Spring kitchens smell like lemon zest, fresh dill, and strawberries warming on the counter. After a winter of braises and roasted roots, the first bundles of asparagus and bright green peas at the market feel like a reward. These 19+ recipes lean into that shift, pulling together quick dinners, bright salads, and a few sweet finishes that make the most of the season’s short window.
Every recipe here uses produce that peaks between March and June: asparagus, peas, rhubarb, radishes, strawberries, and tender greens. Some are built for a Tuesday night dinner, others for a gathering where you want something a little more special on the table.
Spring cooking rewards simplicity: a squeeze of lemon, a handful of herbs, and short cooking times keep the season’s vegetables tasting like themselves.
1. Lemon Asparagus Pasta with Peas
This pasta makes a loud case for keeping spring dinners simple. Lemon zest and a splash of pasta water turn butter and parmesan into a silky sauce that clings to every noodle.
Ingredients:
- 12 oz spaghetti
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup fresh or frozen peas
- 3 tbsp butter
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- ½ cup grated parmesan
- Salt and pepper to taste
Method: Boil pasta in salted water 8 minutes. Add asparagus and peas in the last 3 minutes. Reserve 1 cup pasta water, then drain. Melt butter with garlic in the pot, toss in pasta and vegetables, lemon zest, juice, parmesan, and splashes of pasta water until creamy. Serves 4. Prep 10 min, cook 15 min.
2. Sheet-Pan Lemon Chicken with Asparagus
One pan does all the work here, with juicy chicken thighs roasting alongside asparagus spears in a garlicky lemon marinade. It’s the kind of dinner that needs almost no babysitting.
Ingredients:
- 4 bone-in chicken thighs
- 1 bunch asparagus, trimmed
- 3 tbsp olive oil
- Juice and zest of 1 lemon
- 3 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper
Method: Preheat oven to 425°F. Toss chicken with oil, lemon, garlic, and oregano; arrange on a sheet pan. Roast 20 minutes, add asparagus, roast 15 more minutes until chicken reaches 165°F. Serves 4. Prep 10 min, cook 35 min. For another weeknight-friendly bird, the zesty one pan lemon herb chicken recipe follows a similar formula.
3. Strawberry Spinach Salad with Goat Cheese
Sweet berries and briny goat cheese make this salad feel like spring on a plate. Candied pecans add crunch, and a light vinaigrette ties it together without weighing down the greens.
Ingredients:
- 6 cups baby spinach
- 1 ½ cups strawberries, sliced
- ⅓ cup crumbled goat cheese
- ⅓ cup pecans, toasted
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
Method: Whisk oil, vinegar, and honey. Toss spinach with strawberries, goat cheese, and pecans, then drizzle with dressing. Serves 4. Prep 10 min. Browse more combinations like this in our best salad recipes and our best goat cheese recipes.
4. Spring Pea and Mint Risotto
This risotto turns sweet peas and fresh mint into a creamy, vibrant main course. Stirring the rice slowly builds a velvety texture without any cream.
Ingredients:
- 1 ½ cups arborio rice
- 4 cups vegetable broth, warmed
- 1 cup peas
- 2 tbsp chopped mint
- ½ cup white wine
- 1 small onion, diced
- ½ cup parmesan
- 2 tbsp butter
Method: Sauté onion in butter, add rice and toast 2 minutes. Add wine, stir until absorbed. Add broth one ladle at a time, stirring until creamy, about 25 minutes. Stir in peas, mint, and parmesan. Serves 4. Prep 10 min, cook 30 min. Compare techniques with the creamy mushroom risotto recipe.
5. Dill Salmon with Spring Peas
Fresh dill and lemon keep this salmon light and herby, while a quick toss of peas rounds out the plate. It’s a dinner that comes together in under 30 minutes.
Ingredients:
- 4 salmon fillets
- 2 tbsp chopped fresh dill
- 1 lemon, sliced
- 1 cup peas
- 2 tbsp olive oil
- Salt and pepper
Method: Preheat oven to 400°F. Place salmon on a lined pan, top with dill, lemon slices, oil, salt, and pepper. Bake 12 to 15 minutes until it flakes easily. Steam peas 3 minutes and serve alongside. Serves 4. Prep 5 min, cook 15 min. Pair it with ideas from our best side dishes to serve with salmon.
6. Spring Vegetable Grain Bowls with Herbed Yogurt
These bowls layer roasted spring vegetables over grains with a tangy herbed yogurt sauce. They’re endlessly adaptable depending on what looks best at the market that week.
Ingredients:
- 2 cups cooked farro or quinoa
- 1 bunch asparagus, chopped
- 1 cup radishes, halved
- 1 cup peas
- 1 cup plain yogurt
- 2 tbsp chopped dill and parsley
- 1 clove garlic, minced
- Juice of 1 lemon
Method: Roast asparagus and radishes at 400°F for 15 minutes. Mix yogurt, herbs, garlic, and lemon juice. Layer grains, roasted vegetables, peas, and yogurt sauce. Serves 4. Prep 15 min, cook 15 min. For more combinations, check our best healthy bowls recipes.
7. Spinach and Feta Pie
Layers of flaky phyllo wrap around a filling of wilted spinach and salty feta in this classic savory pie. It slices beautifully for a spring brunch or light dinner with salad.
Ingredients:
- 1 lb spinach, chopped
- 8 oz feta, crumbled
- 1 small onion, diced
- 3 eggs
- ½ cup melted butter
- 10 sheets phyllo dough
- 2 tbsp dill
Method: Sauté onion and spinach until wilted. Cool, then mix with feta, eggs, and dill. Layer buttered phyllo sheets in a baking dish, add filling, top with more buttered phyllo. Bake at 375°F for 35 to 40 minutes until golden. Serves 6. Prep 20 min, cook 40 min. More ideas live in 40 delicious spinach recipes.
8. Spring Vegetable Frittata
A frittata is one of the easiest ways to use up a mix of spring vegetables in one skillet. This version leans on asparagus, peas, and a handful of fresh herbs.
Ingredients:
- 8 eggs
- ½ cup milk
- 1 cup asparagus, chopped
- ½ cup peas
- ½ cup shredded gruyere
- 2 tbsp chopped chives
- Salt and pepper
Method: Preheat oven to 375°F. Whisk eggs, milk, salt, and pepper. Sauté asparagus in an oven-safe skillet 4 minutes, add peas, pour in egg mixture, sprinkle cheese and chives. Bake 15 minutes until set. Serves 4. Prep 10 min, cook 20 min.
9. Roasted Carrots with Whipped Feta
Roasted carrots turn deeply sweet with a hot oven, and a swipe of whipped feta underneath adds a tangy, creamy contrast. It’s a side dish that looks far fancier than it is.
Ingredients:
- 1 lb carrots, halved lengthwise
- 3 tbsp olive oil
- 1 tsp honey
- 6 oz feta
- ¼ cup Greek yogurt
- 2 tbsp chopped parsley
Method: Toss carrots with oil and honey, roast at 425°F for 25 minutes until caramelized. Blend feta and yogurt until smooth. Spread on a plate, top with carrots and parsley. Serves 4. Prep 10 min, cook 25 min. See more in our best vegetable side dishes.
10. Asparagus and Goat Cheese Tart
Puff pastry makes this tart deceptively simple, with just a few minutes of hands-on work for a dinner party-worthy result. Goat cheese melts into a creamy base under roasted asparagus spears.
Ingredients:
- 1 sheet puff pastry
- 1 bunch asparagus, trimmed
- 4 oz goat cheese
- 1 egg, beaten
- 1 tbsp olive oil
- Zest of 1 lemon
Method: Preheat oven to 400°F. Roll out pastry, score a border, prick the center. Spread goat cheese inside border, top with asparagus and oil. Brush border with egg. Bake 20 to 25 minutes until golden. Serves 4. Prep 15 min, cook 25 min.
11. Pea and Leek Soup
This soup turns simple ingredients into something silky and bright green. Leeks add a mellow sweetness, while fresh peas keep the flavor light instead of heavy.
Ingredients:
- 2 leeks, sliced (white and light green parts)
- 3 cups peas
- 3 cups vegetable broth
- 2 tbsp butter
- ½ cup heavy cream
- Salt and pepper
Method: Sauté leeks in butter until soft, about 8 minutes. Add broth and peas, simmer 10 minutes. Blend until smooth, stir in cream. Serves 4. Prep 10 min, cook 20 min. Explore more warm bowls in 21 delicious homemade soup recipes to warm your soul.
12. Parsley and Basil Pesto Gnocchi
A bright, herby pesto coats pillowy gnocchi in minutes, making this one of the fastest spring dinners on the list. Parsley balances the basil so the sauce doesn’t taste one-note.
Ingredients:
- 1 lb potato gnocchi
- 1 cup fresh basil
- ½ cup fresh parsley
- ⅓ cup toasted pine nuts
- ½ cup parmesan
- ½ cup olive oil
- 1 clove garlic
Method: Blend basil, parsley, pine nuts, parmesan, garlic, and oil until smooth. Cook gnocchi per package directions, drain, and toss with pesto. Serves 4. Prep 10 min, cook 10 min.
13. Lemony Artichoke and White Bean Salad
This salad makes a satisfying no-cook lunch, built around canned artichokes and creamy white beans tossed in a sharp lemon dressing. Fresh parsley keeps every bite tasting green and alive.
Ingredients:
- 1 can artichoke hearts, quartered
- 1 can white beans, drained
- ¼ cup olive oil
- Juice and zest of 1 lemon
- ¼ cup chopped parsley
- 1 clove garlic, minced
- Salt and pepper
Method: Whisk oil, lemon, garlic, salt, and pepper. Toss with artichokes, beans, and parsley. Chill 15 minutes before serving. Serves 4. Prep 10 min.
14. Radish and Spring Onion Dip
Thinly sliced radishes and spring onions turn a basic sour cream dip into something crunchy and sharp. It’s an easy app for a spring gathering or a snack with vegetable sticks.
Ingredients:
- 1 cup sour cream
- ½ cup mayonnaise
- 4 radishes, thinly sliced
- 2 spring onions, thinly sliced
- 1 tbsp chopped chives
- Salt and pepper
Method: Stir sour cream and mayonnaise together. Fold in radishes, spring onions, and chives. Season to taste. Chill 20 minutes. Serves 6 as an appetizer. Prep 10 min. Pair it with more starters in our best easy appetizers for spring.
15. Radish and Butter Tartines
French bistros have served radishes with butter for generations, and this open-faced sandwich shows why. Cold, crisp radishes against creamy butter and flaky salt is a small, perfect bite.
Ingredients:
- 1 baguette, sliced
- 6 tbsp softened butter
- 8 radishes, thinly sliced
- Flaky sea salt
- Fresh chives, chopped
Method: Spread butter generously on baguette slices. Top with radish slices, a pinch of flaky salt, and chives. Serves 4 as a snack. Prep 10 min.
16. Classic Carrot Cake
This carrot cake stays moist for days thanks to shredded carrots and a touch of crushed pineapple folded into the batter. A tangy cream cheese frosting finishes it off perfectly.
Ingredients:
- 2 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 4 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 3 cups grated carrots
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 3 cups powdered sugar
Method: Preheat oven to 350°F. Whisk flour, baking soda, and cinnamon. Beat eggs, oil, and sugar, fold in dry ingredients and carrots. Pour into two greased 9-inch pans, bake 30 minutes. Beat cream cheese, butter, and powdered sugar for frosting. Cool cakes, then frost. Serves 12. Prep 20 min, cook 30 min.
17. Strawberry Shortcake
Buttery, flaky biscuits soak up sweet strawberry juice in this classic dessert. Whipped cream on top keeps it light instead of overly rich.
Ingredients:
- 2 cups flour
- 1 tbsp baking powder
- ¼ cup sugar
- 6 tbsp cold butter, cubed
- ¾ cup heavy cream
- 4 cups sliced strawberries
- 2 tbsp sugar (for strawberries)
- 1 cup whipped cream
Method: Preheat oven to 425°F. Cut butter into flour, baking powder, and sugar until crumbly. Stir in cream just until combined. Shape into biscuits, bake 12 to 15 minutes. Toss strawberries with sugar, let sit 15 minutes. Split biscuits, layer with strawberries and whipped cream. Serves 6. Prep 15 min, cook 15 min.
18. Rhubarb Crisp
Tart rhubarb turns sweet and jammy under a crumbly oat topping in this old-fashioned dessert. A scoop of vanilla ice cream makes it even better warm from the oven.
Ingredients:
- 4 cups chopped rhubarb
- ¾ cup sugar
- 2 tbsp flour
- 1 cup rolled oats
- ½ cup brown sugar
- ½ cup flour
- 6 tbsp cold butter, cubed
Method: Preheat oven to 375°F. Toss rhubarb with sugar and 2 tbsp flour, spread in a baking dish. Mix oats, brown sugar, flour, and butter until crumbly, sprinkle on top. Bake 35 to 40 minutes until bubbly. Serves 6. Prep 10 min, cook 40 min.
19. Lemon Posset with Strawberries
This no-bake dessert turns just three ingredients into a silky, tangy custard. Fresh strawberries on top add color and a juicy contrast to the rich cream.
Ingredients:
- 2 cups heavy cream
- ½ cup sugar
- ⅓ cup fresh lemon juice
- 1 cup strawberries, sliced
Method: Heat cream and sugar in a saucepan, simmer 3 minutes, stirring often. Remove from heat, stir in lemon juice. Pour into 4 small glasses, chill at least 3 hours. Top with strawberries before serving. Serves 4. Prep 10 min, chill 3 hrs.
How to Keep Spring Produce Fresh and Flavorful
Spring vegetables lose their best qualities fast, so storage matters more than it does for winter squash or potatoes. Asparagus stays crisp longest standing upright in a jar with an inch of water, loosely covered with a plastic bag in the fridge.
Leafy greens like spinach keep better wrapped in a paper towel inside a sealed bag, which soaks up extra moisture that causes wilting. Peas in the pod hold their sweetness for a few days in the crisper drawer, but shelled peas are best used within a day or two.
Radishes last longer with their greens removed, stored in water like asparagus. Strawberries do best unwashed until the moment you plan to eat them, since extra moisture speeds up mold.
Rhubarb stays firm wrapped tightly in plastic in the crisper drawer. For herbs like dill, mint, and parsley, treat them like cut flowers: trim the stems, stand them in a glass of water, and loosely cover the leaves with a bag.
Easy Swaps for Seasonal Ingredients
Running short on one spring vegetable doesn’t mean a recipe is off the table. Asparagus and green beans trade places easily in pasta dishes and frittatas, since both cook fast and bring a similar snap.
Peas can stand in for edamame in grain bowls, or swap with chopped sugar snap peas for extra crunch. Spinach and arugula work interchangeably in most salads, with arugula adding a peppery bite instead of spinach’s milder flavor.
Radishes substitute well for water chestnuts when you want crunch without raw bite. Strawberries and rhubarb pair naturally, so if rhubarb isn’t available, a splash of lemon juice sharpens strawberries in its place.
Goat cheese and feta swap easily in salads and tarts, both bringing a tangy, salty edge. For herbs, dill and tarragon share an anise-like note that works in most fish or egg dishes, while basil and parsley substitute for each other in a pinch, though basil brings more sweetness to a pesto.
