April 9, 2018
After months of cold weather and crock pot recipes, it’s time to spring forward and awaken your kitchen with fresh flavors of the season. With a bounty of seasonal fruit and vegetables at your fingertips and our curated collection of spring recipes at-the-ready, whipping up a delicious meal is almost effortless.
Spring months signal rebirth and regeneration, making it the ideal time for produce selection. Here’s what’s in peak season!
Fridge stocked and ready to get cooking? We’ve rounded up our favorite fresh and flavorful spring recipes.
Quick, simple, and bursting with flavor, these spring appetizer recipes are perfect for entertaining (or enjoying on your own).
Want a plant-based, Paleo-friendly appetizer? Look no further than these colorful, stuffed sweet potatoes, loaded with sautéed greens and topped with sliced avocado and a tahini-turmeric dressing.
Upgrade your snacking game with kale chips baked in coconut oil, coconut aminos, shredded coconut, and spicy sriracha for a little extra kick.
Whether paired with a cocktail or a movie night, these spiced nuts are the perfect nibble to enjoy by the handful. Just toss mixed nuts in fresh rosemary, lemon zest, and a sweet/savory blend of garlic powder, spicy cayenne, ginger, and brown sugar and throw everything in the oven.
Break out the fresh greens and your favorite produce with these refreshing spring salad recipes.
It doesn’t get much easier than this quick and colorful salad, but the end result is undeniably elegant. Simply toss sliced strawberries with fresh spinach and top with a tangy Dijon dressing.
Tender green beans combine with nutty walnut oil vinaigrette, creamy ricotta, and toasted hazelnuts for an exceptional side that almost steals the show.
You can’t go wrong with oven-baked broccoli, especially when topped with grated parmesan cheese, garlic, lemon zest, and a pinch of red pepper flakes.
When the lunch hour hits, you’ll be thrilled to dig into these fresh and flavorful spring lunch recipes.
Not only is this lunch bowl beautiful to look at, but it’s filled with good-for-you ingredients like watercress, avocado, watermelon radish, and sauerkraut.
Paleo quiche? You bet! Plus, “primavera” means spring in Italian so this showstopper is a seasonal must. A gluten-free, almond-thyme crust is loaded up with savory nutritional yeast, coconut milk, and a bounty of green veggies, including asparagus, broccolini, zucchini, and peas.
Just roll with it! Chili lime jackfruit and shirataki noodles make these plant-based spring rolls downright crave-worthy.
Warning! This recipe is super easy and highly addictive! Tri-colored quinoa combines with cilantro, dried cranberries, almonds, and zucchini to create layers of flavor and texture you’ll come back for again and again.
Craving noodles but looking for a low-carb recipe? This recipe uses fettuccini Wonder Noodles to soak up a fiery red Thai curry, made with red curry paste, coconut milk, and raw honey.
As the winter begins to thaw, now is the perfect time to experiment in the kitchen with these must-try spring dinner recipes.
Comforting but elevated, this creamy risotto recipe is packed with flavor thanks to chicken bone broth and parmesan cheese and gets a dose of color and nutrients from two favorite spring vegetables.
You probably have most of the ingredients for this one-pan, Whole30-approved recipe in your pantry. Just toss shrimp and broccoli with sesame oil, crushed red pepper, and a few other flavor boosters and bake.
This gluten-free spaghetti is anything but boring thanks to a vibrant and briney mix of spring greens, artichoke hearts, capers, green olives, and sardines.
Our savory, Paleo-friendly take on pancakes uses shredded carrots combined with coconut flour and coconut oil. The stack is topped with pistachio sorrel pesto and a fried egg for a hearty, satisfying bite.
Traditionally found in Provence, this chickpea flatbread, also known as socca, is easy to make in the skillet. Top it off with a lemony salad of zucchini, watermelon radishes, and feta for a fresh and easy French-inspired meal.
Cacio e Pepe (cheese and pepper) pasta is a crowd favorite no matter the season, but this low carb, spring-inspired upgrade uses zucchini noodles as a base for grated pecorino cheese cheese and freshly ground black pepper.
Craving something sweet? These spring dessert recipes celebrate the season and ensure a perfect finish to every meal.
Is there anything better than a personal-sized dessert? These mini, gluten-free versions of the French free-form tarts use almond flour, tapioca flour, coconut sugar, and lots of ripe, juicy strawberries.
Great for kids and adults, this wholesome update on the nostalgic classic is preservative free and made with just two simple ingredients: fresh strawberries and raw, unstrained honey.
You might not know these Paleo-friendly muffins are hiding a secret, nutritious vegetable inside, but zucchini actually makes for an extra moist batter and pairs perfectly with cacao and chocolate chips.
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