At the end of a long winter, is there anything better than the fresh taste of healthy spring veggies?
The answer, of course, is a hearty no.
Sweet peas, grassy asparagus, meaty artichokes and the first delicate strawberries — these are the flavors that let us know the cold is receding and summer days will soon be here. In the meantime, you can enjoy these fresh and tasty meals that highlight the best of what the season has to offer.
Plump, sweet strawberries are finally back in season after a long winter. Enjoy them here alongside tender baby greens and creamy avocado.
This gorgeous dish makes good use of early spring veggies, like kohlrabi and purple broccoli, while looking just as pretty as the first blooming flowers of the season.
Springtime can still be chilly, but this meatless lasagna featuring asparagus and sweet potato will warm you right up.
Fresh fava beans take a little extra work to prepare compared to their canned counterparts, but their fresh taste and creamy texture make the effort well worth your time.
Artichokes are finally coming into season, and there's no better way to enjoy them than stuffed with savory sun-dried tomatoes, feta, garlic and parsley.
Sweet spring peas and farm-fresh eggs combine to make a frittata that feels light but utterly satisfying.
Colorful crostini is the perfect way to showcase springtime stars like asparagus and strawberries.
Bright and sweet, these strawberry-lemonade scones welcome spring with a smile.
Asparagus, artichokes, peas, basil and lemony pasta combined make for a hearty, spring-appropriate dish.
This light and refreshing salad highlights spring flavors like asparagus and butter lettuce. It looks almost too good to eat.
Cardoon, an ancient relative of artichokes that tastes like a combination of artichoke hearts and celery, is best eaten in spring. Cardoons are gaining popularity in the U.S., and this creamy risotto makes it easy to see why.
These delicate spring sandwiches, featuring cream cheese, lemon, cucumber and herbs, are the perfect teatime treat.
Next: More spring recipes
A version of this article was originally published in March 2015.
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