As the last wisps of winter’s chill begin to dissipate, our taste buds start to crave the bright flavors and colors that spring has to offer. And what better way to usher in the new season than with a bounty of fresh, seasonal ingredients? In this article, we’re sharing 18 recipes that are perfect for celebrating the arrival of spring. From sweet treats like rhubarb and strawberry crumble to savory dishes like roasted lamb shanks with rosemary and garlic, there’s something here for every palate.
To start, let’s take a look at some of our favorite breakfast and brunch options. How about a warm farro salad loaded with roasted spring vegetables? Or perhaps a quiche packed with rainbow chard and goat cheese? We’ll also be sharing some delicious soup recipes, including a vibrant spring pea and mint soup that’s sure to become a new favorite.
Irish soda bread with raisins and caraway seeds
This classic Irish bread recipe is a staple of the Emerald Isle, perfect for snacking or serving alongside your favorite soups and stews. The addition of sweet raisins and savory caraway seeds gives it a delightful twist.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1/4 cup butter, cut into small pieces
– 3/4 cup buttermilk
– 1 tablespoon sugar
– 1/2 cup raisins
– 1 tablespoon caraway seeds
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together flour, baking soda, and salt.
3. Add butter and use a pastry blender or fingers to work it into the flour mixture until crumbly.
4. Make a well in the center of the dough and add buttermilk, sugar, raisins, and caraway seeds. Stir until just combined.
5. Turn dough onto a floured surface and gently knead 2-3 times.
6. Shape into a round or oblong loaf and place on a baking sheet lined with parchment paper.
7. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Maple-glazed roasted carrots with thyme
This recipe combines the natural sweetness of carrots with the warmth of thyme and the richness of maple syrup, creating a deliciously easy side dish perfect for any occasion.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch sticks
– 2 tablespoons pure maple syrup
– 1 tablespoon olive oil
– 2 sprigs fresh thyme, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots with olive oil, salt, and pepper until coated.
3. Spread carrots in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until tender and caramelized.
5. While carrots are roasting, whisk together maple syrup and chopped thyme in a small bowl.
6. After carrots have roasted for 15 minutes, brush the maple-thyme glaze evenly over them.
7. Return to oven and roast for an additional 5-10 minutes or until glaze is caramelized.
Cooking Time: 25-30 minutes
Spring pea and mint soup
Celebrate the arrival of spring with this vibrant and refreshing soup, bursting with the flavors of fresh peas and mint.
Ingredients:
– 1 pound fresh or frozen peas
– 2 cups chicken broth
– 1/4 cup heavy cream
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup fresh mint leaves
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the garlic and cook for an additional minute, until fragrant.
3. Add the peas, chicken broth, and mint leaves to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the peas are tender.
4. Use an immersion blender to puree the soup until smooth, or allow it to cool and blend in a food processor.
5. Stir in the heavy cream and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Lemon-herb roasted chicken with spring vegetables
Brighten up your plate with this refreshing recipe that combines the classic flavors of roasted chicken and spring vegetables, elevated by a zesty lemon-herb marinade.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 tbsp olive oil
– 2 tbsp freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp chopped fresh rosemary
– Salt and pepper to taste
– 1 bunch asparagus (about 12 spears), trimmed
– 1 large zucchini, sliced
– 1 large bell pepper, seeded and sliced
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together olive oil, lemon juice, garlic, thyme, and rosemary.
3. Place the chicken in a roasting pan and brush the marinade all over it.
4. Season with salt and pepper to taste.
5. Roast the chicken for 30 minutes, then add the asparagus, zucchini, and bell pepper to the pan.
6. Continue roasting for an additional 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.
Cooking Time: 50-55 minutes
Rainbow chard and goat cheese quiche
This vibrant quiche is a perfect blend of flavors and colors, featuring the sweet and earthy taste of rainbow chard paired with the creaminess of goat cheese. Perfect for brunch or breakfast, this recipe is sure to impress.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 cups fresh rainbow chard leaves, chopped
– 1/2 cup goat cheese, crumbled
– 1/2 cup grated cheddar cheese
– 1 large egg
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan.
3. In a skillet, sauté the chopped rainbow chard leaves with a pinch of salt until wilted.
4. In a separate bowl, whisk together the egg, heavy cream, and a pinch of salt and pepper.
5. Arrange the cooked chard and crumbled goat cheese in the pie crust.
6. Pour the egg mixture over the filling, followed by the grated cheddar cheese.
7. Bake for 35-40 minutes or until the quiche is golden brown.
Cooking Time: 35-40 minutes
Roasted beet and citrus salad
This refreshing salad combines the natural sweetness of roasted beets with the brightness of citrus, creating a perfect harmony of flavors and textures. A great side dish or light lunch option for any occasion.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 2 oranges, peeled and segmented
– 1 grapefruit, peeled and segmented
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, whisk together olive oil and lemon juice.
5. Add the sliced beets, orange segments, grapefruit segments, and parsley to the bowl. Toss gently to combine.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 50 minutes
Wild mushroom and leek risotto
This hearty risotto combines the earthy flavors of wild mushrooms with the sweetness of caramelized leeks, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 2 medium leeks, cleaned and sliced into thin strips
– 8 ounces wild mushrooms (such as chanterelle, cremini, or shiitake), cleaned and sliced
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add leeks and cook until caramelized, about 5 minutes.
2. Add Arborio rice; cook, stirring constantly, for 1 minute.
3. Add wine (if using); cook until absorbed.
4. Add broth, 1/2 cup at a time, stirring constantly, until rice is tender and creamy (about 20-25 minutes).
5. Stir in butter and mushrooms; cook until heated through.
6. Season with salt and pepper to taste.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Braised lamb shanks with rosemary and garlic
Rich and flavorful, this classic braised lamb shank dish is elevated by the pungency of rosemary and the sweetness of garlic. Perfect for a special occasion or cozy night in.
Ingredients:
– 4 lamb shanks
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 onion, sliced
– 1 cup red wine
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season lamb shanks with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add garlic and rosemary to the pot; cook until fragrant, about 1 minute.
5. Add onion and cook until softened, about 3 minutes.
6. Add red wine and beef broth to the pot, scraping up any browned bits.
7. Return lamb shanks to the pot, cover with a lid, and transfer to the oven.
8. Braise for 2-1/2 hours or until lamb is tender and falls apart easily.
Cooking Time: 2-1/2 hours
St. Patrick’s Day corned beef and cabbage
Celebrate St. Patrick’s Day with a classic dish that’s sure to bring luck and flavor to your table – Corned Beef and Cabbage! This simple recipe yields a tender, flavorful corned beef brisket paired with tender cabbage and potatoes.
Ingredients:
– 1 (2-3 pound) corned beef brisket
– 1 head of cabbage, cut into wedges
– 2-3 medium-sized potatoes, peeled and halved
– 1 onion, sliced
– 1 tablespoon brown sugar
– 1 teaspoon mustard seeds
– Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F (160°C).
2. Rinse the corned beef under cold water, then pat dry with paper towels.
3. Place the corned beef in a large Dutch oven or heavy pot. Add the sliced onion, brown sugar, mustard seeds, salt, and pepper.
4. Cover the pot and bring to a boil over high heat. Reduce heat to low and simmer for 2-1/2 hours.
5. Add the cabbage wedges and potatoes to the pot. Continue to simmer for an additional 30 minutes or until the corned beef is tender.
6. Remove from heat and let rest for 10 minutes before slicing and serving.
Cooking Time: 3-1/2 hours
Spinach and feta stuffed portobello mushrooms
Elevate your appetizer game with this savory and indulgent recipe, perfect for a dinner party or special occasion.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1/2 cup fresh spinach leaves, chopped
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta, garlic, salt, and pepper.
3. Stuff each mushroom cap with the spinach-feta mixture, dividing it evenly among the four mushrooms.
4. Drizzle olive oil over the stuffed mushrooms and sprinkle with chopped parsley if desired.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 15-20 minutes or until tender.
6. Serve warm, garnished with additional parsley if desired.
Cooking Time: 15-20 minutes
Carrot ginger soup with coconut milk
Warm up on a chilly day with this vibrant and comforting soup, featuring the sweet flavors of carrots and ginger, blended with the richness of coconut milk.
Ingredients:
– 2 large carrots, chopped
– 2 inches fresh ginger, grated
– 4 cups vegetable broth
– 1/2 cup coconut milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro or parsley for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped carrots and grated ginger; cook until the carrots are tender, about 10 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 35-40 minutes
Grilled asparagus with lemon aioli
Elevate your asparagus game with this simple yet impressive side dish that combines the natural sweetness of grilled asparagus with the tangy creaminess of lemon aioli.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lemon juice
– 1 minced garlic clove
Instructions:
1. Preheat grill to medium-high heat.
2. Brush asparagus with olive oil and season with salt and pepper.
3. Grill asparagus for 4-6 minutes per side, or until tender and slightly charred.
4. Meanwhile, mix mayonnaise, lemon juice, and garlic in a bowl.
5. Serve grilled asparagus with lemon aioli sauce spooned over the top.
Cooking Time: 12-15 minutes
Rhubarb and strawberry crumble
This classic dessert combines the tartness of rhubarb with the sweetness of strawberries, topped with a crunchy crumble mixture. Perfect for warm weather, this recipe is easy to make and sure to please.
Ingredients:
– 1 cup fresh rhubarb, cut into 1-inch pieces
– 2 cups sliced strawberries
– 1/4 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup rolled oats
– 1/2 cup brown sugar
– 1/2 cup cold butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine rhubarb and strawberries.
3. Add granulated sugar, flour, baking powder, and salt; toss until fruit is evenly coated.
4. Transfer mixture to a 9×9-inch baking dish.
5. Mix rolled oats, brown sugar, and cold butter in a separate bowl until crumbly.
6. Spread crumble mixture evenly over the fruit.
7. Bake for 40-45 minutes or until topping is golden brown.
Cooking Time: 40-45 minutes
Spring vegetable stir-fry with tofu
As the seasons change, fresh spring vegetables take center stage in this vibrant and flavorful stir-fry. This quick and easy recipe combines the natural sweetness of asparagus and bell peppers with the savory taste of pan-seared tofu.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 bunch asparagus, trimmed
– 1 large bell pepper, sliced
– 2 cloves garlic, minced
– 2 teaspoons soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
3. Add asparagus and bell pepper to the pan, cooking for 4-5 minutes or until tender-crisp.
4. Add garlic, soy sauce, and sesame oil to the pan, stirring to combine.
5. Return tofu to the pan and stir-fry for an additional minute, combining all ingredients.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes.
Dill and cucumber yogurt soup
This light and creamy soup is perfect for hot summer days. It’s a unique twist on traditional soups, featuring the cooling flavors of cucumber and dill.
Ingredients:
– 1 large cucumber, peeled and chopped
– 1/2 cup plain yogurt
– 1 tablespoon fresh dill, chopped
– 1/2 teaspoon salt
– 3 tablespoons water
– 1 tablespoon lemon juice
Instructions:
1. In a blender or food processor, combine the chopped cucumber, yogurt, dill, and salt.
2. Blend until smooth and creamy, adding the water and lemon juice as needed to achieve the desired consistency.
3. Taste and adjust the seasoning if necessary.
4. Serve chilled, garnished with additional dill if desired.
Cooking Time: 5 minutes (blending time)
Roasted radishes with brown butter and herbs
Discover a delightful twist on traditional roasted vegetables by bringing out the natural sweetness of radishes with the nutty flavor of brown butter and fresh herbs. This simple yet impressive side dish is perfect for any occasion.
Ingredients:
– 1 pound radishes, trimmed
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 2 sprigs fresh thyme
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss radishes with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. Meanwhile, melt butter in a small saucepan over medium heat. Cook, stirring occasionally, until golden brown (about 5 minutes).
5. Add garlic, thyme, and parsley to the browned butter. Season with salt and pepper to taste.
6. Remove radishes from oven and toss with brown butter mixture. Serve hot.
Cooking Time: 25-30 minutes
Parsnip and apple puree
This delightful puree combines the natural sweetness of apples with the earthy flavor of parsnips, making it a perfect side dish or snack for any occasion.
Ingredients:
– 2 large parsnips, peeled and chopped
– 1 large apple, peeled and chopped
– 2 tablespoons butter
– Salt to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the chopped parsnips on a baking sheet, drizzle with butter, and season with salt.
3. Roast the parsnips in the preheated oven for 30-40 minutes, or until they’re tender and caramelized.
4. Remove the parsnips from the oven and let them cool slightly.
5. Add the chopped apple to a blender or food processor with the roasted parsnips.
6. Blend until smooth, adding a splash of water if needed to achieve desired consistency.
Cooking Time: 40 minutes
Warm farro salad with roasted spring vegetables
Warm Farro Salad with Roasted Spring Vegetables Recipe
Spring has arrived, bringing with it an abundance of fresh vegetables and a perfect excuse to create this warm farro salad. This hearty dish is a beautiful representation of the season’s best, featuring roasted spring vegetables tossed with nutty farro and topped with crispy pecans.
Ingredients:
– 1 cup farro
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 red bell pepper, seeded and chopped
– 1 yellow bell pepper, seeded and chopped
– 1 small zucchini, sliced
– 1 small carrot, peeled and sliced
– 1/4 cup pecans, chopped
– Salt and pepper to taste
– Optional: crumbled goat cheese or chopped fresh herbs for added flavor
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cook farro according to package instructions.
3. Toss vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
4. Combine cooked farro, roasted vegetables, and chopped pecans in a large bowl. Season with salt and pepper to taste.
5. Serve warm, topped with crumbled goat cheese or fresh herbs if desired.
Cooking Time: 30-40 minutes
Summary
Spring is here! Celebrate the season with these fresh March recipes. From classic Irish soda bread to vibrant spring pea and mint soup, and from roasted carrots with thyme to braised lamb shanks with rosemary and garlic, there’s something for everyone. Other highlights include a lemon-herb roasted chicken with spring vegetables, rainbow chard and goat cheese quiche, and a variety of salads and soups featuring seasonal ingredients like asparagus, radishes, and parsnips. These delicious recipes are sure to bring the flavors of spring to your table.
