When I think spring, all things green come to mind. Asparagus and peas are just the start of the flood of wonderful fruits and veggies that are finally here or about to arrive following the winter thaw.
From salads to grains to pastas, there are so many ways to enjoy spring vegetarian dinners. Taking inspiration from longer days and warmer temperatures, I know I can’t be the only one who is ready to go all in on these vegetables.
As one of the most filling kinds of vegetarian meals, put a twist on classic Italian pastas and feature spring veggies. Or try noodle dishes with garlic and ginger.
Ready in 30 minutes, sheet pan mushroom asparagus gnocchi with roasted garlic and lemon is a simple meal that makes the most of store-bought gnocchi, the unsung hero of the pasta section at the grocery.
Using frozen peas to make spring pea pesto with arugula, scallions, lemon juice, garlic and Parmesan is the perfect way to transition from winter to spring. Just stir it into your favorite pasta shape. Corkscrews and penne really hold on to the pesto.
This udon noodle stir-fry with asparagus, mushrooms & peas is flavorful and fragrant with garlic, ginger, scallions and sesame seeds. From prep to cooking, it’s ready in 20 minutes. Try this recipe on a busy weeknight.
Spring is when I start using both fruits and vegetables in salads. Nothing makes me happier than incorporating something a touch sweet in a savory dish, especially when it involves leafy greens.
With crumbled feta and lemon vinaigrette, this roasted broccolini zucchini pasta salad is a fresh spring to summer vegetarian main dish. You can also serve it as a side at an outdoor potluck.
With avocados and honey balsamic vinaigrette, this pistachio goat cheese strawberry salad is the best combination of savory with a little sweet. This salad is nutty, fresh and filling.
A stovetop grill pan makes this grilled asparagus tomato salad with toasted walnuts, pecorino, parsley and scallions a fantastic late spring / early summer dish. Serve it with a slice of crusty bread or focaccia for dinner.
At least a few nights a week I find myself eating a veggie-loaded grain bowl or a big serving of fried rice for dinner. It’s even better that they make excellent leftovers eaten chilled straight out of the fridge.
Ready in less than 20 minutes, this arugula cannellini bean barley with almonds and Parmesan is a filling grain bowl. The arugula sauce is kind of like a nutty pesto.
Full of green veggies, this fast broccoli edamame pea fried rice uses both fresh and frozen vegetables with lots of scallions, ginger and garlic. It is ready in less than 15 minutes.
At first glance you might think of this green bean white bean quinoa as a side, but served in a bigger portion, it definitely counts as dinner. The grains are finished with crumbled feta and almonds.
Ready in only 15 minutes, sugar snap pea lemon couscous is a crunchy, fresh and citrusy dish. It has a lovely mix of sumac, cumin, parsley and scallions.
WHAT DID YOU THINK?
Rate + Review