1,230 spring recipes

Fresh spinach and walnut salad with green onions in a simple lemon-olive oil dressing. A crisp, vegan side salad with a salt-wilting technique for tender leaves.

Eggplant miso soup with tofu, carrots, and scallions. A simple Japanese-style soup ready in 20 minutes with just six ingredients. Vegan and low-fat.

This is really healthy and is a great way to lose weight.

No-bake salad pizza with spinach dip spread on an Italian bread shell, topped with chicken, broccoli, tomato, and scallions. Ready in 20 minutes, no oven needed.

Deep-fried shrimp and crab toast on French baguette slices with ginger, water chestnuts, and sesame seeds. A crispy San Francisco Chinatown-style appetizer with plum sauce.

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.

Gefuellte Maultaschen, Swabian stuffed pasta triangles filled with smoked meat, sauteed bread cubes, and scallions, simmered and served in hot broth.

Quick beef and wild rice skillet with sirloin, corn, stewed tomatoes, and scallions. A fast one-pan weeknight dinner with bold Southwestern flavor and minimal cleanup.

Impossible crawfish pie is a crustless Cajun pie that makes its own crust: sweet crawfish tails and the trinity baked into a Swiss cheese custard with Bisquick batter. No pastry, no rolling, just pour and bake.

Filipino lumpia Shanghai with ground beef, cabbage, carrots, potatoes, and green beans wrapped in spring roll wrappers and fried golden. Served with sweet and sour sauce.

Sinigang na manok features chicken sauteed with garlic and tomatoes, then simmered in a sour tamarind broth with icicle radish and peppery mustard greens. A hearty Filipino one-pot meal.

Chilled cucumber and bell pepper soup blended creamy with yogurt, watercress, garlic, and a splash of vinegar. A no-cook, blender-easy cold soup that's all the refreshment you want on a hot day.

Denver grainlette is a vegan twist on the diner omelet, combining cooked lentil-grain mix with tomatoes, bell pepper, scallion, and mushrooms in a quick skillet sauté. Egg-free and hearty.

Lentil fatta salad with soft-cooked lentils, cubed pita bread, scallions, fresh lemon juice, and olive oil. A warm Middle Eastern salad with hearty texture.

In Japan, miso soup is a traditional breakfast food–sipped hot, directly from the bowl. It is incredibly simple to prepare and can be put together in roughly the same amount of time it takes to brew a cup of tea. You can transfer the soup to a wide-neck thermos and take it to work for a nourishing mid-morning break as well. Miso has numerous health benefits, but is especially renowned for its probiotics properties, which help balance intestinal flora. It also contains good amounts of vitamin B12.

Vegan stuffed mushrooms filled with a fresh tomato, garlic, scallion, and chive salsa dressed with olive oil and lemon juice. Light, bright, and no cheese needed.