Spring Cooking, 2025 Edition

My husband often jokes that he's the gourmet food cook in our family and I'm the comfort food cook. I love to make hearty, filling dishes like shepherd's pie, beef stew, chicken pot pie, and lasagna. But with warmer weather coming, it's time to break out the lighter spring recipes. Here are some of my favorite lighter but still comforting (and delicious) dishes for spring!

Chickpea Apple Broccoli Salad (modified from Ambitious Kitchen)

For the salad:
1 head broccoli, very finely chopped (florets only)
1 (15-oz) can of chickpeas, drained and rinsed
2 cups diced or matchstick-cut apples (any firm variety, sweet or tart, as you prefer)
1 cup shredded or matchstick-cut carrots
1/3 cup Craisins 
1/3 cup chopped pecans
1/2 cup chopped flat leaf parsley

For the dressing:
3 Tbsp olive oil
1-1/2 Tbsp cider vinegar
1 Tbsp Dijon mustard
1/2 Tbsp honey
1 clove garlic, minced
Salt and pepper to taste

In a large bowl, toss together salad ingredients. In a smaller bowl, whisk together dressing ingredients and season to taste. Drizzle over salad and toss until coated. Serve immediately or cover and refrigerate for up to 5 days. 

Summer Squash and Corn Chowder (from Cooking Classy) 

6 slices bacon, cooked and crumbled (reserve 4 tsp bacon grease)
2/3 cup celery, thinly sliced
3 medium yellow squash (about 1-1/2 pounds), diced
1 cup sliced green onions, divided (may be omitted)
1 Tbsp flour
2 cloves garlic, minced
2-3/4 cup milk (2% or whole is best), divided
5 cups fresh cut or frozen corn, divided
1-1/2 tsp fresh thyme, chopped (or 1/2 tsp dried)
3/4 tsp salt
1/4 tsp black pepper
1/2 cup heavy cream (or half an half, for a lighter result)
3/4 cup shredded cheddar

Heat the 4 tsp reserved bacon grease in a large pot over medium-high heat. Add celery and saute for 2 minutes, then add squash and 3/4 cup green onions (if using). Saute about 4 minutes, then add flour and garlic and saute for 2 additional minutes. Reduce heat slightly, then add 1-1/2 cups milk, 2 cups corn, thyme, salt, and pepper. In a blender or the cup of an immersion blender, combine the remaining milk and corn and the cream. Blend until nearly smooth, about 30 seconds. Add pureed mixture to pot and stir to blend. Bring to a light boil, then serve immediately, topped with crumbled bacon, shredded cheddar, and remaining green onions, if using. 

One Hour Buttermilk Dinner Rolls (adapted from Picky Palate)

4 Tbsp butter, cut into slices
2/3 cup buttermilk*
3/4 cup very warm water 
4 cups flour, divided
3 Tbsp sugar
1 Tbsp rapid rise yeast
1 tsp salt
3-4 Tbsp melted butter
Coarse salt (optional)

Combine butter, buttermilk, and warm water in a large mixing bowl and stir until butter melts. In a 4-cup measuring cup or a medium bowl, whisk together 3 cups flour, sugar, yeast, and salt. When milk mixture has cooled to "hand-washing warm," use a hand mixture on medium-low and gradually add the dry ingredients to the milk mixture, using a rubber spatula to scrape down the sides of the bowl.  Gradually add as much of the remaining flour as needed until the dough pulls away from the sides of the bowl (usually about 1/2 cup). Using the remaining flour to lightly flour a wooden board, and turn dough out onto board. Knead for 4-5 minutes, until smooth and elastic, adding flour as needed. Roll dough into a roughly 9"x13" rectangle (should be about 1/2" thick). Use a pizza cutter or sharp knife to cut into 12 9" strips. Form each strip into a knot shape and arrange in a lighted greased 9x13" baking dish. Cover loosely with a tea towel and allow to rise in a warm place for 20 minutes. (Tip: While preparing dough, turn your oven on to its lowest temperature for several minutes, then turn off and leave oven closed until ready to proof.) 

Remove pan from oven and preheat oven to 375 degrees. Brush tops of rolls with melted butter and sprinkle with coarse salt, if desired. When oven is up to temp, bake for 12-14 minutes, until tops are golden brown. Remove, brush with additional melted butter, and serve warm. 

*To make your own buttermilk, place roughly 2/3 Tbsp of cider or white vinegar or lemon juice in a measuring cup, then add milk to make 2/3 cup. Stir and allow to sit for a few minutes. 

White Pizza (dough recipe from Taste & Tell; sauce recipe from Nellie Bellie)

For the dough:
2-1/2 cups warm water
1/4 cup sugar
3 tsp instant yeast
1/4 cup vegetable oil
6 cups flour
2 tsp salt

For the sauce:
2 Tbsp olive oil
4 cloves garlic, minced
1/4 tsp dried oregano
1/4 black pepper
1/4 tsp salt
2 Tbsp flour
1-1/2 cups half and half or milk

Topping suggestions:
Mozzarella slices
Ricotta
Shredded cheese
Grilled chicken
Shrimp and bacon
Shrimp and mushrooms
Mushrooms and onions
Fresh basil (or any fresh herbs)

In a large mixing bowl, combine water, sugar, and yeast and allow to sit for a few minutes until foamy. Stir in vegetable oil. Whisk the salt into the flour (in the measuring cup) and add to yeast mixture, 1/2 cup at a time, beating on medium speed and scraping sides of bowl with a rubber spatula. Continue adding flour until the dough pulls away from the bowl. Dough will still be quite sticky. You may not need all 6 cups of flour. Turn the dough out onto a lightly floured board and knead until smooth and elastic, adding the remaining flour as needed. Place dough in a large, lightly greased mixing bowl, flip to coat with oil on both sides, then cover with plastic wrap and allow to rise at room temperature until doubled, about an hour. 

While dough is rising, prepare white sauce (Note: You can also make the sauce ahead of time and refrigerate until ready to use.): Heat the olive oil in a skillet over medium-high heat. Add garlic and saute for about 3 minutes, until fragrant. Whisk in 2 Tbsp flour, oregano, pepper, and salt. Add the half and half all at once, whisking constantly. Cook and stir until bubbly and thickened, about 3 minutes. If you prefer the sauce to be thicker, blend an additional Tbsp flour into a little milk (about the consistency of mashed potatoes) and whisk into sauce, cooking for another minute or so. 

When dough is finishing rising, turn the dough back out onto a floured surface and divide in thirds. Each third will make one large pizza. Dough may be used immediately, or place in a ziploc bag and refrigerate for several hours to overnight. 

When ready to prepare pizza, turn dough out onto a lightly floured board and flip to coat on both sides. Push the dough from the middle to the outside to flatten the center of the crust and make it bigger. Dust with flour when needed. Put parchment paper in a rimmed cookie sheet and drizzle with a little olive oil. Gently transfer the dough onto the sheet and press to fill the pan. For a crispier crust, pre-bake the plain crust for 7 minutes at 450 degrees, then remove from oven and turn the oven up to 500 degrees. Brush the edge of the baked or unbaked crust with olive oil. Spoon sauce on center of crust and spread with the back of a spoon. Add desired toppings, including cheese. Sprinkle crust with parmesan and salt, if desired. Bake for 7-10 minutes at 500 degrees, until cheese is completely melted. Remove from oven and allow to cool slightly before slicing.

Lemon Dill Salmon (from Cooking Classy)

4 (6-oz) salmon fillets
2 Tbsp olive oil
1-1/2 tsp lemon zest
2 Tbsp lemon juice
Salt and pepper
1/3 cup plain Greek yogurt
3 Tbsp mayonnaise 
1 clove garlic, finely minced
1 Tbsp chopped fresh dill
2-3 tsp milk

1/2 tsp honey

In a bowl, whisk together olive oil, lemon zest and lemon juice. Grease a 9"x13" baking dish and lay fillets in dish. Season with salt and pepper then flip each fillet over. Drizzle evenly with lemon mixture and gently rub over salmon, then season again with salt and pepper. Let rest at room temperature 10 minutes, then bake in 400-degree oven for 12-16 minutes, or until salmon has cooked through. 

While salmon is baking, prepare dill sauce:  In a small bowl, whisk together yogurt, mayonnaise, garlic, dill, honey, and enough milk to reach desired consistency. Season with salt and pepper to taste. (Note: Sauce can be prepared ahead of time and refrigerated, but allow to stand at room temperate for 20 minutes before serving.) 

Serve salmon warm, topped with dill sauce, garnished with additional dill and lemon slices, if desired. 

Chicken Taco Salad (adapted from The Pioneer Woman)

For the dressing:

3/4 bottled Ranch dressing
1/4 cup salsa (your preferred level of spice)
3 Tbsp finely minced cilantro (optional)

For the chicken:

2 boneless, skinless chicken breasts
2 Tbsp taco seasoning (or your preferred seasonings)
1/4 cup vegetable oil
2 Tbsp butter

For the salad (feel free to alter according to your preferences):

1 large head green lettuce, shredded (I prefer Romaine)

3 whole Roma tomatoes, diced

1/2 cup grated Pepper Jack or cheddar cheese

1-1/2 cup frozen corn

2 avocados, diced

3 green onions, sliced

1/2 cup cilantro leaves

tortilla chips, slightly crushed

Combine dressing ingredients in a small bowl; cover and refrigerate. 

Heat oil and butter in a large skillet over medium-high heat. Season both sides of chicken breasts with taco seasoning. Cook the chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side. Remove chicken from skillet and set aside to cool. Return skillet to low heat, add corn, and stir so the oil/butter mixture coats the corn. Cook on low until warmed, then remove from heat. When chicken has cooled for about 10 minutes, cut into cubes. 

Assemble salad: On a large platter or in a large bowl, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips. Drizzle with dressing. 

(Note: You can also skip the tortilla chips and serve rolled in flour tortillas.)

Grilled Chicken Caprese (from Chef Savvy) 

4 boneless, skinless chicken breasts

1 tsp Italian seasoning
1/2 tsp garlic powder

1/2 tsp onion powder

salt and pepper

4 slices mozzarella

4 slices tomato

handful fresh basil, chiffonaded

1/2 cup balsamic vinegar

2 Tbsp light brown sugar

Preheat grill to medium high heat. Season chicken breasts with Italian seasoning, garlic and onion powder, and salt and pepper on both sides. Spray the grill with non-stick cooking spray and grill the chicken breasts until almost fully cooked. Top each chicken breast with a slice of mozzarella. Close the grill and allow to cook for a few additional minutes until melted. Remove the chicken from the grill and top with tomato and basil. Combine balsamic vinegar and brown sugar and drizzle over chicken. Serve immediately. (Tip: You can also use commercially available balsamic glaze.)

Raspberry Almond Shortbread Cookies (from Dear Crissy) 

For the cookies:

1 cup butter, softened

2/3 cup sugar

1/2 tsp almond extract

2 cups plus 2 Tbsp flour

1/2 cup seedless red raspberry jam

For the glaze:

1 cup powdered sugar

3-4 tsp water

1 tsp almond extract

In a medium bowl, beat butter for about 30 seconds, scrape down sides. Add the ⅔ cup sugar and the ½ teaspoon almond extract, beating for about 30 seconds or just until combined. On low speed, beat in the flour a little at a time, scraping the sides as necessary until dough is formed. Using a spatula or a wooden spoon stir in any remaining flour that may be in the bottom of the mixing bowl. Do not overwork dough or allow to get too warm. Roll dough into 1-inch balls and place on a cookie sheet lined with parchment. Using your fingertip or knuckle, press an indentation into the center of each ball. Chill in refrigerator for at least one hour. (If chilling for longer than 1 hour, cover with plastic wrap.) 

Preheat the oven to 350 degrees. Place cookies 2-inches apart on a cookie sheet lined with parchment. (Return remaining cookies to refrigerator until ready to bake next batch.) Spoon about ¼ teaspoon jam into each indentation. Bake for 11-13 minutes or until the edges are very light brown. Allow to cool on the cookie sheet for 5 minutes. Transfer to a wire rack to finish cooling. Continue baking batches until all cookies are baked. 

For glaze, in a medium bowl, combine powdered sugar, 1 teaspoon water and 1 teaspoon almond extract. Add enough of the remaining water to make a drizzling consistency. When cookies are completely cooled, drizzle with icing using a fork. Allow glaze to set completely before storing. 

Lemon Bars (adapted from The Barefoot Contessa via Key Ingredient)

For the crust:

2 sticks butter, room temperature

1/2 cup sugar

2 cups flour

dash salt

For the filling:

6 extra-large eggs, room temperature

3 cups sugar

2 Tbsp grated lemon zest

1 cup lemon juice

1 cup flour

confectioner's sugar, for dusting

For the crust, in a large mixing bowl, cream the butter and sugar on medium-high until fluffy. Whisk the salt into the flour and, with mixer on low, add to the butter until just mixed. Turn out  the dough onto a well-floured board and gather into a ball. Flatten with floured hands and press into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill for at least one hour. Bake at 350 degrees for for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack, leaving oven on. Whisk together all filling ingredients except confectioner's sugar and pour into cooled crust. Bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into squares or triangles and dust with confectioners’ sugar immediately before serving. (Tip: These bars are very sweet and rich, so be sure to cut into relatively small pieces.)

Happy spring - and bon appetit!!