There’s something so simply satisfying about making a meal with seasonal produce.
You’re utilizing the FRESH produce in your fridge, making both a tasty and healthy meal for you and your family, while creating flavors that are perfect for the time of year.
While we all enjoy spring recipes and there’s nothing not to love about incorporating them into your meals, sometimes it can be difficult to find the right ones — ones that are both healthy and easy to make.
Being in the business of creating tech to help those delicious seasonal fruit and veggies stay FRESH, we strive to live a healthy life which means making meals with as many fruits and veggies as possible.
This has lead us to hunt for the best spring recipes for seasonal produce and we are happy to say that we found some amazing ones. Here are 5 easy and tasty spring recipes that will help you make the best use of all the produce in your fridge:
#1. Peach Caprese Salad
Our friend, Barefeet in the Kitchen, brings us the first spring dish for our list — a unique and light Peach Caprese Salad.
Drawing inspiration from your traditional caprese salad, this spring salad has sweeter flavors with a peach twist!
It’s perfect for weekend lunches this time of year, especially since peaches have just come in season! Even better, with veggies, meat, cheese, and fruit all in this one salad, it is a filling meal that needs nothing else.
Here is a quick list of the main ingredients:
- peaches, olive oil, lemon juice, kosher salt, ground black pepper, spring mix, mozzarella pearls, ciliegine, bocconcini, prosciutto, basil leaves and balsamic glaze
To snag the full recipe with step by step instructions and tips, visit Barefeet in the Kitchen’s website.
#2. Spring Vegetable Stew
A stew is an easy, filling, and yummy dish, especially when it uses such a wide variety of spring vegetables that both taste good and provide you with the nutrients your body needs. We discovered this recipe from Food & Wine and are delighted by how much of a fan, friend, and family favorite it is.
Our favorite vegetable stew recipe is filled with so many different flavors that blend together beautifully.
Here is what you’ll need:
- 1/4 pound thin white asparagus, cut into 1-inch lengths
- 1 cup shelled fresh cranberry beans (4 ounces or 1 pound in the pod)
- 2 tablespoons extra-virgin olive oil
- 20 thin scallions, white and pale green parts only
- 1/4 pound Hon Shimeji or beech mushrooms (available at Asian or specialty food markets)
- 6 white turnips, about 2 inches in diameter, peeled and cut into wedges
- 2 medium carrots, cut into 1-inch-long sticks
- 2 1/4 cups vegetable stock
- One 6-ounce zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- One romaine heart, cut into 2-inch pieces
- 2 tablespoons crème fraîche
- 1 tablespoon small chervil leaves
- 1 tablespoon minced chives
What we love most about this recipe, is that there are only four steps to making it.
Step 1: In a medium pot of simmering salted water, cook the asparagus until tender and then transfer the asparagus to a bowl. Add the cranberry beans to the water and simmer until tender. Drain the beans and transfer to the bowl.
Step 2: While the cranberry beans are simmering, in a cast-iron casserole, heat 1/2 tablespoon of olive oil. Add scallions and cook until barely tender. Transfer the scallions to the bowl with the asparagus. Add another 1/2 tablespoon of olive oil to the casserole. Add the mushrooms, season with salt, cover and cook until lightly browned and tender. Transfer the mushrooms to the bowl.
Step 3: Heat the remaining 1 tablespoon of olive oil in the casserole. Add the turnips and carrots, season with salt and cook. Add 1 cup of the stock, cover and cook over low heat, stirring occasionally for 15 minutes. Add another 1/2 cup of the stock, cover and cook until the turnips and carrots are tender. Add the zucchini and 1/2 cup of the stock and simmer until the zucchini is just tender. Add the remaining 1/4 cup of stock to the casserole along with the lemon zest, lemon juice and lettuce and cook, stirring, until the lettuce just wilts, about 20 seconds. Stir in the crème fraîche.
Step 4: Add the asparagus, beans, scallions and mushrooms to the stew. Simmer briefly, until heated through, about 30 seconds. Lastly, add the chervil and chives and you are ready to serve your stew!
For the full-detail instructions, head over to Food & Wine’s website.
#3. Triple Chocolate Detox Smoothie
When a smoothie is packed with this many nutrients and goodness, it is a delicious meal. Great for breakfast, lunch, or an after workout boost, this Triple Chocolate Detox Smoothie from our friend The Cookie Rookie is a must add to your collection of recipes.
Simple and quick, here’s what the smoothie recipe contains:
- Avocado, Protein Powder, Vanilla Almond Milk, Bananas, Kale, Spinach, Cocoa Powder, Honey or Agave Nectar, Dark Chocolate, Coconut Oil or MCT Oil and Water
To learn the best way to blend it all together, check out the full recipe on The Cookie Rookie’s website.
#4. Meyer Lemon and Mascarpone Pasta
Tasty, light, and great for the whole family, what makes this the next spring dish a “must-have” is the use of meyer lemon. Only in season for a short amount of time, this type of lemon combines the best features of lemons and oranges, without having a sourness that makes your face pucker but rather a sweetness that makes you smile.
This spring recipe is from The Kitchn and will be a fun twist from your normal dinners.
Here are the ingredients:
- 1/2 cup mascarpone cheese
- Finely grated zest of 1 medium Meyer lemon
- Juice of 1 medium Meyer lemon (about 3 tablespoons juice)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- Freshly ground black pepper
- 8 ounces dry spaghetti
- 5 cups loosely packed baby spinach or coarsely chopped regular spinach
- 1/2 cup chopped, toasted hazelnuts
Just like all of the other spring recipes in this list, this pasta is extremely easy to put together and only takes three steps!
Step 1: Bring a large pot of water to boil and salt generously. Meanwhile, place the mascarpone, zest, juice, salt, nutmeg, and a few grind of pepper in a small bowl and whisk to combine; set aside.
Step 2: Add the spaghetti to the boiling water and cook until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta.
Step 3: Return the pasta to the pot over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about half of the reserved pasta water (more if necessary) to keep the sauce loose but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately.
To learn more about this perfect spring meal, check out The Kitchn’s website.
#5. Banana Pancakes
Our last spring recipe is another one from The Cookie Rookie!
It is too delicious for spring weekends to not include in our list.
Obviously pancakes are traditionally a fun breakfast item, but have you ever had breakfast for dinner? It’s amazing! And with this healthy recipe that is flourless, made with oats, is dairy-free and includes FRESH fruit, you can make these pancakes morning, noon, and night guilty free!
Here’s all you need for these easy pancakes:
- 1/2 cup Almond Breeze Almondmilk Blended with Real Bananas
- 1 ripe banana mashed
- 1 Egg
- 2 Egg Whites
- 2 tablespoons honey
- 2 cups rolled oats
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 tablespoon baking powder not baking soda
- 1 teaspoon real vanilla extract
- Toppings: sliced bananas, strawberries and blueberries
When it comes to putting these delicious ingredients together to make your banana pancakes, it’s super simple because it can all be done in a blender!
Check out The Cookie Rookie’s website to find out the quick six steps to making these fluffy, yummy pancakes.
And there you have it! Our top five favorite spring recipes that use the delicious spring fruits and veggies that are either already sitting in your kitchen or waiting to be picked up at the grocery store.
If you’re worried that the fruit and vegetables you buy won’t stay FRESH long enough for you to try out these amazing recipes, take a look at our produce-saving FRIDGEFRESH® unit. It will extend the shelf-life of your produce up to three weeks so you have ample time to use everything you buy!
Hope you enjoy these spring recipes and that they bring FRESH flavors to your days this season!