What’s Fresh and In Season Right Now (2026)
Spring’s best ingredients don’t come with fanfare they show up quietly, vivid and packed with flavor. Right now, it’s about crisp asparagus snapped straight from the stalk, sweet peas bursting in tight pods, and sharp little radishes that bite back just the right amount. Artichokes are rolling in heavy and green, baby spinach is all tender leaves and clean flavor, and strawberries are hitting peak sweetness that doesn’t need much sugar, if any.
Finding these at their freshest means skipping the big box stores when you can. Look to local farmers’ markets, small produce stands, or farm shares. Not only does this mean better taste, but the nutrient profile is at its peak when you’re not dealing with cross country shipping times.
As for prep don’t overthink it. Steam artichokes until the leaves pull easily. Shave radishes paper thin for a crunchy salad pop. Toss spinach into a hot pan with garlic and olive oil, just enough to wilt. For asparagus and peas, a quick blanch in salted water makes them tender crisp and bright. And strawberries? Eat them raw, maybe with a splash of balsamic or tucked into a tart. When in doubt, less is more.
Light Mains That Let Produce Lead
Spring cooking doesn’t need to be fussy. When flavor packed vegetables are in season, the smartest move is to let them do the heavy lifting. These dishes stay light but don’t skip on satisfaction.
Start with grilled asparagus and lemon risotto. Charred spears bring just enough bitterness to balance the creaminess of the risotto. A pop of fresh lemon keeps it bright. No butter bombs necessary just simple, focused ingredients cooked right.
Then there’s pea and mint pasta with shaved parmesan. It’s a five ingredient flex: sweet green peas, fresh mint, al dente pasta, a bit of good olive oil, and a snowfall of salty cheese. It’s fast, light, and tastes like sunshine. Keep the sauce minimal just a quick toss in the pan to coat every bite.
The sautéed greens and goat cheese tart rides the line between hearty and delicate. Earthy greens (think spinach, chard, or even beet tops) get just enough heat to wilt. Then they’re folded into a tangy goat cheese filling and set in a whole wheat crust. The crunch to cream ratio makes every bite interesting.
The key to all three? Layers. Not the kind that weigh things down, but the kind that come from texture and freshness. Crisp vs. creamy. Bright vs. savory. Each component earns its place. Heavy sauces or too many spices? Skip ’em. Spring cooking is about restraint and letting nature’s best speak up.
Quick Sides to Brighten Your Table
Spring sides don’t need to be complicated. These fresh, vibrant dishes come together quickly and complement almost any light main, adding color, texture, and seasonal flair to your plate.
Shaved Carrot and Herb Salad with Citrus Vinaigrette
This salad brings together crunchy shaved carrots and a medley of soft herbs like parsley, mint, and dill. The vinaigrette made with fresh lemon or orange juice, olive oil, and a hint of honey ties everything together with brightness and balance.
Use a vegetable peeler or mandoline for elegant, ribbon like carrot textures
Finish with flaky sea salt and a handful of roasted seeds or nuts for crunch
Pair it with: grilled chicken, baked fish, or a lentil stew for a fresh contrast.
Roasted Radishes and Spring Onions with Sea Salt
Roasting tames the peppery bite of radishes and brings out their natural sweetness. Paired with caramelized spring onions, this side is as flavorful as it is simple.
Roast at high heat (425°F) for best texture and browning
Toss with olive oil and finish with coarse sea salt or a squeeze of lemon juice
Pair it with: lamb chops, herby grain bowls, or a goat cheese tart.
Snap Pea Slaw with Yogurt and Dill Dressing
Crisp and cooling, this crunchy slaw features lightly smashed or sliced snap peas tossed in a tangy yogurt dill sauce. It’s the perfect blend of creamy and fresh.
A bit of garlic or grated cucumber adds depth to the dressing
Chill for 15 30 minutes before serving to let flavors meld
Pair it with: grilled salmon, roasted potatoes, or savory spring pancakes.
How to Mix and Match
Each of these sides works beautifully on its own, but they also shine when served together for more variety:
Combine the carrot salad and roasted radishes for a colorful pairing with risotto or quiche
Use the snap pea slaw as a crunchy base for grilled tofu or tempeh
Let these sides double as picnic fare or meal prep friendly additions to your weekday rotation
Sweet, Not Heavy: Spring Desserts
Spring isn’t a time for dense, sugary overload. This season calls for desserts that feel like a breath of fresh air bright, balanced, and just sweet enough to end a meal on a high note.
Start with the strawberry rhubarb crisp. Rhubarb’s tang plays sharp against the jammy sweetness of ripe strawberries, while the almond crumble adds a toasted crunch that keeps each bite honest. Serve it warm, topped with a scoop of plain Greek yogurt or vanilla ice cream if you must.
The citrus curd tart keeps things zippy. Think Meyer lemon or blood orange curd tucked into an olive oil crust flaky, golden, minimalist. Not too rich, defiantly fresh. It’s a good palate cleanser, especially after a spring dinner heavy on herbs and greens.
Chilled honey lavender panna cotta is your smooth operator. Infused with dried lavender (not too much) and sweetened with floral honey, it’s elegant without effort. No baking required, just stir, pour, chill, and move on. Finish with a few fresh berries if you’re feeling generous.
Finally, think ahead. All of these desserts work as make ahead options. Bake the crisp in the morning, refrigerate the tart overnight, pour the panna cotta into jars and let them sit. When guests arrive or weeknight chaos hits, you’re covered. Easy, unfussy, and fully in season.
Cooking Tips for Maximum Freshness
Spring produce is fast, bright, and unforgiving if treated wrong. The key is to do just enough and stop. Blanching works wonders for greens and snap peas. A quick dip in salted boiling water, then straight into ice water, locks in color and crunch. Shaving raw veggies like carrots, fennel, or asparagus gives you texture without heat, perfect for salads or finishing a warm dish. For heartier picks like radishes or artichokes, a fast sauté over high heat brings out depth without going limp.
The biggest mistake? Overcooking. It flattens the flavor and turns vibrancy into mush. That just harvested snap vanishes when heat lingers too long.
Acidity is your secret friend here. A hit of lemon juice or vinegar can make the natural sugars in spring veggies sing. Fresh herbs think tarragon, dill, mint add lift without weighing things down. The goal isn’t to cover the produce, but to frame it. Let the ingredients do the work. Just get out of their way.
Extend the Season in Your Kitchen
Fresh produce isn’t cheap, and spring’s best flavors don’t stick around forever. The trick? Store smart and prep early.
Start by treating your greens and herbs like the delicate things they are. Wrap leafy produce in a damp paper towel, then tuck it into a breathable bag in the crisper. Keep herbs upright in a jar with a bit of water think bouquet, not bundle. Strawberries? Unwashed in a container lined with paper towels, covered loosely. Tomatoes stay on the counter, away from direct sunlight. Don’t suffocate your vegetables in plastic. Let them breathe, and they last longer.
Now, prep once to eat twice. After your store run, blanch peas and asparagus so they’re ready for fast toss ins. Wash and spin your spinach, strip your herbs, chop what gets chopped. A few extra minutes on Sunday translate into full meals you can build in ten later.
As for pantry backbone, keep the right hitters on hand. A good olive oil, flaked sea salt, fresh lemons, and bundles of herbs like thyme and dill go a long way. They’re the finishing notes that make spring dishes sing without leaning on heavy sauces or extra steps.
Spring cooking doesn’t have to be fussy. But it should be fresh, fast, and full of flavor. A bit of prep and the right staples make all the difference.
For More Seasonal Inspiration
Spring is all about freshness, light flavors, and vibrant colors but that doesn’t mean colder weather comfort foods should be forgotten. As you enjoy the first greens and berries of the year, you can also plan ahead for heartier favorites when the temperature dips again.
Why save your fall recipes now?
Fall dishes offer warmth and depth that complement spring’s clean flavors
Having both seasonal styles in your cooking toolkit builds year round variety
Some comfort foods double as transitional meals for early spring or late summer nights
Add variety to your seasonal rotations:
Use roasted root vegetables with spring herbs for a balanced plate
Pair lighter spring mains with earthy grains or broths that nod to autumn
Try cool weather desserts during rainy spring days for a change of pace
Already dreaming of rich soups and cozy bakes? Bookmark your favorites for later: