The Ultimate Spring Recipe Roundup
By Jem Hanan, Contributing Blogger
It’s official– spring has finally sprung! Now that the sun is peeking out from behind the clouds and the flower buds are in bloom, the time has come to embrace the springtime vibes again. And what says spring more than a fresh, delicious and healthy meal?
To start out April right, we’ve collected three springtime recipes—breakfast, lunch, and dinner—to inspire your next cooking endeavor. Don your aprons, gather your greens, and let’s get cooking!
Breakfast: Healthy Breakfast Casserole
From Cookie and Kate
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Ingredients:
- 1 tablespoon olive oil
- 2 medium red bell peppers, chopped
- ¾ cup sliced green onions
- 5 ounces spinach
- 12 eggs
- 3 tablespoons full-fat dairy (e.g., cream or yogurt)
- Dash of hot sauce (optional)
- ½ teaspoon salt, black pepper to taste
- 4 ounces crumbled feta or goat cheese
Instructions:
1. Preheat oven to 350°F and grease a 9x13-inch pan.
2. Sauté bell peppers and green onions until tender, then add spinach until wilted.
3. Whisk eggs with dairy, hot sauce, salt, and pepper. Stir in half the cheese.
4. Combine veggies with the egg mixture and pour into the pan. Top with remaining cheese.
5. Bake for 25–35 minutes until the center is set. Cool slightly before serving.
Lunch: Spring Pea Risotto
From Feasting at Home
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth (warmed)
- 1 cup fresh or frozen peas
- Zest and juice of 1 lemon
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Fresh mint or parsley for garnish
Instructions:
1. Heat olive oil in a pan and toast rice for a few minutes. Gradually add broth, stirring constantly until absorbed. Repeat until rice is creamy and tender (about 20 minutes).
2. Stir in peas, lemon zest, juice, salt, and pepper. Cook for another 5 minutes. Garnish with herbs before serving.
Dinner: Braised Chicken with Artichoke Hearts
From Feasting at Home
-Servings: 4–6
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Ingredients:
- 4 chicken thighs (bone-in, skin-on)
- Salt and pepper to taste
- Olive oil for searing
- 1 cup chicken broth
- 1 can artichoke hearts (drained)
- 2 leeks (sliced)
- Juice of half a lemon
Instructions:
1. Preheat oven to 375°F. Season chicken with salt and pepper. Sear in olive oil until golden brown on both sides; set aside.
2. In the same pan, sauté leeks until soft. Add artichoke hearts and chicken broth. Return chicken to the pan.
3. Cover and braise in the oven for about 30–40 minutes until chicken is tender. Squeeze lemon juice on top before serving.
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These recipes make the most of fresh spring produce, so you get all the flavor and nutrients your body needs! Think vibrant, feel-good meals that are as tasty as they are good for you. Plus, they’re meal-prep friendly—because let’s be real, having healthy, ready-to-go food is a total game-changer for busy weeks. Want to level up your meal prep skills? Check out this blog for tips! With these easy, delicious recipes in your rotation, you’ll be eating well all season long.