55 spring vegetable recipes

All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?

Spring vegetable medley simmers red potatoes, carrots, asparagus, and zucchini until crisp-tender, then tosses them in a tangy Dijon-thyme butter. A bright, easy side for any spring or Easter table.

Crustless spring vegetable pie layered between fresh breadcrumbs with carrots, cauliflower, peas, scallions, eggs, feta, and thyme. A vegetarian quiche-style main that bakes in 25 minutes.

Only a few minutes, asparagus came out tender but still crispy, nicely browned mushrooms were great with asparagus, also before I took it out of the pan, I drizzled 1 or 2 tablespoons white wine to get all the brown bits at the bottom. Absolutely delicious, and will definitely make this recipe again.

Grilled or broiled asparagus are tender, crispy and full of flavor, drizzling some freshly homemade dressing, along with some these meaty and succulent grilled mushrooms, another excellent side-dish with barbecued meats. Simply delicious!

Right now it's aspragus season, we have lots of fresh and local aspragus in almost all the grocery stores. Quick and easy to prepare, great flavor and health benefit make the asparagus a hero at our dinner table.

Crisp asparagus spears meet charred red peppers and tangy goat cheese in this vibrant spring salad. Fresh shallots and garlic-spiked vinaigrette bring the whole thing together in under 10 minutes.

A tasty and easy to make spinach dip that tastes amazing with tortilla chips or vegetables of your choice.

Hubbard squash soup blends roasted squash puree with garlic, vegetable stock, heavy cream, and warm hints of cinnamon and mace. A creamy, vegetarian fall soup ready in an hour.

When spring arrives, asparagus is always one of our favorite vegetables; and the best way to cook them is roasting or grilling that develops tons of flavor, simply toss with the marinated artichoke hearts, hmm, now there is a good reason to allow yourself to indulge.

The sichuan sauce makes the tofu very flavorful, and the mushrooms absorb all the deliciousness and add great texture.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

Vegetarian pot stickers stuffed with shiitake, napa cabbage, spinach, and tofu, then pan-fried crisp on the bottom and steamed tender on top. A healthy, customizable take on classic Chinese dumplings.

Single-serving miso soup with tofu, scallions and optional wakame. Ready in 10 minutes with just a kettle and a bowl. Low-fat, vegetarian, and deeply savory.

Blender vegetable soup with chicken broth, sour cream, and lemon juice. Serve it chilled on hot days or warm for a quick, creamy pureed soup any time.

Basic miso soup with wakame, onion, carrot, and a swirl of miso paste stirred in off-heat for an authentic Japanese starter ready in 20 minutes.