Asparagus Tart With Walnuts and Parmesan
Having a quick puff pasty in the freezer guarantees a delicious savory appetizer, and this is one to bookmark. Boasting roasted asparagus, Parmesan and a chili-spiked mascarpone cheese, this tart sings spring through and through.
To make: Not Without Salt
Minted Zucchini, Pea and Lemon Cucumber Salad
Sometimes the simplest of salads are the most memorable. This thinly-sliced medley is one such example. The lemon-sparked vinaigrette can be used in other seasonal salads; make a double batch to serve throughout the week.
To make: Turntable Kitchen
Avocado Egg Salad Lettuce Wraps
A different take on a traditional egg salad, this unforgettable version uses creamy avocado to bind the eggs and celery together. And, as if it couldn't get more delicious, there's bacon! Perfect as a fun appetizer or light lunch.
To make: Simple Bites
Spring Vegetable Frittata
Frittatas are an easy lunch or dinner if you have a few eggs and seasonal vegetables in the refrigerator. This spring version relies on fresh thyme and parsley, green onions, peas, spinach and creamy Brie. It makes for a great brunch dish, and leftovers are a natural fit inside a crusty baguette.
To make: Camille Styles
Farro Salad with Kale Pesto
This is the ultimate in adaptable lunch dishes: Don't like farro? Use wheat berries or quinoa instead. Not a fan of kale? Try a different hearty green. Since farro keeps wonderfully in the refrigerator, make a double batch of this salad to nibble on throughout the week.
To make: Love and Lemons
Pea Shoot Tartine
Pea shoots are a sure sign of spring. Pretty and leafy and tasting like the essence of the perfect pea, you can use them in salads, sandwiches, grain salads, pastas or stir-fry. Here, they're cut and scattered atop open-faced bread spread with chickpeas and yogurt cheese.
To make: A Couple Cooks
Collards and Quinoa With Sorrel Sauce
Collards and quinoa are a protein-packed pair and need little else to help them stand out. But, add a velvety smooth sorrel sauce made with cool, tangy yogurt, and you've got yourself a dish with dynamic flavors and textures. If you're not familiar with sorrel, it's a spring green with a lemony kick. And if you're smart, you'll make extra sauce to fold into your morning eggs or spread atop sandwiches the next day.
To make: Good Things Grow
Pea, Fava Bean and Asparagus Risotto
Risotto is classic spring dish, and with its generous use of fresh thyme, pecorino and mascarpone cheese, this version can act as a hearty side or a lighter main dish. Decadent and creamy, a little bit of it goes a long way. Pair with fresh fish or chicken for a great meal.
To make: Katie at the Kitchen
Spring Vegetable and Goat Cheese Lasagna
It's time to put away your heavy pasta recipes for a few months and focus on pillowy, light springtime creations like this one. It features asparagus, zucchini, leeks, goat cheese and an herb-flecked pesto.
To make: Yummy Mummy Kitchen
Spring Pasta Salad With Herb Citrus Vinaigrette
In this sumptuous spring salad, the dressing is truly the star. Made with grapefruit juice, thyme and oregano, it has strong citrus undertones and a nice earthy flavor thanks to the herbs. Swap out any vegetables you like here, but whatever you do, keep the dressing around.
To make: The Talking Kitchen
