4,384 sprig recipes

Serve these waffles with asparagus and topped with sauteed morels in and herb garlic butter in the spring, when asparagus is in season.

Moist buttermilk rhubarb cake topped with brown sugar and chopped nuts. Tangy fresh rhubarb folded into a tender, fluffy crumb. A nostalgic spring dessert that turns out gorgeous with whipped cream.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Zuppa di asparagi is a rustic Italian asparagus soup thickened the old way: beaten eggs and Parmigiano stirred into garlicky broth, then ladled over toasted Italian bread. Stracciatella technique meets spring vegetables.

Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.

Airy cold rhubarb souffle with whipped cream, fluffy egg whites, and a tart rhubarb puree, set with gelatin and crowned with fresh strawberries. A showpiece spring dessert.

Carrot muffins with cinnamon, made with corn oil for a moist, tender crumb. A simple carrot cake-style muffin that springs back when done.

Vietnamese peanut sauce (nuoc leo) with chicken livers, crunchy peanut butter, tahini, and dark soy sauce. A rich, savory dipping sauce for spring rolls, grilled meats, and rice paper wraps.

Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.

Glazed roast leg of lamb with a honey-vinegar glaze and a tangy rhubarb salsa spiked with jalapeno, cardamom, and raisins. A spring roast with a uniquely tart, spiced fruit condiment.

Pasta primavera with fire-roasted red peppers, asparagus, fresh peas, basil, and Parmesan tossed with spinach spaghetti. A vibrant spring pasta served at room temperature.

More like a spring roll, this vegetarian appetizer wraps veggies in beancurd sheets ending up crispy on the outside and loaded on the inside.

First-rate carrot cake folds shredded carrots, crushed pineapple, coconut, and walnuts into a moist buttermilk batter. Topped with orange-spiked cream cheese frosting for the ultimate spring dessert.

Fresh asparagus with a honey-simmered apple vinaigrette made from pureed apples, Dijon mustard, garlic, red wine vinegar, and a splash of brandy. An elegant Canadian-inspired spring side dish.

This is another vegetarian recipe, especially in Spring Festival, these green beans are very healthy!

Pennsylvania Dutch dandelion salad with a warm bacon and cream dressing made from eggs, vinegar, butter, and sugar. A classic spring foraging recipe.