35 Spring Vegetable Recipes That Will Brighten Up Your Plate
Spring into these fresh, yummy recipes.
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Caitlin Bensel, Food Stylist: Torie Cox
Meet the newest stars of your seasonal spring dishes: vegetables with vibrant flavors and colors. We're talking about spring vegetables, which elevate all sorts of dishes whether you're grilling, sauteeing, or whipping up a yummy spring salad.
We've rounded up vegetable-forward dishes that are family friendly, incorporating a variety of proteins (like bacon and cheese) to please everyone at the table. So hit the market and use the season's bounty to cook our favorite springtime meals full of garden-fresh flavor.
Lemon Chicken Soup
Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
We've added white wine, English peas, flat-leaf parsley, lemon juice, and lemon zest to the usual carrots, onion, and celery to make this comforting soup extra fresh and springy. The slow cooker does most of the work of braising the meat and vegetables. Throw in the rice-shaped orzo pasta in the last 20 minutes.
Broccoli Salad
Caitlin Bensel, Food Stylist: Torie Cox
You can't go wrong with this classic Southern broccoli salad. Crunchy broccoli, chewy dried cranberries and golden raisins, smoky bacon, white Cheddar cheese, and roasted sunflower kernels tossed with a sweet-tart dressing results in an unforgettable Spring salad that just happens to be easy to transport and holds up well when you’re making it for a crowd.
Ham and Noodle Casserole
Caitlin Bensel; Food Stylist: Torie Cox
Ham casserole gets an unexpectedly healthy twist from loads of spring vegetables. Egg noodles, chopped ham, carrots, broccoli, and asparagus bake in a mixture of cream of mushroom soup and oniony cream cheese, topped with bubbly cheese and crispy croutons. This dish can be made two at a time in 8x8 casseroles.
Carrot Raisin Salad
Caitlin Bensel; Food Styling: Torie Cox
Crunchy, sweet carrot ribbons, juicy pineapple, raisins that plump up beautifully when they soak in all of those sweet juices, and tangy vinegar create a really fun and delicious profile of flavors.
Waldorf Chicken Salad
Jen Causey, Food Stylist: Costen King, Prop Stylist: Priscilla Montiel
Celery and fresh red (or green!) grapes add a little burst of crispy fresh veggies and tart-sweetness, but you can easily swap in dried cranberries or cherries as an alternative. Chopped parsley and sour cream brighten up this classic Waldorf salad—chicken makes it a great option for a meal in the springtime.
Asparagus Stuffed Chicken
Fred Hardy II, Food Stylist: Kelsey Moylan, Prop Stylist: Caleb Clarke
Asparagus-stuffed chicken is tender and juicy and makes for a beautiful meal thanks to the vibrant colors of green and red from the veggies—plus, all that cheese oozing out. The sauce is luscious and thick from butter and rich from the chicken flavor. I
Tortellini Pasta Salad
Jen Causey, Food Stylist: Costen King, Prop Stylist: Priscilla Montiel
Yummy additions like red onion, artichokes, cherry tomatoes, basil, and fresh spinach make this dish bright and springy—plus the cheesy pasta makes it filling enough for a main dish.
Salmon Bagel Sandwiches
Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Buffy Hargett
This sandwich recipe features salmon slow-cooked in an aromatic blend of lemongrass, fennel, scallions, and dry white wine. We serve the fish on everything bagels along with a cream cheese mixture flavored with chives, radishes, and lemon. Top with your favorite spring vegetables, such as arugula and red onions.
Braised Chicken Thighs with Spring Vegetables
Somewhat like a springy coq au vin, carrots, peas, and baby potatoes come together in this light, fresh chicken dish. For this recipe, you want to select bone-in, skin-on chicken thighs that will sear to a crispy golden brown. Shower each plate with herbs for the freshest springtime flavor.
Asparagus Ribbon Crostini
Elegant curls of asparagus are garnished with lemon zest and torn mint for a remarkably pretty and fresh spring appetizer. This recipe requires almost no cooking aside from toasting the baguette. You can create fancy-looking asparagus ribbons by using a Y peeler.
Lemony White Bean Salad with Broccoli
Sometimes a warm roasted salad is just what you need on a cool spring day. This recipe combines spicy arugula and roasted broccoli for a double dose of cruciferous vegetables. White beans and shaved Parmesan will add heartiness to your plate, making this a nice lunchtime meal once you add a roll or bread.
Quick Pickled Slaw
This slaw makes a colorful side for a spring meal. Instead of a dollop of mayonnaise, the recipe calls for a tangy rice vinegar-based dressing that also incorporates the flavors of sugar, mustard seeds, and salt.
Cheesy Artichoke Dip With Spring Crudités
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely
Take all of your favorite fresh spring produce and use it as vehicles for a cheesy artichoke dip with the help of this party-ready recipe.
Orzo Salad with Shrimp and Lemon Dressing
Asparagus, sugar snap peas, and English peas make this orzo salad bright and fresh. The veggies are parboiled until bright green and tender-crisp. This salad can be served chilled or at room temperature.
Sugar Snap Pea Salad
Frederick Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Snap peas’ natural sweetness is enhanced by the honey in the dressing for this salad, which is balanced by bright lemon juice and zippy Dijon mustard. Instead of croutons, breadcrumbs add a nice crispy crunch and garlicky flavor to this salad.
Molasses-Soy Glazed Salmon and Vegetables
This dish comes together in just 35 minutes. Use yellow bell peppers with snow peas for more dramatic color. The tangy sauce is a delight on salmon, but feel free to try it on chicken and shrimp as well.
Asparagus Quiche
Caitlin Bensel; Food Stylist: Torie Cox
While it may look fancy, it is made with store-bought pie crusts, which saves you precious time in the kitchen! With its pretty braided crust edge makes it stand out, as does a rich and custardy filling with loads of spring vegetables.
Broccoli, Grape, and Pasta Salad
Robby Lozano; Food Stylist: Emily Nabors Hall
This springy pasta salad features fresh broccoli and diced red onions. Halved grapes and a creamy dressing provide the tangy sweetness that ties it all together. To keep it extra crunchy, stir in pecans and bacon just before serving.
Skillet-Toasted Gnocchi with Peas
We gave gnocchi a fresh springtime riff, with sweet peas, parsley, and lemon. Although the package directions call for boiling, sautéeing gnocchi in a pan with a little butter results in golden brown nuggets with rich, toasty flavor. After browning the gnocchi, this dish takes about five minutes to come together.
Southern Shrimp Pasta Salad
Caitlin Bensel, Food Stylist: Torie Cox
The addition of fresh sugar snap peas, dill, shallots, and lemon juice add bursts of flavor and texture to this bright-and-bracing shrimp pasta salad.
Tangy Potato-Green Bean Salad
You'll love this fresh take on potato salad, which replaces the usual mayonnaise dressing with a lively lemon-dill vinaigrette. New potatoes soak in the dressing along with slender green beans (haricots verts), radishes, and chives. If you can't find haricots verts, try substituting sugar snap peas or snow peas.
Spring Salad with Berries and Bacon
This Spring Salad with Berries and Bacon is equally savory and sweet. And unlike most salads, the recipe features strawberries on every level—we even blend it into the dressing. Crunchy bacon pairs beautifully with the sweet strawberry vinaigrette and thinly sliced shallot.
Crispy Chicken Thighs with Roasted Radishes
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
You've never had radishes like this before. Sautéing radishes in a skillet allows them to soften and absorb all the flavor of crisp chicken thighs. This recipe is easy enough for a weeknight dinner and pretty enough for an Easter table.
Cucumber-and-Onion Dip
Greg Dupree; Prop Stylist: Christine Keely; Food Stylist: Melissa Gray
The creaminess of this dip will brighten any table. Our recipe blends the assertive flavors of cucumber and red onion (an excellent spring vegetable) with tangy sour cream, mayo, and ranch dressing mix. It makes a dip that is delicious on crackers or pita chips.
Baked Chicken Roulade
The asparagus-spinach filling in this chicken dish looks impressive when sliced into roulades. You'll pound boneless chicken breasts to 1/8 inch before rolling the mixture inside and baking. Plate the chicken with roasted baby potatoes for a hearty springtime meal.
Creamy Pesto-and-Shrimp Penne with Peas
Who else loves the dynamic duo of shrimp and peas? They work beautifully together in a variety of preparations, none more so than in this creamy penne dish.
Skillet-Toasted Gnocchi with Peas
A peck of popping green peas would make a lively addition to dinner tonight, don't you think? When combined with hearty skillet-toasted gnocchi, they're an ideal spring meal.
Skillet-Roasted Carrots
Greg DuPree; Food Stylist: Rishon Hanners; Prop Stylist: Christina Daley
You can also break out the skillet for this side dish, which is always a crowd pleaser. It's packed with nutrients, too, making it an ideal spring side.
Broccoli Pesto Pasta
Don't just steam your broccoli and serve it. Instead, get a little creative and take those bunches up a notch by incorporating them into a bright green, pesto-seasoned pasta.
Honey-Glazed Spiced Carrots
It's just not springtime without plenty of carrot dishes, which is why we have yet another. This one gets a deliciously sweet honey glaze to go with it, making it perfect for a dinner party.
Lemon Vinaigrette Pasta Salad with Field Peas
ANTONIS ACHILLEOS; PROP STYLING: CLAIRE SPOLLEN; FOOD STYLING: RISHON HANNERS
Lemon, tomatoes, field peas, and fresh herbs pack punches of flavor in this enjoy-anytime pasta salad recipe.
Creamy Kale and Pasta Bake
If there's a bunch of kale in your refrigerator that you're not sure what to do with, whip up a pasta bake. It's a great way to add some additional nutrients in a family-friendly dish.
French Onion Pasta
Caitlin Bensel; Food Stylist: Torie Cox
Take your springtime onion haul and make a craveable pasta dish the whole family will love. When it comes to flavor profiles, French onion is one you'll have requests for again and again.
Tennessee Onions
Caitlin Bensel; Food Stylist: Torie Cox
While you can grow them at anytime, onions are an excellent springtime vegetable. If you have a patch of them growing this season, use them to make this easy side dish. It has fans across the South.
Lemon Roast Chicken with Rainbow Carrots
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Rainbow carrots get their due in this recipe, which bakes a whole, deliciously lemony roast chicken that's fit for a crowd and could even be a great Easter meal,
Read the original article on Southern Living
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