24 Seasonal Recipes to Make This Spring (2024)

FAQs

What dishes we eat in spring season? ›

Asparagus and artichokes, radishes and ramps, sugar snap peas and strawberries — spring is an exciting time to be in the kitchen, and these recipes will help you make use of what's in season.

April is all about spring vegetables—asparagus and artichokes are at their peak, snap peas begin to make an appearance, as well as young carrots with their fern-like carrot tops, and fava beans. Spring garlic, spring onions, leeks and fennel are thriving, as are the first spring radishes.

If timed carefully, the vegetable gardener can reap the rewards of frost-tolerant spring vegetables—peas, broccoli, kale, arugula, cabbage, spinach, carrots, radishes, scallions, cilantro, and lettuce, to name a few—before even thinking about planting heat-loving crops like tomatoes or peppers.

However, there are some ways to use the sense of taste to experience spring. Spring tends to bring on new foods that were hard to find in the winter. You see more fruits and vegetable like asparagus, peas and berries. Consider bringing in some of these spring foods for a taste test.

Popular spring drinks include flavors that are Floral based. Spring drink floral flavors include Lavender, Chamomile, Rose, and Hibiscus. These flavors complement co*cktails, mocktails, water, and even lemonade! Did someone say Lavender Lemonade?

What we should not do in spring season? ›

Take Precautions with Any Alcohol

Spring break is a time when many people let their hair down. However, each year, fun times are derailed by injuries and accidents. Alcohol dramatically increases the risk of injury or even death while swimming, boating, skiing and performing other common vacation activities.

Spring is filled with seasonal vegetables like lettuce, bok choy, kale and spinach. Whenever possible, add vegetables to meals like sandwiches or omelets. Instead of processed snack foods, eat wholesome vegetables with a dip like hummus.

April Seasonal Food – Lamb comes into season!

Meat: Rabbit, Turkey, and Lamb. Fruit: Kiwi fruit and Apricot. Vegetables: Rhubarb, Spring onions, Asparagus, Spinach, Peppers, Cauliflower, Purple sprouting broccoli.

That's when it's time to add the fresh flavors of spring vegetables to our family dinners. We're talking crispy stalks of asparagus, snappy peas of every type, and tender lettuce leaves―not to mention the bright colors of radishes, rhubarb, and carrots.

March is when all things green — asparagus, artichokes, lettuces, and more — begin to pop up on the shelves. But root vegetables and hearty foods like cabbage are still in the mix. It's a great time of transition that's full of culinary possibilities.

Spring is the season of renewal, growth, and new beginnings. It's a time when the world awakens from its winter slumber, and nature comes alive with color, sound, and energy. From the first bloom of a flower to the return of migratory birds, spring is a season of beauty and wonder.