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20 Best Recipes for Springtime Vegetables

20 Best Recipes for Springtime Vegetables


Head back out to the farmers market and enjoy the freshness of spring

iStock.com/DronG

Asparagus, carrots, spring onions, peas, spinach, artichokes, beets, and more are about to be available in abundance. After months of cooking hearty stews and kale, transitioning to light, satisfying springtime meals may feel intimidating, but if you’re looking to make the most of this season’s offerings, worry no more. We have 20 easy-to-replicate recipes that are perfect for any springtime table.

20 Best Recipes for Springtime Vegetables

iStock.com/DronG

Asparagus, carrots, spring onions, peas, spinach, artichokes, beets, and more are about to be available in abundance. We have 20 easy-to-replicate recipes that are perfect for any springtime table.

Asparagus With Crème Fraîche and Parmesan

Beet Soup

Beets have a beautiful, deep color that looks stunning on any springtime table. Apples help add a bit of sweetness to this earthy vegetable soup, which can be served either hot or cold.

For the Beet Soup recipe, click here.

Carrot Scallion Pancakes

This paleo-friendly fried latke may be a star of the Hanukkah table, but it’s actually fit for spring. Light in flavor but with a crispiness that will satisfy any salt craving, this dish is a great party appetizer.

For the Carrot Scallion Pancakes recipe, click here.

Carrot, Asparagus, and Mushroom Quinoa Salad

Dandelion Leek Frittata

Thinkstock/iStockphoto

Dandelion greens may be intimidating to cook with because of their bitter connotation, but simmering helps to temper their boldness and reveal a delightful flavor. Leeks, another springtime favorite, complete this healthy breakfast dish.

For the Dandelion Leek Frittata recipe, click here.

Fried Artichokes

Allison Beck

Halibut With Asparagus, Spring Onions, and Lemon Thyme

Maple Roasted Carrots

Roasted carrots may seem basic, but this recipe has a little bit of everything. The sweetness of maple syrup is cut by spicy dried chile and herbaceous rosemary. Multi-colored carrots make this dish a stunning addition to any plate.

For the Maple Roasted Carrots recipe, click here.

Radish Crostini With Lemon Cheese Spread

Radish Salad With Mint and Pistachios

Rhubarb Gelato

Nothing is quite as satisfying on warm spring afternoons as an iced dessert. This rhubarb gelato is seasonal, just the right amount of sweet, and beautifully creamy and cold.

For the Rhubarb Gelato recipe, click here.

Shaved Asparagus, Arugula, and Parmesan

Yasmin Fahr

Slow-Cooker Stuffed Artichokes

Spring Onion and Quinoa Soup With Roasted Asparagus


Chef, author and television personality Eric Ripert is joining TODAY to share a few of his favorite fresh fruit and vegetable recipes from his new cookbook "Vegetable Simple: A Cookbook." He shows us how to make broiled Caesar salad gratin, a colorfully layered French vegetable casserole and sweet watermelon "pizza" with salty, briny toppings.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

Byaldi (Provençal Vegetable Casserole)

Byaldi is a very typical Provençal dish similar to a very fancy ratatouille. My grandmother made it on Sundays to bring with us when we visited our extended family in the countryside. We would have to drive for hours, but we didn't mind because the smell of the byaldi in the car was so good. It took everything we had not to steal a piece before we arrived at my aunt Monique's house. We wouldn't even reheat it we would just eat it warm from the casserole. It's even better the next day if you manage to have leftovers.

Romaine Caesar Gratin

Inspired by my dear friend Laurent Manrique, this is a clever play on a Caesar salad. The obvious difference is that the romaine is served quartered and broiled for the gratin effect, but it keeps its crunchiness and freshness.

Watermelon 'Pizza'

This summery treat is great for adults and kids alike! I love the combined flavors of the sweetness of the melon with the saltiness of the feta and brininess of the olives.


Chef, author and television personality Eric Ripert is joining TODAY to share a few of his favorite fresh fruit and vegetable recipes from his new cookbook "Vegetable Simple: A Cookbook." He shows us how to make broiled Caesar salad gratin, a colorfully layered French vegetable casserole and sweet watermelon "pizza" with salty, briny toppings.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

Byaldi (Provençal Vegetable Casserole)

Byaldi is a very typical Provençal dish similar to a very fancy ratatouille. My grandmother made it on Sundays to bring with us when we visited our extended family in the countryside. We would have to drive for hours, but we didn't mind because the smell of the byaldi in the car was so good. It took everything we had not to steal a piece before we arrived at my aunt Monique's house. We wouldn't even reheat it we would just eat it warm from the casserole. It's even better the next day if you manage to have leftovers.

Romaine Caesar Gratin

Inspired by my dear friend Laurent Manrique, this is a clever play on a Caesar salad. The obvious difference is that the romaine is served quartered and broiled for the gratin effect, but it keeps its crunchiness and freshness.

Watermelon 'Pizza'

This summery treat is great for adults and kids alike! I love the combined flavors of the sweetness of the melon with the saltiness of the feta and brininess of the olives.


Chef, author and television personality Eric Ripert is joining TODAY to share a few of his favorite fresh fruit and vegetable recipes from his new cookbook "Vegetable Simple: A Cookbook." He shows us how to make broiled Caesar salad gratin, a colorfully layered French vegetable casserole and sweet watermelon "pizza" with salty, briny toppings.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

Byaldi (Provençal Vegetable Casserole)

Byaldi is a very typical Provençal dish similar to a very fancy ratatouille. My grandmother made it on Sundays to bring with us when we visited our extended family in the countryside. We would have to drive for hours, but we didn't mind because the smell of the byaldi in the car was so good. It took everything we had not to steal a piece before we arrived at my aunt Monique's house. We wouldn't even reheat it we would just eat it warm from the casserole. It's even better the next day if you manage to have leftovers.

Romaine Caesar Gratin

Inspired by my dear friend Laurent Manrique, this is a clever play on a Caesar salad. The obvious difference is that the romaine is served quartered and broiled for the gratin effect, but it keeps its crunchiness and freshness.

Watermelon 'Pizza'

This summery treat is great for adults and kids alike! I love the combined flavors of the sweetness of the melon with the saltiness of the feta and brininess of the olives.


Chef, author and television personality Eric Ripert is joining TODAY to share a few of his favorite fresh fruit and vegetable recipes from his new cookbook "Vegetable Simple: A Cookbook." He shows us how to make broiled Caesar salad gratin, a colorfully layered French vegetable casserole and sweet watermelon "pizza" with salty, briny toppings.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

Byaldi (Provençal Vegetable Casserole)

Byaldi is a very typical Provençal dish similar to a very fancy ratatouille. My grandmother made it on Sundays to bring with us when we visited our extended family in the countryside. We would have to drive for hours, but we didn't mind because the smell of the byaldi in the car was so good. It took everything we had not to steal a piece before we arrived at my aunt Monique's house. We wouldn't even reheat it we would just eat it warm from the casserole. It's even better the next day if you manage to have leftovers.

Romaine Caesar Gratin

Inspired by my dear friend Laurent Manrique, this is a clever play on a Caesar salad. The obvious difference is that the romaine is served quartered and broiled for the gratin effect, but it keeps its crunchiness and freshness.

Watermelon 'Pizza'

This summery treat is great for adults and kids alike! I love the combined flavors of the sweetness of the melon with the saltiness of the feta and brininess of the olives.


Chef, author and television personality Eric Ripert is joining TODAY to share a few of his favorite fresh fruit and vegetable recipes from his new cookbook "Vegetable Simple: A Cookbook." He shows us how to make broiled Caesar salad gratin, a colorfully layered French vegetable casserole and sweet watermelon "pizza" with salty, briny toppings.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

Byaldi (Provençal Vegetable Casserole)

Byaldi is a very typical Provençal dish similar to a very fancy ratatouille. My grandmother made it on Sundays to bring with us when we visited our extended family in the countryside. We would have to drive for hours, but we didn't mind because the smell of the byaldi in the car was so good. It took everything we had not to steal a piece before we arrived at my aunt Monique's house. We wouldn't even reheat it we would just eat it warm from the casserole. It's even better the next day if you manage to have leftovers.

Romaine Caesar Gratin

Inspired by my dear friend Laurent Manrique, this is a clever play on a Caesar salad. The obvious difference is that the romaine is served quartered and broiled for the gratin effect, but it keeps its crunchiness and freshness.

Watermelon 'Pizza'

This summery treat is great for adults and kids alike! I love the combined flavors of the sweetness of the melon with the saltiness of the feta and brininess of the olives.


Chef, author and television personality Eric Ripert is joining TODAY to share a few of his favorite fresh fruit and vegetable recipes from his new cookbook "Vegetable Simple: A Cookbook." He shows us how to make broiled Caesar salad gratin, a colorfully layered French vegetable casserole and sweet watermelon "pizza" with salty, briny toppings.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

Byaldi (Provençal Vegetable Casserole)

Byaldi is a very typical Provençal dish similar to a very fancy ratatouille. My grandmother made it on Sundays to bring with us when we visited our extended family in the countryside. We would have to drive for hours, but we didn't mind because the smell of the byaldi in the car was so good. It took everything we had not to steal a piece before we arrived at my aunt Monique's house. We wouldn't even reheat it we would just eat it warm from the casserole. It's even better the next day if you manage to have leftovers.

Romaine Caesar Gratin

Inspired by my dear friend Laurent Manrique, this is a clever play on a Caesar salad. The obvious difference is that the romaine is served quartered and broiled for the gratin effect, but it keeps its crunchiness and freshness.

Watermelon 'Pizza'

This summery treat is great for adults and kids alike! I love the combined flavors of the sweetness of the melon with the saltiness of the feta and brininess of the olives.


Chef, author and television personality Eric Ripert is joining TODAY to share a few of his favorite fresh fruit and vegetable recipes from his new cookbook "Vegetable Simple: A Cookbook." He shows us how to make broiled Caesar salad gratin, a colorfully layered French vegetable casserole and sweet watermelon "pizza" with salty, briny toppings.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

Byaldi (Provençal Vegetable Casserole)

Byaldi is a very typical Provençal dish similar to a very fancy ratatouille. My grandmother made it on Sundays to bring with us when we visited our extended family in the countryside. We would have to drive for hours, but we didn't mind because the smell of the byaldi in the car was so good. It took everything we had not to steal a piece before we arrived at my aunt Monique's house. We wouldn't even reheat it we would just eat it warm from the casserole. It's even better the next day if you manage to have leftovers.

Romaine Caesar Gratin

Inspired by my dear friend Laurent Manrique, this is a clever play on a Caesar salad. The obvious difference is that the romaine is served quartered and broiled for the gratin effect, but it keeps its crunchiness and freshness.

Watermelon 'Pizza'

This summery treat is great for adults and kids alike! I love the combined flavors of the sweetness of the melon with the saltiness of the feta and brininess of the olives.


Chef, author and television personality Eric Ripert is joining TODAY to share a few of his favorite fresh fruit and vegetable recipes from his new cookbook "Vegetable Simple: A Cookbook." He shows us how to make broiled Caesar salad gratin, a colorfully layered French vegetable casserole and sweet watermelon "pizza" with salty, briny toppings.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

Byaldi (Provençal Vegetable Casserole)

Byaldi is a very typical Provençal dish similar to a very fancy ratatouille. My grandmother made it on Sundays to bring with us when we visited our extended family in the countryside. We would have to drive for hours, but we didn't mind because the smell of the byaldi in the car was so good. It took everything we had not to steal a piece before we arrived at my aunt Monique's house. We wouldn't even reheat it we would just eat it warm from the casserole. It's even better the next day if you manage to have leftovers.

Romaine Caesar Gratin

Inspired by my dear friend Laurent Manrique, this is a clever play on a Caesar salad. The obvious difference is that the romaine is served quartered and broiled for the gratin effect, but it keeps its crunchiness and freshness.

Watermelon 'Pizza'

This summery treat is great for adults and kids alike! I love the combined flavors of the sweetness of the melon with the saltiness of the feta and brininess of the olives.


Chef, author and television personality Eric Ripert is joining TODAY to share a few of his favorite fresh fruit and vegetable recipes from his new cookbook "Vegetable Simple: A Cookbook." He shows us how to make broiled Caesar salad gratin, a colorfully layered French vegetable casserole and sweet watermelon "pizza" with salty, briny toppings.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

Byaldi (Provençal Vegetable Casserole)

Byaldi is a very typical Provençal dish similar to a very fancy ratatouille. My grandmother made it on Sundays to bring with us when we visited our extended family in the countryside. We would have to drive for hours, but we didn't mind because the smell of the byaldi in the car was so good. It took everything we had not to steal a piece before we arrived at my aunt Monique's house. We wouldn't even reheat it we would just eat it warm from the casserole. It's even better the next day if you manage to have leftovers.

Romaine Caesar Gratin

Inspired by my dear friend Laurent Manrique, this is a clever play on a Caesar salad. The obvious difference is that the romaine is served quartered and broiled for the gratin effect, but it keeps its crunchiness and freshness.

Watermelon 'Pizza'

This summery treat is great for adults and kids alike! I love the combined flavors of the sweetness of the melon with the saltiness of the feta and brininess of the olives.


Chef, author and television personality Eric Ripert is joining TODAY to share a few of his favorite fresh fruit and vegetable recipes from his new cookbook "Vegetable Simple: A Cookbook." He shows us how to make broiled Caesar salad gratin, a colorfully layered French vegetable casserole and sweet watermelon "pizza" with salty, briny toppings.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

Byaldi (Provençal Vegetable Casserole)

Byaldi is a very typical Provençal dish similar to a very fancy ratatouille. My grandmother made it on Sundays to bring with us when we visited our extended family in the countryside. We would have to drive for hours, but we didn't mind because the smell of the byaldi in the car was so good. It took everything we had not to steal a piece before we arrived at my aunt Monique's house. We wouldn't even reheat it we would just eat it warm from the casserole. It's even better the next day if you manage to have leftovers.

Romaine Caesar Gratin

Inspired by my dear friend Laurent Manrique, this is a clever play on a Caesar salad. The obvious difference is that the romaine is served quartered and broiled for the gratin effect, but it keeps its crunchiness and freshness.

Watermelon 'Pizza'

This summery treat is great for adults and kids alike! I love the combined flavors of the sweetness of the melon with the saltiness of the feta and brininess of the olives.