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Best Spring Onion Recipes

Best Spring Onion Recipes

Top Rated Spring Onion Recipes

This recipe is quick, easy, and tasty and you can substitute the ingredients easily to vary the results.

Meatloaf in the microwave?! We know it sounds strange, but this meatloaf in a mug will satisfy those comfort food cravings, and can be made in less than 10 minutes.

Public Kitchen, a New York restaurant by esteemed chef Jean-Georges Vongerichten, features this potsticker dish on the spring menu. Loaded with morel mushrooms and spring peas, it’s a unique way to use these vegetables during their peak season. This recipe is courtesy of chef Thomas McKenna at Public Kitchen.

Make the most of the summer produce by filling your mushroom burger with grilled peaches and freshly made guacamole.This recipe is courtesy of Green Kitchen Stories.

Bacalhau, or bacalao, is a traditional Spanish/Portuguese dish consisting of salt cod. This humble dish is transformed into a complete meal with some sautéed Yukon Gold potatoes and spring onions. It may be a bit of a project, but a lot of it is just prep time, so don't be intimidated! Loading... jwembed("video_box_player_inner", "refs=641", {"light":"1","width":"450","height":"338","skin":"player/mayamod.zip"} );

A fine chiffonade of romaine lettuce forms the foundation for this light and refreshing spring salad that is often served for Greek Easter celebrations. While Chef Jim Botsacos of Molyvos Restaurant in New York City adds some baby arugula to the lettuce for added flavor and texture in this recipe, he has also used chunks of endive. — Allison Beck


5 Amazing Benefits Of Spring Onions We Bet You Don't Know

Highlights

Reduces The Risk Of Cancer

Green onion is an excellent source of Sulphur which is quite beneficial for the overall health. It has compounds like allyl sulphide and flavonoids that prevent cancer and fight against the enzymes that produce cancer cells. Step up to avoid cancer and start eating healthy by including more of green onions in your daily diet.It is most preferred Chinese ingredient which is loaded with essential nutrients

Sulphur present in the spring onion plays a major role here as well. Due to the Sulphur compounds, the body's ability to produce insulin tends to increase. This helps to prevent diabetes to a great extent.

Aids Digestion

Spring onions are always preferred as appetizers. They are rich in fiber and helps in better digestion. You can pair it with other vegetables for dinner or lunch as well but do remember to add it in your daily diet routine, either cooked or raw.

Due to its antibacterial and antiviral properties, it is an excellent medicine to fight against viralMaintains Good Vision

Spring onions have carotenoids which helps to keep the vision healthy and intact. It is also rich in vitamin A which prevents loss of eye-sight. Club these with some carrots and cucumbers as it tastes great when savoured in the form of salads.

Prevents Cold And Flu

Due to its antibacterial and antiviral properties, it is an excellent medicine to fight against viral and flu. It also helps in reducing excess mucus and fights against the winter cold which often ends up making you feel miserable.

Now that we've shared with you a list of amazing benefits of spring onions, start having one from today itself!

The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same


5 Best Spring Comfort Food Dishes

Any warm pasta dish is automatic comfort food, but you can give yours a fresh, spring spin by tossing cilantro, peas, scallions, and green curry into the mix.

Tuesday: Tuna Poke Tacos with Fried Avocado

Photography by Victor Protasio

This Taco Tuesday, get a whole new kind of comfort food cooking! Deep fry avocados (don&apost worry, we&aposll teach you how) and pop &aposem on top of seasoned tuna chunks. Trust us – this is the meal your life&aposs been missing.

Wednesday: Sliced Steak with Early Summer Corn & Spring Onion Maque Choux

Photography by Joseph De Leo

If you&aposre really looking to treat yourself (or the fam), try this tasty, comforting dinner. That fresh-and-fancy maque choux on top is sure to get you excited for warmer days!

Thursday: Carrot-Lemongrass Bisque

Photography by Christopher Testani

Never feel weird for craving soup in the springtime again, because that&aposs what this bisque is made for! The secret ingredient is coconut milk, which provides a slightly-sweet flavor you&aposll quickly become obsessed with.

Friday: Brie & Apricot-Stuffed Chicken with Saut Radishes

Garden veggies make this dinner a true spring dish, but hot cheesy chicken offers up the coziest of vibes. It&aposs the perfect excuse to cuddle up with a warm blanket on a cool spring night.


Spring drinks

Elderflower cordial

Elderflowers are the last of the great tree flower displays of the year (late May and June). The umbrellas of dense, tiny white flowers send out an alluring sweet smell. The floral taste of this traditional syrup is great with water, but also complements pastries, cakes, ice-cream and champagne or prosecco.

Dandelion root coffee

The humble dandelion is an extraordinary flower, and is in its prime during spring. Although this vibrant flower is popular amongst insects, did you know it can also be used as a salad plant or to make coffee?

The most versatile part of the dandelion is surely the root. It is used in beers and cordials, often alongside that of burdock, while if dry-roasted and ground it offers a surprisingly tasty alternative to coffee. This drink may be caffeine-free but might still wake you up at night as the dandelion often has a diuretic effect.


The Best Spring Recipes in Our Repertoire

In much of the country, the time of year that resembles spring—warm but not too warm, mostly free of humidity, the mosquitoes still dormant enough that you can actually enjoy the lengthening afternoons and evenings, instead of just surrendering your porch/back deck/stoop to the conquering bugs—feels vanishingly brief. And, despite the fact that you can now often buy year-round what used to be strictly seasonal fruits and vegetables, the tastiest of spring's foodstuffs are available during a correspondingly short window.

Hence the fervor exhibited by some of us when those precious items finally start turning up at the markets. Artichokes! Baby greens! The elusive and mania-inducing ramps! Get 'em while you can, or you risk missing out for a whole year.

Those of us who are less susceptible to the seductions of spring produce, after months of being cooped up inside warming our hands over the oven vents, still can't resist the urge to finally get outdoors, and all the lighter, more refreshing dishes (and drinks) that fresh air and greening landscapes bring to mind. Here are all the Serious Eats recipes we're most excited to try out, or welcome back into our rotations, this spring.


It just wouldn&rsquot be a list of spring desserts without some luscious lemon bars. They&rsquore such a treat and pack maximum flavor with minimal prep. It&rsquos a win-win!

The shortbread crust is super simple, needing just five ingredients and a quick blitz in the food processor.

When I pre-bake my base, I like to cover the dish with foil to prevent it from browning at the edges.


How to Grow Spring Onions

  • Flavour. There are a number of cultivars – from those with a very strong flavour to mild and sweet. You can’t go wrong with your choice – they’re ALL delish!!
  • Space. One of the main reasons I grow these perennial vegetables is because they provide a high yield for the minimal space they need to grow. In the subtropics, they can be planted pretty much all year round. They grow equally well in containers as in the garden. Spring onions grow in a greenhouse in winter and even in water on your kitchen bench!

Tall & skinny, they can be squeezed into all sorts of tight spaces like my Meals on Wheels planter!

  • Height and Depth – Spring onions grow to about 30-50cm (12-20in) singly or in clumps, depending on which variety you grow. They have a very shallow root system so can be grown in even the smallest of pots.

In just one polystyrene box garden, I squeezed in Garlic and Onion Chives, White Onions, Spring Onions & Welsh Bunching Onions! A perfect compact edible plant choice for micro gardens.

  • Grow from Seed. This is dead easy! I save mine from previous crops by waiting until the flower head matures, then chopping it off and leaving in a paper bag until fully dry (about 2 weeks). Then simply shake the seeds into the bag, scoop them out and store in self-seal bags in a cool dry place. If you are buying seed, check my list of seed suppliers. Choose safe certified organic and non-hybrid seeds, so you can save your own seeds in future years and avoid chemically grown food.

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  • I sow seeds in home made seed raising mix to save money. Keep moist by misting with water and cover to maintain humidity. They germinate in about 2 weeks.

Transplant out when they are about 15cm high but you can also buy seedlings and plant out.

  • I prepare the garden soil with a good handful of rock minerals, organic soil conditioner and water in well.

Best Time to Sow Spring Onion Seeds/Plant Seedlings

  • Spring onions are grown for their edible stem. They are best sown during the New Moon or First Quarter phases. (See Moon Gardening to learn how to maximise your harvest by planting in harmony with nature’s rhythms).

I use this simple Moon Calendar to sow at the optimum time of the month. The seeds germinate faster, plants are stronger, healthier & grow more quickly & I achieve higher yields for no extra effort other than planting at the right time.

  • Choose a variety to suit your climate. The cold-hardiest spring onion is Red Welsh, (the French call it Ciboule Commune Rouge). Benizone has violet coloured stalks and is also suited to cold areas. Beltsville Bunching will withstand hot and dry conditions more than most.

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  • Succession plant spring onions every 3-4 weeks for a continual harvest during the year.

I sow spring onions and other varieties regularly for a continuous harvest all year – they only need minimal room in my garden so I tuck them into narrow spaces like in between these rainbow chard and some herbs.

  • Sow 5mm (1/5in) deep, 5mm apart and about 15cm (6in) apart in rows. Up close and personal!!
  • They take about 8-12 weeks to mature.

How to Sow Spring Onions Seeds

Spring Onion – Likes

  • Well-drained, humus-rich soil. Add compost or worm castings from your worm farm if you have one and ensure the soil is loose and friable.
  • Soil pH 6-7. Add lime if your soil is too acidic or sulphur if too alkaline. [See my DIY potting mix recipe for details].
  • Regular watering, a sunny position and being grown quickly.
  • A liquid fertiliser 2-3 times while growing. To keep the leaves green, I feed mine diluted seaweed, a weak worm juice made from diluting the liquid from my worm farm or a compost ‘tea’.

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Add a thick layer of mulch to retain moisture

  • Containers or in garden beds – even a small pot will be fine for these guys so long as you keep it moist.

Spring Onion – Dislikes

  • Being planted near peas and beans.
  • Drying out and getting stressed.
  • Competition from weeds.
  • Feeling hungry!

Tips for Growing Spring Onions

Spring onions are incredibly generous and good value if you know what to do with them. Even if you buy them instead of growing spring onions, you can still get more for free. Here’s how:

Cut your bought or home grown spring onions about 3cm (1in) above the root. Use the leaves in cooking and add the stem/roots to a glass with clean water to rehydrate roots. Change water daily & keep in a well lit position such as a windowsill or kitchen bench. Watch green leaves regrow. Snip as needed! Easy as that.

How to Grow Green Onions in Water

  • If you are growing a bulb variety, be aware that snipping the leaves will deprive the bulb of the food it needs to grow to maturity!

When bulb varieties start to flop over toward the soil, stop watering so the bulbs can dry out for a week or so before storing.

  • Using a small fork, gently loosen the soil under the plant to harvest the bulbs. Brush off the soil and trim the roots. Hang the bulbs up in bunches until the leaf tops dry out completely. Then snip the leaves off above the bulb and store in a cool, dark and dry spot. This can extend your harvest for months!
  • Container grown spring onions may need more frequent watering. Use a quality potting mixthat retains moisture.

Use a moisture meter to check whether you need to water.

  • Keep picking the outer leaves so new ones grow in the centre.
  • Propagation by Division – If growing a bulb variety, you can divide clumps most easily during winter. Slice off individual plants (including the bulb and root) by using a downward motion with a sharp knife through the clump and loosening them apart. Once separated, trim the top and roots before you transplant.
  • Uses – I pop them in as a companion plant to deter pests all over my garden. As they are members of the Liliaceae family, you can expect stunning, showy flower heads too which not only brighten up the garden but provide you with free seed!

How to Harvest and Store Spring Onions

  • Start snipping leaves with scissors when they are tall, green and healthy looking.
  • Depending on which variety you grow, they may develop a small white or brown bulb below the green leaves.
  • If it gets too cold where you live, harvest the whole plant and regrow them in a glass of water.

If you leave the flowers on the stalks to mature, the seeds will develop and you can then save for planting future crops.

  • Spring onions don’t store for long in the fridge so wrap in plastic. I prefer to harvest as needed straight from the garden.
  • Whilst you can pull up the entire plant, I think this is a wicked waste! If I need a whole plant, I use a sharp knife to cut the spring onion just above the roots leaving about 3cm (1 in) stem in the ground. Then I water in with seaweed and watch it regrow!
  • I snip the outer leaf of alternate plants, which encourages more growth and allows each plant to recover and thicken up at the base.
  • Snip flower stalks off if you want the plant to keep producing leaves. Or allow the edible flowers to grow and harvest them for use in salads, stir fries or as garnishes.

Flowering spring onions & garlic chives make an attractive edible border that can be divided over and over to grow new plants.

  • Sometimes I’ve left my spring onions in the garden so long, they become as large and thick as leeks! They still have the hollow stem so are great for soups and stock.
  • According to the Seed Savers’ Handbook, spring onions can be obtained by harvesting an early variety of white-bulbed onion at a very immature stage. Seeds will last 1-2 years if stored in a cool, dry place.

Spring Onions – Pests and Diseases

  • When you grow spring onions, thrips are the main pest to watch for. These small sucking insects are active in the warmer months and most common in dry weather. Check the centre of the plant periodically. Make sure your plants are moist to avoid potential problems.

They cause white, silver or grey blotches on the leaves and the tiny thrips tend to attack new leaves as they emerge.

Spring Onions Health Benefits

  • help to lower cholesterol
  • have antibacterial and antifungal qualities
  • help relieve sinus and chest ailments, asthma and bronchitis
  • contain an anticoagulant (cycloallin) which helps thin the blood and protect the heart
  • are high in sulphur so help purify the blood, clear the skin, cleanse the liver and build the immune system.

Spring Onions Recipes

  • The more mature the plant, the stronger the flavour so if you want a mild onion taste, choose young slender leaves.
  • Taste delicious raw when they are at their most nutritious.
  • Use both the green tops and the white or brown bulb sliced in salads, salsas, omelettes, pancakes, dips, curries, chutney, stir-fries and fish dishes.

Shred the green tops and use as a garnish.

  • Flavour soups, casseroles, rice, noodles, vegetables, pasta, or egg, cheese and Asian dishes.
  • Try these delicious recipes for inspiration or my salsa for something quick and fresh!

Sensational spring onion salsa

  • 1 cup (about 3 large) tomatoes, chopped
  • 4 spring onions, finely diced (on diagonal for presentation!)
  • 1 small red onion, chopped
  • ¼ cup chopped fresh coriander (or vary with basil, mint or parsley)
  • ¼ tspn rock salt
  • Coarse ground pepper
  • 2 tblspns lime juice (or lemon if you prefer)
  1. In a medium sized bowl, stir together ingredients gently with a spoon to combine.
  2. Set aside in the fridge to chill for about 1 hour to allow the flavours to develop.
  3. Serve on crusty sourdough bread, with corn chips (GMO free!) or as a side dish to accompany curries, Mexican dishes, omelettes or your favourite meal!
  4. Variations: Add 1 chopped avocado, lebanese cucumber, a chilli or feta cubes.

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Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 4 bunches scallions&mdashwhite and tender green parts cut into 1-inch lengths, green tops thinly sliced
  • 4 leeks, white and tender green parts only, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1 onion, thinly sliced
  • Salt and freshly ground white pepper
  • 2 cups dry white wine
  • 3 cups water
  • 2 cups heavy cream
  • 3/4 cup buttermilk
  • 2 ounces fresh goat cheese (1/4 cup), softened

In a large pot, heat the oil. Add the white and tender green parts of the scallions, along with the leeks, fennel and onion season with salt and white pepper. Cook over low heat, stirring, until the vegetables begin to soften, 15 minutes. Add the wine and boil over high heat until reduced to a few tablespoons, 12 minutes. Add the water and cream and bring to a simmer. Cook until the vegetables are very tender and pale green, 15 minutes. Add the scallion green tops and cook just until softened, 2 minutes.

Working in batches, puree the soup in a blender and return it to the pot. Season with salt and white pepper.

In a medium bowl, whisk the buttermilk with the goat cheese. Ladle the soup into shallow bowls, drizzle with the creamed goat cheese and serve.


Spring Produce at Its Best

Catch all the best spring produce at its peak, like peas, rhubarb and radicchio.

Related To:

Photo By: Tara Donne ©2012, Television Food Network, G.P. All Rights Reserved

©Food stylist: Jamie Kimm Prop Stylist: Marina Malchin

Photo By: Antonis Achilleos

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

©Food stylist: Jamie Kimm Prop Stylist: Marina Malchin

©Food: Jaime Kimm Prop: Marina Malchin

Green Salad with Strawberry Balsamic Vinaigrette

Roasted Asparagus

Mango-Peanut Slaw

Fresh mango, scallion and red bell pepper combine with coleslaw mix, peanuts and hot mango chutney in this Thai-inspired side dish.

Spring Peas with Dates and Walnuts

Primavera with Prosciutto, Asparagus and Carrots

Asparagus Fries

Move over, potatoes. Asparagus are the new fries in town. Thanks to a beer batter and hot oil, the green stalks are just as golden, crispy and delicious.

Chickpea-Radicchio Salad

Rhubarb Crumble

Roasted Fennel with Tomatoes

Strawberry Shortcake Butterfly Cupcakes

The butterflies atop these cupcakes simply couldn't be easier &mdash or cuter. And one bite reveals a sweet surprise.

Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

Giada dresses up sauteed veggies like mushrooms, asparagus and frozen artichokes with a simple tarragon vinaigrette for a super easy seasonal side.

Peas and Prosciutto

Frozen peas get a quick makeover with some shallots, garlic and prosciutto. This is one of Giada's family favorites and it's bound to be one of yours, too.

Roasted Asparagus with Hollandaise

Caramelized Scallops with Green Pea Vinaigrette

"I'm a huge fresh mint fan. I love it in savory foods," says Bobby.

Pasta, Pancetta and Peas

Chilled Asparagus Salad

Quick Vidalia Onion, Mushroom and Parsley Salad

Quick, Spicy Leek and Shrimp Stir-Fry

Sorrel Pistachio Pesto with Seared Salmon

Broccoli with Walnut Romesco Sauce

Farro Salad with Radishes, Arugula and Feta

"Radishes are so versatile: They add great color, flavor and texture to a dish," says Nancy.

Steamed Whole Artichokes

"Artichokes can be intimidating until you learn how to properly prepare them. Steaming is one of the most popular methods," says Tyler.

Spicy Purple Potato Salad

Add a punch of flavor to purple potatoes with cumin, paprika, jalapeno, cilantro, queso fresco and yellow bell pepper.

Strawberry-Rhubarb Tart

Simple Green Bean Salad

Spring Onion Biscuits

Thanks to sour cream and spring onions, these golden biscuits are tender and flavorful.

Glazed Snow Peas

Glazed Radishes

Carrot Fries with Ketchupy Ranch

Ree turns roasted carrots into a wonderful snacky side dish that couldn't be easier. And for dipping? A quick sauce made of store-bought ketchup and ranch dressing.

Carrot Noodles with Spicy Peanut Dressing

Use a vegetable peeler to turn springy carrots into a fun "noodle" side dish. We sprinkle salt over the cucumbers to draw as much water out of them as possible, avoiding the dreaded soggy salad syndrome.

Stuffed Baby Artichokes

Nothing says spring more than artichokes, and baby artichokes are much easier to peel than the mature vegetable. These artichokes are easily made ahead, since they taste great both warm and at room temperature.

Asparagus Noodles with Pesto

Zucchini aren't the only vegetables that can become "noodles" &mdash use your vegetable peeler to turn in-season asparagus into a pesto-topped "noodle" that everyone will love.

Stuffed Artichokes

Carrot-Mustard Slaw

Spring Vegetables with Warm Vinaigrette

Carrots, spring onions and asparagus shine in this easy side dish. To make dinner even easier, blanche the veggies in advance and refrigerate them until it&rsquos time to whip up the vinaigrette.

Spring Vegetable Salad

Shaved carrots and crisp radishes make a fresh seasonal side salad. Add sunflower seeds for a yummy crunch.

Wilted Cabbage Salad

A fresh head of cabbage and a few pantry ingredients are all you need to make a delicious dish. After wilting the cabbage with salted boiling water, toss with a simple vinaigrette of white wine vinegar, olive oil, sugar, salt and pepper.

Smashed Buttery Peas

A little lemon zest and butter are all you need to turn frozen peas into a tasty, British-inspired side.

Cream of Asparagus Soup

"I love asparagus &mdash I grew up eating white asparagus in Germany. My parents would usually grill the stalks or make a soup similar to this one," says Sunny.

Cabbage and Beet Slaw

Let this salad stand for about 20 minutes after mixing. The extra time allows the cabbage and beets to soak up all the tangy vinaigrette.

Spring Pea Tabbouleh

Put your fresh peas to good use with this easy salad recipe. Save room for leftovers &mdash this tasty dish makes a great pack-ahead lunch.

Fennel Salad with Apricots

Bring this fresh and fruity salad together by combining fennel, red onion, apricot and chickpeas.

Spring Vegetable Soup with Ricotta Toast

While the soup is simmering, fire up the broiler to make a crunchy side of ricotta toast. You&rsquoll have a healthy, satisfying meal that takes just 35 minutes from start to finish.

Red Grape Gazpacho

This vegan soup couldn&rsquot be easier. Puree the grapes, cucumber and hearty bread in a blender and chill until ready to serve. A drizzle of olive oil and a sprinkle of pink peppercorns are all that&rsquos needed to season and garnish.

Halibut with Citrus Butter and Radishes

Fresh fruit juice and butter make a flavorful sauce for topping baked halibut fillets.

Fennel Gratin

Replacing potatoes with fennel is a great way to incorporate fresh produce into a tried-and-true side dish.

Poppy Seed Coleslaw

Poppy seeds lend a great texture to this quick and easy coleslaw.

Orzo with Sun-Dried Tomatoes

Light and refreshing, this orzo dish is a great addition to a spring picnic or barbecue. Dress up the classic orzo by tossing the pasta with a Mediterranean-inspired mix of arugula, sundried tomatoes, parmesan and lemon zest.

Insalata Russa

Peas and carrots transform the basic potato salad into a tasty, colorful side.

Roasted Brussels Sprouts with Mint Pesto

Fresh mint, olive oil, Parmesan, hazelnuts and garlic combine to make a delicious pesto. Toss it with roasted Brussels sprouts for a subtle yet flavorful side dish.

Roasted Asparagus with Feta Cheese

Parmesan Roasted Fennel

Red pepper flakes lend a subtle touch of spice to Parmesan-roasted fennel.


12 of Ina Garten's Best Spring Recipes for Your Easter Feast

What’s not to love about spring? With fresh florals and warmer temps, everything changes — the weather, our home decor, even what we eat. Out with the heavier, comfort-food dishes (though we’ll still be relying on Ina Garten’s Modern Comfort Food when the cravings hit) and in with fresh, seasonal fruits and veggies , like radishes, asparagus and rhubarb. And who better to turn to than the Barefoot Contessa for the best spring recipes ?

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More from SheKnows

Spring is Garten’s favorite time of the year , especially in her garden, where she grows lettuce, chives and so much more. It’s also the time of the year she comes through with plenty of springtime party planning tips , because, as we all know, Easter’s around the corner, meaning family gatherings and plenty of food to keep guests full.

One of our favorite tips from Garten is to prepare dishes that’ll wow your guests without leaving you with a mess (and a meltdown) in the kitchen, and we have just the dishes that won’t stress you out and are guaranteed to please everyone.

Ahead, we’ve gathered all of Ina Garten’s best spring-time recipes to make for family and friends at your upcoming Easter feast .

Asparagus & Prosciutto Bundles

Asparagus season is between February and June, with April being the peak, so this veggie is a must-have in your spring dishes. This intermediate recipe serves six and is the most decadent asparagus dish you’ll probably ever have, as its co-stars include prosciutto, white truffle butter, and Gruyère cheese.

Raspberry Rhubarb Crostata

Prime rhubarb season runs from April to June, so stock up once it hits the produce aisle. Then, immediately go to work whipping up this rhubarb crostata , which has a fruity filling that includes raspberries and orange zest and juice.

White Pizzas with Arugula

In the early spring and in the fall, arugula is back in season, so why not load up a white pizza with this leafy veggie? Garten’s white pizza recipe is quick and easy, especially if you opt for storebought dough.

Lamb Stew with Spring Vegetables

On cooler spring nights, a veggie-packed stew is in order. This particular lamb stew is filled with onions, turnips, green peas, potatoes, rosemary, thyme, tomatoes and garlic.

Spring Green Risotto

With a five-out-of-five star rating and over 160 reviews, this spring green risotto is one of Garten’s most popular spring dishes — and for good reason. With chopped leeks, fennel, Arborio rice, asparagus, and peas, this bowl of risotto doesn’t skimp on the spring veggies.

Radishes with Butter & Salt

It doesn’t take much to throw together a tasty radish dish. Sometimes, it’s as easy as placing sliced radishes atop buttered French baguette, as this radishes with butter and salt recipe by Garten calls for.

Salad with Warm Goat Cheese

At your next dinner party, really impress your friends with this refreshing, not-too-filling warm goat cheese salad . It just takes 15 minutes, and you can brag that you made the dressing from scratch.

Orzo with Roasted Vegetables

The orzo and veggies , including eggplants, bell peppers and onions, definitely shine in this perfectly balanced dish. Once you toss in the pine nuts, feta, scallions and the light, lemony dressing, you’ll be going in for seconds and thirds and…

Parmesan Chicken

Considered a fan favorite, this parmesan chicken recipe has a five-out-of-five star review with nearly 550 reviews. The best part? It takes just 30 minutes to make, leaving you with juicy, parmesan-crusted chicken breasts topped with a lemon vinaigrette-dressed salad in the same amount of time it takes to watch and episode of Barefoot Contessa while you cook.

Parmesan Primavera

This parmesan pasta combines all your favorite spring veggies, including peas, bell peppers, and carrots, as well as mint, parmesan and even goat cheese. Drizzled with olive oil, you’ll devour the bowl in one minute flat.

Strawberry Tarts

Gather the kids for this one because not only is this a dessert they’ll love helping you prepare and decorate with sliced strawberries, but they’ll also love licking the spatula clean of the raved-about cream filling used in this strawberry tart dessert .

Strawberry Country Cake

Sure, strawberries are pretty much always in season, but this light, flavorful strawberry country cake screams spring. Make it for Easter, make it on a random Sunday — just do yourself a favor and make it.

In search of more fresh recipes? Giada De Laurentiis has plenty:

Watch: We Tried Ina Garten’s Overnight Mac & Cheese & We Totally Get Why It Broke the Internet

A version of this article was originally published in March 2020.