The Spring Kitchen cookbook contains beautiful pictures and over 50 recipes featuring spring produce. The book has recipes for artichokes, asparagus, fennel, lemons, raspberries, rhubarb, strawberries, radishes, peas, spring greens, pineapple, and kiwis. The book features every part of a meal, from appetizers to entrees to desserts, even drinks.

The Spring Kitchen also features many dairy and egg free options for those allergic or avoiding. Many of the recipes are vegan, but there are some non-vegan recipes also.