1,823 sprig recipes

Cowboy pintos are a hearty vegan bean pot: dried pintos slow-simmered with tomatoes, onion, carrot, celery, thyme and cilantro until creamy. Spoon it over rice or barley for a stick-to-your-ribs meatless bowl.

Asparagus, mushrooms and a bit of cheese baked on a delicate puff pastry base. Store bought puff pastry saves time while impressing your guests.

A rich soup with layers of earthy warm flavors. Maitake mushrooms (hen of the woods) are believed to have numerous medicinal properties and taste great.

Linguini tangled with blanched asparagus, baby artichokes, fava beans, cremini mushrooms, and sun-dried tomatoes, finished with an herb puree, extra virgin olive oil, and Parmigiano-Reggiano.

Grilled peaches are succulent, sweet and slightly sour with the grilling flavor. They are delicious mixed with the baby greens, creamy crumbled goat cheese, and drizzled with balsamic glaze.

A lighter green chili loaded with beans, green peppers, jalapenos, green chiles, and cumin in chicken broth. No tomatoes, all heat, ready in 30 minutes flat.

Baby artichokes, asparagus, and sweet peas toss with ear-shaped pasta in this vibrant spring dish. Garlic, oil-cured olives, and Parmesan bring it all together.

Instead of deep-frying, these baked spring rolls have much less fat but still come out golden, brown and crispy. You will be amazed how delicious they are!

Vietnamese vegetable spring rolls (cha gio chay) with cellophane noodles, tofu, shredded potato, tree ear mushrooms, and leeks wrapped in crisp rice paper. Fried shatter-crisp on the outside, tender and fragrant inside.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

Strawberry-rhubarb shortcake with a warm rhubarb sauce, fresh strawberries, buttered biscuits, and whipped cream. A classic spring dessert that celebrates two seasonal favorites together.

Mediterranean spring salad with marinated new potatoes, feta, cucumber, tomato, and green pepper on mixed greens. Lemon-oregano-olive oil dressing doubles as marinade.

Italian spring bread for the bread machine, a lightly sweet honey loaf scented with star anise and studded with golden raisins. Perfect for Easter brunch and morning toast.

Pickled spring garlic in vinegar and sweetened soy sauce, Korean-style. Slow ferment that mellows young garlic into tender, savory cloves perfect for rice bowls and grilled meats.

A farmers market celebration of artichokes, fava beans, asparagus, peas, leeks, turnips, and carrots gently stewed with lemon, garlic, and butter. Each vegetable cooked to its own ideal doneness.

Creamy vegan butternut squash soup blended with blanched almonds for a dairy-free silky texture, finished with curry powder and topped with pepitas, parsley and cherry tomato halves. No cream, no dairy, all velvet.