As winter loosens its grip and the days stretch a little longer, our cravings naturally shift with the season. The heavy, slow-simmered comfort foods that carried us through the cold give way to a desire for the first tender vegetables of spring. It’s a moment of renewal in the kitchen when lighter flavors, fresh greens, and delicate textures return. This menu celebrates that transition, welcoming spring with dishes that feel both comforting and refreshing.
Spinach Salad with Simple Vinaigrette
Fresh spinach and simple toppings make this salad a light, satisfying choice for spring. It’s easy to customize and pairs well with a vinaigrette dressing.
Serves: 4
Time: 15 minutes (plus egg cooking, if needed)
Ingredients
Salad
6 cups fresh baby spinach, washed and dried
½ cup sliced red onion
½ cup sliced mushrooms
¼ cup chopped nuts (walnuts, pecans, or almonds)
¼ cup crumbled cheese (feta or goat cheese)
2 hard-boiled eggs, peeled and sliced (optional)
4 slices cooked bacon, crumbled (optional)
Vinaigrette
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
¼ teaspoon salt
⅛ teaspoon black pepper
Instructions
Place the spinach in a large serving bowl. Add red onion, mushrooms, nuts, cheese, eggs, and bacon as desired.
In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and pepper until smooth.
Drizzle the vinaigrette over the salad just before serving.
Toss gently and serve immediately.
Pasta Primavera
The word primavera means spring in Italian and Spanish, and, in the kitchen, the word is synonymous with light, fresh ingredients. Pasta primavera is an easy-to-make colorful medley of tender-crisp vegetables tossed with al dente pasta and a sprinkle of Parmesan and ground pepper.
Serves: 4
Time: about 30 minutes
Ingredients
12 oz pasta (penne, farfalle, or angel hair)
2 tablespoons extra virgin olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
1 cup broccoli florets
1 cup sliced zucchini
1 cup sliced bell peppers (any color)
1 cup cherry tomatoes, halved
½ cup peas (fresh or frozen)
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
½ teaspoon dried Italian seasoning or oregano
Zest of 1 lemon
Juice of ½ lemon
¼ cup grated Parmesan cheese (optional)
Fresh basil or parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until tender but firm. Reserve ½ cup of the pasta water, then drain.
Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3–4 minutes.
Stir in the garlic and cook for 30 seconds, until fragrant.
Add broccoli, zucchini, and bell peppers. Cook for 4–5 minutes, stirring occasionally, until vegetables are bright and just tender.
Add tomatoes and peas. Season with salt, pepper, and Italian seasoning. Cook for 2 more minutes.
Add the cooked pasta to the skillet. Toss to combine, adding reserved pasta water a little at a time to create a light sauce.
Stir in lemon zest and lemon juice. Adjust seasoning to taste.
Remove from heat. Top with Parmesan and fresh herbs if desired. Serve warm.
Lemon Lavender Shortbread
This shortbread combines fresh lemon and a subtle touch of lavender for a balanced flavor that feels right for spring. Finish with a smooth lemon glaze for a touch of added sweetness.
Makes: about 24 cookies
Time: about 45 minutes, plus cooling
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar
1 tablespoon lemon zest
1 teaspoon culinary dried lavender, finely ground
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
Instructions
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a large bowl, cream the butter and powdered sugar until smooth and pale.
Mix in the lemon zest, ground lavender, vanilla, and salt until evenly combined.
Add the flour and stir just until a soft dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface. Roll to about ¼-inch thickness.
Cut into desired shapes and place on the prepared baking sheet, spacing slightly apart.
Bake for 18–22 minutes, until the edges are just beginning to turn golden. The tops should remain pale.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Lemon Glaze (Optional)
Ingredients
1 cup powdered sugar
1½–2 tablespoons fresh lemon juice
½ teaspoon lemon zest (optional, for extra brightness)
Instructions
In a small bowl, whisk the powdered sugar with 1½ tablespoons lemon juice until smooth.
Add additional lemon juice a few drops at a time until the glaze reaches a thick but pourable consistency.
Stir in the lemon zest, if using.
Drizzle or spoon the glaze over completely cooled cookies. Allow the glaze to set before serving or packaging.
