680 g) of young turnips; peel and quarter the roots. Melt 3 tablespoons butter in a large skillet over medium heat. Add the turnips and 2 teaspoons chopped thyme; season with salt and pepper. Add 3/4 cup of the chicken broth, cover, and cook until softened, 4 minutes. Remove the lid, reduce the heat to high, and simmer for 1 to 2 minutes, or until the liquid has reduced by half. Add the greens and cook for 3 minutes, until wilted. Sprinkle with chopped chives.

29. Artichokes stewed in wine. Brown 4 lbs (1130 g) halved baby artichokes and 4 quartered shallots in olive oil over medium-high heat. Add 1 cup chicken stock and 1/2 cup white wine. Cover and simmer until tender, 20-25 minutes. Uncover and cook for 2-3 minutes, or until the liquid has reduced by half. Stir in the zest of 1 lemon, 1/4 cup chopped chives, and 2 tablespoons chopped tarragon; season with salt and pepper.

30. Deep-fried artichokes. Combine 900 g (2 lb) of halved baby artichokes with 2 cups (1/2 cup) of buttermilk. Mix 2 cups (1/2 cup) of flour with 2 teaspoons (1/2 teaspoon) of salt and a couple of grinds of pepper. Dredge the artichokes in the flour, then open the leaves. Deep-fry in batches in vegetable oil at 185°C (350°F) until golden brown, 3-4 minutes. Drain on paper towels. Season with salt. Serve with lemon wedges.

31. Pickled rhubarb. Simmer 1 cup each of water and white wine vinegar, 1/2 cup of sugar, 1 tablespoon each of coriander seeds, fennel seeds, and salt, stirring for about 1 minute, until the sugar dissolves. Pour over 2 sliced ​​rhubarb stalks in a jar. Refrigerate overnight.

32. Salad with spelt and pickled rhubarb. Marinate the rhubarb (No. 31). Drain, reserving 1/4 cup of the liquid. Toss the rhubarb with 4 cups of the cooked spelt, adding 1 chopped endive, 1/2 small chopped red onion, 1/2 cup each walnuts and torn basil, 1/4 cup of the walnut oil, and the reserved marinade; season with salt and pepper.

33. Salad with fennel and rhubarb. Marinate the rhubarb (No. 31). Drain, reserving 2 tablespoons of the liquid. Toss the rhubarb with 1 small bunch chopped dandelion greens, 1 small head of fennel, thinly sliced, 2 tablespoons olive oil, and the reserved marinade; season with salt and pepper.

34. Fennel salad with apple. Halve 2 fennel heads and 2 Gala apples, remove the cores, and slice very thinly. Whisk 2 tablespoons white wine vinegar with 1 teaspoon Dijon mustard, then stir in 3 tablespoons olive oil. Toss the fennel and apples with the dressing, adding 1 tablespoon each of chopped tarragon, parsley, and chives; season with salt and pepper.

35. Garden beans with chorizo. Cook 2 cups shelled fava beans in boiling water until tender, 2 minutes; drain and peel. In a nonstick skillet, brown 1 ounce chopped dry-cured chorizo ​​in olive oil over high heat. Add the beans, 1/2 cup chopped roasted peppers, 2 tablespoons each chopped parsley and green onions; cook, stirring, for 1 minute. Season with salt and pepper.

36. Rice salad with beans. Cook 1 cup basmati rice according to package directions; fluff with a fork and cool slightly. Cook 1 cup split fava beans in boiling water until tender, 2 minutes; drain and peel. Whisk in 3 tablespoons each olive oil and lemon juice, 1/2 teaspoon each salt and pepper. Toss the rice and beans with the dressing, adding 1/3 cup each pomegranate seeds, chopped dill, parsley, and pistachios.

37. Couscous with sorrel pesto. Cook 2 cups Israeli couscous in boiling salted water until tender, about 8 minutes; drain in a colander, reserving 1/2 cup of the cooking water. In a food processor, puree 2 cups each sorrel and parsley with 2 chopped green onion stalks and 1/3 cup toasted blanched almonds. Whisk in 1/2 cup olive oil; season with salt and pepper. Stir the sauce into the couscous, thinning it with the cooking water as needed.

38. Beetroot salad with walnuts. Drizzle 8 beets with olive oil and wrap each individually in foil. Bake at 400°F (200°C) until tender, 1 hour. Cool; peel and cut into 4 pieces. In a food processor, puree 1/4 cup toasted walnuts with 1 small chopped shallot, 6 tablespoons olive oil, 3 tablespoons red wine vinegar, and 1 tablespoon water; season with salt and pepper. Toss with beets. Sprinkle with crumbled goat cheese and 1 cup each chopped parsley.

39. Salad greens with onion dressing. Combine 1 thinly sliced ​​shallot, 2 tablespoons champagne vinegar, 1/4 teaspoon each salt and pepper; let sit 20 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon honey. Toss 1/2 cup spring greens and 1 cup parsley with the dressing.

40. Grilled Fennel and Green Onions. Toss 2 small heads of young fennel (halved lengthwise) and 1 bunch of spring green onions with olive oil; season with salt and pepper. Grill over medium-high heat, turning, until tender and charred, 2 to 5 minutes. Drizzle with Meyer lemon juice and olive oil; season with salt.

41. Peas with onions in a creamy sauce. In a large saucepan, cook 2 sliced ​​onions in 4 tablespoons butter over medium heat until softened, about 20 minutes. Stir in 2 tablespoons flour, 1 teaspoon each fresh thyme and salt, and a pinch of nutmeg until smooth. Whisk in 1 cup each chicken broth and milk and cook, stirring, for 3 to 5 minutes, until slightly thickened. Add 2 cups defrosted peas and heat through; season with salt and pepper.

42. Lentils with feta and herbs. Combine 2 x 14-ounce cans brown lentils (drained and rinsed), 1 cup each chopped roasted red pepper, crumbled feta, and chopped herbs (mint, parsley, and/or chives). Drizzle with 1/4 cup olive oil and 3 tablespoons red wine vinegar; season with salt and pepper and toss to combine.

43. Maple-Ginger Glazed Carrots. In a large skillet, combine 8 sliced ​​carrots, 1 cup water, 2 tablespoons butter, 1 tablespoon maple syrup, 2 teaspoons grated ginger, and 1/2 teaspoon salt. Cover and cook over medium-high heat until softened, 10 minutes. Remove the lid and cook for 3 minutes, stirring occasionally, until the carrots are glazed. Season with salt and pepper.

44. Spicy carrot puree. Cook 900 g (2 lb) chopped carrots in boiling salted water until tender, 12–15 minutes; drain. Sauté 1 chopped onion in 4 tablespoons each butter and olive oil over medium heat for 5 minutes. Add 1 minced garlic clove and 1/2 teaspoon each ground cumin, salt, and honey; cook for 1 minute. Puree with the carrots; season with salt and cayenne pepper.


45. Baked carrots with coriander. Toss 2 lbs (900 g) carrots (cut in half lengthwise) with 2 tbsp. olive oil, 2 tsp. crushed coriander seeds, and 1 tsp. salt on a rimmed baking sheet. Bake at 425°F (220°C) until tender, about 40 minutes. Sprinkle with cilantro.

46. ​​Salad with orzo pasta and baked carrots. Follow recipe #45; cut cooked carrots into 2-inch (5-cm) pieces. Cook 1 cup orzo pasta according to package directions; drain in a colander and rinse with cold water. Whisk 2 tablespoons each tahini, lemon juice, and olive oil, along with a pinch of salt and pepper; thin with 2 tablespoons water. Toss carrots with orzo, dressing, and 1/4 cup chopped cilantro. Sprinkle with toasted sesame seeds and drizzle with olive oil.

47. Carrot "noodles" with peas. Sauté 12 ounces (340 g) of carrots (sliced ​​thinly with a spiralizer) with 1 cup defrosted peas, 1/2 teaspoon salt, and a pinch of pepper in olive oil over medium heat until soft, 4-5 minutes. Stir in 1/4 cup chicken broth and 1 tablespoon butter and stir until the vegetables are glazed. Stir in 2 tablespoons of chopped parsley and a pinch of nutmeg. Season with salt and pepper.

48. Baked oyster mushrooms. On a rimmed baking sheet, combine 1½ lbs (680 g) of large oyster mushrooms (trimmed, caps removed, and large ones halved), 2 tbsp. olive oil, 1 tbsp. chopped thyme, and ½ tsp. each salt and pepper. Bake at 425°F (220°C), stirring occasionally, for 35-40 minutes, until golden brown around the edges. Toss with 2 tsp. Worcestershire sauce. Sprinkle with chopped chives.

49. Braised escarole with bacon. In a small skillet, toast 1/4 cup panko breadcrumbs in olive oil. Remove from heat and stir in 2 tablespoons grated Parmesan. In a large saucepan, cook 4 thick-cut slices bacon in olive oil. Add 1 large head escarole (torn into leaves), 4 chopped plum tomatoes, and 1 sliced ​​red onion. Cover and cook, stirring occasionally, for 10-12 minutes, until softened. Season with salt and pepper. Sprinkle with panko breadcrumbs.

50. Swiss chard quiche without crust. Cook 1 bunch chard leaves in boiling salted water until tender, 5 minutes; drain, then pat dry and chop. Whisk 2 eggs with 1/2 cup heavy cream, then stir in 2 tablespoons each pine nuts, raisins, and grated Parmesan, and 1/2 teaspoon each salt and pepper. Butter the bottom and sides of a 950ml (32 oz) baking dish and coat with breadcrumbs; pour in the egg mixture. Bake at 375°F (190°C) until set, 25-30 minutes.