6 Super Easy Spring Recipes (Mains, Sides, and Desserts)

With the arrival of spring, it's the perfect time to refresh your weekly meal routine. Best-selling cookbook author Cathy Yoder, CEO of EmpoweredCooks.com and FabulesslyFrugal.com, presents six fresh and foolproof recipes that celebrate the season.

These recipes include vibrant side dishes, easy main courses, and delightfully simple and delicious desserts. Whether you're planning weeknight dinners or cheerful weekend gatherings, Cathy's recipes deliver big flavors with minimal effort.

Avocado Deviled Eggs

If you'd like to try a new twist on deviled eggs this year, try this avocado version! It's still healthy, and the avocado adds a new flavor to this classic Easter dish.

Prep Time: 15minutes minutes

Cook Time: 15minutes minutes

Total Time: 30minutes minutes

Servings: 6

Ingredients

• 6 hard-boiled eggs
• 2 large avocados
• 1 lime or lemon or essential oil
• ¼ cup cilantro
• 1 clove of garlic
• 1 tsp salt

 

Instructions

Hard boil your eggs. See the post for a secret for getting these perfect every time. Let eggs cool.

Cut eggs in half lengthwise, remove the egg yolk, and set aside.

Mash egg yolks together with all other ingredients. I like to use my immersion blender to get it really smooth.

Scoop mixture into egg whites and serve.

Broccoli Pea Salad

If you prefer a side salad that's a bit more filling, this pea salad is a great choice. It's packed with cauliflower, broccoli, celery, bacon, and peas, and the dressing is simple yet delicious.

Prep Time: 2hours hours

Total Time: 2hours hours

Servings: 10

Ingredients

 

Salad

• 2-3 heads broccoli finely chopped (about 6 cups)
• ¼ cup red onion finely diced
• ½ cup celery finely chopped
• 12-15 ounce package of frozen peas thawed
• 1 pound bacon cooked crisp and finely chopped
• ½ cup shredded cheese optional

Dressing

• 1 ½ cups mayonnaise
• ¼ cup sugar
• ¼ cup grated Parmesan cheese
• 2 tablespoons white vinegar
• Salt and pepper to taste

 

Instructions

Chop all the vegetables and cooked bacon into pea-sized or slightly smaller pieces. Combine salad ingredients in a large bowl.

In a medium bowl, whisk the dressing ingredients together. Pour the dressing over the salad and gently fold it into the salad until evenly coated.

Let salad chill for at least 2 hours before serving.

 

Notes

For best results, make this salad a day ahead to allow flavors to fully develop.

You can substitute Greek yogurt for half the mayonnaise for a lighter version.

Roasted Parmesan Tomatoes (Air Fryer) 

Roasted tomatoes topped with parmesan, mozzarella, and basil are the best summer side dish or appetizer but can be enjoyed anytime!

Prep Time: 5minutes minutes

Cook Time: 3minutes minutes

Total Time: 8minutes minutes

Servings: 2

Ingredients

• 1-2 tomatoes you can use any of your favorite tomatoes besides cherry or grape tomatoes
• salt and pepper to taste
• grated parmesan cheese to taste
• mozzarella cheese to taste
• fresh basil leaves to taste
• olive oil or avocado oil, just a little to spray the tops of the tomato

 

Instructions

• Slice the tomatoes into thick slices and place them into a light-greased air fryer basket.
• Top the tomatoes with salt, pepper, grated parmesan, and mozzarella cheese.
• Air fry at 400 °F for 3 minutes.
• Top with fresh basil and enjoy.

 

Notes

Oven Instructions

• Preheat the oven to 450F/230C.
• Prepare the tomatoes as previously explained.
• Place tomatoes on a baking sheet or dish. Roast in the oven for 10-20 minutes or until they are cooked to your liking.

Grill Instructions

• Preheat the grill to medium-high heat.
• Prepare the tomatoes as previously explained.
• Place the tomatoes, cut side up, on the grill for about 4 minutes. Flip and grill the other side for 2-4 minutes or until roasted to your liking.

How long are roasted tomatoes good for?

The roasted tomatoes are best served fresh out of the air fryer. However, like most foods, they will last for 3 to 5 days if stored in an airtight container in the refrigerator.

You can also freeze cooked tomatoes in the freezer for up to a year.

Parmesan Crusted Salmon (Air Fryer) 

Easy recipe for Air Fryer cooking for busy days. This easy recipe for Air Fryer salmon is ready in just 13 minutes. Enjoy the taste of oven-baked salmon with the convenience of Air Fryer cooking.

Prep Time: 5minutes minutes

Cook Time: 8minutes minutes

Total Time: 13minutes minutes

Servings: 4

Ingredients

 

• 2 salmon fillets
• ¼ cup mayonnaise
• 1 tsp herb and garlic seasoning
• shredded parmesan cheese to taste

Instructions

• Preheat the air fryer to 400˚F/204˚C for 5 minutes.
• Mix the mayonnaise with the herb and garlic seasoning in a small bowl.
• Pat dry the salmon fillets with a paper towel and place the salmon in a lightly sprayed air fryer basket or on top of a foil sling in an air fryer basket.
• Spread the herb mayonnaise mixture on the top of the salmon filets. Top with parmesan cheese.
• Cook in the air fryer at 350˚F/175˚C for 8 minutes or until the salmon registers at 145°F/62.7°C with an instant-read thermometer.

Carrot Cake Roll

This dessert recipe is picture-perfect for Easter. And it's simpler to make than you may think! Still, your family will surely be impressed when you bring it to the table and tell them you made it yourself. It's gorgeous.

Prep Time: 30minutes minutes

Cook Time: 40minutes minutes

Total Time: 1hour hour 10minutes minutes

Servings: 10

Ingredients

 

Cake

• 3 eggs
• ⅔ cup granulated sugar
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ginger
• ¼ teaspoon nutmeg
• 2 teaspoons cinnamon
• ¾ cup flour
• 2 cups shredded carrots, about 2-3 medium carrots
• ¼ cup powdered sugar for rolling

 

Filling

• 8 ounces of cream cheese at room temperature
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Instructions

 

• Preheat oven to 350°F/175°C. Lightly grease the bottom of a 10 x 15-inch jelly roll pan. Cut parchment or foil to fit the bottom of the pan, then grease the paper or foil and the sides of the pan.
• In a large bowl, beat the eggs at high speed for about 5 minutes. Then, beat in the sugar, oil, and vanilla.
• Whisk together the salt, baking powder, ginger, nutmeg, cinnamon, and flour in a small or medium bowl. Stir the dry ingredients into the wet just until blended. Then stir in the carrots. Spread the batter evenly into the prepared pan. Bake for 9-11 minutes. The edges should be set, and the center of the cake should spring back when you lightly press on it.
• While the cake is baking, lay a clean kitchen towel out on a work surface. Sprinkle about 1/4 cup powdered sugar onto the towel, covering an area about the size of the cake. When you take the cake out of the oven, turn it onto the prepared towel. Remove the pan and carefully peel off the foil or parchment.
• On one of the short ends, fold the edge of the towel over the cake, then roll the cake and the towel up all the way. Let cool for at least 1 hour.
• Once the cake is cooled, make the filling. Beat the cream cheese until smooth, then beat the melted butter and vanilla. Slowly mix in the powdered sugar and beat until smooth.
• 4. Gently unroll the cake. Spread the filling evenly over the cake and carefully re-roll the cake tightly. You can use the towel to help keep your fingers from sticking to the cake.
• Chill cake until filling is set, at least 30 minutes to 1 hour. Dust with powdered sugar, then slice and serve.

Carrot Cake Cheesecake

It's hard not to love cheesecake, but a lot of people NEED their carrot cake on Easter. Well, now you can have the best of both worlds…and let me tell you, it's super yummy.

Prep Time: 25minutes minutes

Cook Time: 1hour hour 10minutes minutes

Total Time: 1hour hour 35minutes minutes

Servings: 8

Ingredients

 

Cheesecake:

• 16 ounces cream cheese, room temperature 2, 8-ounce packages
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon flour
• 1 teaspoon vanilla extract
• ½ cup sour cream

 

Carrot Cake:

• ¾ cup vegetable oil
• ¼ cup packed light brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¾ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch cloves
• ¼ teaspoon salt
• ½ pound finely grated carrots, about 1 cup

 

Cream Cheese Frosting:

• 3 ounces cream cheese at room temperature
• 2 tablespoons butter softened
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla
• 1 tablespoon sour cream

 

Instructions

 

1. For the cheesecake, beat the cream cheese, sugar, eggs, and flour until smooth in a medium bowl using an electric mixer on high speed.
2. Add the vanilla and sour cream and mix just until blended.
3. Set aside.
4. For the carrot cake, beat together the oil, brown sugar, and granulated sugar in a large bowl using an electric mixer until smooth.
5. Add the eggs and vanilla and beat until the mixture is lightly creamy and light.
6. Stir in the flour, baking soda, cinnamon, nutmeg, cloves, and salt until combined.
7. Mix in the carrots.
8. Preheat the oven to 350°F/175°C.
9. Lightly grease a 9- or 10-inch springform pan with cooking spray.
10. Spread half of the carrot cake batter into the bottom of the prepared pan.
11. Dollop half of the cheesecake batter on top of the carrot cake layer in spoonfuls.
12. Don't spread or swirl together.
13. Dollop the rest of the carrot cake batter on and around the spoonfuls of cheesecake batter.
14. Don't spread it together.
15. Spoon the last half of the cheesecake batter on top of all the layers and spread with an offset spatula into an even layer.
16. Tap the pan on the counter several times to eliminate any air bubbles.
17. Bake the cheesecake for 60-70 minutes (check earlier if using a 10-inch springform pan; it won't bake as long as a 9-inch pan), tenting the top of the cheesecake with foil the last 20 -30 minutes of baking if it is browning too quickly.
18. The cheesecake will puff a great deal in the oven thanks to the leavening in the carrot cake, and it might even crack.
19. Don't overbake the cheesecake or the carrot cake; the bottom and sides will be dry.
20. When you take the cheesecake out, the top center part (just about a 2- or 3-inch diameter circle) should still be slightly soft and jiggly.
21. Let the cheesecake cool completely on a wire rack in the pan.
22. Meanwhile, make the frosting by whipping the cream cheese and butter until creamy and smooth. Mix in the powdered sugar a little at a time until the frosting is well-combined and free of lumps.
23. Add the vanilla and sour cream and mix well.
24. When the cheesecake has cooled, spread the frosting evenly over the top of the cheesecake.
25. Cover with tin foil or plastic wrap and refrigerate until well chilled before serving.

From EmpoweredCooks.com and FabulesslyFrugal.com CEO Cathy Yoder, author of the best-selling "Easy Air Fryer Recipe Book: Best Airfryer Cookbook Recipes for Beginners to Advanced" cookbook.

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