Spring is upon us, bringing a bounty of fresh, vibrant produce that’s both delicious and easy on the wallet. Embracing seasonal ingredients not only enhances the flavor of our meals but also supports local agriculture and sustainability. 

Below is a collection of over 30 detailed, budget-friendly recipes that showcase the best of spring’s offerings. From hearty breakfasts to delightful desserts, these dishes are designed to bring joy to your table without straining your budget.

Bonus: Click here for your chance to claim a Safeway gift card.

Why Cook with Seasonal Spring Ingredients?

Using seasonal ingredients is one of the best ways to cut grocery costs while enjoying fresher, tastier food. When fruits and vegetables are in season, they’re more abundant and often sold at lower prices.

Here are some budget-friendly spring ingredients to look for:

• Vegetables: Asparagus, peas, spinach, arugula, radishes, carrots, artichokes, leeks
• Fruits: Strawberries, rhubarb, lemons
• Herbs: Mint, basil, parsley, dill

Now, let’s dive into the recipes followed by some freebies to help stock your pantry. 

Fresh & Easy Spring Breakfasts

Start your day with these light and refreshing breakfasts that celebrate the flavors of spring.

Strawberry Overnight Oats

Ingredients:

• 1 cup old-fashioned rolled oats​
• 1 cup milk (dairy or plant-based)​
• ½ cup fresh strawberries, diced
• 2 tablespoons yogurt (optional, for creaminess)​
• 1 tablespoon chia seeds (optional, for added fiber)​
• 1 tablespoon honey or maple syrup​

Instructions:

1. In a mason jar or bowl, combine the oats, milk, yogurt, chia seeds, and sweetener.​
2. Stir in the diced strawberries.​
3. Cover and refrigerate overnight.
4. In the morning, give it a good stir and enjoy cold or warmed up.​

Spring Veggie Frittata

Ingredients:

• 6 large eggs​
• ½ cup milk​
• 1 cup asparagus, trimmed and cut into 1-inch pieces​
• ½ cup peas (fresh or frozen)​
• ½ cup cherry tomatoes, halved​
• ¼ cup green onions, chopped​
• ½ cup shredded cheese (such as mozzarella or cheddar)​
• Salt and pepper to taste​
• 1 tablespoon olive oil​

Instructions:

1. Preheat the oven to 375°F (190°C).​
2. In a bowl, whisk together the eggs, milk, salt, and pepper.​
3. Heat olive oil in an oven-safe skillet over medium heat.​
4. Sauté asparagus and green onions for 3-4 minutes until tender.​
5. Add peas and cherry tomatoes; cook for another 2 minutes.​
6. Pour the egg mixture over the vegetables and sprinkle with cheese.​
7. Cook on the stovetop for 2-3 minutes until the edges set.​
8. Transfer the skillet to the oven and bake for 10-12 minutes, or until the center is set.​
9. Let cool slightly before slicing and serving.​

Lemon Poppy Seed Muffins

Ingredients:

• 2 cups all-purpose flour​
• 1 cup sugar​
• 1 tablespoon poppy seeds​
• 1 teaspoon baking powder​
• ½ teaspoon baking soda​
• ½ teaspoon salt​
• 1 cup plain yogurt​
• 2 large eggs​
• ½ cup vegetable oil​
• Zest and juice of 2 lemons​
• 1 teaspoon vanilla extract​

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.​
2. In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.​
3. In another bowl, combine yogurt, eggs, oil, lemon zest, lemon juice, and vanilla extract.​
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.​
5. Divide the batter evenly among the muffin cups.​
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.​
7. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.​

Carrot Cake Oatmeal

Ingredients:
• 1 cup rolled oats
• 2 cups water or milk
• 1 small carrot, grated
• 1 teaspoon cinnamon
• 1 tablespoon maple syrup or honey
• 2 tablespoons raisins or chopped walnuts (optional)

Instructions:

1. Bring water or milk to a simmer in a small pot.
2. Stir in oats, grated carrot, and cinnamon; simmer for 5 minutes until creamy.
3. Remove from heat, stir in maple syrup and optional raisins or walnuts.
4. Serve warm.

Spinach & Feta Scramble

Ingredients:
• 4 large eggs
• 1 cup fresh spinach, roughly chopped
• ½ cup crumbled feta cheese
• 1 small tomato, diced
• Salt and pepper to taste
• 1 teaspoon olive oil

Instructions:

1. Beat eggs in a bowl with salt and pepper.
2. Heat olive oil in a skillet over medium heat; add spinach and tomato for 2 minutes until slightly wilted.
3. Pour in eggs and gently scramble until just set.
4. Stir in feta and serve immediately.

Berry Yogurt Parfait

Ingredients:
• 1 cup plain or vanilla yogurt
• ½ cup mixed berries (strawberries, blueberries, raspberries)
• ¼ cup granola
• 1 teaspoon honey (optional)

Instructions:

1. Layer half the yogurt in a bowl or glass.
2. Add a layer of berries, then granola.
3. Repeat layers and drizzle with honey if desired.

Strawberry-Banana Smoothie

Ingredients:
• 1 banana, sliced
• 1 cup fresh strawberries
• 1 cup milk or yogurt
• 1 tablespoon honey
• A few ice cubes

Instructions:

1. Combine all ingredients in a blender.
2. Blend until smooth.
3. Pour into a glass and enjoy.

Lemon Ricotta Pancakes

Ingredients:
• 1 cup ricotta cheese
• 1 cup milk
• 2 large eggs
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• Zest and juice of 1 lemon
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• Butter or oil for cooking

Instructions:

1. In a bowl, whisk together ricotta, milk, eggs, lemon juice, zest, sugar, and vanilla.
2. Sift in flour and baking powder; stir until just combined.
3. Heat a non-stick skillet and lightly grease.
4. Pour ¼ cup batter per pancake; cook until bubbles form and edges are set, then flip.
5. Cook until golden and serve with extra lemon zest or a drizzle of syrup.

Quick & Delicious Spring Lunches (Great for Picnics!)

These lunch recipes are perfect for enjoying at home or packing up for a delightful spring picnic.

Chickpea & Spinach Salad with Lemon Dressing

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed​
• 4 cups fresh spinach, chopped​
• 1 cup cherry tomatoes, halved​
• ½ red onion, thinly sliced​
• ¼ cup feta cheese, crumbled (optional)​
• 2 tablespoons olive oil​
• Juice of 1 lemon​
• 1 teaspoon Dijon mustard​
• Salt and pepper to taste​

Instructions:

1. In a large bowl, combine chickpeas, spinach, cherry tomatoes, red onion, and feta cheese.​
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.​
3. Pour the dressing over the salad and toss to combine.​
4. Serve immediately or refrigerate until ready to eat.​

Spring Roll Wraps

Ingredients:

• 8 rice paper wrappers
• 1 cup cooked shrimp or shredded chicken (optional)
• 1 cup shredded carrots
• 1 cup shredded cabbage
• ½ cup fresh mint leaves
• ½ cup fresh basil leaves
• ½ cup fresh cilantro leaves
• 1 avocado, sliced
• ½ cup cooked rice noodles (optional)
• ¼ cup crushed peanuts (optional)

For the Dipping Sauce:

• ¼ cup soy sauce
• 1 tablespoon peanut butter
• 1 tablespoon honey or maple syrup
• 1 teaspoon rice vinegar
• 1 teaspoon grated ginger
• ½ teaspoon chili flakes (optional)

Instructions:

1. Fill a large shallow dish with warm water. Dip a rice paper wrapper in the water for about 10 seconds, until softened.
2. Lay the wrapper flat on a clean surface.
3. Arrange a small amount of shrimp (or chicken), carrots, cabbage, mint, basil, cilantro, avocado, and rice noodles in the center of the wrapper.
4. Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly to seal.
5. Repeat with the remaining wrappers and ingredients.
6. To make the dipping sauce, whisk together soy sauce, peanut butter, honey, rice vinegar, ginger, and chili flakes.
7. Serve the spring rolls fresh with the dipping sauce.

Lemon Dill Tuna Salad

Ingredients:
• 1 can tuna in water, drained
• 2 tablespoons plain Greek yogurt
• 1 teaspoon Dijon mustard
• Juice of ½ lemon
• 1 teaspoon chopped fresh dill
• Salt and pepper to taste
• Mixed greens or bread for serving

Instructions:

1. Combine tuna, Greek yogurt, mustard, lemon juice, and dill in a bowl.
2. Season with salt and pepper.
3. Serve over mixed greens or as a sandwich filling.

Instructions:

1. Spread cream cheese on bread slices.
2. Layer with cucumber and radish slices.
3. Drizzle with a little olive oil, season, and assemble the sandwich.

Spinach & Strawberry Salad

Ingredients:
• 4 cups fresh spinach leaves
• 1 cup sliced strawberries
• ¼ cup crumbled goat cheese or feta
• ¼ cup sliced almonds
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Toss spinach, strawberries, cheese, and almonds in a large bowl.
2. In a small jar, shake together vinegar, olive oil, salt, and pepper.
3. Drizzle over the salad, toss gently, and serve.

Carrot Ginger Soup

Ingredients:
• 1 lb carrots, peeled and chopped
• 1 small onion, chopped
• 1-inch piece fresh ginger, peeled and grated
• 3 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Sauté onion and ginger in olive oil in a large pot for 3–4 minutes until soft.
2. Add carrots and broth; bring to a boil then simmer for 20 minutes until carrots are tender.
3. Puree with an immersion blender until smooth.
4. Season with salt and pepper; serve warm.

Pasta Primavera

Ingredients:
• 12 oz pasta (penne or spaghetti)
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 1 cup sliced zucchini
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• Salt, pepper, and fresh basil to taste
• Grated Parmesan (optional)

Instructions:

1. Cook pasta according to package directions; drain, reserving ½ cup pasta water.
2. In a large pan, heat olive oil and sauté garlic for 1 minute.
3. Add broccoli, zucchini, and tomatoes; cook until just tender (about 5 minutes).
4. Toss in pasta and add reserved water as needed.
5. Season with salt, pepper, and fresh basil; top with Parmesan if desired.

Budget-Friendly Spring Dinners

These easy, delicious dinners highlight seasonal spring ingredients and are perfect for weeknights.

One-Pan Lemon Garlic Chicken with Asparagus

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed
• 1 lemon, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix olive oil, garlic, oregano, salt, and pepper.
3. Place chicken breasts on a baking sheet and brush with half of the olive oil mixture.
4. Bake for 15 minutes.
5. Add asparagus and lemon slices to the baking sheet. Drizzle with remaining olive oil mixture.
6. Bake for another 10 minutes, until the chicken is cooked through (internal temperature of 165°F).
7. Serve hot with rice or quinoa.

Pea & Mint Pasta

Ingredients:

• 12 oz pasta (penne or spaghetti)
• 1 cup fresh or frozen peas
• ¼ cup fresh mint leaves, chopped
• ¼ cup grated Parmesan cheese
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
2. In a pan, heat olive oil over medium heat. Add garlic and cook for 1 minute.
3. Add peas and cook for another 2 minutes.
4. Toss cooked pasta into the pan. Stir in lemon juice, zest, Parmesan, and chopped mint.
5. Add reserved pasta water as needed for a light sauce. Season with salt and pepper.
6. Serve warm with extra Parmesan on top.

Asparagus & Mushroom Risotto

Ingredients:
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 1 cup asparagus, cut into pieces
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ cup white wine (optional)
• 2 tablespoons olive oil
• ¼ cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Sauté onion and garlic in olive oil in a deep skillet for 2–3 minutes.
2. Add mushrooms and cook until softened. Stir in Arborio rice and toast for 1 minute.
3. Pour in white wine (if using) and let it evaporate.
4. Add warm broth one ladle at a time, stirring frequently.
5. In the last 5 minutes, add asparagus pieces.
6. Stir in Parmesan, season, and serve creamy and warm.

Spring Veggie Stir-Fry

Ingredients:
• 2 cups mixed spring vegetables (snap peas, bell peppers, carrots, broccoli)
• 1 cup tofu or chicken (optional), cubed
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• Sesame seeds and chopped green onions for garnish

Instructions:

1. Heat vegetable oil in a wok over high heat; add garlic and ginger for 30 seconds.
2. Add protein (if using) and stir-fry until lightly browned.
3. Toss in the vegetables and stir-fry for 4–5 minutes until crisp-tender.
4. Stir in soy sauce and sesame oil.
5. Garnish with sesame seeds and green onions; serve with rice or noodles.

Lemon Herb Salmon with Roasted Veggies

Ingredients:
• 2 salmon fillets
• 1 lemon, sliced
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place salmon on a baking sheet; arrange asparagus and tomatoes around it.
3. Drizzle olive oil, sprinkle oregano, salt, and pepper; top salmon with lemon slices.
4. Roast for 12–15 minutes until salmon is cooked through and veggies are tender.

Zucchini & Spinach Stuffed Peppers

Ingredients:
• 4 bell peppers, tops cut off and seeds removed
• 1 zucchini, diced
• 2 cups fresh spinach
• 1 cup cooked quinoa or rice
• 1 small onion, diced
• 1 clove garlic, minced
• ½ cup tomato sauce
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onion and garlic until soft.
3. Add zucchini and spinach; cook until wilted.
4. Stir in quinoa (or rice), tomato sauce, basil, salt, and pepper.
5. Stuff each pepper with the mixture, place in a baking dish, and cover with foil.
6. Bake for 25–30 minutes until peppers are tender.

Chickpea & Spinach Curry

Ingredients:
• 1 can chickpeas, drained
• 3 cups fresh spinach
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 cup coconut milk
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Sauté onion and garlic in olive oil until translucent.
2. Stir in curry powder and cumin; cook for 1 minute.
3. Add chickpeas and coconut milk; simmer for 10 minutes.
4. Fold in spinach and cook until wilted. Season and serve with rice.

Spring Herb & Goat Cheese Pasta

Ingredients:
• 12 oz pasta of your choice
• ½ cup crumbled goat cheese
• ½ cup chopped fresh herbs (basil, parsley, mint)
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions; reserve ½ cup pasta water.
2. In a pan, heat olive oil and garlic for 1 minute.
3. Add tomatoes and herbs; cook for 2 minutes.
4. Toss in pasta, goat cheese, and reserved water; season and serve.

Simple & Refreshing Spring Snacks

Homemade Hummus with Spring Veggies

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ cup water (as needed)
• Sliced carrots, cucumbers, and radishes for dipping

Instructions:

1. In a food processor, blend chickpeas, olive oil, lemon juice, garlic, cumin, and salt until smooth.
2. Add water as needed to reach desired consistency.
3. Serve with sliced vegetables for dipping.

Lemon Yogurt Dip with Strawberries

Ingredients:
• 1 cup plain Greek yogurt
• Zest and juice of 1 lemon
• 1 tablespoon honey
• A pinch of salt
• 1 cup strawberries, hulled and halved

Instructions:

1. In a bowl, combine Greek yogurt, lemon zest and juice, honey, and salt.
2. Stir well and serve as a dip alongside fresh strawberries.

Carrot Fries with Garlic Aioli

Ingredients:
• 4 carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Garlic Aioli:
• ½ cup mayonnaise
• 1 clove garlic, minced
• 1 teaspoon lemon juice
• Salt to taste

Instructions:

1. Toss carrot sticks with olive oil, salt, and pepper; roast at 425°F (220°C) for 20–25 minutes until crispy.
2. Mix aioli ingredients in a small bowl.
3. Serve carrot fries with the dipping sauce.

Pea & Feta Dip with Pita Chips

Ingredients:
• 1 cup peas (blanched)
• ½ cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 clove garlic
• Salt and pepper to taste
• Pita chips or sliced veggies for dipping

Instructions:

1. In a food processor, blend peas, feta, olive oil, and garlic until smooth.
2. Season with salt and pepper; serve with pita chips.

Delicious Spring Desserts

Strawberry Shortcake

Ingredients:

• 2 cups strawberries, sliced
• 2 tablespoons sugar
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ cup butter, cold and cubed
• ¾ cup milk
• 1 teaspoon vanilla extract
• 1 cup whipped cream

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss strawberries with 2 tablespoons sugar and set aside.
3. In a bowl, whisk flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs.
4. Stir in milk and vanilla until a dough forms.
5. Drop spoonfuls onto a lined baking sheet and bake for 12-15 minutes.
6. Let cool, then slice open and layer with strawberries and whipped cream.

Rhubarb Crisp

Ingredients:
• 4 cups chopped rhubarb
• ½ cup sugar
• 1 tablespoon lemon juice
• 1 cup rolled oats
• ½ cup all-purpose flour
• ½ cup brown sugar
• ½ cup butter, cold and cubed
• 1 teaspoon cinnamon

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss rhubarb with sugar and lemon juice; spread in a baking dish.
3. In a bowl, combine oats, flour, brown sugar, cinnamon, and butter; mix until crumbly.
4. Sprinkle the topping over the rhubarb and bake for 30–35 minutes until bubbly and crisp.

Lemon Bars

Ingredients:
• For the crust: 1 cup flour, ½ cup butter (cold, cubed), ¼ cup sugar, pinch of salt
• For the filling: 3 large eggs, 1 cup sugar, ¼ cup flour, juice and zest of 2 lemons

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix crust ingredients and press into an 8×8-inch baking pan; bake for 15 minutes until light golden.
3. Whisk together filling ingredients and pour over the hot crust.
4. Bake for an additional 20 minutes until the filling is set.
5. Cool completely before slicing.

Strawberry Basil Sorbet

Ingredients:
• 4 cups fresh strawberries, hulled
• 1 cup water
• ½ cup sugar
• Juice of 1 lemon
• 2 tablespoons fresh basil, finely chopped

Instructions:

1. In a saucepan, combine water and sugar; heat until sugar dissolves to make a simple syrup. Cool.
2. Blend strawberries, lemon juice, basil, and syrup until smooth.
3. Pour into a shallow container and freeze, stirring every 30 minutes until firm (or use an ice cream maker).
4. Serve scooped into bowls.

Blueberry-Lemon Pound Cake

Ingredients:
• 1 ½ cups all-purpose flour
• 1 cup sugar
• ½ cup butter, softened
• 3 large eggs
• ½ cup milk
• Zest and juice of 1 lemon
• 1 teaspoon baking powder
• 1 cup blueberries (fresh or frozen)
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat oven to 350°F (175°C); grease a loaf pan.
2. Cream butter and sugar until light and fluffy; add eggs one at a time.
3. Stir in lemon zest and juice.
4. In another bowl, whisk together flour and baking powder; alternate adding flour and milk to the butter mixture.
5. Fold in blueberries gently.
6. Pour batter into the pan and bake for 55–60 minutes until a toothpick comes out clean.
7. Let cool; dust with powdered sugar before serving.

Spring Foodie Freebies

Here are some current freebies that can help you get your kitchen ready and ideas brewing for all the spring cooking. 

• Gluten-Free Bread – rebate offer through 4/20
• Jiffy Mix Recipe Book
• Hot Salt
• Lactose-Free Cheese
• Natural Pasta Sauce – rebate offer through 3/25
• Stoneground Mustard
• Subscription to Bon Appétit Magazine

Spring is the perfect time to refresh your meals with light, flavorful, and budget-friendly recipes. By using seasonal ingredients, you not only enhance the taste of your dishes but also save money while supporting local farmers. Whether you’re looking for quick breakfasts, picnic-ready lunches, wholesome dinners, or sweet treats, this collection of 40 recipes ensures you have plenty of inspiration to make the most of spring’s bounty.

Try these delicious recipes and bring fresh, vibrant flavors to your table this season. Happy cooking!

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