4,384 sprig recipes

Lemony braised artichokes and peas with fresh basil, parsley, and olive oil. A vegan Italian-style spring vegetable side that brightens any plate.

Light and airy as spring itself! The glistening apple garnish puts this billowy pie in the glamour class.

Strawberry rhubarb custard pie suspends diced rhubarb and sliced strawberries in a silky egg-and-flour custard, baked into a single tender shell. The classic spring duo with creamy backbone.

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.

Young artichokes and fava beans stewed slowly in olive oil with garlic, fresh thyme, and winter savory. A rustic Mediterranean vegetable braise perfect for spring.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

Fresh asparagus spears roasted with extra-virgin olive oil, sliced garlic, and parsley. Tender and golden in just 10 minutes. The easiest spring side dish.

Marinated asparagus is crunchy and full of flavor, artichoke or palm hearts perfectly match it. It is a great side dish in spring time.

No bake, 7-up lemon pudding cake made in a spring-form pan. It's more like a pie than a cake.

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

Crispy fried asparagus spears wrapped in savory prosciutto with a golden parmesan crust. Classic Italian appetizer that showcases spring asparagus with elegant simplicity and irresistible crunch.

Fresh asparagus steamed to crisp-tender and bathed in a warm lemon butter sauce with parsley and a kick of hot sauce. The simplest, brightest spring side dish.

Filipino beef and bean sprouts lumpia: crisp golden spring rolls packed with ground beef, crunchy water chestnuts, and fresh mung bean sprouts seasoned with patis. Sealed with a quick flour paste and fried until shatteringly crisp.

Fresh asparagus and earthy morel mushrooms dressed in a wild mushroom vinaigrette celebrating the best of spring. Elegant first course that showcases seasonal ingredients with refined simplicity.

Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.