Our 10 Most-Pinned Spring Recipes

This season, our Pinterest users are inspired by chilled soups and bright salads

By SAVEUR Editors
April 11, 2017

Looking for spring cooking inspiration? What better way to get motivated than by checking out our Pinterest feed are loving spring vegetarian recipes? This season, our users are loving recipes that make the most of spring produce and sweeter overwintered greens that come fresh from the market, from ramp recipes to asparagus recipes. Here are the top 10 most-pinned recipes from our Pinterest page, including corn tamales, avocado soup, and one of our favorites: ramps-and-wild greens pesto.

Morels in Black Bean Sauce with Fried Enoki Mushrooms

Morels with Fried Enoki Mushrooms and Tofu Skins
Morels are paired with pieces of yuba, or tofu skin, to soak up a pungent black bean chile sauce to create this rich, flavorful almost-stew. Get the recipe for Morels in Black Bean Sauce with Fried Enoki Mushrooms »Joseph De Leo

Stuffed Leeks with Blue Cheese, Raisins, and Almonds

stuffed leeks with blue cheese, raisins, and almonds
The bold flavors of blue cheese, anchovies, and Worcestershire sauce—plus a little kiss from the flame—make otherwise mild-flavored leeks just the thing for a cold night by the fire. Roasting them under sealed parchment paper allows the leeks to steam, tenderizing them before they char. Get the recipe for Stuffed Leeks with Blue Cheese, Raisins, and Almonds »Christina Holmes

Shaved Carrot Tart with Ricotta

carrot tart
Piles of colorful carrot ribbons—which skew more savory than sweet, thanks to a lemony coriander-flecked dressing—come out of the oven glistening and retaining some of their bite. The keys to the couldn't-be-flakier crust beneath: keeping the ingredients as cold as possible, and not overhandling the dough. Leftovers of the tart can be refrigerated and recrisped in the oven the next day. Get the recipe for Shaved Carrot Tart with Ricotta »Photograph by Beth Galton | Food Styling by Mariana Velasquez

Stuffed Moldovan Flatbreads with Dill and Sorrel

Stuffed Moldovan Flatbreads with Dill and Sorrel
Kefir, a traditional Russian fermented milk drink, adds tenderness to the dough for these flakey Moldovan flatbreads, stuffed with dill, scallions, and sorrel—perfect as an afternoon snack or the starter for a large picnic. Get the recipe for Stuffed Moldovan Flatbreads with Dill and Sorrel »Matt Taylor-Gross

Ramp and Wild Greens Pesto

Ramp and Wild Greens Pesto
Fermentation revivalist Sandor Katz makes this punchy pesto to capture the essence of spring. Chickweed, a spicy herb, is his green of choice to pair with ramps, to which he adds mild herbs and sunflower seeds, but you can replace chickweed with watercress, arugula, or any other peppery green. The same goes for the ramps—this pesto works just as well with spring onions or garlic. It will keep in the fridge for a few weeks, and Katz uses it throughout the day: on grits or eggs for breakfast, slathered on sandwiches for lunch, and tossed with potatoes or pasta for dinner. Get the recipe for Ramp and Wild Greens Pesto »Matt Taylor-Gross

Braised Overwintered Greens

Braised Overwintered Greens
Bittersweet kale mingles with a tangy verjus and spicy pepper flakes in this spring greens recipe. Feel free to substitute other greens like cabbage, collards, or spinach, and adjust cooking times as needed. Store-bought peppadews are a good replacement for the pickled aji dulce, and if you can't find fish pepper flakes, cayenne or Aleppo pepper are easy substitutions. Get the recipe for Braised Overwintered Greens »Matt Taylor-Gross

Avocado Soup

avocado soup
As ethereal as its origins, this unusual, chilled summer soup is a specialty at the Singular Patagonia, an otherworldly hotel that borders Sena Última Esperanza (or Last Hope Sound). It's made velvety and rich by the local avocados, which are called paltas. Get the recipe for Avocado Soup »William Hereford

Corn Tamales with Tomatillo Salsa

Corn Tamales with Tomatillo Salsa
The key to moist, flavorful tamales is not being shy about adding fat. Lard is traditional in Mexico, but you can use softened butter for vegetarian versions. Tamales are best eaten doused in salsa or hot sauce. This salsa verde has a fresh, tangy sourness (and kick of heat if you like) that helps cut through the richness of the masa. Get the recipe for Corn Tamales with Tomatillo Salsa »Heami Lee
Chirashi rice bowl covered in colorful slices of fish

Chirashi

Making sushi at home can be a challenge fraught with angst. That's where chirashi comes in. It's a rice bowl covered in colorful slices of fish, glistening balls of orange roe, and a rainbow of other garnishes from sesame seeds to seaweed promising all the architectural potential we lust for in a well-made sushi platter—but with far less effort. Get the recipe for Chirashi »Stacy Adimando

Soba Salad with Lemon-Miso Vinaigrette

Soba Salad with Lemon-Miso Vinaigrette
This refreshing salad of soba noodles tossed with winter greens and mixed vegetables is brought together by a tart dressing of miso, ginger juice, and lemon. Get the recipe for Soba Salad with Lemon-Miso Vinaigrette »Dylan + Jeni

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