Spring is a fickle season. One moment you’re basking in the sun, the next you’re bundling up in extra layers. It’s the same thing in the kitchen: we’re yearning to cook all those tender green vegetables and fresh delicate mushrooms before they’re really there. These recipes include plenty with frozen peas and baby root vegetables, that feel spring-like but that we can make right now. Plus those that use ALL of the season’s bounty a few weeks down the road.
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RecipeSpring Salad with Sugar Snap Peas, Radishes, and Honey-Chive Vinaigrette
A delicately sweet vinaigrette highlights the sweet crunch of sugar snap peas and the peppery bite of radishes. For best flavor and texture, chill the peas – and dry them thoroughly – before adding to the salad, and use a mandoline-style slicer for the radishes. -
RecipeSalmon with Roasted Beets
This lovely, light preparation is marked by the bright, sweet acidity of Meyer lemon and the earthy note of beets. If you have trouble finding chioggias, substitute red beets. -
RecipeBrunch Galette with Spring Greens, Herbs, and Feta
A galette is basically a freeform pie. To save time, make the dough the night before you plan to assemble and bake the galette. I love the way the fresh herbs in the filling bring a powerful springtime flavor. -
RecipeBroiled Flank Steak, Asparagus, Scallions, and Radishes
Broiled flank steak served with nutty asparagus, charred scallions, and caramelized radishes makes an easy dinner. The light, creamy green goddess sauce is also delicious with roasted potatoes and fish, or as a dip with vegetables. -
RecipePavlova with Rhubarb and Strawberries
Strawberries and rhubarb are a classic spring combination. The rhubarb is only lightly sweetened, so it balances the sugary meringue. -
RecipeBucatini with Peas, Wild Mushrooms, and Creamy Tarragon Sauce
Morel mushrooms are a sure sign of spring. There’s no substitute for their nutty flavor and delicate, crisp texture. -
RecipeBurrata with Morels and Fava Beans
A superb first course for a spring dinner party, this recipe pairs two harbingers of the season, tender favas and earthy morels, with rich, creamy burrata cheese. -
RecipeSpring Salad with Strawberries
The season’s best produce is highlighted in this zesty, healthful starter. -
RecipePistachio Pesto Pasta Primavera
In this pretty dish, the vegetables are shaved to mimic the pasta. Blanching the parsley makes the pesto more vivid, but you may omit that step.
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RecipeAsparagus and Pea Shoots with Pistachios and Soft-Cooked Eggs
Pea shoots have a sweet flavor that pairs well with tendercrisp asparagus. Look for them at the farmers’ market or by the sprouts at your grocery store. Mâche or baby arugula can substitute.
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RecipeSour Cream Panna Cotta with Rhubarb Compote
This extra-rich and tangy panna cotta will set up a little faster than a traditional one because of the sour cream’s higher fat content. It's accented with a quick compote of tart rhubarb balanced by sweet cherry jam.
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RecipeCarrot Cake with Mascarpone Frosting
This carrot cake feels lighter than most, thanks to four thin layers, subtle spicing, and a not-too-sweet frosting made with mascarpone. Candied carrot curls and pecans on top make it look festive and add a bit of crunch.
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RecipeButtered Peas and Lettuce with Tarragon
Braised peas and lettuce is a classic French dish that can be a first course or a side dish; it goes well with lamb or fish.
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RecipeSalmon with Ramps and Peas
In the spring, wild Pacific salmon season opens up, and ramps and peas are waiting for their friend. They meet in this American classic that feels just right.
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RecipePappardelle with Spring Vegetables
Bright spring vegetables, a tangy vinaigrette, and fresh microgreens give this vibrant pasta dish delicious layers of flavor and texture.
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RecipeMango-Ginger-Lime Shortcakes
Cardamom and black pepper give this dessert a slightly exotic flavor.
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RecipeChicken Paillards with Asparagus, Lemon, Garlic, and Dill
A lemony dill sauce brightens chicken breast and complements asparagus. Though there is quite a bit of the herb in here, it does not overwhelm the rest of the dish. Serve with some boiled new potatoes, if you like.
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RecipeEgg Salad Tartines with Fresh Radish, Basil, and Watercress
These colorful, fresh open-face sandwiches are ideal for lunch or afternoon tea. Feel free to vary the herbs, substituting fresh tarragon, dill, or chervil for the chives.
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RecipeBarley Salad with Peas and Asparagus
Fresh peas, sugar snaps, and asparagus imbue this simple grain salad with the essence of spring. Pearled barley takes about 30 to 45 minutes to cook; you can also substitute a quicker-cooking grain, such as quinoa or rice.
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RecipePea, Morel, and Fiddlehead Ragout
This simple side dish is spring incarnate, featuring two favorites that are in season for only a few brief weeks in the spring: morel mushrooms and fiddlehead ferns.
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RecipePoached Flounder with Mint Beurre Blanc
This classic shallow-poached fish is served with a minty French butter sauce. It’s delicious with a simple rice pilaf and tender green spring vegetables like peas or baby spinach.
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RecipeSpring Risotto with Ramps, Asparagus, and Morels
Ramps, or wild leeks, are one of the fleeting pleasures of early spring. Their pungent, almost spicy garlicky-onion flavor mellows a bit with cooking, and this creamy risotto is the perfect vehicle to show them off, paired with two other spring vegetable stars, morels and asparagus.
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RecipeSpring Vegetable Ragout with Fresh Pasta
This quick pasta is spring incarnate: fresh baby vegetables and their tender shoots, delicate pasta, and a light, brothy sauce.
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RecipeSeared Scallops with Pea Purée, Crisp Pancetta & Gremolata
This recipe may look fussy, but it’s actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for guests or for a special family meal.
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RecipeSalad of Roast Chicken & Spring Vegetables with Lemony Dressing
This dinner party-worthy salad features warm, succulent slices of roasted chicken breasts, baby carrots, and tender asparagus over delicate fresh greens, shaved fennel, and herbs in a citrusy dressing.
