24 Recipes I Make Every Spring

They're fresh and bright for the season.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

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Published March 26, 2025
Devan Grimsrud
Bowl of Green Goddess Pasta Salad

Simply Recipes / Lori Rice

There's no better way to welcome a new season than with the classic foods that showcase its bounty, and these springy recipes do just that. From spring vegetable minestrone to lamb stew, rhubarb cobbler to carrot cake, these are the recipes I make every year to celebrate the return of spring's bright, fresh flavors.

  • Easy Carrot Cake Loaf

    carrot cake loaf on a platter with some sliced pieces splayed onto the platter

    Simply Recipes / Mark Beahm

    "Grate carrots fresh at home using the coarse side of a box grater or a food processor. Save those prepackaged shredded carrots for salads. They're shredded too thick and are much drier, which translates to a dry cake with still-crunchy carrots." —Mark Beahm, Recipe Developer

  • Spring Minestrone Soup

    Spring Minestrone
    Elise Bauer

    "You can either make fresh pesto for this recipe or buy some high-quality pesto in the market, just don't skip it!" —Hank Shaw, Recipe Developer

  • Rhubarb Fool

    A side shot of a few tall clear glasses filled with rhubarb fool, ready to eat
    Sally Vargas

    "I like to add a little sour cream to the whipped cream in my fools — it gives the dessert some tang and also helps stabilize the cream to keep it from weeping." —Sally Vargas, Recipe Developer

  • Shrimp and Asparagus Pasta

    Shrimp and Asparagus Pasta on a Plate with a Fork

    Alison Bickel / Simply Recipes

    "While there are many ways you can enjoy your early spring asparagus, one of my favorites is to pair it with shrimp in a simple, weeknight-friendly pasta dish. The asparagus’ sweet, vegetal profile compliments the shrimp’s slightly sweet flavor, and both ingredients have a similar tender but toothsome texture." —Georgia Freedman, Recipe Developer

    Continue to 5 of 24 below

  • Eggs Mimosa with Artichoke Tapenade

    A top shot of eggs mimosa, ready to serve and eat
    Elise Bauer

    "We are using canned artichoke hearts that have been packed in water. You could also use freshly cooked artichoke hearts. Just avoid the artichoke hearts that are packed in a marinade; those would overwhelm this dish." —Elise Bauer, Founder

  • Strawberry Spoon Cake

    pan of strawberry spoon cake (missing a few bites) with a spoon resting in the pan

    Simply Recipes / Mark Beahm

    "I’m loyal to the recipe as is, but I suppose you could add spices to the batter, like cinnamon, vanilla, or cardamom, if your heart desires it." —Myo Quinn, Contributor

  • Green Goddess Pasta Salad

    Bowl of Green Goddess Pasta Salad

    Simply Recipes / Lori Rice

    "Add a can or two of drained canned white beans for more protein—perfect for when you’re serving it as a vegan main meal." —Devan Grimsrud, Recipe Developer

  • Classic Rack of Lamb

    Rack of lamb cut into chops on cutting board

    Simply Recipes / Ciara Kehoe

    "When choosing lamb at the butcher's, look for meat that is pink or rosy red. Any meat that is a darker red is showing signs of age and won't be as tender. Look for firm white fat and pink meat that is fine grained." —Elise Bauer, Founder

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  • Spring Vegetable Salad with Asparagus, Peas and Radishes

    Green Spring Salad with Asparagus and Peas
    Alison Bickel

    "English peas can be sweet or a little starchy. It’s best to pop a few out of their pod and give them a taste. If they’re good and tender, add them raw to any salad. If the peas are a touch starchy, shell them and blanch briefly in boiling water, shock in ice water, then drain." —Katie Morford, Recipe Developer

  • Edna Lewis’ 2-Ingredient Skillet Scallions

    Skillet scallions cooking in a pan

    Simply Recipes / Stephanie Ganz

    "Skillet scallions are an easy side dish that go well with a wide variety of dishes. I love it as a complement to roast chicken or whole roasted trout, but it’s also a nice choice for a meal of all veggies." —Stephanie A. Ganz, Recipe Developer

  • Easy Chicken Primavera

    easy chicken primavera at a table setting with a bowl of sliced green onions, a bowl, and utensils on the counter

    Simply Recipes / Mihaela Kozaric Sebrek

    "If you can't find cavatappi pasta, you can substitute it out for another type of pasta, just make sure to look for a type that has a 6 to 8-minute cook time." —Melissa Gray, Recipe Developer

  • Grilled Asparagus

    Grilled Asparagus
    Elise Bauer

    "Thick asparagus work best for grilling; get the chubbiest spears you can. Thin spears will dry out before they get a good char." —Elise Bauer, Founder

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  • Joanna Gaines' Easy Lemon Bundt Cake

    A top-down photo of a beautiful bundt cake with a hand spooning icing over the top

    Simply Recipes / Sara Haas 

    "The recipe begins with prepping a 12-cup bundt pan with non-stick cooking spray or butter, but I prefer shortening because it's easier to spread in all of the pan's nooks and crannies and ensures that the cake releases easily from the pan." —Sara Haas, Recipe Developer

  • Fennel Slaw with Mint Vinaigrette

    A plate with fennel slaw on it, ready to serve and eat
    Elise Bauer

    "The sugar helps bring out the natural sweetness of the fennel, don't leave out!" —Elise Bauer, Founder

  • Easy Green Pasta

    Swiss chard, lemon, and parmesan pasta heaped in a low bowl.
    Alison Bickel

    "Any pasta shape will work here. My preference is for fat, fun shapes like rigatoni, but the smooth texture of the sauce works with many shapes like orecchiette, pappardelle, and spaghetti. It’s also a fun choice for gnocchi or even cheese ravioli." —Laurel Randolph, Associate Editorial Director

  • Strawberry Rhubarb Crisp

    A skillet full of strawberry rhubarb crisp, with a scoop of vanilla ice cream on top

    Simply Recipes / Irvin Lin

    "For most folks, strawberry rhubarb pie is the immediate go-to dessert. Although I adore that classic pie, making a crisp is not only significantly easier, but it allows you to serve it to a larger group of people—everyone can scoop out as much as they want!" —Irvin Lin, Recipe Developer

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  • Artichoke Leek Frittata

    Artichoke Leek Frittata
    Elise Bauer

    "If you're not a fan of cottage cheese, don't fret. It melts into the surrounding eggs and other ingredients, and just make it all taste good." —Elise Bauer, Founder

  • Spring Vegetable Tortellini Soup with Pesto

    Pesto and tortellini soup with vegetables. A second bowl is to the right and a blue dutch oven is above.
    Katie Morford

    "Got a Parmesan rind in your fridge? Add it when you pour in the broth. It will season the soup nicely as it simmers. Remove the rind just before serving." —Katie Morford, Recipe Developer

  • Broccoli Rabe with Caramelized Onions

    Broccoli Rabe and onions served on a platter.
    Elise Bauer

    "To speed up the caramelization process of the onions, you can sprinkle a pinch of sugar over them." —Elise Bauer, Founder

  • Hummingbird Cake

    Side view of a blue plate with a tall slice of southern hummingbird cake and a cake on a cake stand behind it.
    Annika Panikker

    "This recipe makes great cupcakes! The cupcakes bake for about the same time as the cake, and you can double check by inserting a toothpick in the center." —Steve-Anna Stephens, Recipe Developer

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  • Sautéed Baby Artichokes

    A plate of sauteed baby artichokes, ready for serving
    Sally Vargas

    "Unlike larger artichokes, more parts of these small ones are edible. You don't have to scoop out the choke, you can eat it with the rest of the heart and tender leaves.You can also simmer the discarded leaves in water for an hour to make an artichoke vegetable stock for soup, so nothing goes to waste." —Elise Bauer, Founder

  • Nettle Soup

    A bowl of nettle soup, garnished with mint leaves

    Simply Recipes / Elise Bauer

    "The most classic way to serve nettles is in nettle soup, made with potatoes, stock, and a little cream. Luxurious and vibrant green, this soup is a bowl-licker." Elise Bauer, Founder

  • Strawberry Rhubarb Cobbler

    Bowl of Strawberry Rhubarb Cobbler Topped With Whipped Cream

    Simply Recipes / Elise Bauer

    "The cobbler as written is pretty tart; if you prefer a sweeter cobbler you may want to take up the sugar a notch, perhaps another 1/4 to 1/2 cup." —Elise Bauer, Founder

  • Spring Lamb Stew

    Spring lamb stew still in the pot, ready to serve and eat
    Elise Bauer

    "I did this for supper last night and 3 of us ate the whole recipe. Wonderful change up to stew using fresh springs ingredients. Could not get my hands on green garlic so I substituted leek and some ramps." —Jamie, Simply Recipes Reader

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