Finally! Spring is here! (No, it’s not wishful thinking. Our calendars said so.) Why not celebrate with these unbelievably bright and refreshing veggie-forward dishes that will definitely awaken your tastebuds. These dishes are a great addition to your lunch and dinner rotation and are simple enough to keep you out of the kitchen so you can actually smell the roses. 

1. Grilled Skirt Steak with Spring Onions by Elizabeth Kurtz

These fresh spring onions are the perfect accompaniment to seasoned skirt steak. Spring onions, similar to scallions, are wonderful raw or grilled. As a bonus, the stunning green color is perfect for presentation too.

2. Honey Roasted Chicken with Spring Herb Chimichurri by Elizabeth Kurtz

This chicken is wonderful on its own but heightened even further with this bright and seasonal chimichurri sauce. The chicken is roasted and caramelized, and the sauce is bold and brightly colored. Serve along with roasted lemons and garlic.

3. Salad Burritos by Rorie Weisberg

4. California Cobb Salad by Naomi Nachman

Watch Naomi and Abbey make this fresh, bright salad here! 

5. Mexican Street Corn Salad by Esty Wolbe

6. Rice Paper Spring Rolls with Dipping Sauce by Victoria Dwek

The last time I tried to make rice paper rolls, it was a big mushy mess. But they always looked so good, colorful and refreshing…so I wanted to give it another try, this time devising a method, that I use below, where I could stay in control of the wrapper. Keep in mind that your wrapper will continue to soften after you take it out of the water (as the moisture it absorbs is still doing its work). Rice paper rolls are different than spring rolls because they’re no-bake. They’re also so light. Roll up with some sliced, crunchy veggies and they’re ready to dip and enjoy.

7. Green Machine Spring Salad by Chaia Frishman

Yeah, this title doesn’t exactly scream “classy,” but when I thought of my favorite produce, that’s what came to mind! I’m not a big fan of cheese in my salad, but this dressing seemed like a good way to make it Shavuos friendly and, of course, stay in the color scheme.

8. Spring Millet Salad by Michal Korkosz

Asparagus is my favorite, because it’s the first vegetable to appear after the long, cold winter, and you can only enjoy it for a few weeks of the year. Green and crunchy, it tastes best quickly cooked in boiling water and served simply with a little butter and salt. This fresh, spring salad is excellent way to use asparagus. The base is hearty millet, with handfuls of spinach and pink radishes. It’s perfect as a side dish, or as a main with a bit of feta cheese sprinkled on top.

9. Spring Chicken Salad by Naomi Nachman

Naomi is making the most of her leftovers in quarantine, and she’ll show you how to do the same. Don’t waste that delicious soup chicken! Instead, try these two incredible recipes that will bring the tastes of Spring and

Summer into your home. 

10. Spaghetti Squash “Pasta” two ways by Rorie Weisberg

Spaghetti squash is a low carb, high fiber, plant-based alternative to pasta. Make sure to follow Rorie’s bake-it-better instructions for firm yet well-cooked spaghetti strands. Tuscanini tomato products not only have incredible flavor but they have no added sugar, making them my Rorie Recommends top fav. Try this savory siti variation with spinach, mushrooms, and feta. For more Rorie, watch Living Full ‘n Free!

11. Dairy Spring Salad by Elky Friedman

Do you love a great milchig salad, but are tired of Greek salad? Beets, red onion, and feta cheese are a great combination in this unique version. Thank you to Rivka for the fantastic idea of using tiny crisp sweet potato cubes as a healthy alternative to croutons. And, of course, the salad dressing has no sugar.

12. Spring Pea Crostini with Parmesan by Chanie Apfelbaum

Peas are a great seasonal favorite to enjoy during spring. Their bright green color is so light and refreshing, and when paired with parmesan and tomatoes, they make the perfect appetizer for a dairy meal. If you prefer to use fresh peas, make sure to shock them in ice water after cooking, to maintain their bright color.

13. The Basics of Grain Bowls by Naomi Nachman

Grain plus protein plus veggies all in one bowl is a winning combination. Health and fitness enthusiast Rivki Rabinowitz demos one of her trademark beautiful salads on Sunny Side Up. 

14. Simple Spring Vegetables with Gluten-Free Pasta by Barbara Kafka

This vegetarian dish can be served as a main course, as a pasta course, or, without pasta, as a side dish. I was very lucky to find tiny sugar snaps that didn’t need stringing, but most will. Serves four as a main course, or six as a pasta course.

15. Spinach Feta-Stuffed Salmon by Esty Wolbe

This elegant salmon stuffed with feta and fresh spinach couldn’t be simpler to prepare. Watch Easy Does It with Esty Wolbe for more super simple recipes.

16. Grilled Pear, Fennel, and Toasted Walnut Salad by Leah Koenig

Summer may be the year’s official salad season, but there is no reason to pack up the salad tongs once cooler weather arrives. Instead, I welcome the way fall breaks up summer’s tomato and cucumber marathon, ushering in hearty, seasonal ingredients like pears and crisp fennel. This salad is incredibly flavorful, thanks to the smoky and tender grilled pears, a sprinkle of toasted walnuts, and the brown sugar dressing topping things off.

17. Lemon and Poppy Seed Quinoa Salad by Estee Kafra

Lemon zest is my favorite way to brighten food. I love the flavor and the lift it gives to any dish. It’s not a surprise that this salad has graced our table quite a few times already. My neighbor who came over and helped me taste-test said I should write that B.P. thinks this salad is “awesome”!

18. Non-Dairy Caesar Salad by Rorie Weisberg

19. Jasmine Rice and Herb Salad by Caryl Levine and Ken Lee, Kristin Donnelly

This simple salad is inspired by nasi ulam, a Malaysian rice salad made with plenty of herbs. Think of it as something to make when you have a large bunch of herbs in the refrigerator or a prolific herb garden. When choosing herbs to use, stick with the more tender-leaved ones, but don’t be afraid to play around with the variety.  

We kept the ingredient list pared back here, but you can experiment with adding other ingredients, like fried shallots or slices of fresh chile.

20. Lemony Quinoa Salad by Marla Rottenstreich

21. Spring Salad with Radish and Feta by Sara and Yossi Goldstein

22. Cold Ramen with Chicken, Egg, Snap Peas, and Carrots by Caryl Levine and Ken Lee, Kristin Donnelly

This dish is inspired by hiyashi chuka, a chilled ramen dish that’s popular in the summer in Japan. Some versions have the noodles swimming in a cool broth, while others, like this one, have a sauce that can be used for dipping or drizzling.  

You can top cold ramen with almost any combination of vegetables and meat or fish that you like. This is just one suggestion.

23. Spinach Feta Casserole by Rorie Weisberg

An easy, delicious, and better-for-you spinach and mushroom feta casserole. Recipe includes a dairy-free option.

24. Skirt Steak Lettuce Tacos by Sara and Yossi Goldstein

25. Classic Salsa by Sina Mizrahi

The first time I saw Tuscanini’s canned cherry tomatoes, I thought they were pure genius! Cherry tomatoes tend to be sweeter, and they work perfectly in this classic salsa. It has just the right amount of piquant and a perfect blend of flavors. I suggest adding a bit of cumin for that extra something. It’s the best combo with chips you’ve ever had on Passover.

26. Grilled Chicken Salad with Lemon-Pepper Spiced Nuts by Chanie Nayman

27. Savory Cucumber Salad by Rorie Weisberg

This delicious take on cucumber salad is a fresh, savory delight. It’s a perfect side salad for Shabbos or every day. While you can slice the radishes and prepare the dressing in advance, save the cucumber cutting for the day you’re serving it to retain crispness.

28. Gluten-Free Poppy Seed Tea Cake with Vegan Raspberry Cream Cheese Icing by Ana Rusu

Deliciously flavored with citrus, this cake is fresh and light. Little sparkles of poppy seeds embroider the crumb and give the cake a lovely crunch while enhancing its flavor with a slightly nutty and spicy taste. Made with a mix of corn, rice and oat flour, the cake develops other secondary nutty aromas that complement the overall cake, which I absolutely love. More often than not, gluten-free cakes tend to get dry, so a vegan cream cheese icing is here to give extra moisture to the cake, as well as to round things out with its creamy and tangy contrast. This is a truly joyful accompaniment to any hot drink, be it in the morning or afternoon!

29. Loaded Pasta Salad by Mirel Freylich

This salad is so full of goodness, I serve it as a whole meal. The secret is the abundance of feta cheese, which gives it its delicious flavor even more than the dressing.

30. Chicken Satay Stir-Fry by Vanessa Haberman

31. Mixed Greens Spring Salad by Gitta Bixenspanner

Ideally the fresh mixed spring greens should be used, but feel free to use an assortment of some more common greens, such as romaine or radicchio, endive or butter crunch.

32. Savory Beet and Yogurt Parfaits by Victoria Dwek

Unusual, maybe, but this savory parfait with beets, sweet potatoes, Greek yogurt, and thyme is also delicious and really good for you. Watch the accompanying video for more creative ways to use beets!

33. Spinach, Apple, and Beet Salad by Kiki Fisher

A crisp, elegant, and unique take on the same old beet or chicken salad.

34. Spinach-Double Tomato Egg White Frittata by Reva (Blander) Yaffe

A filling, nutritious, and enticing breakfast perfect for Passover or any time!

35. Steak Salad with Sumac Red Onions by Susie Fishbein

Sumac bushes, which grow in the Middle East, produce deep reddish/purplish berries. The berries are ground to make a spice that adds a tart lemony flavor to recipes. Sumac is a great way to add an acidic balance with a gorgeous pop of color to a dish. Dust it on chicken, hummus, in olive oil, any dish that uses feta … the list goes on and on. Sumac is often an ingredient in the popular za’atar spice blend.

36. Herb-Bundle Chicken by Rivky Kleiman

Chicken right off the grill, crisp and succulent, earns a solid 10 in flavor. Prepared over this bundle of herbs, it can only be described as sheer delicacy.

37. Kale with Roasted Pears by Sina Mizrahi

Kale has gained popularity in the food world over the past year. Dubbed “the queen of greens,” it is packed with nutrients. One cup of chopped kale contains a high concentration of calcium and vitamins A, C, and K, as well as copper, potassium, iron, manganese, and phosphorus. In other words, it’s really healthy and well worth the effort of washing and checking it. Since kale tends to be bitter, I combine it with a spring lettuce mix, dress it up with sweet fruit, and toss it in a velvety maple dressing. Now you have the perfect appetizer to begin your Yom Tov meal.

38. Butternut Squash Fries by Rorie Weisberg

Lightly seasoned, oven-roasted butternut squash spears.

39. Chickpea and Green Bean Salad by Sina Mizrahi

Salads are one of my favorite things to make. I enjoy finding different combinations of flavors and textures that complement each other. They are also healthy, colorful, and delicious. Feel free to experiment with your own variations; salads are infinitely versatile. The dressing makes this salad stand out. The creaminess of the dairy against the crunchy vegetables creates a pleasant contrast. This would be a perfect appetizer or side dish to any milchig meal.

40. Tomato-Basil-Cod Tray Bake by Danielle and Adam Schwinger

One of the best dishes we’ve made. Serve with roasted new baby potatoes for a scrumptious dinner.

41. Spinach and Mushroom Salad from OU Kosher

This is a unique salad of spinach, mushrooms, and eggs with a fresh and zesty lemon vinaigrette. Courtesy of Women’s Branch of the Orthodox Union 

42. Fresh Spring Rolls by Rena Tuchinsky

43. Fruity Springy Salad by Chanie Nayman

I love serving salad with fruit in it during the summer months. It just feels right. Go crazy, and don’t be afraid to put your favorites inside this salad.

44. Slow-Cooked Chicken with Fennel and White Wine by Kim Kushner

I feel that too many people are afraid to give fennel a fair shot. If you’re on the fence, give this recipe a try. The garlic and fennel are caramelized, so the fennel’s distinct “licorice” flavor is mellowed, and the white wine adds the ideal note of acidity. If you love fennel like I do, this will become your go-to chicken recipe.

45. Cauliflower Rice Smoothie by Riva Fogel-Landy

Many people love making fruit smoothies as an on-the-go healthy meal or snack. Smoothies are refreshing, delicious and yes – healthy. However, the issue many people don’t realize is portion control. One cup of fruit is a serving, and many people consume far more when drinking a smoothie. A great way to cut back on the fruit and make your smoothie healthier is by adding veggies! However, not everyone likes the taste of kale or celery in their drinks. New idea: Cauliflower! Cauliflower is super-power-packed veggie that has plenty of benefits. It is part of the cruciferous family (including other superfoods like broccoli, kale, and brussel sprouts), cauliflower has plenty of vitamins and minerals, but its real power comes from cancer-fighting compounds known as glucosinolates. The best part about the cauliflower in my smoothie recipe is that it is tasteless! It is great way to add bulk to to your smoothie, cut back on calories and sugar and can’t even tell it’s there. If you don’t believe me then try it!

46. Strawberry Vinaigrette Salad by Naomi Nachman

When I was in seminary in Manchester, all of the American students loved being invited to a meal by one of the South African families who lived in the community. We loved their warmth, friendliness, company, and the amazing food they served. South Africans know how to use fruits and vegetables well. They create dishes that are appealing not only to the palate but to the eye as well. Thank you, family Emanuel, for this delicious recipe, and best regards!

You might also like this Exotic Cabbage Salad, with less sugar.

47. Refreshing Peach Salsa by Miriam Szokovski

We’re in love with this cucumber-peach salsa. Sweet and refreshing with mild heat, it’s a superb accompaniment to fish or chicken.

48. Colorful Corn Salad by Elky Friedman

This easy and tasty salad always goes over well. It’s bright, vibrant, and full of flavor! It actually reminds me of summer since I usually serve it either at shalosh seudos or at my Sunday barbecues.

49. Seared Tilapia with Cucumber Pineapple Salsa by Ashira Mirsky

The crunchy, refreshing salsa compliments the tilapia and coconut rice! This dish is easy to cook, looks gorgeous, and tastes delicious.

50. Fresh Corn, Sugar Snap Pea, and Tomato Salad by Kim Kushner

For this recipe, I boil ears of corn and then I cut the kernels off the cobs. It’s also a great summer salad to make with leftover ears of corn. I used to keep the corncobs in the fridge for my babies to teethe on—they loved it! The ingredients for the dressing go directly into the salad, making for a fast cleanup. Serve this salad as a side dish with grilled fish or meats. People always go crazy for it because the mix of ingredients is unusual.

51. Build Your Own Kebob Bar by Danielle Renov

Chicken kebobs customized, the best dinner option for your kids. Start off with this versatile basic marinade that’s great with chicken, meat or vegetables and pick your favorite vegetables for the perfect family dinner. Watch Danielle make it in this video.

Originally published March 2018. Updated and improved April 2023.