Whole Story

The Official Whole Foods Market® Blog

10 Bright, Fresh Spring Recipes

By Paula Forbes, March 31, 2018 | More posts by Paula Forbes

Recipe: Double Green Smoothie

When warmer weather finally hits, we’re ready to trade in those hearty soups, stews and roasts for lighter fare made with spring’s vibrant produce like crisp vegetables and juicy, sweet fruits. Check out these recipes then explore our produce department and discover all the colors of the rainbow — and lots of organic choices — to inspire your next meal.
 
Double Green Smoothie
Double green because it boasts two kinds of greens, both kale and baby spinach. Add in some dried fruit, nondairy milk, a banana and fresh berries and you’ve got a great start to any spring morning.
 
 
Recipe: Mandarin Cake
 
Mandarin Cake
Mandarins are little balls of sunshine, in season for a brief but glorious time in late winter and early spring. While they’re perfect for snacking on their own, we also like them in this lovely upside-down cake. Swap in any available mandarin as many lesser-known varieties linger into spring. 
 
 
 
Frisée Salad with Radishes and Burrata
This salad is just bursting with spring veggies: radishes, snow peas, haricot verts and more. A nice burrata or fresh mozzarella cheese pair fresh, vibrant, crunchy flavors together with a creamy texture. 
 
 
 
Lemon-Ricotta Kale Dip
One of the best ways to enjoy spring’s radishes, snap peas and carrots? Make this bright, creamy dip! Ricotta makes this super kid-friendly — and this dip is packed with kale, making it parent-friendly, too.
 
 
 
Pan-Seared Baby Artichokes
Simplicity is what spring cooking is all about, and this is just a simple, beautiful way to prepare the first artichokes of the season. Don’t be intimidated by these prickly beauties — here’s how to prep artichokes for all kinds of dishes. 
 
 
 
Green Pea Salad with Orange Blossom Honey
If “easy and fresh” is your cooking motto this spring, this combination of fresh blanched green peas, crunchy raw sugar snap peas and tender pea shoots is for you. Tossed with a vinaigrette of white balsamic vinegar, orange blossom honey and fresh tarragon, the salad is a match for a brunch, picnic or weeknight dinner.
 
 
 
Mushroom and Spinach Breakfast Puffs
Think of these as a cousin to soufflé, but significantly easier to make. Spinach and mushrooms come together with eggs for a wonderful weekend treat. 
 
 
 
Roasted Asparagus with Sesame, Chile and Garlic
This is a wonderful, hands-off way to take care of asparagus. It’s easy, it’s quick, and it has a lovely nutty, slightly spicy, garlicky kick.   
 
 
Blackberry Barbecue Sauce
There’s nothing like that first time you light up the grill in the spring. Why not add some seasonal fruit to your grilled chicken or pork with this blackberry barbecue sauce? Just the right amount of sweet and sour, and fresh enough to kick off grilling season in style.
 
 
 
Roasted Radishes with Lemony Herb Butter
Meet your new favorite spring side dish. Roasting radishes makes them tender and slightly sweet, but adding the radish greens to the dish retains their famous bite. This technique works for all types of radishes, so experiment with what’s available.