8 Spring Recipes From Snap Pea Salads to Strawberry Desserts

Justin Chapple created a seasonal, fresh spin on puttanesca pasta sauce without losing its taste and scent. He adds fresh chiles, spring onions, green olives, and arugula to this 30-minute meal.

Spring Puttanesca Pasta

Chef Nancy Silverton serves asparagus, peas, radishes, and sugar snap peas with a lemon vinaigrette and labneh toasts as a light lunch or supper starter.

Spring Gem Salad with Soft Herbs and Labneh Toasts

Spring-ified gnocchi with crisp fresh sugar and snap peas, crushed red pepper, and dill sits over lemony, garlic-scented strained yogurt.

Feta Gnocchi with Lemony Yogurt and Spring Peas

Deep crimson rhubarb stalks give this spring dessert the greatest color. The bubbles from sparkling wine in the dough lighten the cake, while its acidity adds tartness.

Aperol Spritz Cake with Prosecco-Poached Rhubarb

A green pesto with salty ricotta salata cheese and nutty toasted sunflower seed kernels is made with fresh pea shoots, parsley, and dill. This 30-minute recipe's vibrant sauce clings to ruffled mafaldine pasta.

Mafaldine with Pea Shoot Meyer Lemon Pesto

In the classic toad in the hole, entire sausages are fried in egg and flour. The British classic is updated with soft baby carrots and spring onions for a spring-inspired flavor.

Carrot and Spring Onion Toad in the Hole

Spicy, paper-thin radishes and turnips top these spring tartines perfectly. Blend their greens with sweet butter, garlic, and lemon zest for a smooth spread.

Radish Tartines with Green Butter

This dish celebrates spring carrots with soft mochi dumplings, pickled, and roasting. The 2021 F&W Best New Chef Gaby Maeda meal is colorful, textured, and flavorful.

Savory Carrot Mochi with Pistachio Dukkah