Light and Fresh: Easy Spring Recipes to Try at Home

​As the days grow longer and the first blossoms of spring emerge, it’s the perfect time to refresh your culinary repertoire with dishes that are light, vibrant, and celebrate the season’s bounty. Here are some easy spring recipes to invigorate your meals at home.​

1. Spring Vegetable Fettuccine Alfredo

Embrace the freshness of spring vegetables by incorporating them into a classic pasta dish. This version of Fettuccine Alfredo is brightened with seasonal produce and a hint of lemon zest, offering a delightful twist on a comforting favorite.​

Ingredients:

• Fettuccine pasta​

• Assorted spring vegetables (e.g., asparagus, peas, spinach)​

• Heavy cream​

• Parmesan chees

• Lemon zest​

• Fresh chive

• Butter​

• Salt and pepper​

Instructions:

1. Cook the fettuccine according to package instructions.​

2. Sauté the spring vegetables in butter until tender.​

3. Add heavy cream and Parmesan cheese, stirring until the sauce thickens.​

4. Combine the pasta with the sauce, adding lemon zest and chives.​

5. Season with salt and pepper to taste, and serve warm.​

Recipe inspired by Food Network’s Spring Vegetable Fettuccine Alfredo.

2. Garlic and Herb Sautéed Artichokes

Artichokes are a quintessential spring vegetable, and this quick sautéed version brings out their delicate flavor with the addition of garlic and fresh herbs. Using frozen artichoke hearts simplifies the preparation without compromising on taste.​

Ingredients:

• Frozen artichoke heart quarters​

• Olive oil​

• Garlic cloves, minced​

• Fresh herbs (e.g., parsley, thyme)​

• Salt and pepper​

• Lemon wedges​

Instructions:

1. Defrost the artichoke hearts and pat them dry.​

2. Sauté minced garlic in olive oil until fragrant.​

3. Add the artichoke hearts and cook until they develop a slight golden color.​

4. Stir in chopped fresh herbs and season with salt and pepper.​

5. Serve warm with lemon wedges on the side.​

Recipe adapted from Simply Recipes’ Garlic and Herb Sautéed Artichokes.

3. Carrot Soup with Fennel, Chili, and Crab

This vibrant carrot soup is infused with the subtle anise flavor of fennel and a hint of chili heat, topped with delicate crab meat for an elegant finish. It’s a versatile dish that can be enjoyed as a light lunch or a starter for a spring dinner.​

Ingredients:

• Carrots​

• Fennel bulb

• Garlic​

• Ginger​

• Red chili flakes

• Coconut milk​

• Vegetable stock​

• Peanut butter​

• White crabmeat

• Lime juice

• Fresh herbs for garnish​

Instructions:

1. Sauté chopped fennel, garlic, and ginger until softened.

2. Add sliced carrots and red chili flakes, cooking briefly.​

3. Pour in vegetable stock and simmer until carrots are tender.​

4. Stir in coconut milk and peanut butter, then blend the soup until smooth.​

5. Ladle into bowls and top with crabmeat, a squeeze of lime juice, and fresh herbs.​

Recipe inspired by Rukmini Iyer’s Carrot Soup with Fennel, Chili, and Crab.

4. Spinach and Strawberry Salad with Feta and Walnuts

Celebrate the arrival of fresh produce with this delightful salad that combines sweet strawberries, tender spinach, creamy feta, and crunchy walnuts. It’s a perfect side dish or light meal that embodies the essence of spring.​

Ingredients:

• Fresh spinach leaves​

• Strawberries, sliced​

• Feta cheese, crumbled​

• Walnuts, toasted​

• Red onion, thinly sliced​

• Balsamic vinaigrette​

Instructions:

1. In a large bowl, combine spinach, strawberries, red onion, and toasted walnuts.​

2. Drizzle with balsamic vinaigrette and toss gently to coat.​

3. Sprinkle crumbled feta on top and serve immediately.​

Recipe adapted from EatingWell’s Spinach & Strawberry Meal-Prep Salad.