Food:

10 Delicious Spring Recipes to Taste the New Season

Is there anything more enjoyable than the onset of spring? It’s time for us to shed our metaphorical chrysalis and bask in the warmth and freshness of the new season. But perhaps one of our favorite activities at the spark of a seasonal shift is a trip to the farmer’s market. Is there anything more inspiring than the vibrant colors of new produce all ripe and ready for you to play in the kitchen and experiment with new flavors? We’ll wait… It always amazes me how suddenly our appetites shift from rich wintery stews to fresh crispy salads as soon as the weather shifts. And some of these spring vegetables are only around for a few short months so why not make the most of them with delicious spring recipes.

As a reminder, here is a list of what is in season for spring: 

  • strawberries
  • artichokes
  • fennel
  • asparagus
  • arugula
  • mint
  • peas
  • radishes
  • onion
  • carrots

If you want to know how to incorporate this season’s vegetables into your weekly meal planning, read on for 10 of Athena’s favorite spring recipes. 

Spinach and Goat Cheese Frittata

This recipe brings together all the delicious flavors of the season but the best part is how simple it is to make. Everything goes into the cast-iron skillet before placing it into the oven to set. If you’re not a fan of goat cheese, you can replace it with feta or ricotta and it’s just as delicious. Serve it with a salad and you have a delicious brunch or easy dinner on a warm spring night. 

Roasted Asparagus and Radishes With Mustard Tarragon Vinaigrette 

If there was one vegetable that could show you it’s springtime without telling you it’s springtime, it’s the humble asparagus. This recipe is just as delicious as it looks—there’s a reason why it made the cover of Athena’s book, Cook Beautiful—and it’s also incredibly easy to make. Win-win!

SLOW ROASTED COD WITH CITRUS AND FENNEL

This has been one of the most popular recipes on EyeSwoon and for good reason. The cod melts in your mouth with the sweet tang of citrus and Aleppo pepper spice. This is a transitional dish that can take you from vibrant Winter citrus to Spring-forward fennel. 

MUSTARDY SMASHED NEW POTATOES WITH JALAPAÑEO GREMOLATA

Is there anything more delicious than a crispy, creamy, smashed potato? We think not. Each delicious crunch of this recipe sends a flavor explosion on the tastebuds with olive oil, parsley, dill, whole grain mustard, and a hint of jalapeño spice.

Buratta and Asparagus Salad

This is such an easy salad to prepare but don’t be fooled by it’s simplicity. The fusion of asparagus, peas, and micro greens layered with mint, lemon, olive oil, and champagne vinegar makes it more complex than meets the eye. 

THE FORGOTTEN LAMB CHOPS WITH MINT SALSA

While there is a little more prep work involved, you’ll be rewarded for the work. Served with a currant Cous Cous and mint salsa verde, it’s definitely a recipe you’ll never forget. 

GEMELLI WITH ZESTY LEMON, CASTELVETRANO OLIVES, AND PARSLEY

This recipe tips its hat to classic pesto with its herb-based, no-cook sauce, but it’s a little less expected, thanks to parsley, olives, hazelnuts, and habaneros.

GRILLED SHRIMP WITH CHILE, LEMON, AND OREGANO

This is one of those entrées Athena makes on auto-pilot when hosting guests—without fail, it wins over adults and children alike. Simple to prepare, it can easily be doubled or even tripled. That said, there are some things to keep in mind. You can make the marinade in advance, but to ensure that the flavor stays bold, don’t add the oregano until the last minute. And don’t be tricked into thinking longer is better when marinating. A good rule of thumb for fish or shellfish is ten to fifteen minutes max—any longer and the acids will effectively “cook” the fish. Finally, don’t forget to slather on the reserved marinade post-grilling—it’s bright, zippy notes really wake up the fire-kissed shrimp.

YOGURT-MARINATED CHICKEN AND ARTICHOKE SKEWERS WITH HERBED DRESSING

If there’s one question we’re always curious about, it’s What is your go-to weeknight meal? In Athena’s kitchen, a recipe has to meet certain standards in order to earn that title. She needs to be able to prep it ahead, cook it quickly, and serve it straight up—meaning it boasts both veggies and protein. These chicken skewers fit the bill.

RHUBARB CAKE

As soon as rhubarb’s vibrant pink stalks begin to make appearances at the farmers market, Athena dreams up all of the various ways she can show them off. Enter the rhubarb cake. This tart and bitter recipe isn’t too sweet thanks to an almond meal and yogurt cake batter. Enjoy with friends or by yourself—we won’t judge!

Necessary Objects

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