29 Spring Farmers' Market Recipes Full Of Seasonal Flavor

By

and

Kimberly Holland

Updated on July 25, 2024

Creamy Spring Pasta Bake — Photo: Hector Sanchez Styling: Heather Chadduck

There's something about the first bright, sweet fruits and veggies of the spring season. They lend themselves to the most delicate of presentations where their full flavor can truly shine. Creamy risottos, earthy frittatas, and salad upon salad, these spring vegetable recipes are more than just side dishes. Here you'll find spring dinner recipes for weeknights and special occasions alike.

Each recipe features the beautiful flavors of the season presented in fresh, decadent ways that will keep everyone around your table coming back for more. We've dreamed up plenty of ways to put the season's beautiful bounty to use, so hop on over to the farmers' market this weekend and prepare for a full week of fresh-from-the-garden cooking. It'll be just the shake-up your mealtime is after.

01 of 29

Cast-Iron Salmon With Baby Kale Salad

Cast-Iron Salmon with Baby Kale Salad — Photographer: Antonis Achilleos; Prop Stylist: Christine Keely; Food Stylist: Ruth Blackburn

Let fresh kale be the star of dinner tonight with this salmon and kale salad dish. This quick and healthy meal comes together in less than 30 minutes and is bursting with fresh flavors.

02 of 29

Swamp Cabbage

Southern Living Swamp Cabbage in the pot ready to serve — Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley

This Florida favorite is a simple, hearty meal filled with spring veggies. Cooked with cabbage, celery, onions, and sausage, this old-school recipe comes together in 35 minutes and makes for comforting dish this season.

03 of 29

Lemon Chicken Pasta

Southern Living Lemon Chicken Pasta in a bowl ready to serve — Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley

Take advantage of lemons in their prime with this delicious dinner. Crispy panko-crusted chicken sits on a bed of tender linguine that's tossed with a luscious lemon-cream sauce to make a bright, zesty weeknight meal.

04 of 29

Creamy Mushroom Soup

Southern Living Mushroom Soup in bowls ready to serve with croutons on top — Caitlin Bensel; Food Stylist: Torie Cox

Make those rainy spring days better with this creamy mushroom soup. Porchini mushrooms offer a delectable umami flavor and homemade crutons create the perfect crunch to top it off.

05 of 29

Crispy Chicken Thighs With Roasted Radishes

Southern Living Crispy Chicken Thighs With Roasted Radishes — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Spring is the perfect time to incorporate radishes into your recipes, and this hearty fried chicken thigh and roasted radish dish is a great option. Bursting with beautiful flavor and color, this recipe is sure to be in your springtime rotation.

06 of 29

Kale Pasta

Southern Living Kale and Sausage Rigatoni — Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster

The spotlight is on fresh kale in this wholesome, simple dish. Caramelized fennel and onion combine to make a light yet luscious sauce for an easy kale pasta recipe perfect for a weeknight.

07 of 29

Old-Fashioned Cabbage Rolls

Cabbage Rolls — Greg DuPree; Food Stylist: Ali Ramee; Prop Stylist: Hannah Greenwood

If the phrase "cabbage roll" brings you back to your childhood, this recipe will transport you to dinners at Grandma's house. This humble dish features tender cabbage leaves enveloping a savory mixture of meat, onion, celery, and rice.

08 of 29

Strawberry Pie

Southern Living Strawberry Pie after baking ready to serve — Caitlin Bensel; Food Stylist: Torie Cox

This simple pie lets farmer's market berries shine. Our flaky piecrust recipe pairs well with the strawberries, but you can use a store-bought crust to trim time.

09 of 29

Peas And Ramps With Mushrooms And Semolina Gnocchi

Peas And Ramps With Mushrooms And Semolina Gnocchi — Andrew Thomas Lee

From James Beard winner Steven Satterfield comes this fresh and filling gnocchi with peas and mushrooms. The semolina gnocchi is the perfect vessel for a sauté of spring peas, ramps, and mushrooms and fit for the role of main dish.

10 of 29

Asparagus-Stuffed Chicken

Southern Living Asparagus Stuffed chicken ready to serve — Fred Hardy II, Food Stylist: Kelsey Moylan, Prop Stylist: Caleb Clarke

A plate of this asparagus-stuffed chicken is easy enough for a weeknight, but elegant enough for company. Asparagus-stuffed chicken is tender and juicy and makes for a beautiful meal thanks to the vibrant colors of green and red from the veggies—plus, all that cheese oozing out.

11 of 29

Caramelized Onion-And-Mushroom Quiche

Southern Living Caramelized Onion-and-Mushroom Quiche — Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely

Quiches and farmer's markets go hand-in-hand, and this one is perfect for using up fresh onions and mushrooms.

12 of 29

Best Waldorf Salad

Southern Living Waldorf Salad in a bowl to serve — Caitlin Bensel, Food Stylist: Torie Cox

This side dish is a classic at a Southern get-together and highlights the peak season of the simple ingredients. Made with chopped apples, celery, and grapes, this Waldorf salad will be a wonderful and fresh addition to any spring meal.

13 of 29

Creamy Kale And Pasta Bake

Creamy Kale and Pasta Bake — Hector Manuel Sanchez

Chock full of farmer's market greens, this casserole puts a fresh spin on creamy macaroni and cheese. Serve it on the side of roast chicken or meatloaf, or make it a meal.

14 of 29

Tangy Potato-Green Bean Salad

Tangy Potato-Green Bean Salad — Photo: Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Hold the mayo for this recipe that's the freshened up take on potato salad we'll be craving this spring. Delicate French green beans, baby red potatoes, and a hefty dose of dill are the stars here.

15 of 29

Creamy Pesto-And-Shrimp Penne with Peas

Creamy Pesto-and-Shrimp Penne with Peas — Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Torie Cox

For the freshest flavor, opt for store-bought refrigerated pesto rather than the shelf-stable version.

16 of 29

Sugar Snap Pea Salad

Southern Living Sugar Snap Pea Salad on a platter to serve — Frederick Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

One bite of this spring salad reveals a burst of fresh flavors and textures. Honey-dijon dressing provides tang, sugar snap peas add crunch and sweetness, and garlicky breadcrumbs stand in for croutons. Edible flowers are optional but add a beautiful finishing touch.

17 of 29

Lemon Vinaigrette Pasta Salad With Field Peas

Lemon Vinaigrette Pasta Salad with Field Peas — Antonis Achilleos; Prop Styling: Claire Spollen; Food Styling: Rishon Hanners

A flavorful vinaigrette coats a pasta salad mixed up with peas, cherry tomatoes, and herbs. It's perfect for a vibrant side dish or a light lunch that plays off the flavors of the season.

18 of 29

Old-Fashioned Banana Pudding

a square pan of banana pudding on a yellow linen — Photo: Caitlin Bensel; Food Stylist: Torie Cox

You can never go wrong with this old-fashioned dessert. Piled high with golden meringue topping, you can serve this banana pudding warm or chilled.

19 of 29

Deviled Potatoes

Deviled Potatoes — Hector Manuel Sanchez

Two Southern classics, deviled eggs and potato salad, join forces to create these two-bite wonders. Scooping out the middle of the potato, filling it with flavor, and stuffing it back in make it reminiscent of a deviled egg, but it taste just a like a scoop of bite-sized potato salad goodness.

20 of 29

Spring Vegetable Sauté

Southern Living Glazed Ham Steaks on a plate to serve with spring vegetables — Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley

A simple saute is all that's needed to let spring vegetables shine. Choose a variety of fresh veggies at your farmer's market, such as carrots, sweet peas, snow peas, and radishes, to make this beautiful side.

21 of 29

Spring-Vegetable Sheet Pan Quiche

Southern Living Spring-Vegetable Sheet Pan Quiche in pan with a serving on a plate beside — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Perfect for a crowd, this quiche is a good way to serve fresh spring vegetables and it only takes 20 minutes of hands-on time. Look for tender asparagus, baby spinach, and sweet peas at the market.

22 of 29

Asparagus Quiche

asparagus quiche with a slice out - Southern Living — Caitlin Bensel; Food Stylist: Torie Cox

Fresh asparagus adds color, while Gouda cheese gives the quiche a velvety texture. Elevate the refrigerated piecrust with a braided edge.

23 of 29

Shaved Vegetable Salad

Southern Living Shaved Vegetable Salad on plates to serve — Greg Dupree; Food Stylist: Ruth Blackburn; Prop Stylist: Claire Spollen

Shaved vegetables almost look too pretty to eat. Layer ribbons of beets, radishes, carrots, and fennel over a spring mix, and drizzle with the white balsamic vinaigrette.

24 of 29

Cheesy Artichoke Dip With Spring Crudités

Southern Living Cheesy Artichoke Dip With Spring CruditÃ©s on a serving platter — Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely

Spring vegetables are the perfect dippers for cheesy artichoke dip. Use canned or frozen artichokes for convenience. Set out this colorful platter at your next gathering.

25 of 29

Rhubarb Custard Pie

Southern Living Rhubarb Custard Pie baked and ready to serve — Caitlin Bensel, Food Stylist: Torie Cox

Rhubarb is the focus of this sweet, tangy pie. A creamy custard filling balances the tartness of the rhubarb. You can use frozen fruit if you didn't get enough during rhubarb season.

26 of 29

Asparagus Ribbon Crostini

Asparagus Ribbon Crostini — Greg Dupree; Food Styling: Rishon Hanners; Prop Styling: Christina Daley

If you're looking for an appetizer that's quick, tasty, and fresh, make this impressive crostini. Top toasted baguette slices with a mixture of ricotta, Parmesan, and mint and shaved raw asparagus.

27 of 29

Pineapple Casserole

Southern Living Pineapple Casserole serving on a plate — Robby Lozano, Food Stylist: Emily Nabors Hall

It's easy to see why this is a classic. Sweet pineapple, Cheddar cheese, and buttery Ritz crackers are a winning combination.

28 of 29

Simple Pan-Seared Fish

Simple Pan-Seared Fish — Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis

Pair a simple but flavorful pan-seared fish with fresh spring vegetables for your next dinner party. It's elegant enough to impress, and easy enough to put together. Take advantage of English peas, sugar snap peas, and radishes while they're in season.

29 of 29

Quick Pickled Slaw

Quick Pickled Slaw — Antonis Achilleos; Prop Styling: Mindi Shapiro Levine; Food Styling: Tina Stamos

Mix angel hair cabbage with carrots and radishes for a zesty, crunchy slaw that you can serve with your favorite dinners. Since there's no mayo, the fresh veggie flavor shines through.

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