7 Best Recipes With Spring Vegetables

If you're tired of salads, carrot sticks, or sautéed greens, try juicing your vegetables and green foods. Enjoy them as is or use juices as a base for celebratory cocktails, too: Think a carrot and ginger cocktail for Easter brunch!

A cheesy egg frittata is the perfect vehicle for folding in peak-of-season cooked spring vegetables, such as sugar snap peas, spinach, and asparagus. Create a vegetarian version culling a mélange of veggies for your next brunch spread, or go all carnivore and add bits of bacon for a salty punch of porky fat.

Tender herbs, lettuces, crisp-tender asparagus, sweet green peas, and eatable flowers emulate the beauty of spring in this texturally satisfying and refreshing salad. A zesty mustard and honey dressing gives it the right balance of sweet and acidity to tie it together.

Lighten up this fall soup recipe by swapping sugar pumpkin and pumpkin butter for the nutty sweetness of diced Jerusalem artichokes paired with now-in-season Royal Verano Pears. Instead of peeling the artichokes, scrub them and gently remove any soil residue with a knife (their flesh will oxidize once it's exposed to air).

Lightly season, then spread baby vegetables across a sheet pan and roast at 400° F to bring out their natural sweetness. Select a Baby Vegetable Crate filled with a five-pound assortment of the season's prime picks.

Pro-tip: Separate the vegetables into two groups — those that take longer to cook and those that cook quickly. Larger, firmer vegetables, such as root vegetables (carrots, beets, potatoes), take longer to roast than smaller, softer vegetables (zucchini). Serve them with a zesty, herb-filled yogurt dip.

Create chef Antonia Lofaso's stunning steak salad by searing, slicing, and surrounding Bourbon-peppercorn marinated steaks with a bounty of fresh, versatile spring vegetables. Pick from an assortment of artichokes, radishes, kohlrabi, cauliflower, French-style green beans, and beets to make a stellar presentation that is easy enough to prepare for a weeknight dinner and beautiful enough to be celebration worthy.

Honey-balsamic glazed chicken is a showstopper dish to pair with your favorite spring vegetables, including roasted asparagus, broccoli, and cauliflower. We love to serve it for the season's celebratory milestones — Easter, Mother's Day, Memorial Day, Father's Day, the start of graduation season — as well as birthday gatherings, since it can feed a crowd.