Erin McFarland
March 21, 2014

Yesterday's vernal equinox means that spring has finally arrived—and just in time, because my winter vegetable fatigue is creeping in. There's got to be a limit to the amount of kale one person should eat, and I may have passed it in February. This is the season for produce with snap, crunch, and that certain lightness you can only find in springtime fruits and veggies. We can all look forward to warmer weather ahead, and soon, the first juicy bite of a red ripe strawberry. Here, recipes packed with spring produce I'm itching to to bring back to my kitchen.

AsparagusThis year, asparagus demands to be more than the side dish you love to ignore. Instead, make the most of the crisp-tender veggie by enjoying it raw, roasted, tossed in pasta, or used as a topping on pizza and piadine as pictured above.Get asparagus recipes:Asparagus Insalata Piadine (pictured)Morel Mushroom and Asparagus SautéProsciutto and Asparagus Pasta

RhubarbNot just for pies after all—the tart taste of rhubarb is a perfect match to grilled meats, from glazes for shrimp to this genius Rhubarb-BQ Sauce for chicken.Get more rhubarb recipes:Rhubarb-Glazed Shrimp (pictured)Rhubarb Cardamom GaletteRaspberry-Rhubarb Spritzers

StrawberryWarmer weather means sticky hands and strawberry-studded everything. The beloved fruit is a hallmark of spring and summer desserts, but the ruby beauties also sing in savory salsas, sauces, and dressings.Get strawberry recipes:Pepper-crusted Pork Tenderloin with Strawberry-Balsamic Sauce (pictured)Strawberry-Cream Cheese BarsStrawberry-Avocado Salsa

Which fruits and vegetables are you on the lookout for this spring? Tell us in the comments and we'll point you to our favorite recipes.

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