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50 Spring Recipes to Celebrate the Groundhog Not Seeing His Shadow

Every February viewers across America tune in to see if the infamous Groundhog will see his shadow. If he doesn't, spring is due to arrive early. Here are some of our favorite spring recipes to celebrate the groundhog not seeing his shadow.

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Brown Sugar Pineapple Ham

With just four ingredients, this pineapple glaze for ham is straightforward and simple — just what you're looking for in a holiday ham with easy steps. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Garlic-Sesame Green Beans

Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri
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Best Lime Tart

This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband’s favorite desserts. Enjoy! —Charis O'Connell, Mohnton, Pennsylvania
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Chili-Stuffed Poblano Peppers

While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. —Lorrie Grabczynski, Commerce Township, Michigan
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Carrot Soup with Orange & Tarragon

A pretty orange color, a delicious hint of citrus and a garden-fresh flavor make this soup a requested dish at my many celebrations. Try sprinkling individual bowls with fresh tarragon before serving. —Phyllis Schmalz, Kansas City, Kansas
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Berry Pinwheel Cake

Perfect for special meals, this lovely chiffon cake is a nice change from strawberry pie or shortcake. Don't be afraid t try this jelly-roll-style dessert...it's easy to make. Plus, the waxed paper-lined pan helps make cleanup a breeze! —Becky Ruff, McGregor, Iowa
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Grilled Tilapia Piccata

We aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio
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Golden Beet Curry Risotto with Crispy Beet Greens

I was delighted to find golden beets at the farmers market and knew they'd be perfect in a risotto recipe I was working on. And please, don't forget the baked crispy beet greens...amazing! Move over, main dish! This vibrant side will steal the show. —Merry Graham, Newhall, California
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Chicken Piccata Pockets

My husband loves chicken piccata. I tried it in a puff pastry pocket with a bit of cream cheese; it tasted sensational. When he took leftovers to work, everyone asked what smelled so great. —Arlene Erlbach, Morton Grove, Illinois
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Coconut Cheesecake & Rhubarb Compote

I took my daughter’s love of cheesecake plus my mom’s love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. —Wendy Rusch, Trego, Wisconsin
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Fresh Asparagus Soup

We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. —Sherri Melotik, Oak Creek, Wisconsin
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Seasoned Turkey Sandwiches

This savory turkey tucked in homemade buns steals the show at any potluck or family reunion. It’s been a huge hit at football dinners, graduation parties and more. I like to add tomato and lettuce for crunch and color. —LaVonne Hegland, St. Michael, Minnesota
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Ginger Veggie Brown Rice Pasta

Once I discovered brown rice pasta, I never looked back. Tossed with ginger, bright veggies and rotisserie chicken, it tastes like a deconstructed egg roll! —Tiffany Ihle, Bronx, New York
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Pork Tenderloins with Wild Rice

Apricots say sweet things to earthy herbs in this gravy-licious meal. Remember this recipe—it’s worthy of a weekend celebration. —Taste of Home Test Kitchen
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Sour Cream Rhubarb Pie

A hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia
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Lemon Chicken & Rice Soup

Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! —Kristin Cherry, Bothell, Washington
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Epiphany Ham

I wanted to cook a ham but didn't have the ingredients for my usual glaze recipe, so I made substitutions. You can, too! Instead of black cherry, try another flavored soda, or use sweet-and-sour sauce in place of duck sauce. —Edith Griffith, Havre de Grace, Maryland
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Hearty Chickpea Potpie

This veggie potpie is so savory and satisfying! The spring veggies, easy prep and impressive presentation make it a perfect addition to Easter or other family dinners. —Deanna McDonald, Grand Rapids, Michigan
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Lemony Coconut Bars

These lemony and chewy bars make a refreshing addition to the holiday cookie tray. Try lime juice and zest for a zingy twist. —Nancy Zimmerman, Cape May Court House, New Jersey
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Ham with Pineapple Salsa

A dear friend shared this recipe when she moved from Hawaii to Colorado. Now it’s one of my favorite ways to eat ham. I get lots of requests for the recipe when I make it for guests. —Dawn Wilson, Buena Vista, Colorado
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Spring Pea & Radish Salad

Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire
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Mexican Crinkle Cookies

When it’s baking time, my family lobbies for these Mexican crinkle cookies. You can replace 1 oz. unsweetened chocolate with 3 Tbsp. cocoa powder plus 1 Tbsp. shortening, butter or oil.—Kim Kenyon, Greenwood, Missouri
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Chicken Verde Quesadillas

I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. —Julie Merriman, Seattle, Washington
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Sage Chicken Cordon Bleu

It's nice to surprise the family with special meals like this during the week. I usually double the recipe so we can enjoy leftovers the next day. —Martha Stine, Johnstown, Pennsylvania
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Quick Apple Crisp

This dessert can be assembled in a snap and cooks up in minutes, making it a delectable dessert for unexpected guests. You'll love it served with a scoop of vanilla ice cream or whipped topping. —Suzie Salle, Renton, Washington
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Spiced Salmon

This delicious, moist fish is very quick and easy to prepare. It gets a little sweetness from brown sugar, but overall the seasonings are mild and give this dish broad appeal. It's a wonderful way to enjoy healthy salmon.—Donna Reynolds, Innisfail, Alberta
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Spring Onion Pimiento Cheese Grits

Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. —Melissa Pelkey Hass, Waleska, Georgia
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Lime Angel Food Cake

For my husband's family reunion, I took a store-bought angel food cake and turned it into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over big! —Nancy Foust, Stoneboro, Pennsylvania
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Favorite Corned Beef and Cabbage

It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. —Evelyn Kenney, Trenton, New Jersey
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Turkey with Mushroom Sauce

When we were first married, I didn't have an oven, so I made this tender turkey in the slow cooker. These days, I rely on this recipe because it frees up the oven to make other dishes for large get-togethers. —Myra Innes, Auburn, Kansas
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Marinated Asparagus with Blue Cheese

Asparagus marinated in vinaigrette and dotted with cheese makes an awesome side. We’re blue cheese fans, but you might like Parmesan or feta. —Susan Vaith, Jacksonville, Florida
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Lemon Ginger Icebox Cake

Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It’s a holiday lifesaver. —Suzanne Banfield, Basking Ridge, New Jersey
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Split Pea Soup with Bacon & Crab

Many split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step farther-add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. —Stephen Exel, Des Moines, Illinois
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Walnut-Crusted Ginger Salmon

For those who aren’t wild about fish, this gingery salmon is a game-changer. Baking on foil makes for extra-easy cleanup. —Becky Walch, Orland, California
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Easy Pistachio Tube Cake

Mixes make this light cake easy, and a fluted tube pan gets it holiday party-ready. Go for the pistachios on top—the extra crunch is worth it. —Dina Crowell, Fredericksburg, Virginia
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Pesto Rice-Stuffed Chicken

Juicy stuffed chicken is perfect for basil fans, but I've just as easily used shredded cheese in place of the pesto for my pickier eaters. —Rachel Dion, Port Charlotte, Florida
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Thyme & Basil Roast Pork

Dad’s favorite roast pork was rubbed with cinnamon, thyme, basil and lemon. He loved thick slices and wanted only a salad to finish off the meal. —Lorraine Caland, Shuniah, Ontario
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Holiday Brussels Sprouts

Make Brussels sprouts special with peas, celery and, of course, bacon. The recipe doubles easily if needed. —Jodie Beckman, Council Bluffs, Iowa
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Raspberry Almonettes

Sometimes that “missing ingredient” idea comes to me in my sleep, and I have to jot it down. The surprising filling in these cookies makes them fun to bake and even more fun to eat! —Angela Sheridan, Opdyke, Illinois
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Chicken Alfredo Lasagna

My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. —Caitlin MacNeilly, Uncasville, Connecticut
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Triple Mash with Horseradish Bread Crumbs

Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia
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Walnut-Filled Pillows

These tender cookie pillows, filled with a delicious walnut mixture, are my husband's favorite. He says it wouldn't be Christmas without them. —Nancy Kostrej, Canonsburg, Pennsylvania
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Crab & Shrimp Stuffed Sole

The most casual cookout will seem elegant when it stars this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette. —Bryn Namavari, Chicago, Illinois
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Lime & Gin Coconut Macaroons

I took these lime and coconut macaroons to our annual cookie exchange, where we name a queen. I won the crown! —Milissa Kirkpatrick, Angel Fire, New Mexico
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Seared Salmon with Strawberry Basil Relish

Salmon and basil take a sweet new approach when topped off with a relish of strawberries, honey and pepper. —Stacy Mullens, Gresham, Oregon
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Easy Lemon Pie

I’ve had this one-bowl lemon pie recipe for years. It’s my twist on chocolate French silk pie, and it's uber easy to do with refrigerated pie pastry. —Glenna Tooman, Boise, Idaho
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Smoked Salmon Quesadillas with Creamy Chipotle Sauce

These extra-special quesadillas take just minutes to make, but you'll want to savor them for as long as possible. Sprinkle the cheesy wedges with chopped fresh cilantro. —Daniel Shemtob, Irvine, California
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Shortcut Tres Leches Cake

My mom's favorite cake is tres leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich and tender. —Marina Castle Kelley, Canyon Country, California
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Grilled Rosemary Pork Roast

When the family's coming or we're expecting guests for dinner, I often serve this flavorful grilled pork roast—and it's always a winner! Chopped apple and sweet honey complement the rosemary and garlic. —Christine Wilson Sellersville, Pennsylvania
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Raspberry Rumble

My guy is a raspberry fan, so that’s what I use in this cake with a classic fluffy frosting. Freeze the berries so they don’t stain the batter. —Lorraine Caland, Shuniah, Ontario

Laura Denby
Laura is a New York-based freelance food writer with a degree in Culinary Arts from the Institute of Culinary Education and a degree in Journalism from Penn State. Her work has appeared in Taste of Home, Chowhound, the Culture Trip and Patch.

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