These 4 Fresh Recipes Will Help You Cook Your Way into Spring

Spring is just around the corner, bringing with it the promise of longer days, more time spent outside, and of course, that warm feeling that comes from knowing summer is on the horizon. Spring also signals a desire to refresh and take stock, whether it’s in the home (spring cleaning, anyone?), in the garden, or even in your pantry.

Below are some of the recipes we’re loving for spring. Chock-full of bright and delicious seasonal vegetables, they also have the bonus of being good for you. So hit the “refresh” button in your kitchen and explore these recipes from the blog Feasting at Home. Perfect for the season, these easy-to-make meals are packed with flavor and will have any cook feeling like spring has officially sprung.

Spring Orecchiette Pasta

Yields 6 to 8 servings

Packed with signature spring veggies like peas and asparagus, this delicious recipe is deceptively simple and sure to impress with its bright, fresh flavors. To make it, you’ll need:

• 16 oz orecchiette pasta
• 4 quarts water (16 cups)
• Salt
• 2 cups fresh English peas (fresh are best, but you can use frozen, too)
• 1 cup asparagus tips (optional)
• 1 tablespoon olive oil
• 1 onion, diced
• 4 garlic cloves, roughly chopped
• 8 to 12 oz mushrooms, sliced or quartered (cremini, shiitake, button, or morel)
• 2 cups greens, chopped (dandelion, arugula, chard, and spinach all work here)
• cracked pepper
• 2 eggs, whisked
• 1/2 cup parmesan
• 1 ball burrata cheese (optional)
• lemon zest from one small lemon
• 1/4 to 1/2 cup fresh chopped herbs (mint, basil, dill, or parsley)

First, cook the pasta according to the packaging directions. While the pasta is cooking, sauté the mushrooms, garlic, and onion in a pan until tender. Add greens and cook until wilted. Season with salt and pepper.

When the pasta’s almost done cooking, add the peas, sugar peas, and asparagus tips to blanch for one minute. Drain and reserve a half cup of pasta water and whisk it into the eggs one tablespoon at a time to temper. Stir well.

Pour tempered eggs over pasta to gently coat. Add mushrooms, half of the lemon zest, half the herbs, and the parmesan to form a saucy consistency. Taste and season with additional salt and pepper, if necessary. Place on a platter or bowl and top with remaining herbs and lemon zest. Dollop with burrata cheese. Serve immediately.

Spring Goddess Sandwich

Makes 2 large sandwiches

This herby sandwich is filled with enough flavor to make any lunch sing. It goes great on a bagel, but whole grain bread and wraps work well, too.

• 1 batch Vegan Chickpea Salad (see recipe below)
• 4 slices bread of your choice
• 1 tablespoon whole grain mustard
• 2 large lettuce leaves (red leaf, green leaf, or romaine)
• 1 Turkish cucumber, thinly sliced
• 1 carrot, thinly sliced (use a peeler to make sure it’s very thin)
• 4 radishes, thinly sliced
• 1 avocado, sliced
• big handful of sprouts (alfalfa or sunflower)

Vegan Chickpea Salad

Note: This can be made in advance and keeps well in the fridge for four to five days.

• 1 can chickpeas, rinsed and drained
• 1/4 cup chopped Italian parsley
• 1/4 cup chopped dill (or sub 1/8 cup fresh tarragon)
• 2 tablespoons whole grain mustard
• 1 to 2 tablespoons vegan mayo
• generous pinch of salt and pepper

First, make the chickpea salad. Place all ingredients in a medium bowl, mix, and smash with a fork until well combined. Taste and season with salt and pepper to taste. Assemble the sandwiches by spreading mustard on both sides of the bagels or bread. Top with lettuce and a generous serving of chickpea salad. Layer the cucumber, carrots, sprouts, and avocado and top with sprouts. Cut in half and enjoy!

Tarragon Chicken with Asparagus, Lemon, and Leeks

Yields 4 servings

Sheet pan dinners are all-stars when it comes to weeknight meals that get to the table fast, and this one is big on flavor thanks to the lemon’s bright zing and the addition of spring’s favorite veggie, asparagus.

• 2 lemons
• 1/4 cup olive oil
• 4 to 6 garlic cloves, finely minced (or use a garlic press)
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1-oz package of fresh tarragon leaves, roughly chopped (about 1/3 cup)
• 1 extra-large bunch asparagus, trimmed (about one-and-a-half pounds)
• 1 to 2 large leeks, sliced into 1/2-inch thick rounds (be sure to rinse well)
• 4 to 5 medium chicken breasts, boneless, skinless (substitute extra firm tofu to go meatless)
• Parchment paper for lining your sheet pan

Preheat oven to 450 degrees Fahrenheit. Make the marinade in a small bowl by combining the zest of one lemon and its juice (approx. 3 tablespoons), olive oil, garlic, salt, and pepper. Mix well. Add about half of the tarragon and set aside. Toss asparagus and leeks with a few spoonfuls of marinade, then spread out on prepared parchment-lined sheet pan. Coat the chicken with the remaining marinade, ensuring each breast is coated well, then nestle on sheet pan among the veggies. Zest the entire second lemon over the sheet pan, then slice remaining lemon into rounds, layering them over the asparagus.

Place in oven and cook for 20 minutes, then check the internal temp of the chicken to make sure it’s between 160 and 165 degrees (thicker pieces of chicken may take longer). Feel free to set oven to broil for a few minutes at the end for a crispier finish. Remove from the oven and gently toss, being sure everything is well coated. Sprinkle with remaining tarragon and serve.

Note:Both potatoes and rice work well as a side for this simple and delicious dish.

Spring Scramble with Asparagus, Leeks, and Dill

Yields 2 servings

Give breakfast the spring treatment with this simple dish that can be easily customized.

• 1 medium leek, both white and light green parts thinly sliced and rinsed (about 1 cup)
• 1 cup trimmed and chopped asparagus (about 1/2 a bunch)
• 2 tablespoons oil or butter
• 4 large eggs
• 2 tablespoons sour cream or plain Greek yogurt
• salt and pepper to taste
• 1/4 cup crumbled goat cheese
• 1/8 cup fresh chopped dill

In a large nonstick pan or cast iron skillet, sauté leeks in oil or butter over medium-low heat for 10 to 15 minutes until tender (reduce heat if the leeks start to brown). Whisk eggs with sour cream or yogurt, salt, and pepper. Add asparagus to the pan with the leeks and sauté for an additional 3 to 5 minutes until asparagus is cooked al dente, but still bright green and crisp (you may need to add more butter or oil if pan is too dry). Pour in whisked eggs and cook for another 3 minutes, gently folding and stirring with a spatula. Add crumbled goat cheese, stirring until eggs are cooked according to your desired doneness. Stir in fresh dill and serve immediately, garnishing with more dill if desired.

Spring is the time of year to hit the refresh button on life, and that includes getting your kitchen ready for an influx of deliciously bright and fresh recipes. So don that apron, head to the local farmer’s market for the best spring veggies, and get ready to please your palate with these tasty easy-to-make meals.