Springtime is often seen as a time of renewal, which means it's the perfect time to add some new recipes to your repertoire! Try some lighter, brighter, and more colorful menu items this spring, using delicious seasonal produce. Check out this collection of fresh, flavorful, and affordable spring recipes from MyPlate Kitchen that you are sure to enjoy.
Check out our Seasonal Produce Guide to see what's in season for Spring!
Spring Vegetable Saute
Bursting with delicious spring flavors, this delicious sauté is perfect with a side of roasted chicken, fish, or tofu.
Makes 4 servings.
Ingredients
1 teaspoon olive oil
1/2 cup sweet onion (sliced)
1 garlic clove (finely chopped)
3 new potatoes (tiny, quartered)
3/4 cup carrot (sliced)
3/4 cup asparagus pieces
3/4 cup sugar snap peas, or green beans
1/2 cup radishes (quartered)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dill (dried)
Directions
- Heat the oil in a skillet. Cook the onion 2 minutes, add the garlic and cook another minute
- Stir in the potatoes and carrots. Cover, turn the heat to low, and cook until almost tender, about 4 minutes.
- If the vegetables start to brown, add a Tablespoon or 2 of water.
- Now add the asparagus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender - about 4 minutes more.
- Serve immediately.
For nutrition information, please visit Spring Vegetable Saute at USDA’s MyPlate Kitchen.
Asparagus with Gremolata Sauce
Asparagus has folate, fiber, as well as vitamins A, C, E, and K. It also has antioxidants, so treat yourself to this dish knowing that you are feeding your body with some important nutrients.
Makes 6 servings.
Ingredients
2 cups asparagus (washed and trimmed)
2 tablespoons margarine (or butter)
2 teaspoons lemon peel (grated)
1 garlic clove (large, minced)
2 tablespoons lemon juice (fresh)
Directions
- Cook asparagus in a large pot of boiling water until tender, about 4 minutes.
- Drain: rinse with cold water to cool quickly, and drain again.
- Pat dry; wrap in a paper towel and then plastic wrap and refrigerate.
- Melt margarine in a heavy large skillet over medium-high heat.
- Add lemon peel and garlic and stir for 30 seconds.
- Add asparagus and toss to coat.
- Sprinkle with lemon juice. Sauté until asparagus is heated through and coated with Gremolata sauce, about 3 minutes.
- Transfer to platter. Sprinkle with parsley and serve.
For nutrition information, please visit Asparagus with Gremolata Sauce at USDA’s MyPlate Kitchen.
Pasta Primavera
A flavorful spring recipe that you and your family will savor. Use your favorite spring vegetables from your garden or local farmers market: kohlrabi, sugar snap peas, carrots, and asparagus are all delicious options.
Makes 3 servings.
Ingredients
1 cup noodles, uncooked
1 tablespoon vegetable oil
2 cups mixed vegetables (chopped)
1 cup tomatoes (chopped)
1 tablespoon margarine
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
3 tablespoons Parmesan cheese
Directions
- Cook noodles according to package directions.
- While noodles are cooking, heat oil in a skillet.
- Add vegetables and saute until tender; stir constantly.
- Add tomato and saute 2 more minutes.
- Toss vegetables with noodles and margarine.
- Add seasonings; sprinkle with Parmesan cheese.
For nutrition information, please visit Pasta Primavera at USDA’s MyPlate Kitchen.
Seared Greens
This quick and delicious way to cook greens will give you a tasty side dish in minutes.
Makes 6 servings.
Ingredients
8 cups kale or collard greens (1 1/2 pounds)
2 tablespoons vegetable oil (or olive oil)
4 garlic cloves (chopped)
1 cup water
1/4 teaspoon salt
1 teaspoon black pepper
2 tablespoons vinegar, cider
Directions
- Clean the greens thoroughly and cut stems away. Dry well and tear into salad pieces or slice across leaf into 1/2 inch pieces.
- In a large deep pot or skillet with a cover, sauté garlic in oil. Add greens in pan with 1 cup water.
- Cover pan and steam for 4 minutes.
- Uncover, stir constantly until greens shrink. Add salt and pepper and continue to stir on high until mixture is thoroughly wet.
- Sprinkle cider vinegar on mixture. Cover.
- Turn off heat. Let stand until ready to serve.
For nutrition information, please visit Seared Greens at USDA’s MyPlate Kitchen.
Spinach and Meat Cakes
Enjoy these spinach and meat cakes over brown rice, and with a side of roasted sweet potatoes.
Makes 6 servings.
Ingredients
1 pound ground beef, or turkey, 7% fat (93% lean)
16 ounces frozen spinach chopped (may substitute a 2 bunches of fresh spinach)
1/2 onion (small, finely chopped)
2 garlic cloves (minced)
1/2 teaspoon salt
black pepper (to taste)
3 cups brown rice
Directions
- Preheat frying pan (no oil).
- Combine all ingredients except brown rice in a large mixing bowl. Mix well.
- Form mixture into 12 small balls. Place in frying pan and flatten into patties using a spatula.
- Cook over medium heat until cooked on both sides.
- Serve over brown rice.
For nutrition information, please visit Spinach and Meat Cakes at USDA’s MyPlate Kitchen.
Pea Pesto
Enjoy this gorgeous, bright, green pesto on your favorite protein food or pasta.
Makes 8 servings.
Ingredients
1 cup frozen peas (can also use fresh or canned)
1/2 cup grated Parmesan cheese
1 cup basil leaves
1 cup spinach (fresh, frozen, or canned)
1/2 cup walnuts
2 cloves garlic
1/4 cup extra virgin olive oil
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
- For the pesto, add peas, Parmesan cheese, basil, spinach, walnuts and garlic into a food processor or blender.
- Add in water, oil, salt and pepper. Blend until the ingredients are combined to form a thick sauce.
- Place pesto in an airtight container. Refrigerate until needed.
For nutrition information, please visit Pea Pesto at USDA’s MyPlate Kitchen.
Pear Rabbit
A cute and fruity 'rabbit' snack that kids can help make.
Makes 1 serving.
Ingredients
3 canned pear halves
1 tablespoon raisin
Directions
- Wash hands; get out ingredients and utensils.
- Place 2 pear halves, flat side down, on a small plate to make the body.
- Use butter knife to cut a tail, ears and feet from another pear half. Add each part to the body.
- Use butter knife to cut one raisin in half and place on small end for eyes.
- Enjoy your pear rabbit.
For nutrition information, please visit Pear Rabbit at USDA’s MyPlate Kitchen.
Berries with Banana Cream
Make your own "banana cream" with yogurt, banana, and fruit juice, then top fresh sliced strawberries for a delicious dessert or snack. Add honey and cinnamon for extra flavor.
Makes 4 servings.
Ingredients
1/3 cup yogurt, low-fat plain
1/2 banana (ripe)
1/2 us fluid ounce fruit juice (orange works well)
2 cups sliced strawberries
1 teaspoon honey
1 teaspoon cinnamon (dash)
Directions
- Combine yogurt, banana, and juice and mash with a fork until most chunks are gone.
- Wash and slice berries.
- Top the berries with the yogurt banana mixture.
- Top with honey and cinnamon.
For nutrition information, please visit Berries with Banana Cream at USDA’s MyPlate Kitchen.
Fruit Pizza
The crust for this dessert cooks in the oven and is covered with a cream cheese mix and topped with strawberries. For variety, try using any combination of colorful fruits.
Makes 12 servings.
Ingredients
Ingredients
1 teaspoon vanilla extract
1 cup strawberries, sliced (or kiwi, bananas, pears, peaches, or blueberries)
1/2 cup margarine
1/2 cup sugar
1 teaspoon vanilla extract
1 egg (large)
2 cups flour
2 teaspoons baking powder
8 ounces cream cheese, non-fat or light
1/2 cup sugar
Directions
- Preheat oven to 375 degrees.
- For crust, cream margarine, sugar vanilla, and egg until light and fluffy. Add flour and baking powder, mixing well.
- Spread mixture about 1/8 inch thick on a pizza pan, baking sheet, or 9 inch by 13 inch pan.
- Bake for 10 to 12 minutes or until lightly browned. Cool.
- For spread, mix together cream cheese, sugar, and vanilla. Spread on cooled cookie crust.
- Arrange fruit on top of pizza. Refrigerate until serving time.
For nutrition information, please visit Fruit Pizza at USDA’s MyPlate Kitchen.