Sure, squash is delish. But after a long, cold winter, you start to crave the bright, fresh flavors of spring. Enter these spring vegetable recipes, which will make enjoying those flavors easy.
Think crunchy asparagus with grains, salads filled with artichokes, radishes, and peas, and creative ways to use that first crop of leafy greens.
These dishes of course taste the best if you eat them while soaking up a little sunshine…or breathing in the scent of blooming tulips.
Spring Vegetable Recipes
If you’re looking for a dish that really celebrates spring’s veggie bounty, this is it. Peas, radishes, and artichokes all pop up fresh at the start of the season and are filled with vitamins and minerals. Greek yogurt and hemp seeds add protein and a whole lot of other goodness.
Fresh spring carrots, green onions, and snow peas are paired with nutrient-powerhouse Napa cabbage: The cousin to kale delivers antioxidants like vitamin C, fiber, and vitamin K. Serve the crunchy, zesty slaw alongside burgers, fish, or almost any other protein.
Farro is an ancient grain that’s an excellent source of protein, vitamins, and minerals and is also higher in fiber than brown rice or quinoa. Its dense, chewy texture pairs perfectly with crunchy, fresh asparagus.
Leeks deliver a mild onion flavor and strong health benefits. They contain carotenoids, calcium, iron, and vitamins A and K. Paired with nutrient-dense spinach and goat cheese for protein, this dish is creamy, delicious goodness.