As winter fades away and the vibrant colors of spring begin to emerge, it’s time to celebrate the season with fresh and flavorful recipes that capture the essence of the season. Whether you’re hosting a gathering with friends or simply looking to elevate your everyday meals, our favorite spring recipes are sure to delight your taste buds and brighten your spirits as we welcome the warmer days ahead.

Follow some of our favorite spring recipes below and find helpful tips and even more food inspiration from Real Food with Sarah, here.

Arugula Pear Salad

This Arugula Pear Salad is the perfect balance of savory and sweet made in just 15 minutes. This delicious salad combines peppery arugula with sweet pears for the perfect fall salad.

INGREDIENTS

Salad

• 5 ounces arugula
• 1-2 pears, sliced thinly
• ¼ cup dried cranberries
• ¼ cup shaved parmesan cheese

Dressing

• ¼ cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• ⅓ cup extra virgin olive oil
• Salt & black pepper, to taste

INSTRUCTIONS

1. Assemble the salad by placing the arugula on a large platter or bowl. Top with sliced pears, dried cranberries, and shaved parmesan.
2. In a bowl of jar combine all of the dressing ingredients. Shake or stir until all mixed together.
3. Pour the dressing on the salad just before serving. Toss and enjoy! Keep extra dressing in the fridge for a few weeks.

Easy Mediterranean Roasted Vegetables

These Easy Mediterranean Roasted Vegetables are oven-roasted until tender and lightly charred. They’re the perfect side dish to accompany your favorite proteins and whole grains. Serve tonight with just 10 minutes of prep work!

INGREDIENTS

• 2 zucchini, cut into 1-inch pieces
• 1 pint cherry tomatoes
• 1 yellow pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 2-3 tablespoons extra virgin olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• 1 head of garlic or whole garlic cloves, optional

INSTRUCTIONS

1. Preheat the oven to 425 degrees F. Cut the vegetables into 1-inch pieces and add to a large bowl.
2. Pour olive oil, salt, pepper, and Italian seasoning over the veggies and toss to combine.
3. Add everything to a sheet pan along with the garlic, if using.
4. Roast in the oven for 20-25 minutes until the vegetables are softened.

Easy Lemon Ricotta Pasta

Lemon Ricotta Pasta is creamy, delicious, and easy to make. Simple ingredients come together in under 30 minutes for an easy weeknight dinner.

INGREDIENTS

• 12-16 ounces pasta
• 2-3 tablespoons butter
• 8 ounces asparagus, trimmed and cut into 2-inch pieces
• 2-3 garlic cloves, minced
• ½ teaspoon salt
• 1 lemon, zested, about 1 tablespoon
• ½ lemon, juiced, about 1-2 tablespoons
• 15 ounces whole milk ricotta cheese
• 1 teaspoon black pepper
• ⅓ cup Parmesan cheese
• ½-1 cup reserved pasta water
• ½ teaspoon red pepper flakes

INSTRUCTIONS

1. Bring a large pot of salted water to a boil and cook pasta according to package directions, until al dente. Make sure to reserve ½-1 cup of the pasta water after cooking.
2. Heat butter in a large skillet over medium-high heat until melted. Add the cut asparagus and cook for about 5 minutes, tossing occasionally.
3. Next, add minced garlic to the skillet and cook until fragrant, about 1 minute. Season with ½ teaspoon salt, lemon zest, and lemon juice.
4. Add in the ricotta cheese, black pepper, and parmesan cheese. Mix to combine. If the sauce seems too dry and clumpy, add in the reserved pasta water, about ¼ cup at a time until it is creamy.
5. Turn off the heat and mix the pasta with the sauce. Serve hot with more fresh cracked black pepper and red pepper flakes, if desired.

Fish Tacos with Mango Salsa

Easy Fish Tacos are oven-baked seasoned flaky white fish, topped with a tangy mango salsa. This simple fish taco recipe with easy mango salsa will be a big hit!

INGREDIENTS

Fish

• 1 ½ pounds white fish, such as cod or halibut, cut into 2-inch pieces
• ½ cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon chili powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon cumi1 teaspoon garlic powder
• salt and pepper, to taste
• 2 eggs, whisked
• 1 cup panko breadcrumbs
• cooking spray

Mango Salsa

• 1 mango, peeled and diced or 2 cups frozen mango, defrosted
• ¼ red onion, diced
• 1 avocado, peeled and diced
• ¼ cup cilantro, roughly chopped
• ½ lime, juiced
• ½ teaspoon salt

Taco Assembly

• 8 corn or flour tortillas, warmed
• 8 pieces green leaf or butter lettuce
• cilantro, optional
• lime wedges, optional

INSTRUCTIONS

Fish

1. Preheat the oven to 400 degrees F.
2. Set up an assembly line: combine flour in a medium-sized bowl with the spices and mix to combine. Whisk eggs in a separate bowl and add breadcrumbs to their own medium-sized bowl.
3. Dip a piece of fish in the flour mixture until it is coated on all sides, then dip the fish in the egg bowl, again coating on all sides. Finally, dip the piece of fish in the breadcrumbs and press down until it is fully coated. Transfer to a plate, then repeat the process with the remaining fish.
4. Place fish on a parchment paper-lined baking sheet or a cooling rack on top of a baking sheet and bake for 10-12 minutes or until the fish easily flakes with a fork and is opaque inside.

Mango Salsa

1. Add mango, red onion, and avocado to a bowl. Squeeze in lime juice and sprinkle with salt and cilantro. Stir until combined.

Taco Assembly

1. Fill a tortilla with lettuce, a few pieces of fish and top with the mango salsa. Serve with lime wedges and cilantro. Enjoy!

---

With our favorite spring recipes, courtesy of Real Food with Sarah, at your fingertips, you’re ready to embark on a culinary adventure that celebrates the flavors of the season. Whether you’re experimenting with new ingredients or revisiting classic dishes with a seasonal twist, there’s no shortage of inspiration to be found in the kitchen.