The Best Spring Recipes For Breakfast, Lunch, or Dinner

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.

What’s In Season for Spring

Spring months signal rebirth and regeneration, making it the ideal time for produce selection. Here’s what’s in peak season!

  • Artichokes: The largest artichoke thistles can be found during the spring months. You want to choose those with compact leaves and freshly cut stems.
  • Asparagus: Primarily harvested from March through June, it’s important to enjoy this favorite green while you can. Rather than look for stem thickness, select bunches with bright green or violet-tinted spears with firm stems.
  • Broccoli: This green veggie staple comes into season around April and can be found in a variety of forms. Look for compact florets with bright green heads.
  • Cherries: There are few things in life as delicious as fresh, in-season cherries, and spring is the perfect time to eat them by the bowlful. Select cherries that are the darkest and glossiest for their particular varietal and remember that size matters—the bigger the better!
  • Lettuce: This leafy green grows best in cool weather, available in spring and fall in warmer areas and late spring through summer in cooler areas. While there are many types of lettuce to choose from (arugula, Batavia, butter, red, and more), it’s important to select bunches with clean, freshly cut ends and to avoid anything that looks rusty or wilted. Wash lettuce ASAP and store in the fridge in a paper towel or clean kitchen towel, sealed in a plastic bag for up to a week.
  • Peas: Garden peas, snap peas, and snow peas all come into season in the spring. While you can certainly buy frozen peas all year round, if you’re buying fresh pea pods, select small- to medium-sized pods since large ones may be too mature.
  • Strawberries: Peak season for strawberries is April through June, though colder climates might only have a few weeks to enjoy this sweet berry. Buying locally sourced strawberries is key to ensuring their freshness and you’ll want to look for those that are bright red in color.

Spring Recipes

Fridge stocked and ready to get cooking? We’ve rounded up our favorite fresh and flavorful spring recipes.

Spring Appetizer Recipes

Quick, simple, and bursting with flavor, these spring appetizer recipes are perfect for entertaining (or enjoying on your own).

Stuffed Sweet Potatoes

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.

Sriracha Kale Chips

Upgrade your snacking game with kale chips baked in coconut oil, coconut aminos, shredded coconut, and spicy sriracha for a little extra kick.

Rosemary and Lemon Spiced Nuts

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.

Spring Salad Recipes

Break out the fresh greens and your favorite produce with these refreshing spring salad recipes.

Spinach and Strawberry Salad

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.

Green Bean and Hazelnut Salad

Tender green beans combine with nutty walnut oil vinaigrette, creamy ricotta, and toasted hazelnuts for an exceptional side that almost steals the show.

Garlic-Parmesan Roasted Broccoli

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.

Spring Lunch Recipes

When the lunch hour hits, you’ll be thrilled to dig into these fresh and flavorful spring lunch recipes.

Spring Wellness Bowl

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 Primavera Quiche

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.

Vegan Spring Rolls

Just roll with it! Chili lime jackfruit and shirataki noodles make these plant-based spring rolls downright crave-worthy.

Tri-Colored Quinoa Salad

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.

Thai Red Curry With Green Veggies

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.

Spring Dinner Recipes

As the winter begins to thaw, now is the perfect time to experiment in the kitchen with these must-try spring dinner recipes.

Chicken Broth Risotto With Peas and Asparagus

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.

Sheet Pan Shrimp With Sesame Broccoli

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.

Gluten-Free Spaghetti With Sardines, Arugula, and Artichokes

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.

Carrot Pancakes With Sorrel Pesto

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.

Chickpea Flatbread With Zucchini Salad

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.

Zucchini Noodle Cacio e Pepe

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.

Spring Desserts

Craving something sweet? These spring dessert recipes celebrate the season and ensure a perfect finish to every meal.

Mini Strawberry Galettes

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.

Strawberry Fruit Leather

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.

Flourless Chocolate Zucchini Muffins

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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