Wondering what to make with spring vegetables? Here’s a roundup of some of my favorite recipes for the best spring vegetables and what to do with them.
I’m teaming up with the Produce for Better Health Foundation to highlight some of my favorite ways to enjoy the best spring vegetables. It’s finally warming up and farmers markets, grocery stores, and local shops are overflowing with bright, colorful, fresh seasonal produce. What an exciting time of the year!
There’s a lot of variety out there, so I wanted to highlight some of my personal favorites in this recipe roundup. But before we get to that, here’s a friendly reminder: although fresh produce is abundant right now, there’s absolutely nothing wrong with using frozen or canned veggies! Sometimes it’s a matter of cost, but I also think about convenience and food waste. If purchasing more fresh produce than you can use leads to food waste or storage issues, opting for canned or frozen options can be a great alternative. They’re more shelf-stable and you don’t have to sacrifice quality or flavor. And, depending on where you live, some options may be more affordable or easier to find.
At the end of the day, incorporating produce of any kind (fresh, frozen, canned, or even 100% juice!) can help you get the nutritious goodness to help you feel your best. So let’s get going! Check out these recipes for the best spring veggies and what to do with them.
Spinach and Spring Greens
Spinach often gets touted as being one of the “best” leafy greens because of its impressive nutrition profile, but don’t forget about other options! Arugula, spring mix, lettuce, and other greens are popping up this time of year and the quality and texture can’t be matched when they’re fresh in season! These are one of the few veggies that should be eaten fresh, as freezing them does not preserve the texture. Explore your options with colorful, vibrant salads filled with crunch and flavor!
Blueberry Spinach Salad with Blueberry Vinaigrette from Your Choice Nutrition
Spring Greens Panzanella Salad from Street Smart Nutrition (shown below)
Spinach Salad with Warm Citrus Vinaigrette from Nutrition Starring YOU
Spinach Salad with Hot Bacon Dressing from Beyer Beware
Cranberry & Pecan Salad with Raspberry Vinaigrette from Dance Around the Kitchen (shown below)
Fresh or Frozen Peas
Frozen peas are always a staple in my kitchen because they’re so versatile. I can add them to savory, hearty meals all year round but they really shine in the springtime when you can source them fresh. Check out these recipes for creative ideas to incorporate them into flavorful meals that will fill you up and pack in the nutrition. Don’t forget that canned peas are also an option if fresh or frozen are tough to find!
Gouda Tuna Noodle Casserole from Street Smart Nutrition
Chicken a la King from Create Kids Club
Healthy Pea Salad from My Nutrition Adventure (shown below)
Kimchi Fried Rice from Nutrition Nuptials
Orzo with Lemon Chimichurri Sauce from Street Smart Nutrition
Radishes
Radishes are another of my favorite veggies – I love adding them to veggie trays and snacking on them with some of my favorite dips (like this Roasted Sweet Potato Hummus). But when they’re in season they make great additions to salads, appetizers, and sandwiches. Just look at the amazing color they can add! Use a mandolin slicer if you have one, or carefully slice into thin coins as you layer them into your recipes.
Arugula Salad with Radishes, Avocado, and Truffle-Lemon Vinaigrette from Sharon Palmer, The Plant-Powered Dietitian (shown below)
Sweet Curry Hummus Crostinis from Street Smart Nutrition (shown below)
Asparagus
Asparagus is a family favorite, I have so many memories of walking with my dad as we picked asparagus that grew wild on our family’s land. Fortunately these days, I don’t have to go too far to find one of my favorite spring vegetables. I think it tastes amazing grilled or roasted with just a little butter, sea salt, and garlic, but if you want to explore other culinary uses, check out these recipes.
Asparagus Salad with Eggs and Prosciutto from Liz’s Healthy Table
Spring Vegetable Cacio e Pepe from The Foodie Dietitian
Salmon Asparagus Bundles from Living Well Kitchen (shown below)
Asian Asparagus from Plowing Through Life
Sautéed Asparagus with Bacon and Onions from Beyer Beware
Spring Tortilla de Patata from Nourish Nutrition Co.
Puff Pastry Wrapped Cheesy Asparagus from Your Choice Nutrition (shown below)
Warm Farro and Asparagus Salad with Burrata from My Cape Cod Kitchen
Artichokes
Another versatile choice for fresh or canned! I’ll be honest, eating a fresh artichoke for the first time was quite an experience for me. I had to have someone show me how it’s done! But don’t worry, the effort is well worth it, especially if you attempt the fresh artichoke recipes I included here. If that’s not your style, but you still love the flavor, go with a canned version for a low-hassle way of incorporating this spring vegetable into your meals.
Stuffed Artichokes from Living Well Kitchen
Crab Stuffed Grilled Artichokes from Lively Table
Lemon Pepper Chicken with Artichokes, Mushrooms, and Asparagus from Aggie’s Kitchen (shown below)
Sausage and Artichoke Tortellini from Nourish Nutrition Co.
Overnight Mushroom Artichoke Strata from Lively Table (shown below)
So there you have it! A small sampling of some of the best recipes using spring vegetables. This is such an abundant time of the year, I hope you expand your culinary horizons and see if you can discover new ways of enjoying them. Just remember, whether it’s fresh, frozen, canned, dried, or 100% juice, you can benefit from adding more fruits and veggies to your week in any way that’s convenient, affordable, and most of importantly: TASTY!
What’s your current favorite fruit or vegetable for the spring?
