Spring always brings a little extra energy into our kitchens. The days get longer, the farmers markets start to reopen, and suddenly we’re craving fresh flavours, crunchy greens, and meals that feel bright but still comforting. Over the years, we’ve been lucky to gather an incredible collection of recipes from the Growing Chefs community—from our own chef team to volunteers, board members, and friends across the chef and restaurant world.
As we welcome the season, we’re revisiting some of our favourite spring recipes from the archive. These are dishes we come back to year after year, recipes that celebrate seasonal produce, spring holidays, and the joy of cooking together.
Here are a few we’re especially looking forward to making this spring.
Simple, versatile, and endlessly useful, this hummus recipe is a reminder that great food doesn’t have to be complicated. Made with pantry staples, it’s perfect for elevating crisp spring vegetables like cucumber, peppers, and carrots—whether for lunchboxes, snack boards, or casual spring gatherings.
This recipe comes from one of our LunchLAB volunteers, Rokstan, and it’s become a go-to in the LunchLAB kitchens for good reason. Smooth, satisfying, and easy to make ahead, it’s the kind of recipe you’ll keep coming back to any time of the year!
Asparagus Pesto by Chef Andrea Carlson
Few ingredients say “spring” quite like asparagus, and this pesto captures its brightness beautifully. Created by Chef Andrea Carlson, MICHELIN-starred chef and owner of Burdock & Co, Harvest Community Foods, and Bar Gobo, and a longtime From Farms to Forks participant—this recipe blends asparagus with lemon, earthy almonds, and a generous helping of parmesan.
It’s vibrant, fresh, and wonderfully flexible. Toss it with pasta for a quick weeknight dinner, spoon it over roasted vegetables, or spread it onto crusty bread for an easy seasonal snack.
Spring Leek Risotto by Chef Ted Anderson
Former Growing Chefs board chair Ted Anderson brings a chef’s touch to this stunning spring risotto. In this recipe, leeks and parsley are blanched and transformed into a vibrant green purée that’s folded into the risotto near the end of cooking. The technique helps preserve both the fresh flavour and that beautiful verdant colour.
Rich and comforting yet unmistakably spring-like, this risotto can be served with seared scallops or topped with a crisp julienne of green apple for a vegetarian version that still feels special.
Toot: Almond and Rose Marzipan for Nowruz (Recipe at the end of the post)
Spring is also a time of celebration, and this traditional sweet is made for the Iranian or Persian New Year, Nowruz. In the days leading up to the holiday, families prepare an assortment of cookies and sweets in a range of colours, shapes, and flavours.
This marzipan recipe comes from our friends at Delara. Delicately flavoured with almond and rose, it’s a beautiful way to mark the arrival of spring and to honour the cultural traditions that bring so much richness to our food community.
Whether you’re cooking for your family, trying a new recipe, or reconnecting with recipes from seasons past, we hope these dishes inspire you to celebrate spring in your kitchen. Let us know which ones you’re cooking this year, and share pictures with our team if you make one of these recipes!
Happy spring cooking! 🌼