Spring Fruit & Vegetable Recipes

Celebrate the start of spring by preparing main dish, salad and dessert recipes that make use of in-season fruits and vegetables.

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Photo By: Evan Sung for The New York Times

Photo By: Tara Donne ©Tara Donne

Photo By: Evan Sung for The New York Times

Asparagus, Artichoke and Mushroom Saute

When they are sautéed with garlic and shallots, fresh spring vegetables like artichokes and asparagus become even more vibrant and flavorful.

Get the Recipe: Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

Roasted Asparagus and Bacon

Take a spring staple over the top by bringing artichoke spears together with bacon.

Get the Recipe: Roasted Asparagus and Bacon

Sweet and Sour King Prawn Stir-Fry

Ching's healthy, flavorful shrimp stir-fry gains flavor from a variety of spices and mild baby spring onions.

Get the Recipe: Healthy Sweet and Sour King Prawn Stir-Fry

Peas and Prosciutto

Sweet green peas and smoky prosciutto marry well in Giada's Italian-inspired spring side dish.

Get the Recipe: Peas and Prosciutto

Individual Strawberry Trifles

When served in individual glasses, these beautiful trifles of balsamic-soaked strawberries, amaretto cookies and freshly whipped cream are perfect for a spring dinner party dessert.

Get the Recipe: Individual Strawberry Trifles

Garden Vegetable Frittata

Mix your favorite spring veggies, like spinach, spring onions or asparagus, into Kelsey's versatile frittata.

Get the Recipe: Garden Vegetable Frittata

Grilled Asparagus with Zucchini and Squash

Step up your grilled veggie game with a balsamic vinegar glaze.

Get the Recipe: Grilled Asparagus with Zucchini and Squash

Smashed New Potatoes With Peas, Lemon, and Pearl Onions

Tyler Florence creates a dish that's a cross between potato salad and a spring vegetable medley. The watercress and peas keep it light and fresh while the potatoes add their starchy substance.

Get the Recipe: Smashed New Potatoes with Peas, Lemon, and Pearl Onions

Rhubarb-Strawberry Pie

Strawberry-rhubarb pie is a culinary rite of spring. Emeril adds crunch to his version with a toasted almond and crumb topping.

Spinach Salad With Roasted Pecans and Gorgonzola

For that sweet-salty combo, toss a salad of crisp spinach leaves with crumbles of sharp Gorgonzola and sugar-roasted pecans.

Get the Recipe: Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette

Spaghetti With Asparagus, Smoked Mozzarella and Prosciutto

This light pasta needs no sauce — seasonal asparagus, salty strips of prosciutto and smoky mozzarella add ample flavor.

Get the Recipe: Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto

Pineapple Upside-Down Cake

This classic dessert recipe celebrates the beginning of pineapple season with its beautiful exposed-fruit topping. Pink Hawaiian sea salt adds a unique, briny touch when sprinkled over the finished cake.

Get the Recipe: Pineapple Upside-Down Cake with Hawaiian Sea Salt

Leek and Potato Cake

Mild oniony leeks marry nicely with tender potatoes and creamy sauce in a tart that's equally beautiful and delicious.

Get the Recipe: Leek and Potato Cake

No-Bake Strawberry Cheesecake

Fresh, sweet berries and creamy cheesecake are layered on top of a rich graham cracker crust — no baking required!

Get the Recipe: No-Bake Strawberry Cheesecake

Salmon en Croute

Baked in a puff pastry shell, salmon and asparagus become moist and tender — sealed perfectly in a crispy dough crust.

Get the Recipe: Salmon en Croute

Roasted Spring Vegetable Salad

The sweet-salty miso dressing adds surprising flavor to this French-inspired spring medley salad. Poaching eggs first and then reheating them gently right before serving makes this dish easy to pull off for entertaining.

Get the Recipe: Roasted Spring Vegetable Salad with Miso Butter and a Poached Egg

Asparagus Wrapped in Prosciutto With Beurre Blanc

Spring asparagus is all dressed up: Kelsey wraps it with prosciutto and drizzles on a creamy, acidic butter sauce.

Get the Recipe: Asparagus Wrapped in Prosciutto with Beurre Blanc

Fresh Strawberry Bellini

Blend sweet, fresh strawberries into a puree, then top with sparkling Prosecco for a refreshing spring take on the classic brunch cocktail.

Artichokes With Roasted Garlic Aioli

Brown baby artichokes until crispy, then serve alongside garlicky homemade mayo.

Get the Recipe: Artichokes with Roasted Garlic Aioli

Lettuce-Wrapped Halibut With Dill Cream, Radishes and Peas

For a light, springy meal, Laura Calder pairs herbed fish with a simple pea-radish saute.

Get the Recipe: Lettuce-Wrapped Halibut with Dill Cream Sauce and Radishes and Peas

Asparagus With Morels

If you can get your hands on some morels, add the mushrooms to this asparagus dish for their unique earthy flavor and honeycomb texture.

Get the Recipe: Asparagus with Morels and Tarragon

Apricot Salad With Orange Flower Water and Pistachios

Orange flower water and honey meld with tender fresh apricots in this springtime dessert salad. Crème fraiche adds richness while chopped pistachios bring nutty flavor and crunch to the dish.

Get the Recipe: Apricot Salad with Orange Flower Water and Pistachios

Kelsey Nixon's Strawberry Shortcake

Some things are best kept simple, like the crisp buttermilk biscuits, peak-season strawberries and fresh-whipped cream in this satisfyingly old-fashioned dessert.

Get the Recipe: Strawberry Shortcake

Pasta With Prosciutto and Lettuce

Pair your favorite noodles with fresh peas, salty prosciutto and crisp lettuce — the perfect spring pasta.

Get the Recipe: Pasta with Prosciutto and Lettuce

Pea and Fava Salad

The season's most prized ingredients — fava beans, peas and asparagus — need little more accoutrement than some fresh herbs and a touch of balsamic vinegar.

Get the Recipe: Pea and Fava Salad

Frittata With Asparagus

This hearty egg dish satisfies for brunch, or really any meal, with melted Fontina cheese, crisp asparagus and tomato.

Get the Recipe: Frittata with Asparagus, Tomato, and Fontina

Fresh Strawberries With Almond Creme and Anglaise

For a simple dessert that celebrates the first berries of the season, serve strawberries with a warm almond-crème sauce.

Get the Recipe: Fresh Strawberries with Almond Creme Anglaise

Fiddlehead and Saffron Soup

Fiddleheads are baby ferns that haven't yet unfurled; they taste a little like green beans. Laura Calder adds this spring delicacy to a lemony cream soup.

Get the Recipe: Fiddlehead and Saffron Soup

Michael Symon's Sweet Pea Dip

Pair sweet fresh peas with creamy ricotta and bright citrus for a simple, delicious dip for crudites or grilled bread.

Get the Recipe: Sweet Pea Dip

Rhubarb Parfait

Though technically a vegetable, rhubarb is a favorite in spring desserts, like Laura Calder's parfait. Cook rhubarb stalks until soft, then top with a light-as-air meringue cream.

Get the Recipe: Rhubarb Parfait