Spring
Light, fresh vegetarian spring recipes that make the most of the first green vegetables of the year: asparagus, peas, green beans and plenty of fresh herbs.
My cream of asparagus soup gets its creamy texture from coconut milk, so it’s completely dairy-free.
Rosemary green beans roast with walnuts and fresh rosemary in under 30 minutes, and my watermelon and olive salad is a sweet and salty 10-minute side for those warmer days.
Pasta primavera is loaded with peas, lemon and mint, and peas pulao is a simple one-pot Indian rice dish that lets fresh peas really shine. Browse more of my spring recipes below.
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Frequently Asked Questions
Spring recipes are all about fresh green vegetables and bright herbs. Try the Cream of Asparagus Soup, Pasta Primavera, Rosemary Green Beans or Peas Pulao for easy meals that taste like the season.
Use full-fat coconut milk in place of cream. Simmer the asparagus with onion, garlic, ginger and vegetable broth, blend until smooth, then stir in the coconut milk. Our Cream of Asparagus Soup saves the asparagus tips to stir in at the end for texture.
Toss trimmed green beans with olive oil, chopped fresh rosemary, salt and pepper, then roast until tender and lightly browned. Our Rosemary Green Beans add chopped walnuts for crunch and take about 27 minutes from start to finish.
Primavera is the Italian word for spring, so pasta primavera simply means pasta with spring vegetables. Our Pasta Primavera uses peas, spinach or arugula, fresh mint and parsley with a lemon and olive oil dressing, and it works with gluten-free pasta too.
Asparagus, peas, green beans, spinach, arugula, radishes, spring onions and fresh herbs like mint, parsley and chives are all at their best in spring. They cook quickly and need very little seasoning, which is why most of the recipes on this page are ready in under an hour.