24 Recipes I Make Every Spring

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

"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

"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

"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

"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

Eggs Mimosa with Artichoke Tapenade

"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

"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

"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

"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

Spring Vegetable Salad with Asparagus, Peas and Radishes

"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 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

"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

"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

Joanna Gaines' Easy Lemon Bundt Cake

"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

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

Easy Green Pasta

"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

"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

Artichoke Leek Frittata

"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

"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

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

Hummingbird Cake

"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

Sautéed Baby Artichokes

"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

"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

"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

"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