Put away your gloves. Throw open the curtains. Spring is here, and it’s time for your dinner table to reflect the bright, vibrant energy of the world outside. That means new spring recipe ideas to dazzle friends and family with!

The spring season brings an entirely new assortment of exciting seasonal ingredients to showcase in your meal preparations at home. Whether you’re preparing an appetizer, a main dish or a dessert, springtime ingredients will bring you out of your wintertime lull and into a more vibrant mood. These recipes are just the start to enjoying a new season.

Bacon Asparagus Crescents

These bacon asparagus appetizers are a tasty, crunchy treat with just enough vegetables to qualify as a healthy snack. They’re sure to be a hit at your next neighbourhood potluck, and they won’t require slaving over a hot stove all day, either!

• 8 slices bacon
• Flour, for rolling out dough
• 1 sheet crescent dough
• 1 small bunch (about 1/2 lb.) asparagus, woody ends removed
• 1 tbsp. extra-virgin olive oil
• kosher salt
• Freshly ground black pepper
• Egg wash
• 1/2 cup freshly grated Parmesan

Preheat your oven to 400. Using a large baking sheet with a wire rack, lay the bacon on top. Bake until done but still soft, about 20 minutes. Remove bacon and turn over up to 425. Line a large sheet pan with parchment.

On a floured surface, roll out your crescent dough to a large rectangle shape, squaring off the edges and trimming as needed. Then cut that rectangle into eight even squares. Toss the asparagus with olive oil, then season with salt and pepper and set aside. 

Brush the entire surface of the pastry with your egg wash, place a slice of the cooked bacon on top and then add 3 – 4 pieces of asparagus. Top with a sprinkle of parmesan cheese. Wrap the bacon around your asparagus, then wrap the pastry around the whole bundle, making sure to overlap the pastry so it seals – you can pinch the ends if you need to..

Brush each bundle with more egg wash, place on the lined sheet and back until golden, about 12 minutes. And ta-da! You’ve created a simple, gorgeous appetizer that didn’t even take an hour!

Grilled Asparagus Wrapped in Prosciutto

You have set up the grill and it is the perfect time for the best asparagus of the year. This classic appetizer is beloved by many, easy to make and ideal for nearly any occasion from watching springtime sports with friends to hosting a dinner party.

• 16 asparagus spears, trimmed
• 1 teaspoon olive oil
• Salt, a pinch
• Freshly ground pepper, as you like
• 1 ounce prosciutto or rather 2 thin slices, cut each slice in half lengthwise

Preheat your grill to medium. In a bowl, toss asparagus with olive oil, salt and pepper. Bundle asparagus in groups of four and wrap the centre of each bundle with one piece of prosciutto. Oil the grill rack with tongs and an oiled piece of paper towel. Add the asparagus bundles to the grill and turn them once or twice until the asparagus becomes tender and slightly charred in some areas.

This should only take roughly 10 minutes and it’s a great way to start off your meal.

Pork Medallions with Strawberry Sauce

Offering a fun, fresh twist, this pork chop dinner dish will bring a beautiful touch of colour to your dinner table. It’s a great way to say goodbye to the dull whites and greys of winter.

• 1-1/2 cups reduced-sodium beef broth
• 2 cups chopped fresh strawberries, divided
• 1/2 cup white wine vinegar
• 1/4 cup packed brown sugar
• 1/4 cup reduced-sodium soy sauce
• 3 garlic cloves, minced
• 2 pounds pork tenderloin, cut into 1/2-inch slices
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons canola oil
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped green onions

The first step is preparing your pork chops. This particular recipe wants you to fry them, but you can also bake them or whatever you normally do. Keep them warm in the oven when you’re done.

The next step is making your sauce. You’ll need to add strawberries, vinegar, beef broth, soy sauce and brown sugar to a skillet. Bring to a boil; then let it simmer. When it’s thickened, filter out the solids and keep the sauce.

Bring out your pork chops. On a serving plate, arrange them to your satisfaction before drizzling the sauce on top. Garnish the whole thing with fresh strawberries and crumbles of feta cheese.

The end result should be a beautiful, restaurant-quality dish that’s befitting both a main course and a springtime treat!

Salmon Burgers with Green Goddess Dressing

Salmon burgers will take your next barbecue to the next level. This seasonal delight will also provide a lovely meatless option for those with such dietary preferences without skimping on flavour.

Burgers:

• 1 pound skinned salmon fillets
• 2 tablespoons red onion or scallion, finely chopped
• 1/2 teaspoon fresh ginger, peeled and finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper

Dressing:

• 3 tablespoons mayo
• 1 tablespoon sour cream
• 1 rinsed anchovy fillet, finely chopped
• 1 teaspoon rinsed capers, finely chopped
• 1 teaspoon fresh parsley, finely chopped
• 2 teaspoons fresh chives, finely chopped
• 1/2 teaspoon lemon zest, freshly grated
• 1/2 teaspoon lemon juice, freshly squeezed
• 1 tablespoon olive oil, extra virgin or canola oil
• Salt, a pinch
• Pepper, half a pinch

Chop salmon with precise and straight up-and-down cuts into approximately ¼-inch pieces. Keep in mind that if you chop the salmon with the same motion as you would herbs, the fish will turn into an unpleasant texture, so keep the cuts up and down and precise.

After you’ve cut the salmon, transfer those pieces to a large bowl and gently stir in the red onion, ginger, cilantro, salt and pepper. Be careful not to overwork the mixture. Make 4 patties roughly 1-inch thick and place in the refrigerator for anywhere between 20 minutes and 2 hours.

To make the dressing, combine the mayo, sour cream, anchovy, capers, parsley, chives, lemon zest, lemon juice, salt and pepper in a bowl and set aside or place in the refrigerator to give those flavours time to blend.

To cook the burgers, heat the oil in a nonstick skillet over medium heat. Be certain the pan is large enough so the patties do not touch. Place the burgers in the hot pan and cook roughly 2 to 3 minutes on each side or until they have browned and are just cooked through. To serve, present the burgers on a leaf of lettuce or in a bun with a dollop of the dressing.

Strawberry and Rhubarb Cheesecake Cream Parfait

Springtime desserts do not have to be overly complicated to be incredibly delicious. This springtime parfait will keep your friends and family coming back for more and it will only take minutes to prepare.

• 3 cups fresh rhubarb, chopped
• 2 cups fresh strawberries, sliced
• 1/2 cup strawberry jam
• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups whipping cream

Stir together rhubarb, strawberries and strawberry jam, then set aside.  Allow the mixture to rest at room temperature

Time to make the cheesecake whipped topping. With a mixer on a lower setting, beat together the cream cheese, sugar and vanilla until the sugar dissolves entirely. Increase the speed of the mixer to medium and slowly add the whipping cream. Beat the mixture until it is light and airy then set it aside.

To construct the parfaits, alternate the strawberry rhubarb and cheesecake mixtures starting with the fruit and ending with the whipped topping. Serve straight away or cover and place in the refrigerator for up to 24 hours.

It is easy to bring the delightful elements of springtime into your kitchen with these recipes. Spring is short; so, take full advantage of the spectacular ingredients available this spring with these delightful spring recipe ideas.

Originally posted Apr 11, 2018; updated Apr 14, 2023

Author: Sereena S.

Mom of two, wife to one, and a dog lover. Although cats can be okay too, but only sometimes...