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  2. Our Best Recipes for Healthy Eating
  3. Make the Most of Spring Vegetables

Make the Most of Spring Vegetables

Updated February 19, 2008
Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.
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Broccoli-Artichoke Casserole
Credit: Jennifer Causey

Spring is a great time to take advantage of the colorful greens and vegetables that are in season this time of year as a way to add a healthy punch to your plate. 

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Pasta Shells with Spring Vegetables

Pasta Shells with Spring Vegetables
Credit: Alison Miksch; Styling: Caroline M. Cunningham

Pasta Shells with Spring Vegetables Recipe

Pea tendrils, the tender tips of pea vines that taste just like the peas, make an unexpected and charming garnish.

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All the Green Things Salad

All the Green Things Salad
Credit: Hector Manuel Sanchez

All the Green Things Salad Recipe

This salad is absolutely chock-full of lovely green spring produce, with textures ranging from crunchy to creamy. You can make the zippy lemon dressing and blanch, drain, and chill the peas and asparagus up to 2 days ahead, but combine all the elements shortly before serving to preserve the color of the avocado and the crunch of the greens. Delicate pea tendrils or shoots would be spectacular here, but watercress makes a delicious peppery substitute. Though you may be tempted to use only one herb, we urge you to use both: The parsley adds a burst of freshness, and the mint contributes deep herbal goodness.

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Charred Spring Onion and Baby Artichoke Pizza

Charred Spring Onion and Baby Artichoke Pizza
Credit: Victor Protasio

Charred Spring Onion and Baby Artichoke Pizza Recipe

Getting some deliberately over-browned edges on the onions and artichokes adds wonderful flavor that makes your home-cooked pizza taste as if it came out of a wood-fired oven. When baby artichokes aren’t in season, you can use frozen artichoke hearts; thaw them, cut them into quarters if they’re whole, and char as directed in step 6. Be sure to allow the dough to come to room temperature so that it’s easier to work with (if too cold, it springs back when you try to shape it) and so it rises more in the oven.

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Herbed Ricotta, Asparagus, and Phyllo Tart

Herbed Ricotta, Asparagus, and Phyllo Tart
Credit: Hector Manuel Sanchez

Herbed Ricotta, Asparagus, and Phyllo Tart Recipe

If working with phyllo dough fills you with fear, don’t worry—this recipe is beginner-friendly. There’s no crimping or folding the dough; you just lay flat sheets of dough on top of each other for a rustic, unfinished edge. Do make sure to thaw the phyllo according to package directions—preferably overnight in the fridge. Properly thawed dough won’t stick together and is relatively easy to work with. Skip past the big, fat asparagus spears you might see this time of year; you need thinner spears so that they’ll get done in the 20 minutes it takes to crisp the dough.

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Eggs in a Garden Breakfast Tart

Eggs in a Garden image
Credit:  Kelsey Hansen; Prop Styling: Audrey Davis; Food Styling: Mark Driskill

Eggs in a Garden Breakfast Tart Recipe

Thanks to ever-handy, store-bought puff pastry, this stunning savory tart is shockingly easy to make. The flakey puff pastry crust cradles 8 over easy eggs, surrounded with vibrant spring vegetables (thus, the recipe’s name). What you have here is an incredibly impressive option for your next brunch gathering. Serve with a side of roasted red potatoes or fresh fruit for a complete meal that’s sure to wow. 

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Radish and Parmesan Salad

Avocado and Almond Salad
Credit: Jennifer Causey

Radish and Parmesan Salad Recipe

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Arugula, Egg, and Charred Asparagus Salad

Arugula, Egg, and Charred Asparagus Salad
Credit: Jennifer Causey

Arugula, Egg, and Charred Asparagus Salad Recipe

Just a hint of char on the asparagus adds fantastic complexity to this simple 5-ingredient spring salad. Look for medium stalks rather than pencil-thin ones—those would char and dry out too quickly. A soft-boiled egg adds protein and richness; let the slightly runny yolks mingle with the rest of the salad before enjoying. Whole-milk Greek yogurt has a lusciousness and milder tang than lower-fat yogurt. It’s the perfect binder for the lemony dressing. Serve with a slice of multigrain bread spread with goat cheese and a dash of cracked black pepper.

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Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce with Fennel

Braised Artichokes Favas and Carrots in Creamy Lemon Sauce with Fennel
Credit: Iain Bagwell

Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce with Fennel Recipe

The olive oil emulsifies with the braising liquid to create a silky sauce that deliciously coats the bright spring veggies. Thin lemon slices, charred and caramelized in a cast-iron pan, make a nice garnish.

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Green Gazpacho with Corn and Radish Salad

ck - green gazpacho with corn and radish salad.jpg
Credit: Jennifer Causey; Styling: Lindsey Lower

Green Gazpacho with Corn and Radish Salad Recipe

Green (unripe) tomatoes have more vitamin C and calcium than the more popular ripe red ones, and they are rich in B vitamins, vitamin A, and vitamin K. They make a deliciously tart, tangy addition to a chilled gazpacho.

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Vegetable Soup au Pistou

Vegetable Soup au Pistou

Vegetable Soup au Pistou Recipe

A traditional French pistou is a nut-free pesto, but the spinach pesto (or any refrigerated brand) is delicious here. Don't rinse the canned beans after draining; any remaining starches will help bring the soup together.

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Indian-Spiced Pea Fritters

Indian-Spiced Pea Fritters
Credit: Jennifer Causey

Indian-Spiced Pea Fritters Recipe

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Spring Vegetable and Quinoa Salad with Bacon

Spring Vegetable and Quinoa Salad with Bacon
Credit: Jennifer Causey Styling: Lindsey Lower

Spring Vegetable and Quinoa Salad with Bacon Recipe

Quinoa offers this dish a hearty base, while the spring veggies take over along with the bacon for a flavorful ode to spring.

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Kale and Beet Salad with Salmon

Kale and Beet Salad with Salmon
Credit: Jennifer Causey Styling: Lindsey Lower

Kale and Beet Salad with Salmon Recipe

White balsamic vinegar is slightly sweet; cider vinegar is tangier. Either will be delicious here.

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Spinach-and-Vidalia Dip

Spinach and Vidalia Dip
Credit: Greg Dupree Styling: Caroline M. Cunningham

Spinach-and-Vidalia Dip Recipe

Sweet Vidalia onions add an unexpected twist to the creamy, crowd-pleasing spinach dip appetizer.

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Balsamic Kale and Radicchio Sauté

Balsamic Kale and Radicchio Sauté
Credit: Whitney Ott; Styling: Lindsey Lower

Balsamic Kale and Radicchio Sauté Recipe

Serve a delicious and healthy side dish made with kale, radicchio, and garlic.

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Roasted Red Pepper and Ricotta Soup

Roasted Red Pepper and Ricotta Soup
Credit: Jennifer Causey Styling: Lindsey Lower

Roasted Red Pepper and Ricotta Soup Recipe

To make your satisfying supper hit the table even faster, go ahead and prep this creamy soup through step 1 in the morning. Then, all that's left to do is heat the soup and throw together a salad.

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Asparagus with Lemon-Parmesan Breadcrumbs

Asparagus with Lemon Parmesan Breadcrumbs
Credit: Jennifer Causey Styling: Lindsey Lower

Asparagus with Lemon-Parmesan Breadcrumbs Recipe

Breadcrumbs offer a crunchy texture to these asparagus stalks.

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Spring Vegetable Soup

Spring Vegetable Soup
Credit: Jennifer Causey Styling: Lindsey Lower

Spring Vegetable Soup Recipe

Use vegetable stock instead of chicken stock to make this a vegetarian dish.

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Braised Mustard Greens with Spring Onions

Braised Mustard Greens with Spring Onions
Credit: Thomas J. Story

Braised Mustard Greens with Spring Onions Recipe

Meltingly tender, these mustard greens get a little snap from a drizzle of cider vinegar and a good quantity of spring onions.

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Crunchy Zucchini Chips

Crunchy Zucchini Chips
Credit: Jennifer Causey Styling: Kellie Gerber Kelley

Crunchy Zucchini Chips Recipe

Ann's kids fell in love with these chips, and you will, too. Besides the savory seasoning, the crispy zucchini rounds have a secret whole-grain weapon: amaranth in the breading. It makes them amazingly crunchy without overpowering the vegetable. Serve them with burgers, sandwiches, or grilled chicken.

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Snap Peas with Herb Butter

Snap Peas with Herb Butter
Credit: Brian Woodcock; Styling: Rachael Burrow

Snap Peas with Herb Butter Recipe

These gorgeous peas are lavishly tossed in a butter and herb mixture with dill, chives, and lemon juice.

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Spring Beet and Pea Salad

Spring Beet and Pea Salad
Credit: Jennifer Causey Styling: Kellie Gerber Kelley

Spring Beet and Pea Salad Recipe

Wilson suggests using your best olive oil to indulge both your veggies and your palate.

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Beets, Snow Peas, and New Potatoes with Garlic-Parsley Skordalia

Beets Snow Peas and New Potatoes with Garlic Parsley Skordalia
Credit: Iain Bagwell

Beets, Snow Peas, and New Potatoes with Garlic-Parsley Skordalia Recipe

Skordalia is a traditional Greek garlicky puree enriched with potatoes, nuts, and bread. The skordalia base can be made up to 3 days ahead; stir in the yogurt just before serving. Skip bland crudités (baby carrots, celery sticks) and try earthy beets infused with cinnamon, red potato wedges, and crisp sautéed snow peas. In addition to a dip, you can use the skordalia as a spread for sandwiches or crostini.

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Savory Carrot Ribbon Tart

Savory Carrot Ribbon Tart
Credit: Iain Bagwell

Savory Carrot Ribbon Tart Recipe

With its tangle of bright carrot strips and bits of spicy chorizo, this beautiful tart makes an exciting appetizer or even a light main dish. An all-butter puff pastry, such as Dufour, gives especially flavorful and flaky results, but it's delicious made with any kind of puff pastry.

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Spring Vegetable Soup

Spring Vegetable Soup
Credit: Jennifer Causey Styling: Lindsey Lower

Spring Vegetable Soup Recipe

Use vegetable stock instead of chicken stock to make this a vegetarian dish.

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Fresh Peas with Mint and Green Onions

Fresh Peas with Mint and Green Onions
Credit: Leigh Beisch; Styling: Merilee Bordin

Fresh Peas with Mint and Green Onions Recipe

The combination of fresh peas with mint yield a harmonious and nutrition side dish. Peas are in the legume family, and these vegetables are typically high in protein and fiber, yet low in fat and cholesterol. Because they're higher in protein than many other types of vegetables, they're a good source of protein in vegetarian diets.

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Radish Carpaccio

Radish Carpaccio

Radish Carpaccio Recipe

We love the interplay of crunchy, peppery radishes with refreshingly tangy yogurt spread. If you can, use a variety of radishes for more color.

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Tarragon Asparagus with Eggs

Tarragon Asparagus with Eggs
Credit: Hector Manuel Sanchez

Tarragon Asparagus with Eggs Recipe

Choose thick asparagus instead of thin for this dish. The wider spears have an excellent sweet flavor and can stand up to the bold tarragon vinaigrette.

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Butter-Dipped Radishes

Butter-Dipped Radishes
Credit:  Allison Miksch

Butter-Dipped Radishes Recipe

These simple spring radishes offer a punch to any dish. Save the greens for use in salads, smoothies, or pestos.

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Roasted Asparagus and Baby Artichokes

Roasted Asparagus and Baby Artichokes
Credit: Christopher Testani; Styling: Kira Corbin

Roasted Asparagus and Baby Artichokes Recipe

To get a head start, prepare the recipe through step 2 up to two days in advance. Shortly before serving, place asparagus on pan with roasted asparagus, and proceed with step 3.

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Braised Mustard Greens with Spring Onions

Braised Mustard Greens with Spring Onions
Credit: Thomas J. Story

Braised Mustard Greens with Spring Onions Recipe

Meltingly tender, these mustard greens get a little snap from a drizzle of cider vinegar and a good quantity of spring onions.

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Feta and Pea Tentril Omelet

EC: Make This Feta and Pea Tendril Omelet and Seize the Season
Credit: Photo by Jack Mathews

Feta and Pea Tentril Omelet Recipe

Vibrant, crisp seasonal greens breathe new life into a classic French omelet. Jeanine Donofrio, author of The Love & Lemons Cookbook, guarantees a bright start to any spring day with eggs, avocado, feta, peas, and pea tendrils. Delicate pea tendrils, also known as pea shoots, aren’t usually sold at grocery stores. Look for them at farmers’ markets at the beginning of spring or grow them at home; shoots require little sunshine or space. A finishing touch of chili flakes adds a wake-up punch.

Feta and Pea Tendril Omelet 

Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. 

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Minty Pea Soup with Parmesan Croutons

Minty Pea Soup with Parmesan Croutons
Credit: Dylan + Jeni; Styling: Scott Horne

Minty Pea Soup with Parmesan Croutons Recipe

This pea soup gets a pop of flavor from sprigs of mint.

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Spring Pea Salad with Creamy Curry Dressing

Spring Pea Salad with Creamy Curry Dressing
Credit: Jennifer Causey; Styling: Lindsey Lower/Claire Spollen

Spring Pea Salad with Creamy Curry Dressing Recipe

Wonderful flavor comes from Madras curry powder--it's bold but not too heavy. If you can only find regular curry powder, start with half the amount we call for.

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Pea Shoot Salad

Pea Shoot
Credit: Jennifer Causey Styling: Claire Spollen

Pea Shoot Salad Recipe

Pea shoots offer the crunch of a salad green with the springy sweetness of green peas. They take wonderfully to Asian seasonings like soy sauce, rice vinegar, and ginger. Grating garlic accentuates its pungency.

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Pea Pappardelle Pasta

Pea Pappardelle Pasta

Pea Pappardelle Pasta Recipe

Sugar snaps, green peas, and pea shoots enrich this dish with sweet flavor and a bounty of pleasing textures. Look for pea shoots at your local farmers market or Asian market, or substitute watercress.

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Porcini, Artichoke, and Parsley Salad

Porcini, Artichoke, and Parsley Salad
Credit: Neil Dacosta

Porcini, Artichoke, and Parsley Salad Recipe

Wild porcini mushrooms and artichokes are in season from late spring to early summer and again in early fall in the Pacific Northwest. Fresh porcini are sweet, woodsy, and delicious when thinly sliced and served raw. Substitute thinly sliced cremini mushrooms if you can't get fresh porcini.

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Creamy Artichoke Soup

Creamy Artichoke Soup
Credit: Caitlin Bensel

Creamy Artichoke Soup Recipe

This taste-of-spring soup is made creamy with silken tofu and just a touch of half-and-half instead of the heavy cream—slashing the calories and fat found in traditional cream soups. Frozen artichoke hearts add all the flavor of fresh artichokes without the extra prep time. If frozen artichokes aren’t available at your market, you can use three 14-oz. cans drained and rinsed artichokes hearts packed in water instead. When pureeing hot liquids in a blender, it’s always a good idea to remove the center piece of the blender lid and place a towel over top. The center hole lets steam escape and prevents a hot soup accident. Serve as a light supper with a baby kale salad tossed with a Dijon mustard vinaigrette or with toasted baguette slices topped with melted fontina or Gruyère cheese.

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Pasta Primavera with Shrimp

Pasta Primavera with Shrimp
Credit: Jennifer Causey; Prop Styling: Christine Keely; Food Styling: Torie Cox

Pasta Primavera with Shrimp Recipe

Many healthy eaters are quick to cut pasta out of their diets, but dishes like this have plenty of good-for-you benefits. This Pasta Primavera is filled with colorful veggies and light shrimp, and the homemade sauce isn’t heavy like its jarred or cream-filled counterparts. To make this dinner vegetarian, simply nix the shrimp and use water or vegetable stock instead of chicken stock. You might not believe that you can prepare a wholesome family meal in 30 minutes and one pot, but trust us. The key to this one-pot dish is cooking the shrimp, vegetables, and pasta in stages. When combined, all of the ingredients will be perfectly al dente and coated in a tasty sauce that is slightly thickened by the starch in the pasta. Add more spring flavor by stirring in a tablespoon of chopped soft herbs such as parsley, dill, or basil into the pasta along with the cooked shrimp.

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Farro Salad with Peas, Pancetta, and Radishes

Farro Salad with Peas, Pancetta, and Radishes
Credit: Jennifer Davick; Styling: Linda Hirst

Farro Salad with Peas, Pancetta, and Radishes Recipe

Toss farro with a radish mixture, peas, pancetta, arugula, and more to make this salad. 

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Spring Herb and Goat Cheese Linguine

Spring Herb Goat Cheese Linguine
Credit:  Annabelle Breakey

Spring Herb and Goat Cheese Linguine Recipe

Now's the time to use spring herbs with abandon, adding them by the handful to salads, eggs, and pasta. This quick vegetarian main dish combines your choice of herbs with a little cream and some goat cheese, which melts in the heat of the pasta to lightly coat each strand. Crumble more cheese on top.

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Skillet-Toasted Gnocchi with Peas

Skillet-Toasted Gnocchi with Peas
Credit: Victor Protasio

Skillet-Toasted Gnocchi with Peas Recipe

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Miso-Braised Mustard Greens

Miso Braised Mustard Greens
Credit: Jack Mathews and Jeanine Donofrio

Miso-Braised Mustard Greens Recipe

Miso greens lend a pop of intense color and flavor to any dish.

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Classic Grilled Artichokes

Classic Grilled Artichokes
Credit: Annabelle Breakey

Classic Grilled Artichokes Recipe

A touch of char adds a pleasantly bitter counterpoint to artichokes' natural sweetness. Once you clean and simmer them, they grill in about the same time as boneless chicken breasts--cook both, and call it a meal with one of our sauce recipes.

Wine pairing with the caper sauce: A crisp, citrusy white like Grgich Hills 2013 Fumé Blanc (Napa Valley; $30)--bright enough to keep up with the capers, but earthy and minerally to pick up on the smoke from the grill too. --Sara Schneider

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Spring Beet and Pea Salad

Spring Beet and Pea Salad
Credit: Jennifer Causey Styling: Kellie Gerber Kelley

Spring Beet and Pea Salad Recipe

Wilson suggests using your best olive oil to indulge both your veggies and your palate.

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Raw Artichoke Salad with Herbs, Almonds, and Parmigiano

Raw Artichoke Salad with Herbs, Almonds, and Parmigiano
Credit: Laura Dart

Raw Artichoke Salad with Herbs, Almonds, and Parmigiano Recipe

"Don't even try this salad unless you have very early artichokes, the first ones to show up in the spring markets," says chef Joshua McFadden of Ava Gene's in Portland. "As with all spring vegetables, the still-cold nights help the artichoke's sugars develop for the best flavor; and because they are smaller, young artichokes are less fibrous and more tender…but only if you slice them very fine."

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Spring Pea Shoot Salad with Beets and Dulse Vinaigrette

Spring Pea Shoot Salad with Beets and Dulse Vinaigrette
Credit: Jennifer Causey

Spring Pea Shoot Salad with Beets and Dulse Vinaigrette Recipe

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Snap Peas with Feta

Snap Peas with Feta
Credit: Victor Protasio

Snap Peas with Feta Recipe

Be sure to pat the snap peas thoroughly dry before tossing with the creamy yogurt-feta dressing so the dressing coats the peas instead of slipping off. Fresh mint gives this dish a decidedly Greek flavor, but dill would also taste great. The peas are a perfect side for grilled lamb chops or oregano-garlic seasoned chicken.

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Spinach-and-Romaine Salad with Cucumbers, Radishes, and Creamy Mint Dressing (Janie's Spinach Salad)

Spinach-and-Romaine Salad with Cucumbers, Radishes, and Creamy Mint Dressing
Credit: Hector Sanchez Styling: Heather Chadduck

Spinach-and-Romaine Salad with Cucumbers, Radishes, and Creamy Mint Dressing (Janie's Spinach Salad) Recipe

This salad is a tumble of great flavors and offers a wonderfully fresh and bright springtime feel thanks to the fresh mint.

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One-Pan Pasta with Ricotta and Artichokes

One-Pan Pasta with Ricotta and Artichokes
Credit: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

One-Pan Pasta with Ricotta and Artichokes Recipe

One skillet from start to finish--can't beat it on a busy weeknight. The ricotta adds rich creaminess when mixed into each portion on the plate, while fresh mozza creates that ooey-gooey baked pasta feel.

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Spring Polenta with Radishes and Garlic Scapes

Spring Polenta with Radishes and Garlic Scapes
Credit: Jack Mathews and Jeanine Donofrio

Spring Polenta with Radishes and Garlic Scapes Recipe

This simple, luscious spring main uses chickpeas in place of a more traditional protein. The results are delicious.

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Spring Lettuce and Leek Soup

Spring Lettuce and Leek Soup
Credit: Hector Manuel Sanchez

Spring Lettuce and Leek Soup Recipe

Many lettuces are grown in sandy soil, so thoroughly wash and dry your greens to remove any grit. If you don't have an immersion blender, process the soup in batches in a blender until smooth.

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Spinach-Artichoke Bites

Spinach-Artichoke Bites
Credit: Jennifer Causey; Styling: Claire Spollen

Spinach-Artichoke Bites Recipe

Frozen artichoke hearts contain no added salt, unlike the canned variety, which may contain more than 300mg per half cup.

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Radishes in Warm Herb Butter

Radishes in Warm Herb Butter
Credit: Hector Manuel Sanchez

Radishes in Warm Herb Butter Recipe

Use a colorful mix of Watermelon, French Breakfast, and Easter Egg radishes in this crunchy but warm side. This recipe comes together in minutes, so prep the ingredients in advance and cook it right before serving.

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Broccoli-Artichoke Casserole

Broccoli-Artichoke Casserole
Credit: Jennifer Causey

Broccoli-Artichoke Casserole Recipe

Nothing says autumn like a hearty casserole—something you can make on a weekend afternoon, and have for leftovers over the next couple days. Here, rich Gruyere cheese marries with the bright acid of a dry white wine (try a Sauvignon Blanc) to bring a touch of elegance to this yummy comfort food.

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    1 of 55 Pasta Shells with Spring Vegetables
    2 of 55 All the Green Things Salad
    3 of 55 Charred Spring Onion and Baby Artichoke Pizza
    4 of 55 Herbed Ricotta, Asparagus, and Phyllo Tart
    5 of 55 Eggs in a Garden Breakfast Tart
    6 of 55 Radish and Parmesan Salad
    7 of 55 Arugula, Egg, and Charred Asparagus Salad
    8 of 55 Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce with Fennel
    9 of 55 Green Gazpacho with Corn and Radish Salad
    10 of 55 Vegetable Soup au Pistou
    11 of 55 Indian-Spiced Pea Fritters
    12 of 55 Spring Vegetable and Quinoa Salad with Bacon
    13 of 55 Kale and Beet Salad with Salmon
    14 of 55 Spinach-and-Vidalia Dip
    15 of 55 Balsamic Kale and Radicchio Sauté
    16 of 55 Roasted Red Pepper and Ricotta Soup
    17 of 55 Asparagus with Lemon-Parmesan Breadcrumbs
    18 of 55 Spring Vegetable Soup
    19 of 55 Braised Mustard Greens with Spring Onions
    20 of 55 Crunchy Zucchini Chips
    21 of 55 Snap Peas with Herb Butter
    22 of 55 Spring Beet and Pea Salad
    23 of 55 Beets, Snow Peas, and New Potatoes with Garlic-Parsley Skordalia
    24 of 55 Savory Carrot Ribbon Tart
    25 of 55 Spring Vegetable Soup
    26 of 55 Fresh Peas with Mint and Green Onions
    27 of 55 Radish Carpaccio
    28 of 55 Tarragon Asparagus with Eggs
    29 of 55 Butter-Dipped Radishes
    30 of 55 Roasted Asparagus and Baby Artichokes
    31 of 55 Braised Mustard Greens with Spring Onions
    32 of 55 Feta and Pea Tentril Omelet
    33 of 55 Minty Pea Soup with Parmesan Croutons
    34 of 55 Spring Pea Salad with Creamy Curry Dressing
    35 of 55 Pea Shoot Salad
    36 of 55 Pea Pappardelle Pasta
    37 of 55 Porcini, Artichoke, and Parsley Salad
    38 of 55 Creamy Artichoke Soup
    39 of 55 Pasta Primavera with Shrimp
    40 of 55 Farro Salad with Peas, Pancetta, and Radishes
    41 of 55 Spring Herb and Goat Cheese Linguine
    42 of 55 Skillet-Toasted Gnocchi with Peas
    43 of 55 Miso-Braised Mustard Greens
    44 of 55 Classic Grilled Artichokes
    45 of 55 Spring Beet and Pea Salad
    46 of 55 Raw Artichoke Salad with Herbs, Almonds, and Parmigiano
    47 of 55 Spring Pea Shoot Salad with Beets and Dulse Vinaigrette
    48 of 55 Snap Peas with Feta
    49 of 55 Spinach-and-Romaine Salad with Cucumbers, Radishes, and Creamy Mint Dressing (Janie's Spinach Salad)
    50 of 55 One-Pan Pasta with Ricotta and Artichokes
    51 of 55 Spring Polenta with Radishes and Garlic Scapes
    52 of 55 Spring Lettuce and Leek Soup
    53 of 55 Spinach-Artichoke Bites
    54 of 55 Radishes in Warm Herb Butter
    55 of 55 Broccoli-Artichoke Casserole

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    Make the Most of Spring Vegetables
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