Spring Produce Guide with Grateful Grazer

Mar 21

Spring is here and it’s time to hit the farmer’s markets for the best of the season. Light-and-refreshing salads are back on the menu, but I’m still not quite ready to give up the hearty soups and stews I’ve been turning to all winter. Do you feel the same way? No matter what you’re craving this time of year, you can use local produce to cook delicious, eco-friendly meals at home. From salads to stews, I’m sharing my favorite seasonal recipes in this Spring Produce Guide. Which will you try first?



Peak-season fennel is available throughout the early spring. It has a crunchy texture and sweet, licorice-like flavors that are ideal for mixing into raw salads. You can also roast, grill, sautée, or stir-fry fennel if preferred. I like to pair it with arugula, chickpeas, lemon, or walnuts. You can eat both the bulb and the dill-like fronds!

Recipes to try:

Chickpea Fennel Curry Salad by Grateful Grazer

Roasted Fennel with Red Pepper Horseradish Sauce by Dishing Out Health

Spring Raspberry Salad with Raspberry Dressing by Chelsey Amer Nutrition




In most parts of the US, the spring season is the best time to find flavorful, locally-produced asparagus. Keep spears fresh longer by storing asparagus upright in a jar filled with about an inch of water. (The goal is to prevent the stems from drying out without getting the tops wet.) Asparagus can be eaten raw, grilled, roasted, steamed, or sautéed. Try it with olive oil, garlic, and fresh lemon.

Recipes to try:

One-Pot Asparagus Chard Ramen Noodle Bowl by Grateful Grazer

Oven-Roasted Parmesan Asparagus by Stephanie Lee Nutrition

Roasted Lemon Pepper Asparagus by Amy Gorin Nutrition

Lemony Shaved Asparagus, Farro, and Feta Salad by Sarah Gold Nutrition



Fresh green peas don’t have a long shelf life, so it’s best to eat or freeze them as soon as you can. It only takes a few minutes to simmer or sautée green peas on the stovetop, so they’re easy to work into a variety of lightly-cooked dishes for the spring season. For a heartier meal, try cooking green peas with carrots, potatoes, and other root vegetables. Don’t toss the empty pods in the garbage! They add lots of extra flavor to homemade vegetable broths.

Recipes to try:

Slow Cooker Irish Stout Stew with Peas and Root Vegetables by Grateful Grazer

Creamy Lemon Pasta with Spring Vegetables by Edwina Clark

Spring Salad with Sauteed Peas and Scallions by Rachael Hartley Nutrition

Spring Vegetable Flatbread Pizza by Mom’s Kitchen Handbook

Spring Vegetable Cacio e Pepe by The Foodie Dietitian



Strawberries hit their seasonal peak near the end of spring. They’re delicious as is, but you can also sauté, bake, or puree strawberries if you’re in the mood for something different. The sweet-and-tart flavor of fresh strawberries works well in all types of dishes. Add sliced strawberries to a green salad, or blitz them into a quick sauce to top off your dessert. I especially love fresh strawberries paired with basil, cashew cream, lemon, or rhubarb.

Recipes to try:

Spring Farro Salad with Creamy Lemon Tahini Dressing by Grateful Grazer

5-Minute Healthy Strawberry Sauce by Nourish Nutrition Co

Strawberry Chocolate Oat Bars by Kelly Jones Nutrition

Cashew Cream Stuffed Strawberries by Triad to Wellness

Strawberry Banana Chickpea Muffins by Bucket List Tummy

Stephanie McKercher, MS, RDN is a recipe developer and non-diet media dietitian based in Denver, Colorado. She's the author and photographer behind the fruit and veggie-forward food blog, The Grateful Grazer. To see what she’s been up to lately, follow her on Instagram.