A Bounty of Spring Recipes

In Season,Recipes,Seasonal Foods,Spring
April 12, 2011

Winter's drought of fresh vegetables and fruits gives way to a lighter, brighter array of flavorful ingredients as spring sets in.

Mark Boughton/Styling: Teresa Blackburn

It's easy to eat well when you have great ingredients to work with, and springtime supplies us with an ample bounty of fresh picks to choose from. Here are 15 of our favorite recipes right now—each makes the most of the season's colorful crop of tender sweet veggies and fresh wholesome fruits.


Lemon-Roasted Asparagus

Bright flavors and lovely color in an elegant side dish.

Grilled Fresh Asparagus

You know spring has sprung not when the robin sings but when the asparagus gathers on the market tables.


Rhubarb-Applesauce Muffins

Two fruits combine in one easy muffin.


Risotto with Prosciutto and Asparagus

Risotto is usually a first course; adding ham and vegetables makes it one-dish meal.

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.


Crusty Rhubarb Pie

Put the spring rhubarb harvest to tasty use in this sweet pie.

Brussels Sprouts

Brussels Sprouts with Parmesan

Brussels sprouts are traditional at British holiday tables -- make them a regular at yours, too.

chicken fricassee

Chicken Fricassee with Peas and Orzo

The rich meal stars orzo, an Italian pasta that resembles rice.


Tortellini with Peas, Broccoli and Pancetta

This luscious toss of tortellini with crisp pancetta, sweet peas and cheese may have your kids singing your praises.


Sea Scallops with Sugar Snap Peas and Chervil

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

Lemon-Glazed Carrots

Lemon-Glazed Carrots

Bright and sweet-tart, these carrots make a lively addition to dinner.

Roasted Vegetables with Miso Sauce

Roasted Vegetables with Miso Sauce

An assortment of beets, parsnips, carrots and Brussels sprouts with an Asian flair.


Raspberry Fool

When it comes to dessert, observe this golden rule: Stint on fat, never on flavor.

Spring Fruit Compote

Spring Fruit Compote

Berries, pineapple and dried apricots meld in a light syrup of Grand Marnier or orange juice.


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