Printable Cookbook: Our Best Spring Recipes

You've probably heard that seasonal foods are more flavorful and affordable and richer in nutrients.

That's why we selected seven spring ingredients—artichokes, asparagus, avocados, carrots, potatoes, strawberries, and spinach—that are readily available this time of year and created a collection of recipes just featuring them! In this printable cookbook, you'll find 21 editor-approved SparkRecipes, which means you'll learn a variety of tasty and healthful ways to prepare nature's bounty this spring.

Click here to download and print your spring cookbook. (You need Adobe Acrobat Reader to download this PDF.)

If you think your friends or family members might benefit from these healthy recipes, share this cookbook with them by clicking the "Share" button below.
Click here to to redeem your SparkPoints
  You will earn 5 SparkPoints

Member Comments

Sound delicious. Thank you Report
Local is the way to go when buying fruits and veggies. Report
thanks Report
Thank you!
Thanks for this... I notice as someone did with the spinach, though, that with the artichokes you have two recipes for frozen and only one for (possibly) fresh... and do not specify whether that (the first in the book) is supposed to be artichoke hearts... you can't just "cut up" an artichoke... so I hope folks are not confused by that...

I guess you can't "do much" with a fresh whole artichoke but steam it and dip the edible parts in butter, but you should definitely be specific about meaning hearts, if you do, in the future, because not everyone is familiar with the somewhat-difficul
t process of getting the tasty bits away from the "choke" bits.

Also, aren't carrots more of a regular harvest time vegetable? Only tiny ones are available farm-fresh. Bagged "baby carrots" are not young carrots, they are regular carrots whittled into a special shape, which is wasteful and energy-intensive.

Would love to see peas and fiddleheads in the next version!

These sound yummy! Report
This is perfect for the Easter season and through out the summer months ahead! Thank you. Report
that is great!! Do we already have a summer cookbook? ;-) Report
Can't wait to try the asparagus frittata! Hubby brought home 2 batches of asparagus yesterday. Report
Wonderful did not have strawberries for the muffins used blueberries fantastic. Report
To use fresh spinach, use the same amount by weight and steam or saute to wilt the spinach. Then, place in a colandar and drain, squeezing out the excess moisture. As for supporting family farms, it's all about educating the consumer. When the consumer demands fresh, local foods-stores will carry it. Just look at the explosion of organic foods and Community Supported Agriculture (CSA's) in the past few years. Ask your grocery produce manager to carry local produce and keep asking!!!! Don't buy the imported ones. Use your dollars to vote and encourage others to do the same. Report
These recipes sound delicious, cant wait to try them ! Report
Great recipes. But if the point is using fresh vegetables that are in season, why frozen spinach? I hate frozen spinach---I always use fresh--and I use it a lot. But I'm not quite sure how to use the fresh spinach in those recipes that call for frozen. Report
We will all one day regret not keeping food from here in America here in America. Foreign countries use all types of chemicals that we don't allow, etc. It is a sad situation. Report
I think it's time that the US government stop cowtowing to special interest groups and foreign nations and do what's necessary to protect our food. Stop importing from unregulated foreign markets and support the farmers(who by the way are disappearing from our culture) in this country. My family grows apples/peaches and hasn't made a profit doing so for the pas 15 years. We are currently in the process of selling our 400 acres to a developer...oh and my grocery stores carry apples from out of the country! Report