74 Fresh and Vibrant Spring Recipes

From the Recipe Creator: I took one of our family’s favorite puff pastry recipes, which uses a similar mix of ingredients, and translated it to savory waffles. It’s a change of pace from sweeter fare. Served with a ham steak and fried eggs, it makes a fabulous meal. Feel free to add maple syrup or a spicy glaze. —Leslie Ponce, Miami, Florida

From the Recipe Creator: Flower focaccia has been the rage recently, so I took this beautiful trend and applied it to a simple, savory vegetarian tart. I topped it with herbaceous Boursin and Parmesan, then decorated it with a medley of veggies. — Juls Palmer, Lebanon, New Jersey

From the Recipe Creator: Since I have seven rhubarb plants in my backyard, everything comes up rosy in spring. My husband and two teen sons are crazy about these sticky buns and they’re one of my favorite spring recipes too! —Amy Graef, Tacoma, Washington

From the Recipe Creator: This delicious savory Dutch baby is perfect for a brunch or quick weeknight lunch or dinner. Similar to a popover, this is a different take on the famous breakfast dish that everyone loves. Simple to make and so delicious! —Joan Hallford, N. Richland Hills, Texas

From the Recipe Creator: Be patient when making the crust for this lemon tart. It will take a few minutes of pulsing for the food processor to work its magic. —Taste of Home Test Kitchen

From the Recipe Creator: Here’s my top make-ahead appetizer. My three kids are old enough to cook these pot stickers right from the freezer. They’re a lot more nutritious than the ones you get at a restaurant. —Marisa Raponi, Vaughan, Ontario

From the Recipe Creator: This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here’s an excellent choice for company—it makes a memorable meal. —Marilyn Rodriguez, Sparks, Nevada

From the Recipe Creator: I've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado

From the Recipe Creator: Turn the fresh flavors of a Greek salad into a warm dish for cold winter nights. I like to make a large batch, freeze it, then simply drop ravioli into simmering water for dinner in five minutes! —Carla Mendres, Winnipeg, Manitoba

From the Recipe Creator: I've been making this low-fat ham dinner for my family for years, and we always look forward to it. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. —Rhonda Zavodny, David City, Nebraska

From the Recipe Creator: Truly a soup for the pea lover, this recipe originated with an idea in an old cookbook about eating better to live longer. Sauteed potatoes add body to an easy soup with good texture and superb pea flavor. —Denise Patterson, Bainbridge, Ohio

From the Recipe Creator: It’s so easy to top crunchy cucumber slices with a smooth and creamy salmon filling. Guests rave about the fun presentation, contrasting textures and refreshing flavor. —Barb Templin, Norwood, Minnesota

From the Recipe Creator: I love the simple ingredients of this recipe and the exceptional combination of flavors! The kitchen smells awesome whenever I bake these flatbreads. Using rhubarb in a savory bread is new to many people, but it never fails to delight impress! —Maryalice Wood, Langley, British Columbia

From the Recipe Creator: I learned on my culinary internship in Tuscany that real Italian cuisine is simpler than you think! This carbonara is quick, simple and delicious, just the way they like it in Italy. —Lauren Brien-Wooster, South Lake Tahoe, California

From the Recipe Creator: Have the urge to splurge? Try Deborah Protzman's moist and mouthwatering cake. "No one who's ever eaten a piece can believe it's lower in fat"—Deborah Protzman, Bloomington, Illinois.

From the Recipe Creator: My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious!—Ashley Lecker, Green Bay, Wisconsin

From the Recipe Creator: This pineapple upside-down cake is a classic recipe that never goes out of style! It’s delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. —Bernardine Melton, Paola, Kansas

From the Recipe Creator: Growing my own vegetables and herbs helps keep things fresh in the kitchen (and I love when things start to pop up so I can make spring recipes), but frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids, Iowa

From the Recipe Creator: When friends call to ask for new recipes to try, suggest these tasty fajitas. Top as you like to add healthy color and extra flavor. —Taste of Home Test Kitchen

From the Recipe Creator: The lemon pulls this flavorful and healthy dish together. You can use grated Parmesan cheese instead of Romano if you'd like. —Thomas Faglon, Somerset, New Jersey

From the Recipe Creator: I grew up on this tender, lemony chicken Francese recipe that's a classic in Italian cooking. It's delicious as is, but we sometimes add sauteed mushrooms. Serve it with pasta or crusty bread to mop up all that delicious pan sauce. —Joe Losardo, New York, New York

From the Recipe Creator: We love all the fresh fruits and vegetables that are available in the summer. This salad is one of our favorite because it packs in so much great produce, plus it’s quick and easy on a warm summer day. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: Yep, spring recipes can include soups! This dill and spinach-forward soup is a great way to use early spring harvests. —Robin Haas, Jamaica Plain, Massachusetts

From the Recipe Creator: A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado

From the Recipe Creator: I love having appetizers on hand in the freezer, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they’re easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta

From the Recipe Creator: I like to make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It’s all about what's available for a decent price. —Colleen Delawder, Herndon, Virginia

From the Recipe Creator: Every week I try to serve a new healthy fish. With its fresh dill and delicious panko bread crumb herb crust, this dish with mild tilapia is a winner. —Tamara Huron, New Market, Alabama

From the Recipe Creator: I love quick, simple dishes, and this pasta with prosciutto and peas is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! —Laura Murphy-Ogden, Charlotte, North Carolina

From the Recipe Creator: Green veggies bring the nutrition, and eggs and feta pile on the protein. My secret is to stir up this breakfast recipe with lemon-infused olive oil. If you can find it, I highly recommend! —Carrie Dault, Baxter, Tennessee

From the Recipe Creator: When time is of the essence, it's nice to have a quick and easy meal idea in your back pocket. Not only is it delicious, but you can clean it up in a flash. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: This eggs Benedict casserole is just as tasty as the classic but without all the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or Easter brunch. —Sandie Heindel, Liberty, Missouri

From the Recipe Creator: This chicken samosa recipe is best served with yogurt dipping sauce or chutney (like coriander and mint, tamarind or sweet mango). The dough and filling can be made ahead for quick assembly before guests arrive. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: There’s plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington

From the Recipe Creator: We love spring vegetables and are always looking for ways to use them in side salads. One Mother’s Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust spring recipe. —Ann Sheehy, Lawrence, Massachusetts

From the Recipe Creator: My husband loves chicken piccata. I tried it in a puff pastry pocket with a bit of cream cheese; it tasted sensational. When he took leftovers to work, everyone asked what smelled so great. —Arlene Erlbach, Morton Grove, Illinois

From the Recipe Creator: This is especially wonderful when locally grown asparagus is in season, and it’s so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. —Jannine Fisk, Malden, Massachusetts

From the Recipe Creator: This traditional Italian Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes a gorgeous Easter centerpiece. —June Formanek, Belle Plaine, Iowa

From the Recipe Creator: Turmeric lends flavor and a pretty golden color to this Spanish-style entree. Haven’t tried arborio rice? You’ll love its creamy texture.

From the Recipe Creator: Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire

From the Recipe Creator: This is my favorite spiral ham recipe, and one I use for Easter dinner. It will feed a crowd, or use what’s remaining in two recipes. No one groans about ham leftovers when these items are on the menu. —Marilou Robinson, Portland, Oregon

From the Recipe Creator: Popular served with tea in Victorian days, scones are making a big comeback. Apricots and nuts are stirred into the batter in this apricot scones recipe I baked for a themed shower. Spread with Devonshire cream, they delighted the bride-to-be and guests. —Robin Fuhrman, Fond du Lac, Wisconsin

From the Recipe Creator: My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan

From the Recipe Creator: Green onions and fresh parsley give this rice its name, but the appealing flavor is what makes it memorable. —Karin Bailey, Golden, Colorado

From the Recipe Creator: I took my daughter’s love of cheesecake plus my mom’s love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. —Wendy Rusch, Trego, Wisconsin

From the Recipe Creator: Cooking is one of my favorite hobbies—especially when it comes to experimenting with fresh ingredients like these. This meaty salad is wonderful at the start of asparagus season. —Tamara Steeb, Issaquah, Washington

From the Recipe Creator: My husband's grandmother gave me this recipe, along with a bundle of rhubarb, when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in too! —Sharon Wasikowski, Middleville, Michigan

From the Recipe Creator: Radish slices add color and crunch to this fresh-tasting English pea salad. I often serve it in a bowl lined with romaine leaves, then garnish it with radish roses. —Inez Orsburn, DeMotte, Indiana

From the Recipe Creator: Move over, spinach-artichoke dip—bacon adds much more flavor. You might want to double the recipe because there are never any leftovers. —Heidi Jobe, Carrollton, Georgia

From the Recipe Creator: This fancy overnight egg bake is ideal for guests. In the morning, you can simply let it come to room temperature and whip up side dishes as it bakes. Then get ready for compliments! —Lisa Speer, Palm Beach, Florida

From the Recipe Creator: This recipe is so simple, and the eggs come out just as my husband likes them every time. If you like soft yolks, cook eggs for nine minutes; for firmer yolks, cook for about 11 minutes.—Macey Allen, Green Forest, Arkansas

From the Recipe Creator: I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It’s quick and easier to make than pie. It’s versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it’s still warm for dessert! —C.E. Adams, Charlestown, New Hampshire

From the Recipe Creator: My mother used sugar in this recipe, but a local man who keeps bees on our farm shares honey with us so I use that instead to make honey-glazed carrots. —Julie Anglen, Riverton, Wyoming

From the Recipe Creator: Fresh rhubarb jam is spooned over cheese-topped bruschetta for a delightful spring appetizer. Spread the goat cheese on toasted bread slices as soon as they are removed from the broiler. —Margee Berry, White Salmon, Washington

From the Recipe Creator: Here is a recipe that showcases spring veggies in all of their glory. The fresh, crunchy radish salad really complements grilled entrees. —Maggie Ruddy, Altoona, Iowa

From the Recipe Creator: This pudding is quick, easy, and super healthy. Combine earthy matcha green tea powder, creamy almond milk and healthy chia seeds for superfood heaven in a little package. Top with tart raspberries and you’ve got a quick breakfast or perfect midday snack. It is gluten free, vegan, paleo and whole 30-approved! — Abra Pappa, New York, New York

From the Recipe Creator: A local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this French toast casserole reminds me of dessert. —Patricia Axelsen, Aurora, Minnesota

From the Recipe Creator: No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. —Taste of Home Test Kitchen

From the Recipe Creator: Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don’t bother! Of all the desserts I’ve tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. —Evelyn Gebhardt, Kasilof, Alaska

From the Recipe Creator: Spinach salad is excellent with this tangy topping, which really perks it up. A friend shared a similar salad dressing recipe with me and I modified it a bit. The rhubarb adds rosy color and mouthwatering flavor.—Twila Mitchell, Lindsborg, Kansas

From the Recipe Creator: Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota

From the Recipe Creator: Making this salad is a lot like putting in a garden. I plant everything in nice, neat sections, just as I do with seedlings. —Patricia Kile, Elizabethtown, Pennsylvania

From the Recipe Creator: This is one of my favorite appetizers. We have lots of pig roasts here in Kentucky, and these small sandwiches are perfect to serve while the pig is roasting. —Rebecca Rose, Mount Washington, Kentucky

From the Recipe Creator: Light and soft, with a bit of crunch, these bourekas are one of my favorite appetizers for holidays. They can be filled with almost anything, but spinach and feta is one of my favorite fillings topped everything seasoning, and these little triangles are out of this world. — Alex Stepanov, Matawan, New Jersey

From the Recipe Creator: Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. It’s one of my favorite spring recipes. —Shari Roach, South Milwaukee, Wisconsin

From the Recipe Creator: This vegan potato salad is absolutely delicious! And the vibrant green color make it a perfect addition to your list of spring recipes. It’s perfect for potlucks and for those with dietary restrictions. —Laura Wilhelm, West Hollywood, California

From the Recipe Creator: I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy breakfast quiche recipe with lots of cheese and bacon is a most satisfying entree.

From the Recipe Creator: This dill pickle soup is made from a century-old Swiss recipe. Traditionally, it is a winter soup, but we serve it year-round because of the demand. —Nancy Ross, Salem, Oregon

From the Recipe Creator: After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and I always get recipe requests. —Muriel DeWitt, Maynard, Massachusetts

From the Recipe Creator: With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta.

From the Recipe Creator: My mom and I made up this recipe by combining two others. These cute cookies are crispy on the outside and light and fluffy inside. You could also bake the cookies flat and serve the filling as a cookie dip if you'd like. —Crystal Briddick, Colfax, Illinois

From the Recipe Creator: Golden brown and buttery, these crispy smashed potatoes live up to their tantalizing name. A sprinkle of fresh herbs when they’re hot out of the oven maximizes the flavor…and the pretty. —Althea Dye, Howard, Ohio

From the Recipe Creator: This recipe combines parts of my nanny’s recipe and my mother’s. I learned both of them when I was very young. An optional sprinkling of queso fresco over the top is an absolute delight in my opinion. —Jaime Love, Las Vegas, Nevada