44 vegetable spring recipes

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

Grilled spring onions and asparagus with fresh lime and flaky sea salt. A 5-ingredient, 20-minute vegetarian side that lets the char and vegetables shine.

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.

Traditional Vietnamese herb and vegetable platter with fresh mint, cilantro, basil, bean sprouts, cucumber, and tropical fruits. The essential accompaniment for pho, banh mi, and spring rolls.

Pasta salad primavera: warm or cold pasta tossed with broccoli, red pepper, carrots, tomatoes, garlic, and fresh basil. A light, vegetable-forward Italian spring salad that works any temperature.

Rack of lamb primeurs roasted over its own bones with thyme, then sauced with a deglazed pan jus and plated with spring baby vegetables. Classic French bistro dinner-party centerpiece.

Three-ingredient primavera cream sauce with heavy cream, butter, and Parmesan melted into a silky coating for pasta or spring vegetables. Quick Italian-style white sauce ready in 10 minutes.

Different kinds of fresh vegetables are tossed with this flavourful vinaigrette, it goes well with any kind of main dish, or even good on its own!

Seasonal root vegetables are tossed with olive oil, salt and black pepper, after baking, they look nice and colourful, you can serve them with any kind of your favorite gravy or roasted turkey, chikcen, it is also a fantasitc side dish.

In Bangladesh, cabbage is usually available in the market during the winter season, as are tomatoes, peas and carrots. So this dish appears quite frequently at Bengali dinner tables during the winter. In the markets where such vegetables are available year round, banda is a popular standard.

Philadelphia pepper pot soup with ham, leeks, onions, celery, tomatoes, rice, and bouillon, seasoned with pepper and simmered until the vegetables are tender. A quick, hearty American colonial-era soup.

Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.