99 spring vegetable recipes

Chilled orange-carrot soup with ginger and leeks, pureed smooth and thinned with fresh orange juice. A refreshing cold soup garnished with orange slices and mint.

Potato-crust quiche with mashed potato shell instead of pastry, filled with mixed vegetables, cheddar cheese, and an egg-milk custard. Naturally gluten-free and hearty.

Spiced parsnip and potato pie: a cumin-spiced lentil and vegetable base under a creamy parsnip-potato mash topped with Cheddar. A hearty, meat-free take on shepherd's pie.

Yellow pepper soup blends sweet roasted yellow peppers, raw cashews and shallots into a silky golden vegan soup. Dairy-free creaminess without any milk or cream.

Potato crust quiche skips pastry dough entirely, using buttery mashed potatoes as the shell. Filled with mixed vegetables, cheddar, and a creamy egg custard for a gluten-friendly twist.

Cajun seafood gumbo with shrimp, lump crab, ham, and okra built on a dark cocoa-colored roux. Finished with file powder for authentic Louisiana flavor and body.

Grilled swordfish plates over herbed couscous ringed with a quick vegetable minestrone broth of garlic, basil, and fresh herbs. Light Mediterranean dinner with three textures.

A succulent old-fashioned pot roast that is served with savory dumplings everyone in your family will love!

Fried apple pies are hand-held Southern hand pies with spiced apple filling tucked into a homemade dough, deep-fried golden and dusted with powdered sugar. Served warm with vanilla ice cream.

Cream of pecan soup simmers finely ground pecans with onion, celery leaves, vegetable broth, and half-and-half for a silky Southern-style nut soup. Garnished with fresh mint.

Vegan Manhattan chowder with crushed tomatoes, potatoes, and wakame seaweed for a briny seafood flavor without the clams. Hearty, plant-based, and full of umami.

Lemony leek and mushroom soup: a bright vegan vegetable soup with turnips, tomatoes, dill, and a finishing squeeze of lemon. A Passover-friendly first course with deep, herbal flavor.

Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.

Spring is coming and one of the first vegetables of spring is asparagus. Wrapped with a crispy phyllo pastry spiked with thyme then topped with cheese really takes this main dish up to the next level.

A delicious lasagna dish that's packed with fresh spring vegetables. Use corn tortillas instead of the traditional lasagna noodles to make it a healthy yet tasty meal.

Quinoa is high in fiber, protein and gluten free. To make this quinoa lasagna, we use a spring-form pan layered with different flavored quinoa and vegetables, colorful and incredibly tasty.