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Fresh Spring Recipes

Move over winter! Spring is officially here! And with that returns so many of our fresh and seasonal favorites, including greens, peas, asparagus, berries, and more! To help you get back into some seasonal favorites, I've shared a few of my favorite spring recipes!


Sausage, Spinach, and Feta Egg Bake


  • 1# ground breakfast sausage (pork or turkey)

  • 1/2 Onion, diced

  • 2 cloves garlic, minced

  • 5oz spinach

  • 1C broccoli, chopped

  • 1/2C red bell pepper

  • 1/2C crumbled feta cheese

  • 10 eggs

  • 1/4C milk

  • salt and pepper to taste


  1. Preheat oven to 350º F. Spray a 9×13 baking dish with nonstick spray.

  2. Add sausage to a large pan on medium heat. Crumble and cook for 2 minutes. Add onions and garlic and cook until browned. Add greens, broccoli and red pepper and cook about 2 minutes or until spinach is wilted. Season with salt and pepper. Pour mixture into the prepared baking dish. Top with feta cheese.

  3. In a medium bowl, whisk together the eggs and the milk. Pour over sausage-vegetable mixture and bake 25 to 30 minutes or until eggs are set. Let cool slightly and enjoy!


Spring Berry Yogurt Toast


  • 1 5.3oz Berry Greek Yogurt

  • 1 Egg

  • 1/2t Vanilla Extract

  • 2 Slices Sourdough Bread

  • 1/2C Berries


  1. Add the yogurt, egg, and vanilla to a bowl and mix to combine

  2. With a spoon, gently press down on the center of the bread to make a small well. Add the yogurt mixture to the bread and top with berries

  3. Bake OR Air Fry at 350F for 10-12 minutes, until the yogurt sets like a custard and the toast turns golden

  4. Enjoy as is or topped with honey, crushed nuts, seeds, or almond butter


Lemon, Raspberry, Chia Seed Pudding


  • 1C Milk

  • 1C Greek Yogurt

  • 1/4C Chia Seeds

  • 2T Honey

  • 1/2t Vanilla Extract

  • The Zest of 1 Lemon

  • 1/2C Raspberries, cut

  • 1/4C Coconut


  1. Combine milk, yogurt, chia seeds, honey, vanilla extract, and lemon zest in a large jar or bowl. Mix well, cover, and place in the fridge for at least an hour or over night

  2. When ready to serve, mix, and top with raspberries and shredded coconut. You can also add more honey if you want it a little sweeter or other toppings like granola or crushed nuts.


Strawberry Avocado Chicken Salad


  • 12oz fresh strawberries, hulled and sliced

  • 2 small/medium avocado, chopped

  • 1/3C red onion, chopped

  • 1/4C fresh cilantro

  • 6oz pre-cooked chicken (grilled, shredded, rotisserie, leftover, etc.)

  • 6C arugula, spinach, and/or spring mix

  • 1/4C pine nuts


  • 3T avocado oil or olive oil

  • 1 lemon, juice and zest

  • 1.5T vinegar (apple cider, red wine, or other fruit flavor)

  • 1/2t garlic powder


  1. To assemble the salad, toss together the strawberries, avocado, onion, cilantro, greens, and chicken.

  2. In a small bowl, whisk together the dressing ingredients

  3. Before serving, toss the dressing with the salad. Top with pine nuts and enjoy!

Inspired by Wholesomelicious


Chicken Sausage & Apple Flatbread


  • 4 whole grain flatbreads

  • 2 Tbsp olive oil, for brushing

  • 1 (12 oz) package Chicken & Apple Sausage

  • 2 cups thinly sliced apples

  • 8 oz goat cheese (can also use feta or mozzarella)

  • 2 cups baby arugula

  • Salt and pepper to taste

For the honey vinaigrette:

  • 1 Tbsp olive oil

  • 1 1/2 tsp. honey

  • 2 tsp. dijon mustard

  • 1 tsp. fresh lemon juice


  1. Preheat a grill or grill pan over medium high heat

  2. Brush each flatbread on both sides with olive oil and place on the grill for 2 to 3 minutes on each side, until you see some char marks (or lightly toast in a hot oven)

  3. Cook the sausages for 8 to 10 minutes until heated through, turning occasionally. Remove from grill and cut into 1/2-inch slices.

  4. Top the flatbread with the cheese, apple slices and chicken sausage and grill for an additional 4 to 6 minutes until cheese is slightly melted.

  5. To make the honey vinaigrette, whisk together olive oil, honey, dijon mustard and lemon juice and set aside.

  6. Remove pizzas from the grill, top with fresh arugula and drizzle each with honey vinaigrette. Season with salt and pepper, if desired. Serve and enjoy!

Inspired by Eat Yourself Skinny


Spring Vegetable and Lemon Soup


  • 6C chicken or vegetable stock

  • 2 medium chicken breasts OR 4 boneless skinless chicken thighs

  • 2 sticks celery, sliced

  • Olive oil

  • 1T butter

  • 2 leeks, thinly sliced

  • 1 clove garlic, crushed

  • 3.5oz dried pasta (small shapes like ditalini, orzo, pastini, elbows, shells, etc.)

  • 4-6 handfuls of greens like spinach, kale, chard, etc.

  • 1 small bunch basil, chopped

  • 1 lemon, zested and juiced

  • parmesan, finely grated to make 4 tbsp


  1. In a saucepan, add the chicken and chicken stock. Bring to a boil, cover, and let simmer until the chicken is cooked all the way through and shreds easily with a fork, approximately 20-25 minutes. Remove the chicken and set aside to shred.

  2. In a large pot, cook the celery in 1 tbsp oil and the butter, about 5 minutes or until it begins to soften. Then add the leeks and cook for 5 more minutes, and the garlic and cook for another minute.

  3. Add the stock and to the vegetables bring back to a boil. Add in the pasta and cook for 4 minutes.

  4. Add the greens and cook for another 4 minutes until the pasta and the greens are tender.

  5. Stir in the chicken, basil, and lemon juice and zest.

  6. Divide between bowls and sprinkle with Parmesan cheese to serve.


Chickpea Salad with Avocado, Tomato, and Cucumber


  • 2 tomatoes medium, diced

  • 1 ripe avocado, diced

  • 1 cucumber, diced

  • ¼ cup red onion, sliced

  • 15oz can chickpeas, drained and rinsed


  • ¼C olive oil

  • 2T lemon juice

  • ¼C fresh parsley, chopped

  • ¼C fresh basil, chopped

  • salt and pepper


  1. In a large bowl combine avocado, tomatoes, cucumber, red onions, and chickpeas.

  2. In a medium bowl, combine salad dressing ingredients: olive oil, lemon juice, chopped fresh parsley, and basil. Stir to combine.

  3. Pour the dressing over the salad. Toss to combine. Season with salt and pepper.

Inspired by Julia's Album


Lemon Garlic Shrimp With Spring Veggies


  • 1 lb shrimp peeled, deveined, tail off

  • 2 cups asparagus, chopped

  • 2 small zucchini, chopped

  • 2/3 cup Wild Rice Blend, cooked according to package directions

  • 1/4 cup fresh parsley, chopped

  • 1 1/2 tbsp butter

  • 1/2 tbsp olive oil


  • 1 lemon, juiced and zested

  • 2/3 cup dry white wine or chicken stock

  • 4 garlic cloves minced

  • 1/2 tbsp flour or cornstarch

  • 1/4 tsp red pepper flakes

  • Salt and pepper to taste


  1. Cook the wild rice according to the package directions

  2. In a small bowl, combine all sauce ingredients

  3. Heat olive oil in a large pan over medium-high heat. Add the zucchini and asparagus and sautee until tender, 2-3 minutes.

  4. Add shrimp in a single layer and cook on one side, without moving shrimp, for about 2-3 minutes.

  5. Flip shrimp and add sauce. Bring the sauce to a simmer, approximately 2-3 minutes, then add butter and parsley.

  6. Remove shrimp from heat and toss in asparagus and zucchini. Serve with cooked wild rice blend.


Creamy Pasta Primavera


  • 2 tablespoons Soffritto Sautéed Vegetable Cooking Base OR 2T olive oil + 2t soffritto seasoning

  • 1 small bunch asparagus, ends trimmed & cut into smaller pieces

  • 1/2 cup frozen peas

  • 1/2 bell pepper sliced/chopped

  • 1 cup diced zucchini

  • 3 cloves garlic, minced

  • 1 medium tomato, chopped

  • 1/2 teaspoon lemon juice

  • 1/4 teaspoon Italian seasoning

  • 3/4 cup heavy whipping cream

  • 1/2 cup freshly grated parmesan cheese

  • 8 leaves fresh basil, sliced thin

  • 1 (8.8 ounce) package Pappardelle Egg Pasta

  • Salt & pepper to taste


  1. Boil a large, salted pot of water for the pasta and it cook al dente according to package directions.

  2. Add the Soffritto and oil to a skillet over medium-high heat. Add the asparagus, peas, bell pepper, zucchini, and garlic to the skillet and sauté, stirring often, for 5 minutes or until the vegetables are tender-crisp. Remove the vegetables from the skillet and add them to a bowl.

  3. Add the chopped tomato, lemon juice, Italian seasoning, and cream to the skillet. Let it bubble for about 3 minutes or until it's somewhat thickened.

  4. Reduce the heat to medium-low. Stir the parmesan cheese and basil into the sauce and then add the vegetables back to the skillet. Let them warm through. Season with salt & pepper as needed. Drain the pappardelle and toss it with the sauce. Serve immediately with extra parmesan cheese if desired.

This dish is also great with cooked chicken or shrimp to add extra protein.

Inspired by Salt and Lavender


Greek Pita Pizzas


  • 1.5lb ground lamb (can also use chicken or beef)

  • 2 garlic cloves, minced

  • 4 whole grain pita or naan breads

  • 2 plum tomatoes, seeded and chopped

  • 1 medium ripe avocado, peeled and cubed

  • 1/2C crumbled feta

  • 1 small cucumber, sliced

  • 1/2C tzatziki sauce (store bought or homemade)

Greek Seasoning Blend:

  • 3T oregano

  • 2T basil

  • 1T dill

  • 2T onion powder

  • 2T garlic powder

  • ½T salt

  • 1T black pepper

Tzatziki Sauce:

  • 1 medium cucumber

  • 1 1/2C plain Greek yogurt

  • 2T olive oil

  • 2T dill

  • 1T lemon juice

  • 1 clove garlic

  • 1/2t salt


  1. Preheat oven to 350F. Place bread on an ungreased baking sheet, Bake for 3-4 minutes on each side, until slightly browned and crisp

  2. In a large skillet, cook lamb with garlic, and Greek seasoning blend, approximately 6-8 minutes, until cooked through.

  3. Top bread with meat, tomatoes, avocado, and cheese. Bake another 3-4 minutes until heated through and melted together. Top with cucumbers and drizzle with tzatziki sauce.

  4. To make your own tzatziki sauce, finely chop or grate the cucumber and garlic. Then mix all ingredients together. OR add all ingredients to a blender or food processor and blend until smooth.


Strawberry Rhubarb Crisp


  • 1 1/4 pounds rhubarb (6 or 7 (6-inch) stalks), cut into 1/2 inch pieces

  • 1 pound strawberries, sliced

  • 1 large lemon, zested and juiced

  • 1/2 cup granulated sugar

  • 1 cup packed light brown sugar, divided

  • 5 tablespoons cornstarch

  • 2 teaspoons vanilla extract

  • 1/4 teaspoon kosher salt

  • 1 1/2 cups old-fashioned rolled oats

  • 1 cup all-purpose flour

  • 1 1/2 sticks unsalted butter, cold


  1. Preheat your oven to 350°F.

  2. Mix the rhubarb, strawberries, lemon juice and zest in a large bowl.

  3. Add 1/2 cup granulated sugar, 1/2 cup of the packed light brown sugar, cornstarch, vanilla extract, and salt. Toss to combine, making sure there are no pockets of sugar left in the bottom of the bowl. Pour into a large cast-iron skillet.

  4. Place the rolled oats, flour, and the remaining 1/2 cup packed light brown sugar in a medium bowl and stir to combine. Cut the butter into 1/2-inch cubes, then add to the oat mixture. Using your fingers, press the butter into the mixture until large, irregular clumps form. Scatter the topping evenly over the fruit, leaving large clumps intact.

  5. Bake for 30 to 35 minutes, until the juices are bubbling and the topping is golden brown and firm. Let cool at least 30 minutes before serving.

Inspired by The Kitchn


I hope you enjoy some of my favorite spring recipes! Let me know what some of your favorites are. Connect with me on Instagram @thegymnastRD

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