961 spring recipes

Traditional Irish nettle soup thickened with oatmeal and simmered in butter. A forager's spring soup with just five ingredients and a 30-45 minute simmer.

Simple rhubarb sauce with sugar, cinnamon, and a pinch of salt simmered until thick and saucy. A versatile spring condiment for desserts, pancakes, or yogurt.

Tender buttermilk muffins bursting with tart rhubarb and topped with cinnamon-brown sugar crumble. A spring breakfast treat that makes the most of garden-fresh stalks.

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.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Warm potato and tuna salad with new potatoes, spring onions, lemon, tarragon vinegar, and fresh parsley. A light, no-mayo fish salad ready in 35 minutes.

Rhubarb meringue torte with three layers of crisp piped meringue shells stacked with tangy rhubarb sauce. A stunning make-ahead spring dessert that's naturally gluten-free.

Pasta with asparagus gremolata tosses fresh asparagus and reduced chicken broth with an orange-zest, garlic, and parsley gremolata. A bright, low-calorie Italian spring pasta.

Light mixed bean salad with green beans, broad beans, kidney beans, and firm tofu tossed in lemon juice and served with a fresh herb fromage frais dressing. A low-fat vegetarian side dish ready in 15 minutes.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Fresh asparagus and earthy morel mushrooms dressed in a wild mushroom vinaigrette celebrating the best of spring. Elegant first course that showcases seasonal ingredients with refined simplicity.

Chilled asparagus and strawberry salad tossed in a honey-walnut oil vinaigrette with strawberry vinegar. A stunning spring side dish that's equal parts sweet, tangy, and crisp.

A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.

Airy cold rhubarb souffle with whipped cream, fluffy egg whites, and a tart rhubarb puree, set with gelatin and crowned with fresh strawberries. A showpiece spring dessert.

Whole wheat couscous topped with sautéed asparagus, yellow bell pepper, zucchini, and Bermuda onion. A 15-minute vegetarian side or light main that celebrates fresh spring vegetables.

Rhubarb sorbet sweetened with honey and brightened with orange zest, lightened with whipped egg whites. A pale pink, refreshing dessert that captures spring rhubarb at its best.