Days are getting longer and brighter, so it’s time to get cooking with spring produce. As the seasons change, so do the ingredients we cook with. Markets are bursting with asparagus, snow peas, lemons, mushrooms, artichokes, and other spring produce. We’re sharing an assortment of meal ideas, like spring pasta primavera, stuffed artichokes, roasted asparagus, and stuffed mushrooms, that you’ll want to cook all season long.
Spring Pasta Primavera
“Happy spring! After all the ham, kielbasa, and candy from Easter, I needed a light meal. Asparagus is in season and one of my favorites. I got a bunch and made this light meal.” – Judy
Orzo w/ Snow Peas, Spinach & Sun-Dried Tomatoes
“I wanted to try these flavors together along with garlic and Parmesan cheese = Success” – Monika
Creamy Zucchini and Spinach Rigatoni
“This is a great dish to make with any leftover zucchini or other veggies. I make this at least once every 2 weeks with a different twist.” – Vanessa
Country Fried Cauliflower
“We are always looking for various recipes for fresh vegetables, and cauliflower is one of them. But sometimes it is boring with the regular cheese sauces that are not as healthy. This recipe calls for frying the cauliflower, but that is the country style in my Southern taste.” – Sena
Grilled Chicken Marsala and Farfalle
“I had planned on making a regular chicken marsala for dinner. But we got 65-degree weather for the first time this spring. So I had to open the grill and thought, why not make the sauce as I would with a regular marsala and then add the grilled chicken? It was fantastic!” – Monica
Creamy Broccoli Cheese Soup
“Super, tasty, scrumptious… Oh My! Words cannot describe how great this is!” – Denise
Spicy Cajun Cabbage
“This dish is wonderful for potlucks or just for the family. You can control the spice.” – Julie
Asparagus Strudel
“This looks pretty fancy, but it’s fairly easy to make. I hope you try it!” – Kara
Orecchiette With Sausage and Broccoli
“Orecchiette are little bowl-shaped pasta ears that hold creamy sauces very well. For this, I used a chicken-garlic-spinach sausage. You can use any kind, really.” – Jennifer
Nana Juliano’s Stuffed Artichokes Italiano
“A Cajun chef from Louisiana was chatting with me about artichokes once, and I found out that his recipe for stuffed artichokes that he serves in his restaurant and my grandmother’s are just about the same!” – Jill
Veggie Lasagna
“We love vegetables in this family, but one vegetable doesn’t make the cut – onions. I have an allergy to them, so they need to be left out. Every recipe for veggie lasagna I had ever seen included onions, so I created my own onion-free veggie lasagna. It’s delish!” – Stephanie
Keto Chicken and Zoodles
“If you are watching carbs or living a Keto lifestyle, these Chicken and Zoodles are a choice. It is full of protein and veggies .” – Debbie
Honey Glazed Vegetables
“This sweet glaze is nice if you have a sweet tooth and are trying to eat healthy!” – Joan
Roasted Asparagus With Tomatoes and Gorgonzola
“This recipe came from a friend who, after eating it in a restaurant in Key West, described this dish to me. From the description, I created this recipe, and it works. My friend said it tasted identical to the restaurant version.” – Marjorie
Spinach & Ricotta Stuffed Portobello Mushrooms
“We can’t wait for the spring/summer seasons to hit up the local farmer’s market for fresh veggies. These are cheesy and full of fresh vegetables. They do not disappoint! If there is any cheese mixture left, we also stuff yellow, orange, or red peppers and bake them with the mushrooms!” – Jennifer
Lemon-Dill Shrimp and Pasta
“There are several variations of this recipe. You can use fettuccine in place of the penne. I have also seen fresh spinach in place of asparagus. I prefer asparagus instead of spinach as it tends to wilt so fast. I love anything with dill and fresh lemon!” – Belinda
Gnocchi With Artichokes, Tomatoes, and Mushrooms
“Gnocchi are so cute and I love finding ways to eat them. Plus, I was looking for a way to use up some ingredients that I had. Although it’s meatless, the beans provide protein.” – Carolyn
Greek Asparagus Salad
“It’s such a simple and easy recipe with huge flavors.” – Nick
Athenian Chicken Rolls
“This dish has an impressive presentation and will wow friends and family before they even take a bite!” – Danielle
Rosemary Bacon Brussels Sprouts & New Potatoes
“When my husband and I married, he hated Brussels sprouts. But, like most men, poof… just add bacon, and it’s almost a guaranteed winner!” – Staci
Stuffed Mushrooms
“I love mushrooms – any way ya make them. This is one of my fave recipes for them and so easy to make.” – Diane
Apricot Glazed Carrots
“Our daughter made this for us using a mixture of carrots and parsnips. Delicious!” – Marilyn
Leek & Potato Soup
“A soup for any time of the year. When served chilled, it is then known as Vichyssoise. I love the smooth, creamy goodness of this soup!” – Tammy
Creamy Spring Peas
“These spring peas have a nice, fresh taste. They are a good complement to any meal.” – Tamara
Creamy Orzo with Asparagus and Peas
“A quick and easy meal with creamy orzo and fresh vegetables!” – Kevin