9 Healthy Spring Recipes

Seasonal harvest

After a long, cold winter, farmers' markets are filled with shoppers searching for their favorite fresh produce. Enjoy the warm weather and spring flavors with these best seasonal recipes.

Asparagus

These beautiful spears are rich in fiber, iron, and potassium. Cooking them quickly keeps them crisp, sweet, and nutritious. Grill them, bake them, or sauté them with olive oil and a sprinkle of coarse salt.

Recipe: Spring layered salad with asparagus in fermented milk dressing

Radish

Crisp, colorful radishes make a delicious addition to dishes and snacks, and they're also a good source of vitamin C. Look for striped, pink-and-white "French Breakfast" radishes and other unusual varieties at the market. This vegetable isn't just for eating raw; try baking or roasting it.

Recipe: Stewed radishes in glaze

Pea shoots

These fresh, perishable greens are a treasure at farmers' markets. Add these nutrient-rich sprouts to salads or summer wraps.

Recipe: Snow pea salad with caper dressing

Bok choy cabbage

Bok choy is a flavorful cabbage popular in Asian cuisine. Like other green leafy vegetables, it is rich in vitamins and minerals, including vitamins K and C, calcium, and folate.

Recipe: Grilled bok choy

Lettuce

Tender, juicy lettuce makes a wonderful addition to salads and sandwiches. Choose leaves in rich shades of green and purple, as they contain more nutrients.

Recipe: Green salad with strawberries and balsamic dressing

Rhubarb

The tart, slightly sour flavor of antioxidant-rich rhubarb can be softened by the sweetness of berries. Try this magical combination in jam or baked goods.

Recipe: Rhubarb jam with ice cream

Spinach

Spring marks the beginning of this leafy green's long season. Spinach is a true powerhouse of nutrients, rich in vitamins A and C, as well as potassium and fiber. Eat it in fresh salads or make a pesto sauce that's freezer-safe.

Recipe: Perfect Spinach Salad

Artichokes

They're one of the best sources of fiber, which helps keep you feeling full: over 10 grams in each artichoke. Canned artichoke hearts are available year-round, but now is the perfect time to enjoy them fresh.

Recipe: Steamed artichokes

Wild garlic

These green stalks (also known as wild onions) have a pleasant, pungent garlic flavor. Eat wild garlic raw or roasted—it's rich in vitamins A and C, selenium, and chromium. Remember, its season is very short, so don't miss out while it's still available.

Recipe: Spring mini pizzas

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