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Spring as a season is all about freshness: warm weather, longer runs, sunnier skies—and fresh produce to tease us into the bounty of summer. If you’ve been feeling blah about what you’ve been cooking at home (haven’t we all?), spring is a great time to wave goodbye to your winter soups and stews and lean into recipes that embody the spirit of the season.
Here are our favorite 15 recipes we’re making right now that bring bright, fresh flavors and lots of green to our plates.
15 of Our Favorite Recipes for Spring
This vegetarian bean salad delivers tons of flavor in a pretty simple package, thanks to its toasted pine nuts, lemon juice and rind, and herb-packed dressing. It also provides lots of runner-friendly protein, thanks to white beans, edamame, and salty feta cheese. Pro tip on this one: Go easy on the capers, which we found tend to overpower the more delicate combination of artichokes and herbs.
This recipe is everything you want out of a spring meal: healthy, plant-based, lots of good fats, and rich flavors that don’t weigh you down. As the name suggests, you’ll feel seriously glow-y after enjoying one of these. We like to add some roasted wild-caught salmon for that extra protein punch, but the quinoa in these bowls is great for non–meat eaters. And don’t be afraid of the chili garlic in the sauce: the acid and mild heat balance everything out beautifully.
This dish is ideal for a spring night that still has a bit of nip in the air. The farro is a hearty, filling base while the peas and bell peppers give the recipe a welcomed vegetal note. Add in a hint of saffron and crispy chicken skin and you’ve got yourself a fulfilling dinner that might just make it into your regular rotation.
For us, spring means salads—but not just the leafy kind. Chicken salad is such a great meal prep option: Make a big batch on Sunday and eat it for lunches or snacks during the week with crackers, on whole-grain bread, pretzel chips, the options are endless. We like this non-traditional version from Lillie Eats and Tells that includes cottage cheese and tons of crunchy veggies to bring the staple into seriously healthy territory.
A post-run patio with a chilled mocktail and this dip is calling your name. Hello again, white beans and artichokes, our spring heroes. This seasonal take on hummus is such a great way to get some protein and fresh veg (sneaky spinach) in your dip, and above all, it’s easy. Blend it up and serve it up.
Cool, creamy, comforting—this smoothie from Natalie Yonan has it all, plus stress-busting ingredients in the form of adaptogens. It packs a serious flavor punch and is filling while not being too sweet (it has zucchini as a base instead of bananas). While the studied effects of adaptogens aren’t concrete, any recipe that helps support brain function and reduce stress is an immediate winner, and we can tell you that sipping on this smoothie makes us feel amazing. And isn’t that what we want as we head into a new season?
Spring is the season for deviled eggs, and believe us when we say these will be the hit at your Easter gathering. The combo of Sriracha and crispy panko on top takes these into unexpected—and seriously delicious—territory. We highly recommend making a second batch to keep just for yourself as a post-run snack packed with protein and choline.
OK, we know that we said we were waving goodbye to soups and stews, but this is one worth keeping around for spring. The fresh radishes on top keep it crunchy, and the brothy base with hominy makes it light and season-appropriate. A bevvy of fresh cilantro lifts and lightens the whole flavor profile for one seriously bright soup.
The modern bowl-based diet is one we wholeheartedly embrace, allowing you to pile tons of healthy and delicious ingredients together, and this spring recipe fits the bill. The crispy tofu (we suggest air frying it if you can—air-fried tofu is quite frankly the best thing ever) paired with the peanut sauce makes this is a go-to after a track session for us.
Ramps! You’ll likely find this super-seasonal vegetable (somewhere between garlic and a green onion) at the farmers market, and it’s truly something you can only find in the spring. This recipe from Katie Workman lets the ramps shine in a simple creamy pasta that we love for pre-race carbo-loading.
Fava beans are another spring-only ingredient that can be tough to find, but worth the search. This perfect-for-spring recipe elevates the creamy blanched beans with fresh mint (yes to all the herbs) and tangy, salty Pecorino cheese. It’s fine on its own, but top with an over-easy egg and you’ve got yourself a divine meal.
If your spring is warming up in ways you weren’t expecting—like suddenly you don’t have tons of time to make dinner—this pressure-cooker daal recipe from Rooted in Spice is the way to go. You get creamy lentils (full of healthy fiber and protein) combined with bright flavor of tamarind and the amazing color from turmeric. And the best part is, it’s endlessly customizable.
This recipe from New York Times has been making the rounds for its surprising quickness while still being amazingly tasty. It’s a solid shoulder season recipe thanks to the Brussels (more wintry) with the lemon zest (more spring). The seared (not boiled) gnocchi results in a really indulgent-tasting dish that you can rely on for busy weeknights.
Bring your sweet tooth into spring with this lemon tofu cheesecake, a vegan creamy dessert that zips and zings in your mouth. It’s best after chilling a full night in the fridge, and thanks to the tofu, you get some protein with your dessert.
No spring is complete without enjoying some truly superb lamb at least once, and this recipe is a showstopper. You could certainly make this one on a weeknight (it’s easy enough, we promise), but it’s guaranteed to delight dinner guests. The delicate lamb is smothered in a flavorful rub with capers, garlic, and anchovy paste. We like to serve it with some orzo tossed in the green, herb-heavy sauce. With some lightly roasted asparagus, you’ve got spring on a plate.