Spring is a time of renewal—not just in nature, but in our kitchens too. As the days grow longer and the weather warms up, the farmers’ markets begin to overflow with vibrant, flavorful produce. After a winter full of hearty meals and root vegetables, spring’s fresh offerings bring a welcome burst of color and nutrition to our plates.
Eating with the seasons isn’t just trendy—it’s smart. Seasonal produce tends to be more flavorful, more affordable, and more sustainable, since it doesn’t have to travel as far to reach your plate. If you’re wondering what to cook with this spring’s freshest ingredients, we’ve got you covered.
Here’s a look at what’s in season—and some simple, delicious recipes to help you make the most of it.
What’s in Season in Spring?
Spring produce varies a bit depending on where you live, but here are some common seasonal stars you’ll likely find this time of year:
- Asparagus
- Peas (snap, snow, and garden)
- Radishes
- Spinach and other leafy greens
- Spring onions and green garlic
- Strawberries
- Rhubarb
- Artichokes
- Fava beans
- Carrots
Now let’s turn this gorgeous produce into flavorful, seasonal meals.
1. Spring Pea & Asparagus Risotto
This creamy risotto is a comforting but bright dish that celebrates two of spring’s MVPs: peas and asparagus. It’s perfect for a light dinner or a dinner party side dish.
Ingredients:
- 1 cup arborio rice
- 1 bunch asparagus, trimmed and cut into 1” pieces
- 1 cup fresh or frozen peas
- 1 small onion, finely chopped
- 3–4 cups vegetable broth (kept warm)
- 1/2 cup grated Parmesan
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: a squeeze of lemon juice
Directions:
- In a pot, heat olive oil and sauté onions until soft.
- Add arborio rice, stirring to coat for 1–2 minutes.
- Slowly add warm broth, one ladle at a time, stirring continuously.
- Halfway through cooking (about 10 minutes in), stir in asparagus.
- When rice is nearly done, stir in peas and continue cooking until everything is tender and creamy.
- Finish with Parmesan, salt, pepper, and lemon juice for brightness.
2. Strawberry & Spinach Salad with Balsamic Glaze
This salad is a springtime classic—sweet strawberries paired with earthy spinach and a tangy balsamic glaze. Great as a starter or a light lunch.
Ingredients:
- 4 cups fresh baby spinach
- 1 cup sliced strawberries
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup toasted almonds or walnuts
- 2 tbsp balsamic glaze (or balsamic reduction)
Directions:
- In a large bowl, combine spinach, strawberries, and red onion.
- Sprinkle cheese and nuts over the top.
- Drizzle with balsamic glaze just before serving.
Optional Add-on: Grilled chicken or salmon for protein.
3. Roasted Radishes with Herbs and Lemon
If you’ve only eaten radishes raw, roasting them will be a revelation. It mellows their sharpness and gives them a rich, almost buttery flavor.
Ingredients:
- 1 bunch radishes, trimmed and halved
- 1 tbsp olive oil
- Salt and pepper
- Fresh herbs (parsley, dill, or chives)
- Squeeze of lemon juice
Directions:
- Preheat oven to 425°F (220°C).
- Toss radishes with olive oil, salt, and pepper.
- Roast on a sheet pan for 20–25 minutes, until tender and golden.
- Finish with chopped herbs and a squeeze of lemon juice.
4. Spring Frittata with Greens and Herbs
This easy frittata is a perfect way to use up spring greens and herbs—and it’s just as good warm as it is cold. Ideal for brunch or a quick dinner.
Ingredients:
- 6 eggs
- 1/2 cup milk
- 2 cups chopped spring greens (like spinach, arugula, or chard)
- 1/4 cup chopped green onions
- 1/4 cup grated cheese (Parmesan, feta, or cheddar)
- Fresh herbs (parsley, dill, or tarragon)
- Salt and pepper
- Olive oil for cooking
Directions:
- Preheat oven to 375°F (190°C).
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Sauté greens and onions in an ovenproof skillet until just wilted.
- Pour in egg mixture and cook over medium heat until edges begin to set.
- Sprinkle with cheese and herbs.
- Transfer to oven and bake for 10–12 minutes, or until set.
5. Strawberry-Rhubarb Crisp
A quintessential spring dessert, this crisp is the perfect balance of sweet and tart, with a crunchy oat topping that’s hard to resist.
Ingredients:
- 2 cups chopped rhubarb
- 2 cups sliced strawberries
- 1/2 cup sugar (adjust to taste)
- 1 tbsp cornstarch
- 1 tsp vanilla
Topping:
- 3/4 cup rolled oats
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/3 cup melted butter
Directions:
- Preheat oven to 375°F (190°C).
- Toss rhubarb and strawberries with sugar, cornstarch, and vanilla.
- Pour into a baking dish.
- Mix topping ingredients and sprinkle over fruit.
- Bake for 35–40 minutes until bubbling and golden.
Serve warm with vanilla ice cream or a dollop of yogurt.
Final Thoughts
Spring is the perfect time to refresh your cooking routine and take advantage of everything the season has to offer. Whether you’re roasting radishes, tossing a fresh salad, or baking up a sweet crisp, cooking with seasonal produce brings flavor, nutrition, and sustainability to your table.
So head to your local farmers’ market or grocery store, load up on spring veggies and fruits, and get cooking. Your tastebuds—and your wallet—will thank you.
