12 Recipes to Get You in the Mood for Spring

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Enjoy the sea of bright green produce at the market this spring with these easy recipes

12 Recipes to Get You in the Mood for Spring

Bring on the peas. It’s hard not to start cooking lighter, brighter flavored meals with spring favorites, like fresh fava beans, crunchy asparagus, and the chef-favorite ramps abundantly displayed at your local markets.

Now that winter has finished freezing us out, (mostly) hearty, warming meals don’t have quite the same appeal. Replace those heavy dishes with bright, crunchy salad greens, like peppery arugula or watercress. Add intrigue to vegetables with simple sauces, like gribiche or hollandaise at breakfast or brunch.

For dinner, fire up the grill for smoky flavor that compliments the pungent, mild garlic flavor of foraged ramps. Finally, enjoy the sweet mango, which is at its peak flavor during the spring months.

For more ways to get in the mood for spring cooking, check out these 12 dishes using only the best produce available this spring, from sweet green peas to tart rhubarb.

Asparagus on Toast

Because my grandmother liked asparagus so much, my grandfather took special care with his plants. Today, I am carrying on the tradition. For this recipe I like young asparagus. I cook them in a skillet even when I am working over a grill to heighten the smoky flavor without it becoming too overwhelming. I top the asparagus with gribiche, a French sauce, traditionally an emulsion of hard-boiled egg yolk and oil perked up with pickles and herbs. I like a rough-chopped version and prefer to use the whole egg. I quick-pickle my own carrots (which is very easy) and put them in the sauce, but if you prefer another pickle, don’t hesitate. — Chris Fischer

For the Asparagus on Toast recipe, click here.

Asparagus With Crème Fraîche and Parmesan

Rich, creamy, and light as air—this is a really nice, simple way to serve asparagus. During its season, I like to eat local asparagus whenever I can. Use a mixture of white and green if possible—the contrasting colors and subtly different flavors are great together. Borage is not so easy to find in stores but if, like me, you grow the herb in your garden, scatter a few flowers over the top just before serving. — Skye Gyngell

For the Asparagus With Crème Fraîche and Parmesan recipe, click here.

Artichokes with Broad Beans and Almonds

Bucatini with Ramps and Pangrattato

This is my favorite vegetable. Ramps show up early and often on our menu, but no option is more popular than this dish. Pangrattato, if you've never had it before, is a topping made with old bread, spiced up with a little chile and rounded out with an anchovy for some richness. It's the perfect accompaniment to this pasta dish. — Jacques Larson

For the Bucatini with Ramps and Pangrattato recipe, click here.

Fresh Spring Peas With Butter Lettuce and Dill

Guacamole with Bacon, Grilled Ramps (or Green Onions), and Roasted Tomatillos

Halibut with Asparagus, Spring Onions, and Lemon Thyme

New Potato Salad with Spring Onion Pesto

This potato salad uses spring onions two ways — pickled, and in a vibrant pesto. Any small potato (red new potatoes, or fingerlings) would work here, but if you ask Alexandre Dumas, author of The Count of Monte Cristo and an avid fan of the potato, "the best, without question, are the purplish ones, known in Paris by the name vitelottes." While you might not notice the taste difference he experienced, it's easy to see why he liked them: They transform the humble potato into the visual showstopper he hoped they would become. — Nicole Villeneuve

For the New Potato Salad with Spring Onion Pesto recipe, click here.

Pan-Roasted Salmon with Morel Mushrooms, Fiddlehead Ferns, and English Peas

Rhubarb and Berry Mascarpone Trifle

Shrimp and Mango Wonton Crisps

Spring Onion and Quinoa Soup with Roasted Asparagus

This soup is everything I want from a spring meal. Its broth is infused with the sweetness of spring onions, and high-protein quinoa adds just enough body to satisfy. I roast the asparagus first and add it last so that it retains its taste and texture, adding another dimension to this soup that always hits the spot. — Terry Walters, Eat Clean. Live Well

12 Springy Recipes for Daylight Savings

Spring is about to be sprung! From asparagus soup to strawberry cake, these springy recipes will get you in the mood for longer days and warmer weather.

This asparagus soup tastes luxurious, yet is made sans cream — just veggies, broth and a hint of Parmesan puréed to silky perfection.

This ham and cheese oven-puffed pancake falls halfway between a crepe and a soufflé: crisp on the outside and comfortingly tender inside.

Jam-packed with juicy strawberries, these strawberry muffins with crisp, golden tops are a sweet way to start the day.

Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!

Made with heavy cream and Gruyère, this rich spinach quiche is classic French.

Most egg salads are bland, mayo-laden affairs, but this one is vibrant, fresh, and delicious!

This elegant smoked salmon dip is delicious on crackers — or serve it on a brunch buffet with bagels.

This classic steakhouse side dish of bright green spinach leaves in a rich, cheesy cream sauce might be retro, but it’s one of those dishes that’s so good, it never goes out of style.

My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right.

This springy asparagus salad has all of the makings of a perfect Easter or Mother’s Day side dish.

These beets are oven-roasted, intensifying their natural sweetness, and then tossed in a tart and syrupy balsamic reduction.

A French classic, this creamy potato leek soup is quick, easy, and delicious!

Sweet and spicy, these curried roasted carrots taste like vegetable candy.

With thinly sliced raw asparagus, this Asian-style salad is vibrant, crunchy, and delicious.

Jam-packed with fresh strawberries, this strawberry cake is one of simplest, most delicious cakes you’ll ever make.