13 Quick Dishes with Spring Vegetables

Sunset Magazine

Savor the fresh flavors of springtime with these easy dishes, ready in 30 minutes or less.

Artichoke Bruschetta
Artichoke Bruschetta


Artichoke Bruschetta

Fresh artichokes usually take a long time to cook, but if you slice them thinly and then sauté them, they cook up in a flash.

Ingredients
3 tablespoons of vegetable oil
2 large trimmed* artichokes (1 1/2 lbs.), sliced thinly
1/2 teaspoon kosher salt
5 slices toasted ciabatta bread, cut in half diagonally
3/4 cup ricotta
1/2 teaspoon black pepper
2 teaspoons finely grated lemon zest
6 basil leaves, thinly sliced

Preparation
1. Heat 3 tbsp. oil in a large frying pan over medium heat. Cook artichoke slices, stirring occasionally, until softened and browned, about 4 minutes. Sprinkle with salt.
2. Put toasts on a plate and spread each with ricotta, dividing it evenly. Sprinkle with pepper and zest. Spoon some artichokes onto each slide and top with a bit of basil.

* To trim artichokes, snap off thick green outer leaves (about half of them; be ruthless) down to the yellowish core. Halve artichoke crosswise; discard thorny tips. Trim stem to about 1/2 in. and use a vegetable peeler to remove tough outer skin from remaining stem. Halve artichoke lengthwise; use a spoon or the point of a knife to scoop out fuzzy, red-tipped choke. As you work, put trimmed artichokes in cold water mixed with a little lemon juice to prevent oxidation. Set aiside until you're ready to cook.

Curried Carrot Coconut Soup
Curried Carrot Coconut Soup


Curried Carrot Coconut Soup

Sweet carrots pair perfectly with the deep earthiness of curry. Using baby carrots speeds up the cooking time.
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Creamy Artichoke Dip


Who doesn't love a good artichoke dip? This simple version has a nice hit of lemon.
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Asparagus and Butterhead Lettuce Salad


Simple salads, like this sweet and delicate one, celebrate spring's bounty. Serve with a crisp white wine.
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Radish and Sorrel Salad


For a mere handful of green leaves, sorrel packs a powerful culinary punch. When paired with radishes and a bit of ginger, its fresh, lemony, herbaceous flavor lets you know that spring is finally here.
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Eat-your-garden Salad


When your garden gives you flowers and vegetables, use them both to make a salad that tastes like pure spring.
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Spicy Sunflower Salad with Carrot Dressing


Spring sprouts, such as sunflower sprouts, give salads a peppery bite.
> Get the recipe

SEE ALL 13 SPRING VEGETABLE RECIPES

Related: Fast & fresh vegetarian meals