Easy Stovetop Recipes For Spring

After long winter nights and one too many potato and onion dishes, you’re probably excited to feast on Spring’s bright bounty. Asparagus, peas, ramps, rhubarb, strawberries, and mushrooms are all dotting the market stands and waiting for you to cook. Depart from the heart oven roasted dishes that make winter so cozy and comforting with these ideas ideas for stovetop spring recipes:

Veggie risotto

Combine a bevy of spring bounty with creamy risotto for the perfect hybrid of cozy winter food and peak spring vegetables. Pull out your 3.5-quart Deep Sauté Pan and follow your favorite risotto recipe and stir in quickly sautéed spring vegetables like thinly sliced asparagus, tender green peas, and morel mushrooms. Or, follow this recipe for Spring Vegetable Risotto from Serious Eats.

Salmon and asparagus

Few combinations are as classic as spring vegetables served with salmon, and asparagus might be the best of the bunch. Get dinner on the table in just 30 minutes with this easy recipe for One Skillet Garlic-Butter Salmon and Asparagus. You’ll cook the asparagus until they’re just tender, which takes about 5 minutes, so don’t step away from the stove while cooking. Love this combination and looking for something that’s suitable for a dinner party? Try our Citrus Roasted Salmon with Salsa Verde and pair it with a pile of asparagus spears. 

Creamy pasta with spring vegetables

There’s nothing quite like a creamy pasta with pops of spring herbs and veggies to balance it out. Make your favorite pasta and stir in a dollop of ricotta, a pile of grated parmesan, a handful of chopped tender herbs, and the zest and juice of one lemon. Fold in 4 cups of cooked spring vegetables. If you want a guide, follow our recipe for One Pot Ricotta Pasta with Corn, Lemon, & Basil, swapping in your favorite chopped spring veggies for the corn.

A brothy spring greens and bean stew

Just because it’s spring doesn't mean you have to abandon comforting soups and stews entirely. On chilly, rainy nights, opt for our Brothy Tuscan Cannellini Beans & Greens, subbing in spinach or tender baby Swiss chard in for the Tuscan kale. Serve with a generous chunk of homemade sourdough bread.

Kuku sabzi

This Persian herb omelet is the dream for herb lovers. Kuku sabzi combines three cups of tender herbs. Zoya Biglary’s version combines parsley, cilantro, and dill for a balanced kick. It’s delicious topped with barberries (a dried sour-sweet berry popular in Persian cuisine), walnuts, and a dollop of labneh. It’s substantial enough to serve for a quick breakfast, or make it a side for an easy main like Hanger Steak with Green Peppercorn Sauce or Dutch Oven Rotisserie-Spiced Chicken.

Green Shakshuka

Boost your morning eggs with a generous amount of greens, courtesy of our recipe for Green Shakshuka. Baby spinach has just hit the spring farmers’ market stands and is just waiting to be transformed into this hearty breakfast. Unlike traditional shakshuka recipes, in which eggs are simmered in a spiced tomato-based sauce, this recipe features a garlicky spinach souped up with half-and-half. It’s great for weekend breakfasts when you want something decadent yet healthy.

A stuffed vegetable omelet

Make a restaurant-worthy omelet stuffed with your favorite spring vegetables and cheese. There’s no upcharge for extra ingredients, and you can add as much cheese as you like. Pair sautéed asparagus with gruyère, roasted mushrooms with soft goat cheese and a generous amount of chopped tender herbs, or artichoke hearts and fava beans with parmesan. Serve with a slice of homemade sourdough bread.

One-skillet creamy chicken and vegetables

Transform bland chicken breasts into a delightful and easy dinner with our recipe for Creamy Parmesan Chicken. There are 2 cups of baby spinach stirred in, but if you want to amp up the spring veggie vibes, it can take at least 2 more cups of spinach. Shelled peas and/or fava beans, would be a delicious addition too.