18 Fresh Recipes Using Spring Greens

Cooking How-To,Featured Article,In Season,Seasonal Foods
April 16, 2013

Take advantage of this season's spring greens with these mouthwatering recipes.

Baked Halibut with Spinach and Leeks
Mark Boughton Photography / styling: Teresa Blackburn

Spring greens make a cook’s heart race—asparagus, sugar snaps, sweet peas, arugula, spinach, Swiss chard, watercress, artichokes, fava beans, bok choy, garlic scapes, green onion, leeks and more. After the hearty greens and root vegetables of winter; spring’s sweet and tender offerings are a gift. So, stash the stockpot and grab a sauté pan. As these simple but splendid recipes show, spring greens barely need cooking at all.

By Laraine Perri, a food writer in New York City.

Seared Scallops with Salsa Verde and Asparagus

Seared Scallops with Salsa Verde and Asparagus

Bright salsa verde tames rich, buttery scallops.

Potato and Asparagus Salad with Mustard Vinaigrette

Potato and Asparagus Salad

A no-mayo potato salad that's delicious at room temperature or chilled making it “picnic safe.”

Baked Halibut with Spinach and Leeks

Baked Halibut with Spinach and Leeks

A creamy tangle of young spinach and sweet leeks makes a luscious bed for baked fish.

Sugar Snap Peas with Mint and Lemon

Sugar Snap Peas with Mint and Lemon

Fresh or frozen, sugar snap peas make a healthful side when lightly dressing with mint and lemon.


Sea Scallops with Sugar Snap Peas and Chervil

Snap peas are barely cooked for a crisp texture and sweetest flavor.


Creamy Polenta with Greens and Roasted Garlic

Serve this dish of healthy spinach and bok choy sauteed in roasted garlic over creamy cheese polenta.

Pean with Peas, Asparagus, Toasted Almonds and Mint

Penne with Asparagus, Peas and Mint

A vegetarian pasta dinner starring tender asparagus and the heady aroma of mint.

Pasta with Zucchini Sauce and Watercress Pesto

Pasta with Zucchini Sauce and Watercress Pesto

Green-on-Green! If you are unable to locate watercress, arugula makes an excellent peppery substitute for the garnishing pesto.


Japanese Beef and Green Onion Skewers (Yakitori)

Kids love these little beef skewers, with their sweet/salty glaze of soy, mirin and sugar.


Soba Noodles and Seared Salmon in Ginger-Green Onion Broth

Accompany with an Asian-inspired salad, such as cucumbers dressed in sesame.

Leek and Ricotta Tart from Paul McCartney's Meat-Free Mondays cookbook.

Leek and Ricotta Tart

The combination of pine nuts and raisins with leeks may well be new to you but it’s certainly a successful one.


Chard with Lemon and Feta

Lemony brightness and salty feta work wonders with chard.


Toasted Ciabatta with Shrimp, Tarragon, and Arugula

Tarragon goes so well with shrimp and really elevates the flavors overall.


Grilled Cheese with Arugula and Fig Jam

In this grown-up version of a childhood favorite, the sweet jam balances the pungent cheese and peppery arugula.

Corn and Orzo Salad with Arugula Pesto

Corn and Orzo Salad with Arugula Pesto

The arugula pesto adds a peppery bite to sweet corn.

arugula salad

Arugula Salad with Lemon-Anchovy Vinaigrette

Anchovies provide a saltiness to a lemon vinaigrette, perfect on bitter arugula and celery.


Tri-Color Pasta with Tuna, Spinach and Artichoke Hearts

This fresh and wholesome dish can be easily adapted to suit a variety of audiences. Perfect for left overs and on the go!


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