The Ultimate Spring Produce Recipe Guide

Seasons come and go, and with them most fruits and vegetables. With spring upon us and summer not that far away, now is the time to take advantage of fresh fruits and vegetables as soon as they appear in your market. To alert you to what to keep an eye out for, we've compiled a list of spring's top produce and paired each item with tasty recipes you and your family will enjoy. We hope this guide becomes more than just another shopping list; perhaps some of these vegetables, fruits, and recipes will help pique your interest into trying something fresh and new.



Fresh artichokes make their appearance in early spring. With their tough-looking exterior, they can be quite intimidating, but once you trim through the outer leaves and reach the center — it will be pure deliciousness! You’ll be glad you stuck it out. Want to put your newly bought artichokes to use? Try this Hunt’s® Pork Medallion with Artichokes



Serve this bright green vegetable at your next spring dinner party. It’s a delicious treat that tends to pair well with most foods, and it doesn’t hurt that it looks fancy on whatever dish you serve it on … that’s always a plus, right? Pair this veggie with egg noodles, chicken, tomatoes, and Alfredo sauce to serve up a delicious Chicken Noodle Primavera.

Chervil Leaves


Chervil is a spring herb that goes nicely on salads, fish, dressings, egg dishes, chicken dishes, and in soups. As a general rule, you can use chervil on any dish that calls for parsley. Because of its peppery taste and slightly different flavor from parsley, it’s a nice way to put a spin on a dish you already love. Next time you find chervil in the supermarket, try it out with this Fleischmann’s® Veggie-Stuffed Zucchini recipe.



Though leeks are available year-round and go nicely with those heartier, cold-season foods we love so much, they also complement the lighter, fresher recipes that come with spring. Leeks are best used when added to casseroles, soups, stews, tarts, and egg recipes — just about anything you would use sweet onions with. Try this EggBeaters® Fontina Potato Strata recipe for an especially delicious spring plate. 



Mangoes sold in the U.S. are primarily imported from other countries, which is why their availability in supermarkets is year-long. Mangoes’ peak season, however, is between May through September. They have a very juicy and sweet taste profile, which lends itself to dishes that are sweet or savory.  Is your mouth watering, yet? Try Hunt’s Chicken, Spinach and Mango Salad with Warm Tomato Vinaigrette to curb those cravings. 



These green little wonders go with soups, stews, salads, pastas, pot pies, purees, and many other dishes. Due to their sweet flavor, ease of cooking, and versatility, peas are a wonderful spring treat to include in your spring-time meals. Get started with this Simple Tuna Noodle Casserole.



Crisp, crunchy, and a pop of color: What else could you ask of a vegetable? This veggie has a slight peppery taste which makes it a perfect addition to any dish. It doesn’t hurt that you can eat it raw, pickled, roasted, sliced, or sautéed. La Choy®’s Asian Tuna Lettuce Tuna Wraps make a crunchy and delicious meal out of lettuce, carrots, and radishes.



From the looks of it you might think Rhubarb looks like celery’s blushing cousin. But unlike its green counterpart, it is too tart to eat raw and is actually treated as a fruit because of its popular use in pies; in fact, its nickname is “pieplant.” If you’ve never tried Rhubarb, let Reddi-Wip®’s Very Berry Rhubarb Cobbler recipe be your “test run.”



You can find this popular leafy green on many dishes including dips, salads, quiches, casseroles, egg recipes, and the list goes on and on. Served raw, as it’s used in most salads, its taste is quite bitter, but when cooked it turns mildly acidic. Its diverse taste profile is why this veggie is used across many cuisines. Although it is available year-round, spinach is at its freshest and most tender in early spring. Try this Tuscan-Style Pasta with Spinach on for size. 



Although the availability of this fruit is also year-round, small lemons are at their best from January until March. Because of a lemon’s citrus fragrance and tartness, it goes well with a variety of ingredients and seasonal dishes. For a juicy, grilled, lemony chicken recipe take a bite out of Grilled Lemony Garlic Chicken.



Strawberries are red, juicy, and delicious. When eaten on their own they taste great but also go well in breakfast recipes, salads, and especially in desserts. Peak months for this fruit are April through June. Put those fresh strawberries to use with Parkay®’s Strawberry and Chocolate Dessert Quesadillas. Who’s ready for some dessert?  


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