1,560 string recipes

Pasta tossed with green peas, scallions, and fresh basil in a butter-vermouth sauce. A light, spring-inspired dish that comes together in 30 minutes.

Tangy rhubarb and sweet strawberries baked under crunchy oat topping spiced with cinnamon and nutmeg. Classic spring dessert ready in 50 minutes with minimal prep.

A delicious and refreshing pasta salad is perfect for spring or summer.

Attract Golidilocks with this delicious porridge that is perfect for a Spring breakfast.

A fruity jelly that is perfect for Spring! Great on toast and crackers!

When you eat some meat, this recipe can be accompanied the meanwhile! Goes very great!

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

Saffron pasta with sugar snap peas, Parmesan, and black pepper. A minimalist five-ingredient pasta dish where the golden saffron and crisp spring peas do all the talking.

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.

Spicy plum sauce simmered from fresh plums with ginger, garlic, Chinese five-spice, lime juice, and Thai chili paste. A bright, fiery condiment for spring rolls, duck, or grilled pork.

Korean beef lettuce wraps: thin sirloin marinated in soy, sesame, garlic, ginger, and chilli bean sauce, then seared hot and tucked into chilled lettuce cups with rice and a soy-chilli dip. Build-your-own and easily gluten-free.

Rhubarb bars with an oatmeal crumble crust and topping sandwiching a sweet-tart rhubarb filling with orange zest. A spring dessert that puts seasonal rhubarb to good use.

Make this quick, easy and delicious peanut sauce for a dipping sauce to accompany spring rolls, seafood or vegetables.

Cheesy asparagus Boboli pizza tops a pre-baked crust with cooked asparagus and a souffle-light mayo, Parmesan, and egg-white topping that puffs golden in the oven. A 25-minute spring appetizer pizza.

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.

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