65 Spring Vegetable Recipes That Will Brighten Up Your Plate

By

Patricia S York

and

Updated on February 24, 2024

Pasta Shells with Spring Vegetables — Photo: Alison Miksch; Styling: Caroline M. Cunningham

If the start of warm weather season inspires you to break out your grill and try some new recipes, these are the ones you should turn to. Spring vegetables are the stars of these dishes that are full of vibrant flavor and color. We have salads, appetizers, soups, and main dishes fit for any night of the week. While you may have your favorite way to cook up classics like asparagus, spring onion, or peas, recipes like our One-Pan Chicken with Lemon, Olives, and Artichokes or our Sweet-and-Spicy Sheet Pan Chicken with Cauliflower and Carrots will offer some new inspiration of how to prepare spring's bounty in creative ways. Although the vegetables in these recipes shine bright, many are family-friendly dishes that incorporate a variety of proteins and are sure to please everyone at the table. So hit the market and use the season's bounty to cook our favorite springtime meals full of garden-fresh flavor.

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Braised Chicken Thighs with Spring Vegetables

Braised Chicken Thighs with Spring Vegetables — Johnny Autry; Food and Prop Styling: Charlotte L. Autry

Somewhat like a springy coq au vin, carrots, peas, and baby potatoes come together in this light, fresh chicken dish. For this recipe, you want to select bone-in, skin-on chicken thighs that will sear to a crispy golden brown. Shower each plate with herbs for the freshest springtime flavor.

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Asparagus Soup

asparagus soup — Photography: Caitlin Bensel, Food Styling: Karen Rankin

This lime-green asparagus soup looks especially brilliant with a swirl of cream. You can choose chicken broth or vegetable, depending on the flavor profile you're going for. Garlic, shallots, and a touch of white wine vinegar add complexity to each spoonful.

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Creamy Salmon Fettuccini and Spring Vegetables

Creamy Salmon Fettuccini and Spring Vegetables — Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis

Inspired by pasta primavera, this vegetable-forward dish gets an extra bit of protein from the salmon. The recipe makes the most of seasonal produce like asparagus and peas to create a market-fresh main brightened with lemon zest and dill. Creamy Boursin cheese melds the vibrant flavors together.

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Asparagus Frittata

Asparagus Frittata — Photography and Styling: Karen Rankin

Mascarpone cheese makes this frittata featuring leeks and asparagus extra fluffy, light, and creamy. We recommend arranging the asparagus spears on top, where they will remain slightly crunchy after cooking. Sprinkle with dill, chives, or whatever fresh herbs you have in your spring garden.

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Chicken Fricassee with Spring Vegetables

Chicken Fricassee with Spring Vegetables — Greg DuPree; Prop Styling: Lindsey Lower; Food Styling: Chelsea Zimmer

This one-skillet, 45-minute recipe is both easy and light on cleanup. You'll spend that time appreciating the savory smells of carrots, leeks, mushrooms, and asparagus. This dish can be served over hot egg noodles to make a complete meal.

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Asparagus Ribbon Crostini

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

Elegant curls of asparagus are garnished with lemon zest and torn mint for a remarkably pretty and fresh spring appetizer. This recipe requires almost no cooking aside from toasting the baguette. You can create fancy-looking asparagus ribbons by using a Y peeler.

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Lemony White Bean Salad with Broccoli

Lemony White Bean Salad with Broccoli — Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis

Sometimes a warm roasted salad is just what you need on a cool spring day. This recipe combines spicy arugula and roasted broccoli for a double dose of cruciferous vegetables. White beans and shaved Parmesan will add heartiness to your plate, making this a nice lunchtime meal once you add a roll or bread.

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Pork And Bok Choy Stir-Fry

Pork and Bok Choy Stir-Fry — Hector Manuel Sanchez

Pull out the wok for this one to sear the flavor into every bite. If you don't own a wok, a large cast-iron skillet will make do. We use carrots and bok choy in this recipe, but other spring vegetables like broccoli or snow peas would be delicious too.

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Quick Pickled Slaw

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

This slaw makes a colorful side for a spring meal. Instead of a dollop of mayonnaise, the recipe calls for a tangy rice vinegar-based dressing that also incorporates the flavors of sugar, mustard seeds, and salt.

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Sweet-and-Spicy Sheet Pan Chicken with Cauliflower and Carrots

Sweet-and-Spicy Sheet Pan Chicken with Cauliflower and Carrots — Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Cayenne pepper and seedless grapes are the secret ingredients in this recipe featuring roasted cauliflower, onions, and carrots. The grapes caramelize in the oven and add a subtle sweetness to the sauce, which is made from the juices and browned bits on the sheet pan.

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Peas And Ramps With Mushrooms And Semolina Gnocchi

Peas And Ramps With Mushrooms And Semolina Gnocchi — PHOTO: Andrew Thomas Lee.
Andrew Thomas Lee

A veritable explosion of springtime color and flavor, this recipe takes fresh spring produce like peas and ramps and puts them on center stage with the help of mushrooms and gnocchi.

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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

Take all of your favorite fresh spring produce and use it as vehicles for a cheesy artichoke dip with the help of this party-ready recipe.

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Skillet Chicken Pot Pie with Puff Pastry

Skillet Pot Pie with Chicken and Spring Vegetables — Antonis Achilleos; Prop Styling: Lydia Pursell; Food Styling: Chelsea Zimmer

Buried underneath the puff pastry, you'll find a goldmine of leeks, carrots, peas, and chicken baked in a creamy sauce. Layer the puff pastry on top of the pot pie for a more elegant look. The squares are simple to create with kitchen shears or a paring knife.

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Asparagus with Eggs and Prosciutto

Asparagus with Eggs and Prosciutto — Greg Dupree; Food Styling: Rishon Hanners; Prop Styling: Christina Daley

Welcome at either brunch or lunch, this recipe combines the grassy flavor of asparagus with the saltiness of soft-boiled eggs and prosciutto. The dish is dressed with a maple-Dijon vinaigrette and sprinkled with sea salt, making it suitable as either a side or a salad topping.

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Orzo Salad with Shrimp and Lemon Dressing

Spring Shrimp-and-Orzo Salad with Lemon Dressing — Photo: Antonis Achilleos; Prop Styling: Claire Spollen; Food Styling: Chelsea Zimmer

Asparagus, sugar snap peas, and English peas make this orzo salad bright and fresh. The veggies are parboiled until bright green and tender-crisp. This salad can be served chilled or at room temperature.

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Sautéed Sugar Snap Peas with Orange Zest and Buttery Almonds

Sugar Snap Peas with Orange Zest and Buttery Almonds — Greg Dupree; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall

Ditch the green bean casserole and try this sugar snap pea dish instead. The peas are lightly cooked and dressed for ultimate freshness. You'll love the zesty sauce made from butter, almonds, Creole seasoning, and orange juice that's poured over the peas.

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Molasses-Soy Glazed Salmon and Vegetables

Molasses-Soy Glazed Salmon and Vegetables — Alison Miksch; Prop Styling: Mary Clayton Carl; Food styling: Karen Rankin

This dish comes together in just 35 minutes. Use yellow bell peppers with snow peas for more dramatic color. The tangy sauce is a delight on salmon, but feel free to try it on chicken and shrimp as well.

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Asparagus-and-Goat Cheese Quiche

Asparagus-and-Goat Cheese Quiche — Hector Manuel Sanchez; Prop Styling: Heather Chadduck Hillegas; Food Styling: Torie Cox

This dish is for quiche lovers who don't have extra time to put together a pie crust. Get medium-sized asparagus, not too thin or thick, so it will cook until perfectly tender. You can prepare it up to two days in advance if you've got a busy week ahead.

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Sumac Carrots with Feta Mousse and Crispy Panko

Coby Ming and Damaris Phillips' Sumac Carrots with Feta Mousse and Crispy Panko — Johnny Autry; Prop and Food Styling: Charlotte L. Autry

Up the flavor ante with this gorgeous recipe for sumac-spiced carrots adorned with a light-as-air feta mousse and a dash of crisp panko.

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Pork Chops with Spring Onions, Farro, and Asparagus

Pork Chops with Spring Onions, Farro, and Asparagus — Victor Protasio; Prop Styling: Mary Clayton Carl Jones; Food Styling: Emily Nabors Hall

This one-dish wonder packs in protein, whole grains, and fresh spring vegetables for a delicious weeknight meal. Quickly browned in a skillet on the stove top, the chops are then transferred to a baking dish with farro, spring onions, and asparagus. Make certain to buy semi-pearled farro, which bakes fast without soaking.

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Carrot Soup with Pea Pesto

Carrot Soup with Pea Pesto — Johnny Autry; Food and Prop Styling: Charlotte L. Autry

Your spring carrot harvest is beautifully showcased in this carrot soup recipe, which is vibrantly orange and has a savory swirl of pea pesto.

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Broccoli, Grape, and Pasta Salad

Broccoli, Grape, and Pasta Salad — Jennifer Davick

This springy pasta salad features fresh broccoli and diced red onions. Halved grapes and a creamy dressing provide the tangy sweetness that ties it all together. To keep it extra crunchy, stir in pecans and bacon just before serving.

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Honey-Mustard Baked Salmon with Vegetables

honey mustard baked salmon vegetables — Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos

Baby red potatoes and sugar snaps accompany honey-mustard salmon in this easy sheet-pan supper. Give the potatoes a head start to make certain they cook to fork tenderness. Drizzle the veggies with our honey-mustard vinaigrette to heighten the flavor.

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Ham and Noodle Casserole

Ham and Noodle Casserole — Jen Causey

Ham casserole gets an unexpectedly healthy twist from loads of spring vegetables. Egg noodles, chopped ham, carrots, broccoli, and asparagus bake in a mixture of cream of mushroom soup and oniony cream cheese, topped with bubbly cheese and crispy croutons. This dish can be made two at a time in 8x8 casseroles.

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Radish, Avocado, and Citrus Salad

Radish, Avocado, and Citrus Salad with Orange-Poppy Seed Dressing — Antonis Achilleos; Prop Styling: Ginny Branch; Food Styling: Torie Cox

Break out your juicy red radishes to add some color to your plate. In combination with zippy citrus and creamy avocado, they make a perfect springtime salad.

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Cucumber-Chickpea Salad with Feta-Mint Vinaigrette

Cucumber-Chickpea Salad with Feta-Mint Vinaigrette — Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis

Nab some of the first cucumbers of the season when they arrive in May and whip up this Cucumber-Chickpea Salad using fresh herbs and tangy onion.

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Skillet-Toasted Gnocchi with Peas

Skillet-Toasted Gnocchi with Peas — Victor Protasio

We gave gnocchi a fresh springtime riff, with sweet peas, parsley, and lemon. Although the package directions call for boiling, sautéeing gnocchi in a pan with a little butter results in golden brown nuggets with rich, toasty flavor. After browning the gnocchi, this dish takes about five minutes to come together.

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Spring Mix Salad with Goat Cheese

Spring Mix Salad with Herbed Goat Cheese — Victor Protasio; Prop Styling: Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall

This recipe captures all the flavors of the season with thinly shaved asparagus, sugar snaps, radishes, and fresh mint leaves over spring greens. We used a simple dressing of lemon and olive oil, allowing the flavors of the vegetables and the tender spring greens to come through. This salad is definitely worth a trip to the farmer's market.

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Chicken Risotto with Spring Vegetables

Chicken Risotto with Spring Vegetables — Jennifer Davick

Transform risotto into a main-dish meal with the addition of chicken and vegetables. Asparagus and zucchini lend spring-green color and light the flavor, while the creamy rice and cheese make this dish filling and satisfying. We recommend preparing risotto in a Dutch oven for slowly blending the ingredients together.

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Pasta Shells with Spring Vegetables

Pasta Shells with Spring Vegetables — Alison Miksch

This pasta on a bed of ricotta is the very definition of spring. The pasta and vegetables are tossed in lemon juice and olive oil, then topped with more cheese and fresh mint. Pea tendrils, the tender tips of pea vines that taste just like the vegetable, make a charming garnish for this light pasta dish.

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Southern Shrimp Pasta Salad

Southern Living Southern Shrimp Pasta Salad in serving bowl with a serving beside — Antonis Achilleos; Prop Stylist: Clair Spollen; Food Stylist: Torie Cox

The addition of fresh sugar snap peas, dill, shallots, and lemon juice add bursts of flavor and texture to this bright-and-bracing shrimp pasta salad.

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Spicy Baked Snapper, Greens, and Carrots in Parchment

Spicy Baked Snapper, Greens, and Carrots in Parchment — Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis

This recipe uses the French technique of wrapping fish and veggies in parchment paper to steam in the oven. You can also use flounder, sole, striped bass, or salmon in place of the red snapper. The fish steams with gold potatoes, asparagus, and peppers in the parcel, which is opened at the table to release a dramatic cloud of aromatic steam.

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Tangy Potato-Green Bean Salad

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

You'll love this fresh take on potato salad, which replaces the usual mayonnaise dressing with a lively lemon-dill vinaigrette. New potatoes soak in the dressing along with slender green beans (haricots verts), radishes, and chives. If you can't find haricots verts, try substituting sugar snap peas or snow peas.

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Deviled Egg Salad and Asparagus Tartines

Deviled Egg Salad and Asparagus Tartines — Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox

This twist on the traditional finger sandwich gets a refreshing crunch from toasted bread and a spicy kick from hot sauce. Asparagus spears make the appetizer an elegant choice for any springtime event. Assemble just before serving to keep the toasts nice and crisp.

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Baked Pork Tenderloin

Baked Pork Tenderloin with Shaved Vegetable Salad — Victor Protasio; Prop Styling: Mary Clayton Carl Jones; Food Styling: Emily Nabors Hall

A shaved salad of fennel, radishes, and carrots brightens up a meal of simply seasoned pork tenderloin. You'll want to slide a bit of the salad dressed with lemony honey-mustard vinaigrette onto every forkful with the pork. Prepare the salad while the pork bakes and then rests, a process that only takes 20 minutes.

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Spring Salad with Berries and Bacon

Spring Salad with Berries and Bacon — Johnny Autry; Food and Prop Styling: Charlotte L. Autry

This Spring Salad with Berries and Bacon is equally savory and sweet. And unlike most salads, the recipe features strawberries on every level—we even blend it into the dressing. Crunchy bacon pairs beautifully with the sweet strawberry vinaigrette and thinly sliced shallot.

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Grilled Radish-and-Fennel Salad with Goat Cheese Toasts

Grilled Radish-and-Fennel Salad with Goat Cheese Toasts — Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Christine Keely

In this recipe, a grill sweetens radishes and fennel bulbs, infusing them with chargrilled flavor. Use larger radishes so they don't fall through the grate. Serve the veggies alongside grilled baguette slices smeared with goat cheese and dill.

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Salmon Bagel Sandwiches

Salmon Bagel Sandwiches — Photo: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke

This sandwich recipe features salmon slow-cooked in an aromatic blend of lemongrass, fennel, scallions, and dry white wine. We serve the fish on everything bagels along with a cream cheese mixture flavored with chives, radishes, and lemon. Top with your favorite spring vegetables, such as arugula and red onions.

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Creamy Slow Cooker Tarragon Chicken

Creamy Slow-Cooker Tarragon Chicken — Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis

In this slow-cooker recipe, the chicken cooks directly on top of halved baby carrots that soak up all that rich flavor. Peas and tarragon are stirred in during the last 15 minutes to preserve their freshness. Serve this dish with egg noodles, rice, or mashed potatoes.

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Slow Cooker Green Minestrone Soup

Slow-Cooker Green Minestrone — Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis

In our Slow-Cooker Green Minestrone Soup, all the green garden goodness that spring has to offer finds its way into one warming bowl. We're talking celery, leeks, green onions, spinach, and peas. Canned cannellini beans add heartiness to this vegetarian recipe. Give each bowl a swirl of olive oil and serve with a hunk of crusty bread.

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Lemon Chicken Soup

Lemon Chicken Soup — Hector Manuel Sanchez

We've added white wine, English peas, flat-leaf parsley, lemon juice, and lemon zest to the usual carrots, onion, and celery to make this comforting soup extra fresh. The slow cooker does most of the work of braising the meat and vegetables. Throw in the rice-shaped orzo pasta in the last 20 minutes.

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Crispy Chicken Thighs with Roasted Radishes

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

You've never had radishes like this before. Sautéing radishes in a skillet allows them to soften and absorb all the flavor of crisp chicken thighs. This recipe is easy enough for a weeknight dinner and pretty enough for an Easter table.

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Beet, Fennel, and Apple Salad

Beet, Fennel, and Apple Salad — Hector Manuel Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: William Smith

Spring beets add gorgeous color to a salad, especially if you find a selection of golden and deep red varieties. Here the beets are served on a bed of arugula along with shaved fennel and apples. Parsley, mint, and a light honey-lemon vinaigrette enhance the flavor-packed dish.

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Sautéed Radishes with Bacon

Sauteed Radishes with Bacon — Antonis Achilleos; Prop Styling: Ginny Branch; Food Styling: Torie Cox

In another cooked radish dish, the root vegetables caramelize in bacon drippings, brown sugar, and seasoning. Stir the hot radish mixture into the spicy greens you harvested from the bulbs. The greens will wilt slightly to create an incredibly tasty warm salad.

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Cucumber-and-Onion Dip

Southern Living Cucumber-And-Onion Dip in a bowl to serve with chips beside — Greg Dupree; Prop Stylist: Christine Keely; Food Stylist: Melissa Gray

The creaminess of this dip will brighten any table. Our recipe blends the assertive flavors of cucumber and red onion (an excellent spring vegetable) with tangy sour cream, mayo, and ranch dressing mix. It makes a dip that is delicious on crackers or pita chips.

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Arugula Salad with Bacony Croutons and Sherry Vinaigrette

Arugula Salad with Bacony Croutons and Sherry Vinaigrette — Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Kay E. Clarke

A bed of peppery arugula can hold its own under thick-cut bacon, blue cheese, and toasted pecans. The homemade sherry vinaigrette incorporates shallots for even more flavor. With the addition of grilled chicken or fish, this can become a main-dish meal.

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Grilled Endive-and-Halloumi Salad with Strawberries

Grilled Endive-and-Halloumi Salad with Strawberries — Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Christine Keely

Halloumi is a firm, briny cheese that softens ever-so-slightly while on the grill. We've paired that with grilled endive—the heat mellows the flavor and adds lovely grill marks to its sturdy leaves. Toss that with sweet strawberries and spicy onions and arugula, and you have a salad bursting with flavor.

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Creamy Baked Eggs with Leeks and Spinach

Creamy Baked Eggs with Leeks and Spinach — Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis

In this breakfast bake, eggs rest on a bed of sautéed spinach and leeks swirled with heavy cream. The dish is easy to assemble: make eight depressions in the greens and crack an egg in each one. After the dish bakes until the yolks have just set, sop up all the saucy goodness with toasted English muffins.

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Spinach and Artichoke Bites

Spinach-and-Artichoke Bites — Photo: Hector Manuel Sanchez; Prop Styling: Karin Olsen; Food Styling: William Smith

For an easy, party-friendly finger food, blend marinated artichoke hearts, fresh spinach, and cheeses and bake in refrigerated crescent roll dough. Each bite is like your favorite artichoke dip, but already served on bread. Brush each crescent with egg so that the rolls turn an appetizing golden brown.

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Grilled Baby Artichokes with Brown Butter Aïoli

Grilled Baby Artichokes with Brown Butter AÃ¯oli — Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Christine Keely

Baby artichokes require less prep than their larger counterparts, making them perfect for eating fresh from the grill. We blanch them for about five minutes to make certain the chokes turn out tender. You'll love them dipped in the garlicky aïoli.

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Baked Chicken Roulade

Baked Chicken Roulade — Photo: Jennifer Davick

The asparagus-spinach filling in this chicken dish looks impressive when sliced into roulades. You'll pound boneless chicken breasts to 1/8 inch before rolling the mixture inside and baking. Plate the chicken with roasted baby potatoes for a hearty springtime meal.

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Creamy Pesto-and-Shrimp Penne with Peas

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

Who else loves the dynamic duo of shrimp and peas? They work beautifully together in a variety of preparations, none more so than in this creamy penne dish.

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One-Pan Chicken With Lemon, Olives, And Artichokes

One-Pan Chicken with Lemon, Olives, and Artichokes — Greg DuPree; Prop Styling: Lindsey Lower; Food Styling: Chelsea Zimmer

This Mediterranean-inspired dish is best served over pearl couscous so all the pan sauce can be soaked up. Artichokes and red onions simmer in a lemony broth for about 20 minutes until they reach full flavor. A relish of chopped olives and fresh herbs elevates the zesty flavor.

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Three-Bean Pasta Salad

Three-Bean Pasta Salad — Photo: Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Toni Brogan

Take your all-season beans and give them a fresh-and-vibrant upgrade with the addition of green beans in this craveable pasta salad recipe.

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Skillet-Toasted Gnocchi with Peas

Skillet-Toasted Gnocchi with Peas — Victor Protasio

A peck of popping green peas would make a lively addition to dinner tonight, don't you think? When combined with hearty skillet-toasted gnocchi, they're an ideal spring meal.

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Skillet-Roasted Carrots

skillet-roasted carrots in a white skillet — Greg DuPree; Food Stylist: Rishon Hanners; Prop Stylist: Christina Daley

You can also break out the skillet for this side dish, which is always a crowd pleaser. It's packed with nutrients, too, making it an ideal spring side.

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Broccoli Pesto Pasta

Broccoli Pesto Pasta — Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely

Don't just steam your broccoli and serve it. Instead, get a little creative and take those bunches up a notch by incorporating them into a bright green, pesto-seasoned pasta.

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Honey-Glazed Spiced Carrots

Honey Glazed Spiced Carrots — Iain Bagwell

It's just not springtime without plenty of carrot dishes, which is why we have yet another. This one gets a deliciously sweet honey glaze to go with it, making it perfect for a dinner party.

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Lemon Vinaigrette Pasta Salad with Field Peas

Lemon Vinaigrette Pasta Salad with Field Peas — ANTONIS ACHILLEOS; PROP STYLING: CLAIRE SPOLLEN; FOOD STYLING: RISHON HANNERS

Lemon, tomatoes, field peas, and fresh herbs pack punches of flavor in this enjoy-anytime pasta salad recipe.

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Spring Vegetable Frittata

Vegetable and Goat Cheese Frittata — Photo: Jennifer Causey Â

Don't skimp on the spring vegetables when making this excellent savory frittata. Asparagus and mushrooms are a winning combination.

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Creamy Kale and Pasta Bake

Creamy Kale and Pasta Bake — Hector Manuel Sanchez

If there's a bunch of kale in your refrigerator that you're not sure what to do with, whip up a pasta bake. It's a great way to add some additional nutrients in a family-friendly dish.

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Shrimp and Peas with Farfalle

Shrimp and Peas with Farfalle — Alison Miksch; Styling: Caroline M. Cunningham

Yet another shrimp-and-peas combo, this farfalle-based pasta dish is as crowd pleasing to serve as it is easy to make in the kitchen. Music to our tastebuds.

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French Onion Pasta

Southern Living French Onion Pasta in a bowl t oserve topped with fresh thyme — Caitlin Bensel; Food Stylist: Torie Cox

Take your springtime onion haul and make a craveable pasta dish the whole family will love. When it comes to flavor profiles, French onion is one you'll have requests for again and again.

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Tennessee Onions

Southern Living Tennessee Onions in the dish after baking — Caitlin Bensel; Food Stylist: Torie Cox

While you can grow them at anytime, onions are an excellent springtime vegetable. If you have a patch of them growing this season, use them to make this easy side dish. It has fans across the South.

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Lemon Roast Chicken with Rainbow Carrots

Southern Living Lemon Roast Chicken With Rainbow Carrots in roasting pan — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Rainbow carrots get their due in this recipe, which bakes a whole, deliciously lemony roast chicken that's fit for a crowd and could even be a great Easter meal,

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