50 Spring Recipes From Snap Pea Salads to Strawberry Desserts

Refresh your soup, salad, pasta, and appetizer rotation with peak produce this season.

By

Food & Wine Editors

Updated on March 21, 2024

Ricotta-Fava Toasts Recipe — Photo: Eva Kolenko

Asparagus and artichokes, radishes and ramps, sugar snap peas and strawberries — spring is an exciting time to be in the kitchen, and these recipes will help you make use of what's in season. Think ricotta toasts paired with the grassy, slightly sweet taste of fava beans, and garganelli pasta covered with a garlicky scallion cream sauce. As for dessert? You'll have to read on to find out.

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Spring Puttanesca Pasta

Spring Green Puttanesca — Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Justin Chapple developed a fresh, seasonal take on traditional puttanesca pasta sauce without sacrificing its characteristic fragrant aroma and powerful flavors. He adds fresh chiles, spring onions, green olives, and arugula in this 30-minute recipe.

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Spring Gem Salad with Soft Herbs and Labneh Toasts

Spring Gem Salad With Soft Herbs and Labneh Toasts — Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn

Chef Nancy Silverton dresses asparagus, peas, radishes, and sugar snap peas with a lemon vinaigrette, then offers toasts topped with labneh alongside, turning this ode to spring produce into a light lunch or first course for dinner.

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Feta Gnocchi with Lemony Yogurt and Spring Peas

Feta Cheese Gnocchi with Lemony Yogurt, Spring Peas & Dill — Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Risha Carnes

Topped with crunchy fresh sugar and snap peas as well as a generous serving of crushed red pepper and dill, this spring-ified gnocchi finds its home atop a bed of lemony, garlic-scented strained yogurt.

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Aperol Spritz Cake with Prosecco-Poached Rhubarb

Aperol Spritz Cake with Prosecco Poached Rhubarb — Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver

Choose deep red stalks of rhubarb for the most vibrant color atop this springtime dessert. Sparkling wine in the cake batter delivers aeration (from the bubbles) which helps to create a lighter cake, while the wine's acidity yields a slight tartness. Prosecco is used in conjunction with Aperol as a poaching liquid for rhubarb and oranges, gently stewing the fruit to a meltingly soft texture.

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Mafaldine with Pea Shoot—Meyer Lemon Pesto

Mafaldine with Pea Shootâ Meyer Lemon Pesto — Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Fresh pea shoots, parsley, and dill make a verdant pesto balanced with salty ricotta salata cheese and nutty roasted sunflower seed kernels. The bright sauce clings beautifully to ruffled mafaldine pasta in this 30-minute recipe.

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Carrot and Spring Onion Toad in the Hole

Carrot and Spring Onion Toad in the Hole — Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner

The traditional toad in the hole consists of whole sausages cooked in an egg-and-flour batter. This recipe delivers a taste of the British classic but stars tender baby carrots and spring onions for a flavorful, vegetable-forward spring variation.

07 of 50

Radish Tartines with Green Butter

Radish Tartines with Green Butter — Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner

Spicy, paper-thin radishes and turnips make the perfect topping for these spring tartines. Whip their greens with sweet butter, garlic, and lemon zest for a delicious, silky spread.

08 of 50

Savory Carrot Mochi with Pistachio Dukkah

Savory Carrot Mochi — Photo by Greg DuPree / Food Styling by Micah Morton / Prop Styling by Audrey Davis

Spring carrots are celebrated three ways in this recipe: rolled into chewy mochi dumplings, pickled, and roasted. The dish from 2021 F&W Best New Chef Gaby Maeda is a riot of color, texture, and flavor.

09 of 50

Spring Pea Chaat with Lemon Raita

Spring Pea Chaat with Lemon Raita Recipe — Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver

This fresh and crunchy chaat stars a trio of spring peas punched up with a tempered mixture of whole cumin seeds mustard seeds, chiles, and ginger.

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Roasted Honey-Dijon Salmon with Spring Vegetables

Roasted Salmon Recipe | FWCooks — Photo by Jennifer Causey / Food styling by Rishon Hanners / Prop styling by Audrey Davis

Pre-roast radishes, carrots, and shallot before cooking the spring vegetables with salmon and finally adding seasoned asparagus and snap peas for the final roast. You'll serve a centerpiece-worthy platter in 40 minutes.

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Ricotta-Fava Toasts

Ricotta-Fava Toasts Recipe — Eva Kolenko

The delicate, milky flavor of fresh ricotta pairs with the grassy, lightly sweet taste of fava beans. Use best-quality cheese, produce, and bread here for a toast that's more than the sum of its parts.

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Strawberry-Buttermilk Cobbler

Strawberry-Buttermilk Cobbler Recipe — Eva Kolenko

A mixture of spelt and almond flours, gently combined with cold butter and creamy buttermilk, creates tender, fluffy biscuits that cover this juicy strawberry cobbler filling. Use the sweetest, best-quality berries from the market; their flavor is the foundation of this seasonal dessert.

13 of 50

Asparagus and Fava Bean Tart with Herbed Ricotta

Asparagus and Fava Bean Tart with Herbed Ricotta — Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely

This recipe and pairing speak to the early weeks of spring with fresh asparagus, fava beans, thyme, and mint alongside prosciutto. Pour a crisp, spicy Grüner Veltliner for its "fresh radish, fava, pea shoot quality."

14 of 50

Old-Fashioned Strawberry-Rhubarb Crisp

Old-Fashioned Strawberry-Rhubarb Crisp Recipe — Diana Chistruga

This recipe for strawberry-rhubarb crisp sings the sweet song of springtime. It's a classic dessert marriage, first between the ruby red duo of tart rhubarb and juicy strawberries, then of the tender, yielding fruit and the crumbly, buttery oat topping.

15 of 50

Spring Vegetable Paella

Spring Vegetable Paella — Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

This paella is the perfect way to welcome spring — with lots of green, seasonal vegetables and a recipe that works well to entertain a small group.

16 of 50

Brothy Braised Chicken Thighs with Fennel and Pernod

Brothy Braised Chicken Thighs with Fennel and Pernod — Antonis Achilleos

After months of braised pork shoulders, roasted root vegetables, baked pastas, and stews, recipe developer and cookbook author Colu Henry wants dishes that offer comfort without the heaviness. Enter this brothy Pernod-braised chicken thigh recipe, which offers the satisfaction of a slow-cooked meal but comes together in about 45 minutes with fennel, leeks, and tarragon.

17 of 50

Asparagus and Spring Onion Salad with Seven-Minute Eggs

Asparagus and Spring Onion Salad with Seven Minute Eggs — Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner

Spring onions play well in this salad with first of-the-season asparagus and tender lettuces. Soy and ginger team up with sherry vinegar in the tangy dressing that's perfect with the rich, jammy egg yolks.

18 of 50

White Asparagus Soup with Pickled Ramps and Hazelnuts

White Asparagus Soup with Pickled Ramps and Hazelnuts — Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

André Mack's silky white asparagus soup is bright, buttery, and creamy with a mild sweetness from asparagus and a touch of acidity from pickled ramps.

19 of 50

Quick Skillet-Roasted Chicken with Spring Vegetables

Quick Skillet-Roasted Chicken with Spring Vegetables — Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely

Simmer tender carrots, oyster mushrooms, turnips, and spring onions in a mixture of chicken drippings and butter for this simple dinner that's ready in less than an hour.

20 of 50

Ramp Pesto

Ramp Pesto — Photo by Huge Galdones / Food Styling by Christina Zerkis

One of the quickest, easiest ways to cook with ramps is to make this quick pesto that highlights their garlicky onion flavor. Serve it with pasta, vegetables, and more.

21 of 50

Asparagus Pide

Asparagus Pide — Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

Pide, which originated in Turkey, is a chewy, airy flatbread that welcomes a variety of fillings. In the spring, choose fresh asparagus and herbs for sensational flavor.

22 of 50

Baked Asparagus

Baked Asparagus — Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley

Asparagus is first baked with olive oil, lemon, and garlic, then coated with Parmesan butter during the last few minutes of cooking for this foolproof, 25-minute side dish.

23 of 50

Pickled Garlic Scape and Radish Salad with Green Goddess Dressing

Pickled Garlic Scape and Radish Salad with Green Goddess Dressing — Eva Kolenko

An herby Green Goddess dressing is the creamy, rich counterpoint to the pickled garlic scapes and peppery radishes in this springtime salad.

24 of 50

Farro Salad with Radishes, Snap Peas, Olives, and Pecorino

Farro Salad with Radishes, Snap Peas, Olives, and Pecorino Recipe — Eva Kolenko

Farro has a sweet, earthy flavor and delightful chewy texture; it adds a wonderful hardiness to the fresh, crunchy vegetables and salty olives and cheese in this salad. If Meyer lemons aren't available in your area, use regular fresh lemon juice and increase the honey to balance the dressing.

25 of 50

Spring Minestrone with Grated Egg Pasta

Spring Minestrone with Grated Egg Pasta — Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Multiple ingredients in this bountiful spring vegetable soup give it a deep, satisfying flavor in under an hour. The Parmigiano-Reggiano rind and vegetable umami both contribute a delicious, salty richness, while curly leaf spinach maintains a fresh, vegetal taste.

26 of 50

Rhubarb and Currant Mostarda

Rhubarb and Currant Mostarda Recipe — Victor Protasio

This slightly sweet mostarda gets plenty of gentle heat and acid from dry mustard, mustard seeds, and red wine vinegar. Dried black currants plump up as they absorb the liquid, providing a juicy bite.

27 of 50

Grilled Gulf Shrimp with Sweet Corn Coulis

Grilled Gulf Shrimp with Sweet Corn Coulis — Photog by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Tender, juicy sweet peas and yellow corn kernels make for a light and refreshing salad atop a silky, creamy corn coulis in this easy-to-double recipe by executive chef Meg Bickford of Commander's Palace in New Orleans. Tangy sour cream and buttermilk balance the natural sweetness of the vegetables and Gulf shrimp.

28 of 50

Roasted Baby Artichokes with Parsley and Mint

Roasted Baby Artichokes with Parsley and Mint Recipe — Eva Kolenko

Removing the outer leaves and inner thistle of each baby artichoke reveals its lightly astringent, mildly sweet core, tender enough for quick cooking. Be careful to wash your cutting board and knife well after preparing the baby artichokes as they can leave behind a bitter residue.

29 of 50

Wine-Poached Strawberries and Apricots

Wine Poached Strawberries and Apricot — Victor Protasio

Semi-dry Riesling, which is refreshing and not too sweet, is the secret to this impressive, balanced dessert. Dried apricots lend a gentle bitterness while the strawberries add sweetness and impart the rosiest color.

30 of 50

Pickled Ramps

Pickled Ramps — Photo by Huge Galdones / Food Styling by Christina Zerkis

Sometimes referred to as wild leeks, ramps boast a strong flavor; they taste like a combination of onions and garlic. One of the best ways to preserve ramps, which are only available for a brief season in the spring, is to pickle them for use the rest of the year.

31 of 50

Roasted Asparagus and Mushrooms

Roasted Asparagus and Mushrooms — Eva Kolenko

A drizzle of syrupy aged balsamic balances the earthiness of the mushrooms and slight char on the asparagus.

32 of 50

Garganelli with Speck, Peas, and Scallion Cream

Garganelli with Speck Peas and Scallion Cream — Victor Protasio

Sweet spring peas and garlicky sauce flood tubular garganelli pasta, making each bite a surprise. Substitute penne if you can't find garganelli, and don't skip the lemon and mint at the end, which bring balance to the dish.

33 of 50

Spring Millefeuille

Spring Millefeuille — © Abby Hocking

Top store-bought puff pastry and a vanilla cream filling with fresh raspberries tinged with lemon for a seasonal dessert from Alex Guarnaschelli.

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Spinach and Green Pea Empanadas

Spinach-and-Green-Pea Empanadas — Fredrika Stjärne

Chef Mauricio Couly uses a mix of spinach, fava beans, green beans, and a good amount of mint, plus his own paprika-spiced empanada dough, for these snacks.

35 of 50

Short Ribs with Mushrooms and Spring Vegetables

Short Ribs with Mushrooms and Spring Vegetables — © Fredrika Stjärne

To layer the flavors in this dish, chef Rory Herrmann marinates beef short ribs and vegetables in red wine overnight, then uses the marinade in the braise as well. Spring vegetables help lighten the rich stew.

36 of 50

Tarragon Chicken with Spring Greens

Tarragon Chicken with Spring Greens — © Tara Fisher

This aromatic chicken cooked with arugula, watercress and romaine lettuce makes a great one-skillet meal that's ready in an hour.

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Spring Buckwheat Noodle Salad

Spring Buckwheat Noodle Salad — © John Kernick

British cooks Jasmine and Melissa Hemsley dress this vegetable-packed noodle salad with a deeply flavorful and tangy sun-dried tomato and Brazil nut pesto.

38 of 50

Spring Vegetable Stew

Spring Vegetable Stew. Photo © Anna Williams — © Anna Williams

Simmer white asparagus, fresh cranberry beans, scallions, and beech mushrooms in a stew with turnips, carrots, and zucchini for this one-hour recipe to serve with spaetzle.

39 of 50

Roasted Radishes with Radish Greens

Roasted Radishes with Radish Greens — © John Kernick

Chef Gerard Craft came up with this clever recipe one year when his local farmer had an abundance of radishes. Craft tried roasting them. The result: warm, crisp-tender radishes with delightfully bitter greens, which he finishes with butter and lemon.

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Grilled Spring Onions with Pistachio Butter

Grilled Spring Onions with Pistachio Butter — © Alanna Hale

Young spring onions with smaller bulbs cook more evenly on a hot grill and are ideal for this lovely, one-hour starter or side dish.

41 of 50

Garlic-Rubbed Pork Shoulder with Spring Vegetables

San Francisco based Andrew Green goes to Oregon to make his spicy Pinot Noir. He buys ingredients closer to home for his roasted pork shoulder with spring vegetables. — © Tina Rupp

Pork shoulder is often braised or smoked, but wine aficionado Andrew Green rubs it with garlic and herbs, then slow-roasts the meat until it's juicy and crusty.

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Spring Panzanella with Asparagus

Spring Panzanella with Asparagus — © Paul Costello

Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the spring, Chef Mike Lata prefers using seasonal ingredients like asparagus and radishes.

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Spring Lettuce Salad with Roasted Asparagus

Spring Lettuce Salad with Roasted Asparagus — © Brown W. Cannon III

This top-rated salad from chef Amber Huffman combines mixed spring lettuces, Parmigiano-Reggiano, asparagus, and a simple dressing.

44 of 50

Beer-Braised Chicken Stew with Fava Beans and Peas

Beer-Braised Chicken Stew with Fava Beans and Peas — © John Kernick

Chef Paul Kahan is a big fan of chicken thighs because they have so much flavor and are so inexpensive — the best of both worlds. He braises the thighs in beer to make an excellent spring stew that he (naturally) pairs with more beer, such as Pere Jacques from Chicago's Goose Island Beer Company, a Belgian-style ale full of caramelized malt flavors.

45 of 50

Pizza with Garlic Cream and Nettles

Pizza with Garlic Cream and Nettles — Fredrika Stjärne

You can use either green garlic or scallions for the garlic cream, and feel free to use baby arugula instead of nettles, too.

46 of 50

Fava Bean Pasta e Fagioli

Fava Bean Pasta e Fagioli — © Paul Costello

Chef Mike Lata's spring version of pasta e fagioli, the Italian soup, uses fresh fava beans in place of borlotti or cannellini beans, along with meaty bits of bacon and a sprinkling of grated Parmigiano-Reggiano.

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Sautéed Radishes with Orange Butter

Sautéed Radishes with Orange Butter — © Con Poulos

Star chef Emeril Lagasse sautés radishes and their greens with bacon, shallots, and orange juice until they're perfectly crisp-tender.

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Pea Consommé with Mint

Pea Consommé with Mint — © Tina Rupp

Chef Jeremy Fox simmers pea pods for this delicate broth. (Snow peas are just as delicious and easier to find.) He tops the consommé with shards of white chocolate because he likes the way it brings out the peas' sweetness while adding only a little fat.

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Spring Pea Falafel with Marinated Radishes and Minted Yogurt

Spring pea falafel with radishes and minted yogurt — © Ellie Miller

Instead of deep-frying the falafel patties, Nicki Reiss sautés them in a lightly oiled pan and serves them with a yogurt sauce instead of the usual rich sesame-based tahini.

50 of 50

Morel and Asparagus Salad with Frisée and Butter Lettuce

Morel-and-Asparagus Salad with Frisée and Butter Lettuce — © Lisa Linder

This light, simple salad highlights poached morels and asparagus with a combination of frisée and butter lettuces.

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