Spring has a way of refreshing everything, even what’s on our plates. As farmers’ markets begin to fill with vibrant greens, spinach lays waiting to be used in soups, alongside proteins, with breakfast, and so much more. Thriving in cool weather, spinach reaches its sweetest and most tender stage from early spring through late May, before the heat of summer causes the leaves to toughen and turn more bitter.
More on Growing Spinach
Unlike many vegetables that prefer warmer temperatures, spinach flourishes in crisp air and mild sunlight. That’s why spring harvests are especially prized. The leaves are softer, brighter, and more delicate in flavor. Though spinach is grown worldwide—with leading production in countries like China and the United States—local spring crops often deliver the freshest taste and texture.
Health Benefits
Nutritionally, spinach has earned its reputation as a powerhouse green. Packed with iron, vitamin C, vitamin K, and antioxidants, it offers both flavor and function in every handful. Its versatility is part of its charm, easily adapting to light cooking or fresh preparations without overpowering all other ingredients.
As spring unfolds, incorporating spinach into your recipes is a simple way to celebrate the flavors of the season.
Spring Spinach Recipes
Spinach Soup with Cashew Cream
Since we still have cooler days as we move into March, April, and even May, a warming Spinach Soup can make a cozy lunch or dinner. Here you’ll use cashew cream that makes the texture as silky as possible then garnish with toasted cashews too.
Puy Lentils with Spinach and Pancetta
Looking to get your protein fix? Puy lentils provide a hearty base that you can layer other flavors on top of. We choose to add in leafy green spinach as well as slightly salty pancetta which you can abstain from using in case you want to make this dish vegetarian-friendly.
Roasted Cauliflower Soup with Mushrooms and Spinach
Take advantage of the limbo between winter and spring by combining some of their best produce. Cold weather cauliflower meets bright spinach and earthy mushrooms for a filling soup. Let the vegetable stock be your guide and let your mind run wild with additions.
Creamed Spinach with Dippy Eggs
Need a breakfast recipe that gets you up and ready to go? Fill your morning with Creamed Spinach and Dippy Eggs. Get the best of both worlds as you savor the rich runny yolk of a dippy egg and the robustness of spinach.
Egyptian Spinach Spanakopita
A bit of phyllo dough and Egyptian spinach leaves make up two of the best parts of Spanakopita but we can’t forget about the crumbly feta that intertwines with these two. In this recipe we also use a za’atar spice blend that bumps up the flavor with a bit of umami.
Roasted Salmon with Sautéed Spinach and Zucchini-Dill Relish
If you’re looking to impress a partner or maybe wow your family then this Roasted Salmon is the dinner you’ve been waiting for. Perfectly cooked salmon is just the beginning of this dish. The real treat are the accompaniments of sautéed spinach and a homemade zucchini-dill relish.
Story by Kylie Thomas
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