22 Quick Spring Food Ideas

Spring brings a burst of freshness to the table, and it’s the perfect time to revitalize your meals with colorful, seasonal ingredients. From crisp asparagus and juicy strawberries to vibrant peas and tender greens, spring produce adds a refreshing twist to everyday dishes.

This curated collection of 22 spring food ideas captures the essence of the season. You’ll find easy spring appetizers, light mains, vibrant salads, and even a few sweet surprises — each designed to celebrate nature’s bounty. Get ready to enjoy delicious seasonal flavors that are both satisfying and beautifully simple to prepare.

1. Asparagus and Goat Cheese Tart

Asparagus and Goat Cheese Tart is a springtime showstopper that’s as elegant as it is effortless. With flaky puff pastry as the base, this tart is layered with creamy goat cheese and crowned with vibrant green asparagus spears. It’s seasoned with lemon zest and cracked black pepper for a fresh, zippy finish.

Ingredients

• 1 sheet puff pastry, thawed
• 1 bunch fresh asparagus, trimmed
• 150g goat cheese
• 2 tablespoons cream cheese (optional, for extra creaminess)
• 1 teaspoon lemon zest
• Salt, to taste
• Cracked black pepper, to taste
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
   
2. Roll out the puff pastry on the sheet and fold the edges inward to form a border.
   
3. Prick the center of the pastry with a fork to prevent puffing. Brush the edges with egg wash.
   
4. In a bowl, mix goat cheese, cream cheese (if using), and lemon zest until smooth. Spread over the center of the pastry.
   
5. Arrange trimmed asparagus spears in a single layer over the cheese mixture.
   
6. Sprinkle with salt and cracked black pepper.
   
7. Bake for 20–25 minutes or until the pastry is golden and the asparagus is tender.
   
8. Allow to cool slightly before slicing and serving.

2. Asparagus and Mushroom Stir-Fry

Asparagus and Mushroom Stir-Fry is a quick spring side that’s loaded with earthy flavour and a pop of color. Tender asparagus spears pair perfectly with golden sautéed mushrooms, all tossed in a light soy-garlic glaze. This easy dish comes together in under 15 minutes, making it a go-to for busy weeknights.

Ingredients

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 200g mushrooms, sliced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon sesame oil
• Black pepper, to taste

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat.
   
2. Add sliced mushrooms and sauté for 3–4 minutes until lightly browned.
   
3. Stir in garlic and cook for 30 seconds until fragrant.
   
4. Add asparagus and cook for another 4–5 minutes, stirring often, until just tender.
   
5. Pour in soy sauce and sesame oil, stirring to coat all vegetables.
   
6. Season with black pepper and cook for another minute.
   
7. Serve hot as a side or over rice for a light main dish.

3. Avocado Toast with Radishes and Microgreens

Avocado Toast with Radishes and Microgreens is a crisp and colorful spring bite that feels as good as it tastes. Creamy mashed avocado spread over hearty whole grain bread sets the stage for peppery radish slices and a fresh burst of microgreens. This nutritious toast is packed with texture and flavour — perfect for a light breakfast, or brunch.

Ingredients

• 2 slices whole grain or sourdough bread, toasted
• 1 ripe avocado, peeled and sliced or mashed
• 3–4 radishes, thinly sliced
• A handful of microgreens (such as arugula, broccoli sprouts, or pea shoots)
• Salt, to taste
• Cracked black pepper, to taste
• A squeeze of lemon juice (optional)

Instructions

1. Toast the bread slices until golden and crisp.
   
2. Mash the avocado in a bowl with a fork, adding salt, pepper, and lemon juice if using.
   
3. Spread the mashed avocado generously over each slice of toast.
   
4. Top with thin slices of radish, slightly overlapping for visual appeal.
   
5. Add a handful of fresh microgreens on top.
   
6. Finish with a final pinch of salt and cracked pepper.
   
7. Serve immediately as a refreshing spring breakfast or snack.

4. Chilled Lemon Orzo Salad

Chilled Lemon Orzo Salad is a zesty and refreshing dish that screams spring with every bite. Tender orzo pasta is tossed with juicy cherry tomatoes, crisp cucumbers, vibrant bell peppers, and fresh herbs, all dressed in a bright lemon vinaigrette. This cold pasta salad is light, colorful, and ideal for spring picnics, potlucks, etc.

Ingredients

• 1 cup uncooked orzo
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, chopped
• 1/2 yellow bell pepper, diced
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh dill, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste

Instructions

1. Cook the orzo according to package instructions. Drain and rinse under cold water to stop the cooking process.
   
2. In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, bell pepper, and red onion.
   
3. Add fresh dill, then drizzle with olive oil and lemon juice.
   
4. Season with salt and black pepper to taste.
   
5. Toss everything together until evenly coated.
   
6. Chill in the refrigerator for at least 30 minutes before serving.
   
7. Serve cold as a light spring meal or side dish.

5. Cucumber and Avocado Sandwiches

Cucumber and Avocado Sandwiches are the perfect light spring lunch. Creamy mashed avocado brings richness, while crisp cucumber slices add crunch and a cooling bite. Sandwiched between hearty slices of multigrain or sourdough bread, this simple recipe is both nourishing and satisfying.

Ingredients

• 2 slices of multigrain or sourdough bread
• 1/2 ripe avocado, mashed
• 1/2 cucumber, thinly sliced
• Salt, to taste
• Black pepper, to taste
• Lemon juice (optional)
• Sprouts or fresh herbs (optional)

Instructions

1. Lightly toast the bread if desired, or leave it soft for a more delicate sandwich.
   
2. In a small bowl, mash the avocado and season with salt, pepper, and a splash of lemon juice if using.
   
3. Spread the mashed avocado evenly onto one slice of bread.
   
4. Layer with fresh cucumber slices across the top.
   
5. Add sprouts or herbs if desired for extra flavour and texture.
   
6. Top with the second slice of bread, press gently, and slice in half.
   
7. Serve immediately with fresh fruit or a spring salad.

6. Deviled Eggs with Fresh Herbs

Deviled Eggs with Fresh Herbs bring a springtime twist to a classic appetizer. Creamy egg yolk filling is blended with tangy mayo and mustard, then brightened with the flavours of dill, chives, and parsley. These bite-sized treats are perfect for brunch platters, Easter tables, or spring gatherings.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• Salt, to taste
• Black pepper, to taste
• Extra herbs for garnish

Instructions

1. Slice the boiled eggs in half lengthwise and gently remove the yolks into a bowl.
   
2. Mash the yolks with a fork until smooth.
   
3. Add mayonnaise, mustard, vinegar, dill, chives, and parsley. Mix until creamy.
   
4. Season with salt and pepper to taste.
   
5. Spoon or pipe the yolk mixture back into the egg white halves.
   
6. Garnish each deviled egg with extra chopped herbs or a small sprig of dill.
   
7. Chill for 15–20 minutes before serving cold.

7. Fresh Strawberry Shortcake

Fresh Strawberry Shortcake is the ultimate spring dessert that’s equal parts indulgent and refreshing. Soft, fluffy biscuits cradle layers of juicy macerated strawberries and billowy homemade whipped cream. It’s a classic seasonal treat that highlights spring’s most beloved berry in the most delicious way.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup heavy cream (plus more for brushing)
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons sugar (for berries)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract (for whipped cream)

Instructions

1. Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper.
   
2. In a bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
   
3. Stir in cream and vanilla until just combined. Do not overmix.
   
4. Drop dough into 6 mounds on the baking sheet and gently flatten tops. Brush with a little extra cream.
   
5. Bake for 12–15 minutes until golden. Let cool completely.
   
6. In a separate bowl, toss sliced strawberries with sugar and let sit for at least 15 minutes to release juices.
   
7. Whip cream with powdered sugar and vanilla until soft peaks form.
   
8. Slice each biscuit in half. Layer with strawberries and whipped cream, then top with the other half of the biscuit.
   
9. Add more berries and cream on top and serve immediately.

8. Garden Veggie Frittata

Garden Veggie Frittata is a colourful and protein-packed way to start any spring day. This fluffy, oven-baked egg dish is brimming with seasonal vegetables like baby spinach, leeks, bell peppers, and juicy cherry tomatoes. Perfectly cooked and lightly golden on top, it’s an easy one-pan brunch that feels special without the fuss.

Ingredients

• 8 large eggs
• 1/4 cup milk
• 1 tablespoon olive oil
• 1/2 cup leeks, sliced
• 1/2 cup baby spinach
• 1/2 cup bell pepper, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese or goat cheese, crumbled
• Salt, to taste
• Black pepper, to taste
• Fresh basil for garnish (optional)

Instructions

1. Preheat oven to 190°C (375°F).
   
2. In a bowl, whisk together eggs, milk, salt, and black pepper until fully combined.
   
3. In an oven-safe skillet or pie dish, heat olive oil over medium heat. Add leeks and bell peppers; sauté for 3–4 minutes until softened.
   
4. Add spinach and cook until just wilted. Remove from heat.
   
5. Pour the egg mixture into the skillet or dish over the vegetables.
   
6. Top with halved cherry tomatoes and crumbled cheese.
   
7. Bake for 20–25 minutes or until the center is set and the top is slightly golden.
   
8. Let cool slightly, garnish with fresh basil if using, and slice to serve.

9. Grilled Salmon with Lemon Dill Sauce

Grilled Salmon with Lemon Dill Sauce is a light and flavour-packed springtime dish that’s ideal for outdoor dinners or healthy weeknight meals. The salmon is grilled to perfection with a golden sear and flaky interior, then topped with a refreshing, creamy lemon-dill sauce that brightens every bite.

Ingredients

• 2 salmon fillets
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste
• Juice of 1/2 lemon

For the sauce

• 1/2 cup Greek yogurt or sour cream
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• Salt and pepper, to taste

Instructions

1. Preheat your grill or grill pan to medium-high heat.
   
2. Brush salmon fillets with olive oil and season with salt, pepper, and lemon juice.
   
3. Grill salmon skin-side down for 4–5 minutes, then flip and grill for another 3–4 minutes until cooked through.
   
4. In a small bowl, combine Greek yogurt (or sour cream), chopped dill, lemon zest, lemon juice, salt, and pepper. Mix until smooth.
   
5. Transfer grilled salmon to plates and top each fillet with a generous spoonful of lemon dill sauce.
   
6. Garnish with extra dill or lemon slices if desired and serve immediately.

10. Herbed Potato Salad with Dijon Vinaigrette

Herbed Potato Salad with Dijon Vinaigrette is a light and zesty alternative to the traditional mayo-based version. Baby potatoes are tossed with a punchy vinaigrette and loaded with fresh herbs like dill and chives for a burst of spring flavour. This salad is perfect served chilled or at room temperature, making it a great choice for spring picnics.

Ingredients

• 1.5 lbs baby potatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 2 tablespoons fresh dill, chopped
• 1 tablespoon chives or green onions, chopped
• 1 garlic clove, minced
• Salt, to taste
• Black pepper, to taste

Instructions

1. Place baby potatoes in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 12–15 minutes.
   
2. Drain and let cool slightly.
   
3. In a small bowl, whisk together olive oil, Dijon mustard, vinegar, minced garlic, salt, and pepper.
   
4. Place warm potatoes in a large bowl and drizzle with the vinaigrette.
   
5. Add chopped dill and chives (or green onions) and toss gently to combine.
   
6. Let the flavours meld for at least 15 minutes before serving.
   
7. Serve chilled or at room temperature as a bright and tangy spring side.

11. Honey Glazed Carrot and Radish Salad

Honey Glazed Carrot and Radish Salad is a crisp, colourful side that celebrates the freshest flavours of spring. Sweet julienned carrots and peppery radish slices are tossed in a light honey vinaigrette, then finished with chopped herbs for brightness. It’s crunchy, vibrant, and comes together in minutes—perfect for spring lunches, picnics, or as a fresh starter to any meal.

Ingredients

• 3 large carrots, julienned or thinly sliced
• 5–6 radishes, thinly sliced
• 2 tablespoons fresh parsley or cilantro, chopped
• 1 tablespoon honey
• 2 tablespoons apple cider vinegar or lemon juice
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste

Instructions

1. In a large mixing bowl, combine the julienned carrots and sliced radishes.
   
2. In a small bowl or jar, whisk together honey, vinegar (or lemon juice), olive oil, salt, and pepper.
   
3. Pour the honey vinaigrette over the vegetables and toss well to coat.
   
4. Add chopped herbs and mix again gently.
   
5. Let the salad sit for 10–15 minutes before serving to allow the flavours to develop.
   
6. Serve chilled or at room temperature as a refreshing spring side dish.

12. Lemon Herb Grilled Chicken

Lemon Herb Grilled Chicken is a springtime staple that’s juicy, flavourful, and easy to prepare. Marinated in lemon juice, garlic, and a medley of fresh herbs, the chicken is grilled to perfection with beautiful char marks and a tender inside. It’s perfect for outdoor grilling season and pairs wonderfully with salads, roasted vegetables, or fresh spring sides.

Ingredients

• 4 boneless, skinless chicken thighs or breasts
• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon lemon zest
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme or oregano, chopped
• Salt, to taste
• Black pepper, to taste

Instructions

1. In a bowl or zip-top bag, combine olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper.
   
2. Add the chicken and toss to coat. Marinate in the refrigerator for at least 30 minutes or up to 4 hours.
   
3. Preheat grill to medium-high heat. Lightly oil the grates.
   
4. Remove chicken from the marinade and place on the grill.
   
5. Grill for 5–6 minutes per side, or until the internal temperature reaches 75°C (165°F).
   
6. Let the chicken rest for a few minutes before serving.
   
7. Serve with lemon wedges and garnish with extra herbs if desired.

13. Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are a spring morning favourite—fluffy, moist, and bursting with citrusy brightness in every bite. The lemon zest gives them a fresh zing, while poppy seeds add a subtle crunch. These muffins are perfect for breakfast, brunch spreads, or an afternoon treat with tea, bringing sunshine to your table in the most delicious way.

Ingredients

• 1 3/4 cups all-purpose flour
• 2 tablespoons poppy seeds
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 eggs
• 1/2 cup Greek yogurt or sour cream
• 1/4 cup milk
• Zest of 2 lemons
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 190°C (375°F) and line a muffin tin with paper liners.
   
2. In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
   
3. In another bowl, combine melted butter, sugar, eggs, yogurt, milk, lemon zest, lemon juice, and vanilla.
   
4. Pour the wet ingredients into the dry and gently stir until just combined. Do not overmix.
   
5. Divide batter evenly among the muffin cups, filling about 3/4 full.
   
6. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
   
7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
   
8. Optional: Dust with powdered sugar or drizzle with lemon glaze before serving.

14. Roasted Beet and Arugula Salad

Roasted Beet and Arugula Salad is a flavour-packed, nutrient-rich dish that brings earthy sweetness and zesty freshness together beautifully. Tender roasted beets are layered over a bed of peppery arugula, then finished with creamy goat cheese, crunchy pistachios, and a tangy balsamic drizzle. It’s elegant yet simple—perfect for spring lunches, dinner starters, or even as a light main course.

Ingredients

• 3 medium beets, roasted and sliced
• 4 cups fresh arugula
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled goat cheese
• 2 tablespoons chopped pistachios
• 2 tablespoons balsamic glaze or reduction
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat oven to 200°C (400°F). Wrap beets in foil and roast for 40–50 minutes, or until fork-tender. Let cool, peel, and slice.
   
2. In a large salad bowl, layer arugula with sliced beets and red onions.
   
3. Sprinkle crumbled goat cheese and chopped pistachios over the top.
   
4. Drizzle with olive oil and balsamic glaze.
   
5. Season with salt and black pepper to taste.
   
6. Toss gently before serving or plate individually for presentation.

15. Spring Berry Fruit Salad

Spring Berry Fruit Salad is a vibrant, juicy medley of the season’s best berries. Strawberries, blueberries, raspberries, and blackberries come together in a naturally sweet and refreshing bowl, enhanced by a light honey-lime dressing. It’s the perfect springtime snack, brunch side, or healthy dessert—bursting with flavour, antioxidants, and colour in every spoonful.

Ingredients

• 1 cup strawberries, hulled and halved
• 1 cup blueberries
• 1 cup raspberries
• 1 cup blackberries
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest

Instructions

1. In a large bowl, gently combine strawberries, blueberries, raspberries, and blackberries.
   
2. In a small bowl, whisk together honey, lime juice, and lime zest until smooth.
   
3. Drizzle the honey-lime dressing over the mixed berries.
   
4. Toss gently with a rubber spatula to coat without bruising the fruit.
   
5. Chill for 10–15 minutes before serving for the best flavour.
   
6. Serve fresh as a light dessert or side dish for spring breakfasts or gatherings.

16. Spring Pea and Mint Soup

Spring Pea and Mint Soup is the epitome of freshness in a bowl. This vibrant green soup blends the natural sweetness of peas with the cool, aromatic notes of mint, making it a perfect light and healthy choice for the season. It’s silky, satisfying, and ready in under 30 minutes—ideal for spring lunches, starters, or even a light dinner with crusty bread.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups fresh or frozen green peas
• 3 cups vegetable broth
• 1/4 cup fresh mint leaves
• Salt, to taste
• Black pepper, to taste
• Optional: a dollop of crème fraîche or Greek yogurt for topping

Instructions

1. In a large saucepan, heat olive oil over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
   
2. Add garlic and cook for another 1–2 minutes until fragrant.
   
3. Stir in peas and broth, bring to a gentle boil, and cook for 5–7 minutes until peas are tender.
   
4. Add fresh mint, then blend the soup using an immersion blender or in batches in a standard blender until smooth.
   
5. Season with salt and black pepper to taste.
   
6. Serve warm, optionally topped with crème fraîche or Greek yogurt for a creamy finish.

17. Spring Pea Risotto

Spring Pea Risotto is rich, creamy, and bursting with bright seasonal flavor. The delicate sweetness of peas and a touch of mint bring a refreshing contrast to the creamy Arborio rice, while Parmesan adds savory depth. This elegant dish is perfect as a main or a side for your spring dinner table.

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional)
• 3–4 cups vegetable broth, warmed
• 1 1/2 cups fresh or frozen peas
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh mint, finely chopped
• Salt and pepper, to taste
• Extra shaved Parmesan for garnish

Instructions

1. In a large saucepan, heat olive oil and butter over medium heat. Add chopped onion and sauté until translucent.
   
2. Stir in Arborio rice and cook for 1–2 minutes to toast lightly.
   
3. Pour in white wine (if using) and stir until mostly absorbed.
   
4. Add warm broth one ladle at a time, stirring constantly and allowing liquid to absorb before adding more.
   
5. When rice is nearly cooked (about 18 minutes), stir in peas and continue cooking for another 2–3 minutes.
   
6. Stir in Parmesan and chopped mint. Season with salt and pepper to taste.
   
7. Serve warm, topped with extra Parmesan shavings.

18. Spring Pesto Pasta Salad

Spring Pesto Pasta Salad brings together vibrant flavors in every bite. Twisted pasta is tossed with herbaceous basil pesto, sweet peas, juicy cherry tomatoes, and creamy mozzarella pearls. It’s light, refreshing, and perfect for potlucks, picnics, or weekday lunches.

Ingredients

• 8 oz rotini pasta
• 1/2 cup fresh basil pesto
• 1 cup cherry tomatoes, halved
• 3/4 cup fresh or frozen peas
• 1 cup mozzarella pearls
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Cook pasta according to package directions. Drain and let cool.
   
2. Blanch peas in boiling water for 1–2 minutes, then rinse with cold water.
   
3. In a large bowl, combine cooked pasta, peas, cherry tomatoes, and mozzarella pearls.
   
4. Add pesto and toss until everything is evenly coated.
   
5. Season with salt and pepper to taste. Garnish with fresh basil leaves before serving.

19. Spring Rolls with Peanut Dipping Sauce

Spring Rolls with Peanut Dipping Sauce are the ultimate light and crisp appetizer. Packed with fresh veggies, herbs, and rice noodles wrapped in delicate rice paper, they’re as pretty as they are satisfying. The creamy peanut dipping sauce adds just the right touch of savory richness.

Ingredients

For the spring rolls

• Rice paper wrappers
• 1 cup cooked vermicelli noodles
• 1 cup shredded purple cabbage
• 1 cup julienned carrots
• 1 cucumber, sliced into matchsticks
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 1/2 cup fresh basil

For the peanut sauce

• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 1–2 tbsp warm water (to thin as needed)
• Crushed peanuts and chili flakes (optional, for garnish)

Instructions

1. Soak rice paper in warm water for about 10–15 seconds until pliable.
   
2. Lay on a flat surface and layer noodles, veggies, and herbs in the center.
   
3. Fold in the sides and roll tightly like a burrito. Repeat with the remaining ingredients.
   
4. For the sauce, whisk together peanut butter, soy sauce, vinegar, honey, sesame oil, and warm water until smooth.
   
5. Serve rolls with the peanut dipping sauce, garnished with crushed peanuts and chili flakes if desired.

20. Spring Vegetable Pasta Primavera

Spring Vegetable Pasta Primavera is a fresh and colorful way to celebrate seasonal produce. This dish is packed with tender-crisp vegetables and tossed in a light, zesty sauce that lets the garden-fresh flavors shine. It’s simple, vibrant, and incredibly satisfying.

Ingredients

• 12 oz rotini or penne pasta
• 1 tbsp olive oil
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup yellow squash or zucchini, diced
• 1/2 cup carrots, sliced thin
• 1/2 cup peas (fresh or frozen)
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Juice of 1 lemon
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Cook pasta according to package directions. Drain and set aside.
   
2. In a large skillet, heat olive oil over medium heat. Sauté garlic for 1 minute.
   
3. Add carrots and asparagus, cook for 2–3 minutes until slightly tender.
   
4. Stir in squash, peas, and tomatoes. Cook for another 2–3 minutes until all veggies are just tender.
   
5. Toss in the cooked pasta and lemon juice. Season with salt and pepper.
   
6. Sprinkle with Parmesan cheese and garnish with fresh basil. Serve warm or at room temperature.

21. Spring Vegetable Quiche

Spring Vegetable Quiche is a light yet indulgent dish perfect for brunch, lunch, or even dinner. With its buttery crust, creamy filling, and vibrant seasonal vegetables like peas, leeks, and asparagus, it captures all the freshness of spring in every bite.

Ingredients

• 1 9-inch pie crust (store-bought or homemade)
• 1 tbsp olive oil
• 1/2 cup leeks, thinly sliced
• 1/2 cup asparagus, chopped
• 1/2 cup green peas (fresh or frozen)
• 1 cup shredded cheese (Gruyère, Swiss, or cheddar)
• 4 large eggs
• 1 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh thyme leaves (optional for garnish)

Instructions

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes, then set aside.
   
2. Heat olive oil in a pan and sauté leeks and asparagus for 3–4 minutes until softened.
   
3. In a bowl, whisk together eggs, cream, salt, and pepper.
   
4. Layer the sautéed veggies, peas, and cheese in the crust.
   
5. Pour the egg mixture over the filling and top with thyme leaves if using.
   
6. Bake for 35–40 minutes or until the center is set and golden brown. Let cool slightly before slicing.

22. Strawberry Spinach Salad with Poppy Seed Dressing

Strawberry Spinach Salad is a springtime classic, bursting with vibrant color and fresh flavor. Sweet strawberries, crunchy pecans, creamy feta, and tender spinach are tossed in a tangy poppy seed dressing that ties everything together perfectly.

Ingredients

• 5 oz baby spinach
• 1 cup fresh strawberries, halved
• 1/4 cup red onion, thinly sliced
• 1/3 cup crumbled feta cheese
• 1/3 cup candied pecans (or regular toasted pecans)

For the Poppy Seed Dressing

• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp poppy seeds
• Salt and pepper to taste

Instructions

1. In a large bowl, combine spinach, strawberries, red onion, feta, and pecans.
   
2. In a small bowl, whisk together mayo, vinegar, honey, poppy seeds, salt, and pepper until smooth.
   
3. Pour dressing over salad just before serving and toss gently to coat.
   
4. Serve immediately as a light lunch or spring side dish.

Conclusion

Spring is the season of renewal, and what better way to celebrate it than with meals that highlight fresh produce and light, lively flavors? Whether you’re planning a spring gathering or just refreshing your weekly menu, these spring recipe ideas are sure to brighten your table and your mood.

Let the season’s ingredients inspire your next delicious creation. Do let us know in the comments what you are planning to cook.