Asparagus, peas, artichokes, carrots — spring vegetables are here! We’ve loved seeing bright, fresh springtime dishes out in the blog world over the past couple of months, so here, we’ve rounded up a handful of our favorites. Get inspired, and try them yourself!
|Spring Onion Frittata by Love and Lemons|
This colorful frittata is chock-full of asparagus, peas, feta cheese and mild spring onions.
|Harissa Roasted Carrots with Yogurt, Lemon and Mint by Flourishing Foodie|
Tossing carrots with fiery harissa before roasting gives them a lively flavor. Here, they’re topped off with a sprinkling of Middle Eastern za’atar.
|Steamed Artichokes with Flavors of Spring Green Peas and Fresh Mint by Thyme|
This simple preparation lets artichokes’ flavor shine, accompanied by peas, leek, lemon and mint.
|Poached Eggs with Crispy Quinoa and Brown Butter-Balsamic Roasted Asparagus by Aida Mollenkamp|
This quick, easy recipe fits the bill for a weeknight dinner or an elegant brunch, and it’s easy to adapt to your personal preferences.
|Spring Vegetable Minestrone + Wild Ramp Pesto by What’s Cooking Good Looking|
We love this unexpected twist on classic minestrone with pesto. The minestrone is filled with flavors of fennel and leafy greens like bok choy and broccoli, while the wild ramp pesto lends a vibrant color.
|Perfectly Pink Quick Pickled Radishes by Wholly Rooted|
These fast refrigerator pickles are great for salads and charcuterie platters, and the rosy hue is perfect for spring.
|Carrot Zucchini Bread by Cooking Classy|
Carrot cake meets zucchini bread in this sweet, dense treat, complete with a layer of frosting and chopped pecans for crunch.
|Quick and Simple Springtime Skillet Lasagna with a Mediterranean Kick by Half Baked Harvest|
This creamy, cheesy lasagna is also heavy on the vegetables — and it’s ready in under an hour.
|Deconstructed Radish Sushi Bowl by Naturally Ella|
This healthy dish combines spring radishes, sweet brown rice with bold Asian flavors of soy sauce, sake and mirin.
|Artichoke Gratin by Blogging Over Thyme|
Trimming artichokes is worth the effort. Reward yourself with this dish, featuring fresh artichokes sauteed in olive oil and garlic and sprinkled with capers, herbs and bread crumbs.
|Pasta with Peas and Asparagus by Heather Christo|
Bright peas and asparagus make up this beautiful main dish, and a little butter and parmesan give it just the depth of flavor it needs.
|Spring Pea Crostini by What’s Gaby Cooking|
Crusty bread, pea and mint pesto, burrata cheese, thinly sliced prosciutto — sounds like a perfect appetizer to us.