Must-Try Fresh Spring Dishes

Must-Try  Fresh Spring Dishes

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Spring is a season of new beginnings. As April showers turn fields to green, the first fresh crops of the year begin arriving at grocery stores and farmers’ markets. Hearty greens like cabbage, bok choi, and kale are among the earliest arrivals, followed by peas, onions, radishes, broccoli, and asparagus. Rhubarb, strawberries, and cherries add hints of sweetness to the springtime harvest.

Take advantage of the season by utilizing these fresh ingredients! Get started with one of the recipes below.


Kale & Sweet Potato Frittata


Whether you’re in the mood for a savory breakfast or crave a protein-packed evening meal, this kale-filled frittata is guaranteed to hit the spot!

Prep Time: 20 minutes

Cook Time: 30 minutes

Serves: 4


  • 6 eggs (large)
  • 2 cups sweet potatoes
  • 2 cups firmly-packed kale, chopped
  • 1 cup half-and-half
  • 1/2 red onion (small)
  • 2 garlic cloves
  • 75 g (3 oz) goat cheese
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil



1.) Preheat your oven to 180 C (350 F). Whisk the eggs, half-and-half, salt, and pepper together.  

2.) In a non-stick ovenproof skillet, sauté the sweet potatoes in a tablespoon of olive oil over medium heat. Sauté the potatoes for 8-10 minutes, or until the potatoes are slightly tender and golden-brown. Remove the potatoes from the pan and keep them warm.

3.) Using the second tablespoon of olive oil, sauté the kale, red onion, and garlic for roughly 3-4 minutes, or until the kale is tender and beginning to wilt.

4.) Stir in the potatoes and pour the egg mixture over the vegetables. Cook the egg-vegetable mixture for approximately 3 more minutes. Take the goat cheese and crumble or sprinkle it over the top of the mixture.

5.) Bake the frittata at 180 C/350 F for 10-14 minutes, or until the mixture sets. Remove the frittata from the oven, slice, serve, and enjoy!


Colorful Shredded Spring Salad


This spring salad pairs fresh, crunchy seasonal produce with filling, nutrient-dense quinoa and beans, resulting in a flavorful salad that will keep you full for hours to come!

Prep Time: 25 minutes

Cook Time: 10 minutes

Serves: 4


  • 1 cup quinoa
  • 1 cup black beans
  • ½ medium head of purple cabbage (or green, if preferred)
  • 2 cups Brussels sprouts, shaved
  • 10-12 asparagus spears, shaved
  • 1 avocado
  • 1 plum tomato
  • ½ red onion
  • 1 lime, juiced
  • 1 tbsp olive oil
  • 1 tsp cayenne pepper
  • 1 tsp salt



1.) Bring two cups of water to a boil on your stove. Add the cup of quinoa to the water and allow it to simmer for approximately 10 minutes.

2.) Chop the Brussels sprouts, cabbage, avocado, onion, and tomato. Place them in a large bowl. Shave or julienne the asparagus and add it to the bowl as well.

3.) Drain the can of black beans. Rinse them and add them to the bowl.

4.) Season the vegetable and bean mixture with the lime juice, olive oil, cayenne, and salt.

5.) Once it has cooled, add the quinoa to the salad. Mix the ingredients together in the bowl, serve, and enjoy!


Single-Pan Salmon & Roasted Asparagus


Equally delicious when paired with other cuts of meat, this speedy one-pan dinner makes great use of fresh spring ingredients like asparagus, potatoes, and basil.

Prep Time: 20 minutes

Cook Time: 1 hour

Serves: 2


  • 2 salmon fillets, roughly 140 g (5 oz) each
  • 400 g potatoes, chopped into halves (if large)
  • 8-10 asparagus spears, halved and trimmed
  • 10-15 cherry tomatoes
  • 8-10 basil leaves
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar



1.) Preheat your oven to 220 C (fan) or 200 C (gas 7). When heated, pour a tablespoon of the olive oil and the potatoes into an ovenproof dish. Roast the potatoes for approximately 20 minutes, or until they become slightly brown.

2.) Add the asparagus to the potatoes and return the dish to the oven for 15 minutes.

3.) Add the tablespoon of balsamic vinegar and the cherry tomatoes to the dish. Place the salmon (or meat of your choice) in the pan amongst the vegetables. Drizzle the remaining tablespoon of olive oil over the fish and vegetables and return the dish to the oven for 10-15 minutes, or until the salmon is cooked.

4.) Remove the dish from the oven and scatter the basil leaves on top. Serve and enjoy!


Classic Rhubarb Crumble


With a deliciously sweet crumble topping and a fresh, tart rhubarb filling, this after-dinner treat packs a powerful springtime punch.

Prep Time: 20 minutes

Cook Time: 1 hour

Serves: 4


  • 500 g rhubarb, chopped into roughly 7 cm chunks
  • 100 g white or golden caster sugar
  • 50 g light brown (muscovado) sugar
  • 140 g self-raising flour
  • 85 g chilled butter
  • 3 tbsp port (optional)
  • 50 g chopped walnuts (optional)
  • Vanilla custard for serving (optional)



1.) Combine the caster sugar, rhubarb and port in a saucepan. Cover the saucepan and simmer it on low heat for approximately 15 minutes. Taste the mixture and add more caster sugar if desired. Once the rhubarb is soft, yet still firm enough to maintain its form, place it in a medium-sized baking dish. Set your oven to 200 C.

2.) Begin making the crumble topping by rubbing the butter and flour together with your fingers. Once a crumbly mixture forms, add the chopped walnuts and brown sugar to the mixture, mixing the ingredients together with your hands.

3.) Take the topping and scatter it over the rhubarb in the baking dish.  

4.) Bake the crumble for roughly 30 minutes, or until the topping is slightly golden-brown.

5.) Serve hot alongside vanilla custard. Enjoy!


In Conclusion:


Take a cue from the change in season and make some changes yourself this spring! Step out of your comfort zone and purchase a few ingredients you’ve never used before. Try one of these delicious recipes soon to fully embrace the taste of spring!



Photo: © Diana Taliun /

Editor, 19.04.2018