Celebrate Spring Vegetables with these 10 Seasonal Recipes
For food enthusiasts, gardeners, and passionate cooks alike, spring is the best season of the year. From mid-March to early June, some of the most vibrant and aromatic fruits and vegetables are at their peak of flavor and nutritional value. Ingredients like artichokes, asparagus, arugula, Brussels sprouts, cauliflower, spinach, leeks, mushrooms, tons of greens, and all types of fresh herbs are in abundance, making it easier than ever to eat more veggies.
And with the weather shifting from cold and dark to bright and mild, our appetites and culinary desires have likely changed as well. Those heavy, hearty, indulgent comfort foods that got us through the winter months may not be as satisfying during the warmer months.
When it comes to cooking with seasonal spring vegetables, you really want to celebrate the ingredients and prepare them in a manner that allows them to shine. Fresh asparagus and radish are delicious when sliced thin and served raw, providing a clean and intense flavor to salads and pastas. Learn to incorporate lemon and fresh herbs as much as possible, and don’t be bashful about adding greens, cooked mushrooms, artichoke hearts, and mashed peas to slabs of toasty bread.
This Monday (or anytime during the week), check out your local farmers market or grocery stores. You’ll be sure to find a bunch of cool, funky, and downright delicious varieties of fruits and vegetables, many of which you probably never even knew existed! Spring has sprung, so it’s time to do even more plant-based cooking!
Asparagus Salad
If you’re an asparagus devotee, then this recipe is for you. The asparagus is kept raw, providing the salad with a nice fresh crunch and faint vegetal flavor. Arugula, another spring green, is the base of the salad, and the whole dish gets a boost from the addition of fresh mint, dill, and parsley. Skip the poached egg and swap in a non-dairy yogurt to make this recipe totally vegan. For the Asparagus Salad recipe from Dig, click here.
Charred Brussels Sprouts with Za’atar and Date Syrup
Brussels sprouts are another vegetable that’s ready for picking around the beginning of spring time. If you’re not a fan of this cruciferous veggie then you probably just haven’t tasted a properly cooked one! Roasting Brussels sprouts brings out a sweet and savory quality that pairs beautifully with herby seasonings and tangy pomegranate seeds. For the Charred Brussels Sprouts with Za’atar and Date Syrup recipe from @yummyyatra, click here.
Green Pea, Avocado, and Radish Sandwich
This simple sandwich of pea, avocado, and radish celebrates the bright flavors of fresh vegetables rather than cover them up. Pulsing the peas and avocado together with lime juice and a dash of hot sauce results in a yummy spread that goes well with the crisp peppery radish. For the Green Pea, Avocado, and Radish Sandwich recipe from Apron Strings, click here.
Green Spring Pasta
Another dish that highlights seasonal produce, this spring pasta uses shallots, asparagus, rainbow chard, English peas, and zucchini. Cooking all the vegetables together with garlic, white wine, and lemon juice allows the flavors to mingle and build. Sprinkle the finished dish with finely chopped basil and serve. For the Green Spring Pasta recipe from Parsnips and Pastries, click here.
Hearty Roasted Artichokes, Green Beans, and Leeks
This is spring on a plate. Artichoke hearts, leeks, and green beans are roasted in the oven until nice and crisp. After they come off the sheet pan, the vegetables are topped with fresh pomegranate seeds and chopped pistachios for a pleasant contrast in texture. For the Hearty Roasted Artichokes, Green Beans, and Leeks recipe from Joy Bauer, click here.
Lemony Spring Risotto
Transition from the chilly winter nights to temperate spring sun downs with this bright lemony spring risotto. It’s warm, creamy, and comforting, and incorporates a variety of seasonal veggies, like asparagus, peas, garlic, and leeks. Fresh lemon juice and white wine round out the flavor of this luxurious plant-based dinner. For the Lemony Spring recipe from The Healthy Voyager, click here.
Pasta Primavera
Nothing screams spring quite like a pasta primavera. This light noodle dish draws its flavor from cooked onion, mushroom, and asparagus, but the recipe also calls for a very special, non-traditional, ingredient—coconut milk! Yes, canned coconut milk adds a nutty creaminess to the pasta that you won’t find in ordinary primavera recipes. For the Pasta Primavera recipe from The Veg Life, click here.
Roasted Cauliflower Steaks
Cauliflower is in peak season around the beginning of April when the weather is still crisp and cool. Big slices of roasted cauliflower can serve as the centerpiece of your dinner table. Add a couple of seasonal side dishes for a hearty plant-based meal. For the Roasted Cauliflower Steaks recipe, click here.
Smoky Grits and Greens
Grits are creamy, pillowy, and soft, making them the ideal vessel for all types of sautéed vegetables. Cooking the grits with some smoked paprika and brown sugar, and topping the whole dish with cooked spinach (or kale) and mushrooms creates an explosive flavor profile that’s excellent for vegans and meat-eaters alike. For the Smoky Grits and Greens recipe from Chef Jumoke Jackson, click here.
Spring Vegetable Galette
A galette is a French culinary term used to describe various free-from pies, tarts, or cakes. They’re always impressive when they reach the dinner table, and this spring vegetable galette is no exception. This version calls for spring onions, asparagus, and radishes, as well as feta cheese, which you can easily swap out for a plant-based alternative. For the Spring Vegetable Galette from Apron Strings, click here.
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