Showcase the bright flavors and tender textures that make the season worth waiting for.
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Spring marks a welcome shift from jarred, tinned, frozen, and ultra-hearty vegetables to fresher, more delicate fare, making way for tender asparagus, sweet peas, and buttery artichokes. Though many vegetables are available year-round, some are especially delicious in spring, including spinach, carrots, leeks, lettuce, and radishes. Then there are fleeting seasonal treasures like ramps and fava beans. From spring vegetable paella to vignarola, the essential Roman springtime stew, this collection of recipes is a vibrant guide to the season.
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01 of 24
Spring Vegetable Potpies
Packed with a hearty mix of springtime ingredients — morel mushrooms, peas, asparagus, baby potatoes and carrots, and herbs — these individual vegetarian potpies employ store-bought all-butter puff pastry to minimize prep.
02 of 24
Spring Vegetable Paella
This veggie-filled paella makes an ideal springtime centerpiece — bright yet earthy and perfect for a small feast. Preserved lemon, anchovy, mushrooms, asparagus, spinach, and peas come together in this abundant rice dish.
03 of 24
Spring Gem Salad with Soft Herbs and Labneh Toasts
1990 F&W Best New Chef Nancy Silverton serves a spring medley of asparagus, English peas, radishes, and sugar snap peas, united in a lemon vinaigrette and accompanied by crunchy toasts topped with tangy labneh.
04 of 24
Spring Peas with Mint Butter
This salad showcases three kinds of peas: English, snap, and snow. They're blanched and cooked in mint butter for a rich, herbaceous, and slightly tangy side.
05 of 24
Spring Minestrone with Grated Egg Pasta
Stir tender grattini pasta and cannellini beans into simmering vegetable broth with asparagus, fresh sugar snap peas, sweet peas, spinach, and feathery dill fronds for a satisfying springtime delight.
06 of 24
Vignarola (Springtime Vegetable Stew)
A Roman celebration of spring, fava beans, asparagus, green peas, and artichoke hearts are braised in olive oil and offset by the crunch of salty browned pancetta. A shower of bright lemon and refreshing mint finishes the dish.
07 of 24
Spring Pea Chaat with Lemon Raita
This crunchy springtime chaat is made with three kinds of fresh peas — English, snow, and sugar snap — plus whole cumin seeds, mustard seeds, chiles, and ginger, all topped with a spicy mango-mint chutney and a cooling lemon raita.
08 of 24
Savory Carrot Mochi with Pistachio Dukkah
2021 F&W Best New Chef Gaby Maeda has three ways to celebrate spring carrots in one dish: They're pickled, roasted, and pureed to make bouncy fried balls of carrot mochi. A topping of crunchy pistachio dukkah completes the plate.
09 of 24
Artichokes Braised in Olive Oil and White Wine
With tender herbs, leeks, fresh peas, carrot slices, and pencil-thin asparagus spears, this braised artichoke dish truly is an homage to spring. Filling the artichoke hollows with diced tomatoes provides a sophisticated pop.
10 of 24
Creamy Ramp Pasta with Asparagus
This spring pasta highlights the brief garlicky glory of ramp season, balancing out a sharp, nutty pesto with rich cream and a generous spread of fresh ricotta on the serving plates.
11 of 24
Asparagus Salad with Smoky-Sweet Gremolata
Tart sumac, piquant black pepper, and buttery extra-virgin olive oil bring out the best of this dish of verdant just-blanched asparagus spears. A crunchy, tart gremolata of dried cherries, almonds, parsley, mint, and lemon zest is sprinkled over the top for added texture and flavor.
12 of 24
Sautéed Ramps with Crispy Potatoes
Ramp season is fleeting — make the most of it with this simple yet stunning side. Boiled potatoes are pan-fried with bacon until crispy, then garlicky ramps are barely cooked in the bacon drippings.
13 of 24
Herbed New Potatoes
Boiling tender, early-season potatoes with aromatics infuses them with flavor while kickstarting the cooking process, ensuring creamy insides and crisp exteriors after a quick roast in the oven.
14 of 24
Radish Tartines with Green Butter
Whip radish and turnip greens with sweet butter, garlic, and lemon zest for this silky spread. F&W's Justin Chapple finishes the tartines with crunchy sea salt to pull the flavors into focus.
15 of 24
Roasted Baby Artichokes with Parsley and Mint
With their mildly sweet, lightly astringent cores, baby artichokes are perfect for a quick roast. Toss them with parsley and mint for added brightness.
16 of 24
Sorghum and Carrot Pilaf
Switch up your usual rice pilaf with this spring-ready sorghum number, complete with shaved carrots, peas, and nutty Gruyère. A sprinkle of fresh dill and a squeeze of lemon bring balance and brightness.
17 of 24
Asparagus and Fava Bean Tart with Herbed Ricotta
With its buttery puff pastry crust and ricotta filling gently perfumed by lemon and thyme, this tart is one to beat when fresh favas become available. They're combined with crisp-tender asparagus spears, salty prosciutto ribbons, and grated Parmesan for an irresistible ode to springtime.
18 of 24
Leeks Two Ways with Wild Mushrooms
Star chef and humanitarian José Andrés poaches leek whites with butter and thyme, purees the greens into a silky sauce, then crowns everything with sautéed wild mushrooms and mint.
19 of 24
Savory Spinach and Artichoke Bread Pudding
Think of it as an uber-rich stuffing or savory bread pudding — either way, it's delicious. Blanched spinach, garlicky artichoke hearts, and silky pockets of Brie are woven with cubes of day-old French bread in a rich custard, then sprinkled with Parmesan, drizzled in olive oil, and baked until golden.
20 of 24
Triple-Pea and Asparagus Salad with Feta-Mint Dressing
"This salad brings fresh flavors to the plate with confidence and swagger," cookbook author Hetty McKinnon writes. "Barely blanched peas mingle with pan-fried sugar snaps, snow peas, and another of my favorite spring ingredients, asparagus, which are cooked on high heat until just tender yet still crisp with the slightest hint of charring to add smokiness."
21 of 24
Carrot and Spring Onion Toad in the Hole
F&W's Justin Chapple delivers a taste of the British classic with tender baby carrots and spring onions instead of sausage for a flavorful, vegetable-forward spring stunner.
22 of 24
Baked Asparagus
Simple can indeed be delicious: This side dish from Liz Mervosh comes together on a single baking sheet with asparagus stalks and a lemon-infused butter sauce.
23 of 24
Pea Shoot and Chive Salad
This salad of fresh pea leaves, shoots, and sprouts from 2018 F&W Best New Chef Katianna Hong and John Hong of Yangban in Los Angeles is served up with a spicy ponzu dressing that gets its gentle heat from gochugaru, a Korean chile powder.
24 of 24
Spring Panzanella with Asparagus
Day-old slices of bread are torn into chunks, brushed with olive oil, and toasted in the oven for chef Mike Lata's springtime take on the traditional Tuscan salad, which brings together asparagus, radish, chicory, ricotta salata, and just-cooked eggs.
* This article was originally published here
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