The best dishes made from spring vegetables

Enjoy spring vegetables and fruits like peas, rhubarb and radicchio: the season is in full swing.

Baked asparagus with pine nuts

For a quick and easy side dish, try roasting fresh asparagus.

Recipe: Baked asparagus with pine nuts

Cabbage salad with mango and peanuts

This Thai-inspired side dish combines fresh mango, green onions, red bell peppers, peanuts, and spicy mango chutney with a shredded cabbage salad mix.

Recipe: Cabbage salad with mango and peanuts

Green peas with dates and walnuts

This seasonal side dish contains three types of green peas: English, snow, and sugar snap peas.

Recipe: Green peas with dates and walnuts

Primavera with ham, asparagus and carrots

For a sophisticated take on the classic vegetable pasta dish, Ted Allen adds chunks of salted prosciutto to the creamy sauce.

Recipe: Primavera with ham, asparagus and carrots

Deep-fried asparagus

French fries have a new rival: deep-fried asparagus. Thanks to a beer batter and hot oil, the green stalks turn out just as delicious, golden brown, and crispy.

Recipe: Deep-fried asparagus

Chickpea and radicchio salad

Seasonal radicchio is delicious paired with chopped herbs and lemon juice.

Recipe: Chickpea and radicchio salad

Rhubarb Crumble with Hazelnut Topping

Oatmeal and hazelnuts add a crunchy touch to this easy spring dessert.

Recipe: Rhubarb Crumble with Hazelnut Topping

Baked fennel with tomatoes

Roasting at a high temperature brings out the fresh, sweet flavors of fennel, garlic, and grape tomatoes.

Recipe: Baked fennel with tomatoes

Strawberry Butterfly Cupcakes

The butterflies decorating these cupcakes are so cute and effortless. And inside the cupcakes, you'll find a sweet surprise.

Recipe: Strawberry Butterfly Cupcakes

Sauteed asparagus, artichokes and mushrooms in a tarragon vinaigrette

For a simple seasonal side dish, Giada seasons sautéed vegetables—mushrooms, asparagus, and frozen artichokes—with a tarragon-infused vinaigrette.

Recipe: Sauteed asparagus, artichokes and mushrooms in a tarragon vinaigrette

Green peas with prosciutto

Frozen peas take on a new look when paired with shallots, garlic, and prosciutto. It's a family favorite, and you're sure to love it too.

Recipe: Green peas with prosciutto

Baked asparagus in hollandaise sauce

While the asparagus is baking, make a classic hollandaise sauce; it can be made quickly in a blender.

Recipe: Baked asparagus in hollandaise sauce

Caramelized scallops in a green pea vinaigrette

"I'm a fan of fresh mint. I love it in savory dishes," says Bobby.

Recipe: Caramelized scallops in a green pea vinaigrette

Fettuccine pasta with pancetta and green peas

Sunny Anderson's easy pasta can be made using any spring peas that are in season.

Recipe: Fettuccine pasta with pancetta and green peas

Chilled Asparagus Salad

Alex Guarnaschelli's tip: Use kitchen shears to trim only the very bottom tip of the stalk. If you break it off by hand, you'll throw away a lot of excess. If the asparagus is large and has tough skin, peel the stalk, but leave the top and about 3 cm below it. The top is quite soft, so you can cook this part with the skin on.

Recipe: Chilled Asparagus Salad

Fresh champignon salad

This salad is the epitome of simplicity, with the wonderful sweet flavor of the Vidalia onions playing a key role. Make sure to slice the onions very thinly for a particularly delicate flavor and texture.

Recipe: Fresh champignon salad

We recommend

Stir-fry with leeks and shrimp

The fresh flavor of leeks is enhanced by sautéing. Use a large wok if you have one. A large frying pan will also work. Make sure all ingredients are ready when you add them, and the pan will have time to get very hot. If you have fresh ginger, stir in a little minced ginger when you add the shrimp.

Recipe: Stir-fry with leeks and shrimp

Pan-fried salmon with sorrel and pistachio pesto

This recipe makes a double batch of pesto. Leftover sauce can be mixed with 1 pound of spaghetti for a quick dinner, or used as a topping for omelets, scrambled eggs, and toast. Pesto also freezes well, so it's safe to eat even after sorrel season ends.

Recipe: Pan-fried salmon with sorrel and pistachio pesto

Broccoli with Walnut Romesco Sauce

Steam broccoli and serve with a quick romesco sauce for dipping; it's ready in just 6 minutes.

Recipe: Broccoli with Walnut Romesco Sauce

Salad with spelt, radish, arugula and feta

"Radips are versatile, adding vibrant color, flavor, and texture to dishes," says Nancy.

Recipe: Salad with spelt, radish, arugula and feta

Steamed artichokes

"Artichokes can seem intimidating until you learn how to cook them. One of the most popular methods is steaming," says Tyler.

Recipe: Steamed artichokes

Spicy Purple Potato Salad

Pack purple potatoes with vibrant flavor with cumin, paprika, jalapeño, cilantro, queso fresco, and yellow bell pepper.

Recipe: Spicy Purple Potato Salad

Strawberry, Currant and Rhubarb Puff Pastry

A frozen puff pastry base makes this spring tart easy to make.

Recipe: Strawberry, Currant and Rhubarb Puff Pastry

Green Bean and Wheat Salad

Alex Guarnaschelli makes a balsamic olive oil dressing for a salad based on seasonal green beans.

Recipe: Green Bean and Wheat Salad

Green Onion Biscuits

Sour cream and green onions make these golden, savory buns extra tender and flavorful.

Recipe: Green Onion Biscuits

Green peas as a side dish

Enjoy seasonal flavors with this easy 10-minute recipe.

Recipe: Green peas as a side dish

Stewed radishes in glaze

For a simple side dish, fresh radishes are tossed with a butter-based glaze.

Recipe: Stewed radishes in glaze

Carrot sticks with dip

Ree turns roasted carrots into a super simple, wonderful side dish. For a dip, she serves a quick sauce made with store-bought ketchup and ranch dressing.

Recipe: Carrot sticks with dip

Raw carrot noodles in spicy peanut dressing

A vegetable peeler turns carrots into an interesting noodle-like side dish. We sprinkled the cucumbers with salt to release as much water as possible, preventing the finished dish from becoming soggy.

Recipe: Raw carrot noodles in spicy peanut dressing

Stuffed baby artichokes

Artichokes are a true springtime staple, and young ones are much easier to peel than mature ones. This dish is perfect for making ahead, as it's delicious both hot and at room temperature.

Recipe: Stuffed baby artichokes

Asparagus Noodles with Pesto Sauce

Zucchini isn't the only vegetable you can turn into "spaghetti." Use a vegetable peeler to turn seasonal asparagus into a pesto-infused pasta that everyone will love.

Recipe: Asparagus Noodles with Pesto Sauce

Artichokes stuffed with cheese and breadcrumbs

Tip for stuffing fresh artichokes: Place the vegetables vertically in a bowl with breadcrumbs—this makes it easier to add the filling.

Recipe: Artichokes stuffed with cheese and breadcrumbs

Carrot salad with capers

Add variety to your salads: use grated carrots instead of cabbage. This simple side dish pairs well with meat or fish. Leftovers can be used as a topping for roast pork or a chicken sandwich.

Recipe: Carrot salad with capers

Spring Asparagus Salad with Hot Vinaigrette Dressing

Carrots, spring onions, and asparagus make a wonderful addition to this simple side dish. To make lunch even easier, blanch the vegetables ahead of time and refrigerate them until you're ready to make the dressing.

Recipe: Spring Asparagus Salad with Hot Vinaigrette Dressing

Spring salad with young carrots

Grated carrots and crunchy radishes combine in a fresh, seasonal side dish. Add sunflower seeds for a delightful texture.

Recipe: Spring salad with young carrots

Stewed cabbage salad

A head of cabbage and a few ingredients are all you need for this delicious dish. After simmering the cabbage in salted water, toss it with a simple dressing of white wine vinegar, olive oil, sugar, salt, and pepper.

Recipe: Stewed cabbage salad

Green pea puree

All you need to transform frozen peas into a great British-style side dish is some lemon zest and butter.

Recipe: Green pea puree

Sour cream asparagus soup

"I love this vegetable—I ate white asparagus a lot as a child in Germany. My parents would grill the spears or make a soup like this," says Sunny.

Recipe: Sour cream asparagus soup

Cabbage salad with beetroot

After mixing the salad, let it sit for about 20 minutes: the cabbage and beets will have time to soak up the piquant dressing.

Recipe: Cabbage salad with beetroot

Tabbouleh with spring peas

This easy salad is a great way to use frozen peas. Make it in bulk, as it makes a great lunch for work or school.

Recipe: Tabbouleh with spring peas

Salad with fennel and dried apricots

Make a fresh salad with a fruity twist by combining fennel, red onion, dried apricots and chickpeas.

Recipe: Salad with fennel and dried apricots

Spring Vegetable Soup and Ricotta Toast

While the soup is cooking, turn on the oven's top heat to make crispy ricotta toast. This healthy and filling lunch takes just 35 minutes.

Recipe: Spring Vegetable Soup and Ricotta Toast

Red grape gazpacho

Making vegan soup is easier than ever. Puree the grapes, cucumber, and bread in a blender and refrigerate until ready to serve. To season and garnish, simply drizzle with olive oil and sprinkle with pink peppercorns.

Recipe: Red grape gazpacho

Halibut with radishes in citrus sauce

Fresh fruit juice and butter combine to create a flavorful sauce for baked halibut fillet.

Recipe: Halibut with radishes in citrus sauce

Fennel gratin

Swapping out potatoes for fennel is a great way to add fresh vegetables to a tried-and-true side dish.

Recipe: Fennel gratin

Coleslaw salad with poppy seeds

Poppy seeds add wonderful texture to this quick and easy coleslaw.

Recipe: Coleslaw salad with poppy seeds

Orzo pasta with sun-dried tomatoes

This light and refreshing dish is the perfect complement to a spring picnic or barbecue. Dress up classic pasta with a Mediterranean blend of arugula, sun-dried tomatoes, Parmesan, and lemon zest.

Recipe: Orzo pasta with sun-dried tomatoes

Olivier salad "Insalata Russa"

Peas and carrots transform ordinary potato salad into a colorful, delicious side dish.

Recipe: Olivier salad "Insalata Russa"

Roasted Brussels Sprouts with Mint Pesto Sauce

Fresh mint, olive oil, Parmesan, hazelnuts, and garlic come together in a pesto sauce. Toss it with roasted Brussels sprouts for a fragrant side dish with a subtle flavor.

Recipe: Roasted Brussels Sprouts with Mint Pesto Sauce

Baked asparagus with feta

Roasting the asparagus deepens its flavor, and adding a little salty feta and a homemade vinaigrette makes this side dish truly special.

Recipe: Baked asparagus with feta

Fennel under a Parmesan crust

Red pepper flakes add a subtle kick to the Parmesan-roasted fennel.

Recipe: Fennel under a Parmesan crust

Asparagus with scrambled eggs

Top roasted asparagus with this fluffy scrambled egg for an easy spring dish that's perfect for breakfast, dinner, or a light lunch.

Recipe: Asparagus with scrambled eggs







Categories: