10 Fresh and Traditional Spring Meal Recipes for the Season

As the flowers bloom and the weather warms, it is time to refresh your kitchen with vibrant, seasonal ingredients. These traditional recipes celebrate the best of spring, from crisp vegetables to tender meats. Enjoy the light, bright flavors of the new season with this comprehensive guide to spring dining.

Lemon Asparagus Risotto

A creamy, bright Italian-style risotto featuring fresh spring asparagus and a burst of citrus.

Ingredients

• •1.5 cups Arborio rice
• •1 bunch thin asparagus, trimmed
• •5 cups vegetable broth, warm
• •1/2 cup dry white wine
• •2 shallots, minced
• •2 tablespoons butter
• •1/2 cup grated parmesan cheese
• •1 lemon, zested and juiced

Method

1. 1

   Blanch asparagus in boiling water for 2 minutes, then plunge into ice water and set aside.

2. 2

   Sauté shallots in butter until translucent.

3. 3

   Add rice and toast for 2 minutes.

4. 4

   Deglaze with white wine and stir until evaporated.

5. 5

   Add warm broth one ladle at a time, stirring constantly until absorbed.

6. 6

   Once rice is tender, fold in asparagus, lemon juice, zest, and parmesan.

7. 7

   Serve immediately.

Roasted Spring Lamb

Classic herb-crusted lamb chops that capture the essence of a traditional spring feast.

Ingredients

• •8 lamb chops
• •4 cloves garlic, minced
• •2 tablespoons fresh rosemary, chopped
• •3 tablespoons olive oil
• •Salt and black pepper to taste

Method

1. 1

   In a small bowl, mix garlic, rosemary, olive oil, salt, and pepper.

2. 2

   Rub the mixture over both sides of the lamb chops.

3. 3

   Let the lamb marinate at room temperature for 30 minutes.

4. 4

   Sear chops in a hot cast-iron skillet for 3 to 4 minutes per side for medium-rare.

5. 5

   Rest for 5 minutes before serving.

Strawberry Spinach Salad

A refreshing and colorful salad that combines sweet fruit with savory feta and crunchy nuts.

Ingredients

• •6 cups baby spinach
• •2 cups fresh strawberries, sliced
• •1/2 cup crumbled feta cheese
• •1/4 cup toasted walnuts
• •1/4 cup balsamic vinaigrette

Method

1. 1

   In a large bowl, combine the fresh baby spinach and sliced strawberries.

2. 2

   Sprinkle the crumbled feta and toasted walnuts over the top.

3. 3

   Drizzle with balsamic vinaigrette right before serving.

4. 4

   Toss gently to coat all ingredients evenly.

Creamy Pea Soup

A vibrant green soup made with sweet peas and a touch of fresh mint for a clean finish.

Ingredients

• •4 cups fresh or frozen peas
• •1 large onion, chopped
• •4 cups vegetable stock
• •1/4 cup fresh mint leaves
• •1/2 cup heavy cream
• •2 tablespoons butter

Method

1. 1

   Melt butter in a pot and sauté onion until soft.

2. 2

   Add peas and vegetable stock, then bring to a boil.

3. 3

   Simmer for 10 minutes until peas are tender.

4. 4

   Add mint leaves and blend the soup until completely smooth.

5. 5

   Stir in the heavy cream and season with salt and pepper.

Honey Glazed Carrots

Tender baby carrots glazed in a sweet honey butter sauce, perfect as a side dish.

Ingredients

• •1 pound baby carrots, tops removed
• •2 tablespoons butter
• •2 tablespoons honey
• •1 tablespoon fresh parsley, chopped
• •Salt to taste

Method

1. 1

   Boil carrots in salted water for 5 to 7 minutes until tender-crisp.

2. 2

   Drain carrots and return them to the pan.

3. 3

   Add butter and honey, stirring over medium heat until glazed.

4. 4

   Season with salt and garnish with fresh parsley.

Sweet Rhubarb Tart

A traditional spring dessert that balances the tartness of rhubarb with a sweet custard filling.

Ingredients

• •1 pre-baked tart shell
• •3 cups rhubarb, chopped
• •1 cup granulated sugar
• •2 eggs
• •1/2 cup heavy cream

Method

1. 1

   Preheat oven to 350 degrees Fahrenheit.

2. 2

   Arrange chopped rhubarb inside the pre-baked tart shell.

3. 3

   Whisk together sugar, eggs, and heavy cream in a bowl.

4. 4

   Pour the custard mixture over the rhubarb.

5. 5

   Bake for 35 to 40 minutes until the custard is set and golden.

Garlic Herb Chicken

Succulent roasted chicken infused with the bright flavors of lemon and spring herbs.

Ingredients

• •1 whole chicken (4 lbs)
• •4 tablespoons butter, softened
• •1 tablespoon fresh thyme
• •4 cloves garlic, smashed
• •1 lemon, halved

Method

1. 1

   Preheat oven to 425 degrees Fahrenheit.

2. 2

   Rub the butter and thyme under the skin and over the outside of the chicken.

3. 3

   Stuff the cavity with garlic and lemon halves.

4. 4

   Roast for 1 hour and 15 minutes or until internal temperature reaches 165 degrees.

5. 5

   Let rest for 10 minutes before carving.

Radish Butter Toast

A simple yet sophisticated snack featuring crunchy radishes and high-quality butter.

Ingredients

• •4 slices sourdough bread
• •4 tablespoons unsalted butter, softened
• •1 bunch radishes, thinly sliced
• •Flaky sea salt
• •Fresh chives, snipped

Method

1. 1

   Toast the sourdough slices until golden and crisp.

2. 2

   Spread a generous layer of butter onto each slice.

3. 3

   Arrange the radish slices in an overlapping pattern on top of the butter.

4. 4

   Sprinkle with flaky sea salt and fresh chives.

Artichoke Pasta Bake

A comforting pasta dish packed with marinated artichoke hearts and a light garlic sauce.

Ingredients

• •12 ounces penne pasta
• •1 jar marinated artichoke hearts
• •3 cloves garlic, minced
• •1/2 cup breadcrumbs
• •1/2 cup parmesan cheese

Method

1. 1

   Cook pasta according to package instructions.

2. 2

   Toss pasta with artichokes, their marinade, and minced garlic.

3. 3

   Place in a baking dish and top with breadcrumbs and parmesan.

4. 4

   Bake at 375 degrees for 15 minutes until the top is crunchy.

Spring Vegetable Quiche

A savory custard pie filled with the freshest leeks and asparagus of the season.

Ingredients

• •1 pie crust
• •4 eggs
• •1 cup whole milk
• •1 cup sliced leeks
• •1 cup chopped asparagus
• •1 cup shredded Swiss cheese

Method

1. 1

   Sauté leeks and asparagus until softened.

2. 2

   Whisk eggs and milk together in a bowl.

3. 3

   Place vegetables and cheese into the pie crust.

4. 4

   Pour egg mixture over the fillings.

5. 5

   Bake at 375 degrees for 35 minutes until the center is firm.

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Wrapping Up

We hope these recipes inspire you to head to the local market and bring the fresh taste of spring into your home. Happy cooking and enjoy the season's bounty!