Simple Spring Recipes Featuring Fresh Herbs and Greens

Make the Most of Early Harvests with Easy Meals and a Quick-Pickle Trick

By May, things are finally starting to green up. The farm stand is still warming up for the season, but now you might see early greens, fresh herbs, maybe a few spring onions or radishes. It’s the season of just enough—enough to feel fresh, enough to get excited, and enough to build a few simple meals that let the produce shine.

Here are three easy recipes for meals that use early spring produce, plus one small-batch preserving tip to carry the season forward.

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Breakfast: Herb & Greens Frittata (or Mini Muffin Cups)

This is a great way to use up leftover greens and herbs, and it works for any meal of the day.

Serves 4–6

Ingredients:

• 6 eggs

• 1 cup chopped fresh greens (spinach, kale, or whatever’s coming in)

• ¼ cup chopped herbs (parsley, dill, chives, etc.)

• ¼ cup milk or dairy-free alternative

• Salt and pepper

• Optional: shredded cheese or sautéed onions

Directions:

Preheat oven to 350°F. Whisk together eggs, milk, salt, and pepper. Stir in chopped greens, herbs, and optional extras. Pour into a greased baking dish or muffin tin.

Bake 20–25 minutes, or until set. Let cool slightly before serving.

Serve warm, cold, or on-the-go. These also freeze well!

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Lunch: Spring Salad with Radish, Pickled Onion & Mustard Vinaigrette

Fresh, peppery, and crunchy. This one’s all about texture and bright flavors.

Serves 2 (as a main) or 4 (as a side)

Ingredients:

• Mixed spring greens

• 2–3 radishes, thinly sliced

• ¼ cup quick-pickled onions (see tip below)

• Olive oil

• Dijon mustard

• Apple cider vinegar or lemon juice

• Salt & pepper

Directions:

Layer greens, radishes, and pickled onions. In a small jar or bowl, whisk or shake together 2 tbsp oil, 1 tsp mustard, and 1 tbsp vinegar or lemon juice. Season to taste.

Drizzle dressing just before serving.

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Dinner: Roasted Potatoes with Garlic, Chives & Crispy Greens

Crispy edges, savory herbs, and a little crunch from roasted greens—this one’s a late spring go-to.

Serves 4

Ingredients:

• 1½ lbs small potatoes, cut into chunks

• 1–2 tbsp olive oil

• 2 cloves garlic, minced

• 1 cup chopped greens (like kale or radish tops)

• Chopped chives or green onions

• Salt & pepper

Directions:

Preheat oven to 400°F. Toss potatoes with olive oil, salt, pepper, and garlic. Roast for 25 minutes, stirring halfway. Add chopped greens and roast 10 more minutes.

Sprinkle with chives before serving.

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Small-Batch Preserving Tip: Quick-Pickled Onions

These brighten up salads, sandwiches, tacos—just about anything.

Makes about 1 pint (8–10 servings depending on use)

Ingredients:

• 1 red onion

• ½ cup water

• ½ cup vinegar

• 1 tbsp sugar

• 1 tsp salt

Directions:

Slice 1 red onion thinly and place in a clean jar. In a saucepan, heat ½ cup water, ½ cup vinegar, 1 tbsp sugar, and 1 tsp salt until warm (but not boiling). Pour over onions and let cool.

Store in the fridge for up to 2 weeks.

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What’s your go-to way to use spring greens or herbs? Share it with us at the stand or tag us online—we’d love to see what’s cooking in your kitchen.