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8 Fresh Ingredient Recipes To Try This Spring

Radishes, asparagus, peas, artichokes, snap peas—oh my! Spring is in the air, and that means plenty of green in your kitchen and outside. After the long winter of citrus, apples and kale, who isn’t excited to experiment with some new ingredients? These recipes are the perfect dishes to start with!

Leaf Lettuce Salad With Black Rice, Snap Peas And Avocado

Photo and recipe courtesy of Uproot Kitchen.

This salad is full of spring produce, like hearty spring greens, span peas and spring onions. Plus, it’s ridiculously flavorful and full of crunchy veggies, fueling whole grains and satisfying healthy fats. That’s a triple win in my book!

Parmesan Roasted Snap Peas

Photo and recipe courtesy of Nutrition à la Natalie.

Snap peas make a yummy crunchy snack, but they are even better when roasted with parmesan cheese. This simple three-ingredient side dish is one that you can prepare at the beginning of the week and pair with a sandwich for lunch or protein for dinner.

Spring Farro Salad

Photo and recipe courtesy of Grateful Grazer.

Sometimes throwing everything but the kitchen sink into a dish is a good thing! This is one of those times. Made with nutty grains, protein-packed chickpeas and tons of spring fruits and veggies, this salad looks to die for! (Don’t forget to add the lemon-tahini dressing to top it all off.)

Creamy Asparagus Soup

Photo and recipe courtesy of Nourish Nutrition.

If you’re not eating asparagus soup this time of year, you’re doing something wrong. Not only is it so easy to make at home, but it’s gorgeously green. Top it with a dollop of Greek yogurt for even more creaminess.

Asian Watermelon Radish Salad

Photo and recipe courtesy of Craving Something Healthy?.

You could probably cut up a watermelon radish, put it on a plate and it would be a pretty and enticing dish. But mix it with cucumber, red onion, basil and an Asian dressing, and I’m all in! Aren’t you?

Spring Pasta Salad

Photo and recipe courtesy of Rachael Hartley Nutrition.

Every good running recipe roundup should have a pasta dish. Even better, this recipe utilizes the usually wasted radish greens and fennel fronds in a yummy pesto. It’s gorgeous, lovely and bright, and is served over a hearty orzo.

Apple Rhubarb And Berry Crisp

Photo and recipe courtesy of Liz’s Healthy Table.

I love that every season has some sort of crisp recipe. This one utilizes spring rhubarb in a deliciously simple and sweet way. It looks perfect for breakfast or dessert!

Stuffed Artichokes

Photo and recipe courtesy of Living Well Kitchen.

Coming from an Italian family, this recipe makes me so happy. My grandma used to make stuffed artichokes, and they were a real labor of love. Filled with onions, garlic, butter, breadcrumbs and parmesan, these stuffed artichokes sound as good as they taste!

Related:

8 Recipes Full Of Healthy Greens To Embrace This Spring

A Protein-Packed Spring Pea Pasta Salad Recipe

Pesto Salmon With Roasted Peppers And Quinoa Recipe

Natalie Rizzo

Natalie Rizzo

Natalie Rizzo, MS, RD is a Registered Dietitian and nutrition communications expert, specializing in sports nutrition. Natalie has written for many food and nutrition publications, such as Eating Well, Spright and Food & Nutrition Magazine, and she has been featured in Fitness Magazine, Women’s Health and Men’s Health. Natalie received her Masters of Science in Nutrition and Exercise Physiology from Columbia University. When she’s not writing, she’s creating delicious recipes, running and helping other runners reach their peak potential through food. To learn more about Natalie and read about sports nutrition topics, visit her blog, Nutrition à la Natalie or follow her on Twitter.