Spring veggie recipes are here!
If you’re looking for some seasonal recipe inspiration, here are 5 spring veggie dishes that will make use of what’s fresh at this time of year.
(Caveat: I’m in North America so my Southern Hemisphere friends, you’re transitioning in autumn and probably won’t have the same available options.)
Now, I fully admit to being spoiled by living in a place that has a year-round farmers market which is pretty rad. I don’t buy everything for the week there, but I do use what I see at the market as a cue for what’s coming up seasonally.
If you don’t have a market in your area or it doesn’t hit until the warmer months, you can usually tell what’s in season at the grocery store by what’s on sale. Larger surpluses of tomatoes in the summer, for example, means that it’s a great time to buy because the cost is lower and they’re fresher.
Not sure which spring veggies are best for the picking? Click here for my free Spring Seasonal Produce Guide.
Today, I’m pulling some of my favorite spring veggie recipes out of the archives so you’ve got some idea of what to do with the bounty of this season.
5 Spring Veggie Recipes to Try
What could be more quintessentially spring than asparagus?
Tender and flavorful, the asparagus in this recipe is roasted then paired with crispy prosciutto – a nice alternative to bacon – and a shave of citrus zest to perk everything up.
It’s simple enough for every day, yet sophisticated enough for a fancy dinner that’s sure to impress.
One of the reasons why people shy away from trying new veggies in the market is that they just have no idea what something is and what it’s used for. I’ll admit to being the same about kohlrabi.
It may look quite strange, but kohlrabi has the familiar taste that’s basically like a mild broccoli, and it’s crispness makes a great salad ingredient.
This simple side dish combines two spring favorites, kale and beets.
Kale is not often eaten raw, but when combined with a little sweetness from the beets and crunch from the nuts, it’s really transformed into something new and exciting.
Pair this with some grilled chicken or fish for a light spring lunch.
It’s no secret that greens are incredibly healthy, but mustard greens intimidate a lot of folks because they have a reputation for being bitter.
Luckily, a simple braise with chicken broth and flavorful bacon tames this sometimes bitter green.
If you’re tired of your go-to greens and looking to spice things up, pick up some mustard greens this week.
Carrots are another spring favorite, and this preparation is one of my favorites for people who want to try home fermentation for the first time.
It’s no secret that carrots are brimming with nutrition, and when fermented with ginger, they take on a delightful tang. Plus, you don’t have to wait weeks for them to ferment like cabbage-based ferments.
I hope this list of spring veggies to try brings you a few new ideas about how to use this season’s gorgeous produce.
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