Spring Produce at Its Best

Catch all the best spring produce at its peak, like peas, rhubarb and radicchio.
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Green Salad with Strawberry Balsamic Vinaigrette

Rachael Ray's simple five-minute salad embraces the flavors of spring with fresh greens, strawberries and a sweet-tart vinaigrette.

Get the Recipe: Green Salad with Strawberry Balsamic Vinaigrette

Roasted Asparagus

Try roasting fresh asparagus for a quick and simple weeknight side.

Get the Recipe: Roasted Asparagus

Spring Peas with Dates and Walnuts

This best-of-the-season side dish calls for not one but three kinds of spring peas: English, sugar snap and snow.

Get the Recipe: Spring Peas With Dates and Walnuts

Primavera with Prosciutto, Asparagus and Carrots

Ted Allen adds bits of salty prosciutto to a creamy sauce for an ultra-decadent take on the classic spring pasta and vegetable dish.

Get the Recipe: Primavera With Prosciutto, Asparagus and Carrots

Glazed Snow Peas

Savor the flavors of the season with this easy, 10-minute recipe.

Get the Recipe: Glazed Snow Peas

Chickpea-Radicchio Salad

In-season radicchio is great chopped up with some herbs and dressed simply with lemon juice.

Get the Recipe: Chickpea-Radicchio Salad

Rhubarb Crumble

This easy springtime dessert gets crunch from oats and chopped hazelnuts.

Get the Recipe: Rhubarb Crumble

Roasted Fennel with Tomatoes

Roasting at a high temperature brings out the sweet, fresh flavors of fennel, garlic and grape tomatoes.

Get the Recipe: Roasted Fennel With Tomatoes

Glazed Radishes

Fresh radishes get tossed with a buttery glaze for a simple side dish.

Get the Recipe: Glazed Radishes

Stuffed Artichokes

Pro tip for stuffing fresh artichokes from the chefs in our Food Network Kitchen: Nestle your artichoke in a bowl of breadcrumbs so it stays upright while you stuff it.

Get the Recipe: Stuffed Artichokes

Carrot-Mustard Slaw

Try a new twist on slaw: Use shredded carrots instead of cabbage. This easy-to-make salad pairs well with meat or fish. Save the leftovers to use as a topping for a roast pork or chicken sandwich.

Get the Recipe: Carrot-Mustard Slaw

Roasted Asparagus with Hollandaise

While the asparagus is roasting, make the hollandaise; this classic sauce comes together quickly using a blender.

Get the Recipe: Roasted Asparagus with Hollandaise

Pasta, Pancetta and Peas

Swap in spring peas as they're available to make Sunny Anderson's super-easy pasta dinner. 

Get the Recipe: Pasta, Pancetta and Peas

Chilled Asparagus Salad

Alex Guarnaschelli's asparagus tip: Use kitchen scissors to cut only the very bottom from the spear; breaking it off causes more of the bottom to go to waste. For larger asparagus, where the skin is tougher, peel the stalk but leave the tip and an inch or so below the tip unpeeled. The top is tender enough that it can be cooked as is.

Get the Recipe: Chilled Asparagus Salad

Quick Vidalia Onion, Mushroom and Parsley Salad

This salad is all about simplicity and highlights the wonderful sweetness of these onions. Try to get the slices really thin — the texture and flavor will be especially delicate.

Get the Recipe: Quick Vidalia Onion, Mushroom and Parsley Salad

Quick, Spicy Leek and Shrimp Stir-Fry

Searing leeks brings out their crunchy freshness. If you have a large wok, you can use it here; otherwise, a large pan works well. Just be sure to have everything ready to add when needed and let the pan get really hot again between additions. If you have some fresh ginger on hand, toss in a little, minced, when you add the shrimp.

Get the Recipe: Quick, Spicy Leek and Shrimp Stir-Fry

Sorrel Pistachio Pesto with Seared Salmon

This recipe makes a double batch of pesto. Toss the leftovers with a pound of spaghetti for a quick pasta dinner, or use them to top an omelet or fried eggs and toast. The pesto also freezes well, so you can enjoy it months later when sorrel is long out of season.

Get the Recipe: Sorrel Pistachio Pesto with Seared Salmon

Broccoli with Walnut Romesco Sauce

Steam broccoli and serve it with a quick romesco sauce for dipping; you'll have a side dish ready in just six minutes.

Get the Recipe: Broccoli with Walnut Romesco Sauce

Scrambled Eggs Over Asparagus

Top roasted asparagus with fluffy scrambled eggs for a simple springtime meal that's great for breakfast, lunch or a light dinner.

Get the Recipe: Scrambled Eggs over Asparagus

Roasted Asparagus with Feta Cheese

Roasting asparagus deepens its flavor, and adding a sprinkle of salty feta cheese and an easy homemade vinaigrette makes this side dish extra special.

Get the Recipe: Roasted Asparagus with Feta Cheese

Strawberry-Rhubarb Tart

A frozen puff pastry base makes these spring tarts easy to put together.

Get the Recipe: Strawberry-Rhubarb Tart

Simple Green Bean Salad

Alex Guarnaschelli makes an olive oil and balsamic dressing for this salad that really lets seasonal green beans shine.

Get the Recipe: Simple Green Bean Salad

Next Up

Preserve It: Saving Spring Produce

Want to savor the deliciousness of spring produce a while longer? Preserving your goodies will let you enjoy them all year round.

How to Buy and Store Spring Produce

Take-along tips for buying, storing and savoring the season's freshest fruits and veggies

At the Market: Spring Produce with Alex

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