4 Garden-Fresh Recipes for a Lively Spring Menu

A wooden cutting board surrounded by bunches of herbs like dill, taragon, chives, and parsley with lemons and strawberries.

A parade of parsley leaves, rosemary sprigs, dill fronds, and other fragrant herbs enliven these sweet and savory eats.

Crab Cakes with Parsley Caper Sauce

Three crab cakes stacked together with limes on the side, and a green sauce in the background.

Herb Tartlets with Goat Cheese and Honey 

Herb and goat cheese tartlets lined up on a platter surrounded by herbs and flowers.

Spring Salad with Lemon-Dill Buttermilk Dressing 

A woven tray holding a small pitcher of ranch and a white bowl with salad.

Tarragon and Strawberry Panna Cotta 

Three coupe glasses filled with panna cotta and topped with sliced strawberries.

Recipe Development by Ola Agbodza 

Food Styling by Kathleen Kanen 

Styling by Maggie Ratliff 

Photography by Kyle Carpenter 

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