Spring is finally in full swing, and now is a fabulous time to take advantage of some new recipes and in-season fruits and veggies after what always seems like a long winter of heavy comfort foods. It’s easy to get in habitual food choices, given busy schedules and various preferences of different household members. However, incorporating some new dishes can boost interest at mealtime, help banish the same-o, same-o menu items and potentially keep you from relying on carryout again.
We’ve done some legwork for you, and here share just a sampling of our favorite fresh spring recipes for dinner, lunch or leftovers to keep your taste buds happy. Not only delicious, they’re healthy as well. Happy eating!
Fresh Spring Recipes
- 3 -1/2 pounds skin-on, bone-in chicken quarters
- Kosher salt and freshly ground pepper
- 1 lemon, halved
- 3 tablespoons extra-virgin olive oil
- 1-pound fingerling or other small potatoes
- 2 bunches radishes
- 1 bunch scallions
- 1 bunch baby carrots
- 1/4 cup chopped fresh dill
Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.
Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.
Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes.
Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with dill and season with salt.
- 2 eggs
- 4 slices bacon
- 5 cups fresh spinach, rinsed and torn into bite-size pieces
- 1/2 cup sliced fresh mushrooms
- 1 cup sliced fresh strawberries
- 1/2 cup thinly sliced onion
- 1 kiwi, sliced
- 1/2 mandarin orange, peeled and segmented
- 1/4 cup ketchup
- 1/4 cup water
- 1/4 cup olive oil
- 1/4 cup brown sugar
- 2 tablespoons cider vinegar
- 1/2 teaspoon spicy brown mustard
- 1 dash garlic powder
- salt and pepper to taste
- 1 cup seasoned croutons
Place the eggs in a saucepan with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 12 to 15 minutes. Remove from hot water and cool. Peel, chop, and set aside.
Cook the bacon in a skillet over medium high heat until crisp and evenly brown. Drain, crumble and set aside.
In a large bowl, toss together the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, and orange.
In a separate bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper. Pour over the salad mixture, and top the salad with croutons.
- Cooking spray
- 1 tablespoon unsalted butter
- 3/4 cup chopped yellow onion
- 4 garlic cloves, chopped
- 3/4 cup unsalted vegetable stock
- 12 ounces fresh broccoli florets, cut into 1/2-in. pieces
- 1 (8.8-oz.) pkg. precooked brown rice
- 1/4 cup whole-wheat panko (Japanese breadcrumbs)
- 1 tablespoon grainy mustard
- 1/2 teaspoon black pepper
- 3/8 teaspoon kosher salt
- 3 ounces pre-shredded reduced-fat sharp cheddar cheese, divided (about 3/4 cup)
- 2 large eggs, lightly beaten
- Sliced green onions (optional)
Preheat oven to 450°F. Coat a baking sheet with cooking spray.
Melt butter in a large skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add stock and broccoli. Bring to a boil; cook 3 minutes.
Heat rice according to package directions. Combine broccoli mixture, rice, panko, mustard, pepper, salt, and 1/2 cup cheese in a large bowl. Stir in eggs. Divide and shape broccoli mixture into 8 (2 1/2-inch) patties.
Arrange patties on prepared pan; coat patties with cooking spray. Bake at 450°F for 15 minutes. Top with remaining 1/4 cup cheese, and bake at 450°F for 4 more minutes or until cheese melts. Garnish with green onions, if desired.
- 1-pound boneless New York strip steak, patted dry
- Kosher salt, freshly ground pepper
- ⅓ cup Dijon mustard
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon honey
- 1–2 pinches cayenne pepper
- ⅓ cup plus 3 tablespoons olive oil
- 1 bunch scallions, thinly sliced, divided
- 1 10-ounce bag frozen peas
- 1 bunch asparagus, trimmed, cut into 1-inch pieces
Season steak all over with salt and pepper.
Whisk 1 grated garlic clove, ⅓ cup mustard, 1 Tbsp. vinegar, 1 tsp. honey, a couple pinches of cayenne, ⅓ cup oil, and 1 Tbsp. water in a medium bowl to combine; season spicy mustard with salt and pepper.
Heat a dry medium skillet, preferably cast iron, over medium-high. Rub steak all over with 1 Tbsp. oil and cook, turning every 2 minutes or so and making sure to get color on the fat cap, until medium-rare (an instant-read thermometer inserted into the center will register 120°), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.
Heat remaining 2 Tbsp. oil in same skillet over low. Add 4 sliced garlic cloves and all but about 2 Tbsp. scallions (save those for serving) and cook, stirring often, until translucent and softened, about 3 minutes.
Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender, about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes. Remove from heat.
Slice steak and shingle over vegetables in skillet.
Drizzle some mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside.
- 3 tablespoons all-purpose flour
- ⅛ teaspoon ground cumin
- ⅛ teaspoon salt
- ⅛ teaspoon cayenne pepper, or to taste
- ⅓ cup beer
- 8 ounces tilapia fillet, cut crosswise into 1-inch wide strips
- 2 teaspoons canola oil
- 4 corn tortillas, warmed
- 1 large tomato, diced
- ¼ cup diced red onion
- ½ jalapeno, minced
- 2-3 tablespoons lime juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground pepper
- ½ avocado, diced
- ¼ cup chopped fresh cilantro
- Pinch of cayenne, if desired
To prepare salsa: Combine tomato, onion, jalapeno, lime juice to taste, kosher salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).
To prepare tacos: Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and the salsa.
To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.
Make-Ahead Tip: Cover and refrigerate salsa for up to 3 days.
Try out a few of these spring recipes and let us know which one you liked the best in the comments below! Or share your own fresh spring recipe with us.