After a winter of heavy stews, roasted root vegetables, and plenty of starches, it’s time to lighten up the dinner plate.
Here is a wonderful collection of Spring Vegetable based recipes, whether you are looking for a side dish, a fresh way to make soup, the perfect Spring appetizer, or even a lightened up vegetable based main meal. Everything under one roof for you!
Asparagus Saffron Risotto: A bright easy risotto with saffron and wine is the perfect bed for fresh steamed asparagus. Lemon and parmesan cheese finish this dish off wonderfully. A lovely first course to a dinner party, or a light meal.
Asparagus Pesto Ricotta Tart: Fresh bright pesto, whether homemade like my Ramp Pistachio Pesto, or storebought, it combines with ricotta cheese to become the base layer for the asparagus on top. Finish with crispy radish and edible blossoms, and this becomes a dressy appetizer if cut smaller, or a wonderful brunch dish.
Spring Brunch Crepes with Hollandaise Sauce: A classic crepe recipe, along with easy to whip up Hollandaise sauce is the beginning and can be prepped in advance. Filling the crepes with steamed asparagus, smoked salmon, or even scrambled eggs, this is such an elegant brunch option.
Prosciutto Wrapped Asparagus with Sumac: What a great brunch addition, or a nibble with champagne?! Or add it to your table as part of a dinner party or Sunday dinner spread. Easy to prep ahead, the combo of flavours and textures is wonderful.
Asparagus Fettuccini with Ramp Pesto: A most delightful way to enjoy shaved asparagus. Added to freshly cooked pasta, tossed with a bit of pesto, and finished with copious amounts of freshly grated parmesan cheese, this dish celebrates asparagus so well! A great meatless meal, or a perfect first course. The recipe links to my easy to follow pesto recipe, which can be adapted to your choice of greens and nuts.
Asparagus and Fiddlehead Quiche: This post is actually the master recipe for making any quiche!! All the tips and tricks for the crust and filling are there. In this case, asparagus, fiddleheads and ramps are all in the quiche. But I show how to use broccoli, spinach, broccoli will work just great as well. The perfect light brunch or dinner meal. And leftovers are great at room temperature!
Asparagus and Prosciutto Crustless Quiche: While we’re on the topic of quiche, here is a great version, minus the crust! A great way to keep it more protein-centric, without missing any of the pastry. Basil leaves finish off the prosciutto roses, what a fun way to create a luncheon, shower, anniversary or brunch dish!
Brussels Sprouts with Cinnamon, Sumac and Pine Nuts: A great side dish, or even a fantastic lunch, just add a carb and some protein like I did here with eggs and farro. The cinnamon and sumac add fragrance, warmth and a lovely citrus undertone. The pine nuts give crunch, but can easily be replaced with pistachios, almonds or another favourite nut.
Rose Harissa Roasted Carrots with Hummus: Delicate Roasted carrots, the delicate floral warmth of rose harissa, clementine segments and pine nuts make for a fantastic dish. Served on the side of a roast, or over hummus, this carrot dish is one we turn to again and again.
Fava Bean, Mint and Manchego Salad: Such a special bean when it hits the markets. All my tips for prepping fava beans for making this incredible salad are in the blog post. Combining the beans with radishes, mint leaves, ittle gems lettuce, shaved manchego cheese, and a bright dressing makes this salad memorable, and a great light addition to the first bbq’s of the season. And yes, replace the fava beans with blanched peas or even broccoli florets.
Fava Bean Kuku, Persian Frittata: This Persian or Iranian Frittata is a party in your mouth thanks to all the fresh bright flavours of mint, barberries and pomegranate arils combining with chopped herbs and fava beans for a substantial but not heavy egg dish. Served in pieces even at room temperature, this makes for an amazing addition to a brunch spread.
Braised Leeks with Burrata: A simple braise of wine, thyme, bay leaves, and garlic is used to soften the leek stalks, which are then finished with a Champagne Vinaigrette and dill. Why not top it with burrata for a creamy contrast? Poached eggs would also be amazing.
Confit Leeks with Puy Lentil and Leek Cream: Tender soft leek rounds baked slowly with aromatics in olive oil, and finished with lentils and a luscious leek and garlic cream. This can be served on the side of your favourite protein (roast leg of lamb!) or even eaten as is with crusty bread.
Spring Pea Salad with Mint Vinaigrette: Is there anything more appealing than seeing all these lovely colours, and textures all on one plate?! This is proof that we eat with our eyes first! I can eat this as a meal, with maybe some eggs, but toss it all together and serve it as part of a luncheon or brunch, for the happiest salad ever!
Spring Pea and Mint Soup: When fresh peas are at the market (or up in your garden) I contend that there isn’t a better way to serve them up! This bright, fresh green soup is a celebration of both mint and fresh peas. And yes, if you can’t find fresh peas, frozen will work just great!
Mini Salt Crusted Potatoes: Here’s a fun way to prepare and roast potatoes, all in a skillet. The tender and fluffy interiors of these baby potatoes is enhanced by roasting them in a salt crust. Serve some sour cream and bacon on the side, and these will make everyone very happy!
Confit of Fingerling Potatoes with Garlic and Sage: a tender, softened potato with plenty of flavour, these cook on the stove top, and are happy to hang out on the back burner till ready to serve. They will melt in your mouth. Feel free to replace the sage with dill for a spring vibe.
Mini Hasselback Potatoes with Green Tahini Sauce: The crispy edges of these addictive potatoes are the perfect vehicle for the vibrant herby green tahini sauce. Serve these on their own as a snack, or as part of a roast dinner!
Miso Roasted Radishes: Roasted Radishes turn the most lovely shade of pink! And their flavour softens beatifully, which is great for those odd radishes which can have a little bite to them. Is there a prettier way to add spring colour to a festive table? I don’t think so.
Radishes with Butter: Here’s a fun and yummy way to serve radishes. The melted butter and salt transform the crunchy and earthy radish to a delightful appetizer. Add it to your charcuterie spread, or as a snack at brunch while waiting for the eggs to finish cooking.
Cheddar Biscuits with Ramp Pesto: Tender flakey biscuits are a great side to any meal. Adding the bright flavour of freshly made pesto takes them to the next level. The link to the ramp pesto is included in this amazing biscuit recipe.
Pickled Ramps: A fabulous easy pickle with Asian flavours, this is a wonderful way to use the softly sweet onion flavour of ramp bulbs. Add these to your charcuterie boards, chopped into dressings or salads, or just eat them with a spoon!
The Fluffiest Springtime Frittata: Using lovely purple scallions or spring onions in this amazing frittata is the perfect spring start to a Sunday brunch. Serve it with Rösti potatoes for a light meal.
Spinach and Ricotta Gnocchi with Lemon Oil Drizzle: Whether you use baby spinach, watercress, ramps, or other soft spring green, these ricotta gnocchi or gnudi make a great meal with protein, or a wonderful alternative to the more traditional potato dishes as part of a Sunday roast dinner.
Spinach and Strawberry Salad with Lemon Poppyseed Dressing: The bright crunch, the light sweetness of berries, and the lemon poppyseed dressing are everything you want in a Springtime salad! The colours are happy too! Make a lot of the dressing, you’ll use it often!
Spring Green Minestrone with Tortellini: All the bright greens of spring vegetables are the base of this light but filling soup. The tortellini (pick your favourite filling) make it substantial enough to be a meal.
Roasted Spring Vegetables, Three Ways: Here is one base of steamed and roasted vegetables, finished three different ways, depending on your mood. Start with harissa, salt and pepper and butter for a simple roasted side of vegetables. Second, a drizzle of honey to the first dish. And third, a copious amount of crumbled feta over the first two version turns this into an amazing dish, full of flavour and texture.
These are just a sampling of the vegetable side dishes or vegetarian main dishes that will showcase our spring vegetables perfectly. Check out the Spring and Vegetables Sections of the Recipe Index on the Home page.
If you make any of these Spring Vegetables recipes, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.
Love Jen
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