7 Best Recipes With Spring Vegetables

Spring. It brings a joyful, "fresh start" feeling, bright blossoms, and a welcome change of pace in the kitchen as we turn from winter's comfort foods to the versatility of nutrient-rich fresh vegetables.

Starting in late February, look for Jerusalem artichokes. These sweet tubers, also called "sunchokes," look like a cross between a potato and a ginger root, and offer a nutty depth of flavor without the starchiness. You can fry, mash, or puree them into a smooth, nutty-sweet spring soup.

We love the color and peppery punch of radishes. Eat them raw and thinly sliced for maximum crunch, stuff them into sandwiches, or cook heartier varietals with other root vegetables, such as turnips, carrots, beets, and parsnips.

Warmer sunshine in April and May brings tender, flavorful mesclun lettuce — a sublime addition to salads and smoothies — and hearty, sweet spinach, which can find a home in everything from pasta dishes to brunch frittatas and sauces. And fiber-rich green and white asparagus can be enjoyed raw, roasted, or pureed.

For maximum flavor, texture, and sustainability, choose these and other spring vegetables from regenerative farmers — those whose farming practices protect the soil.

Here are seven spring vegetable recipes we love that will bring freshness and joy to your kitchen all season long.

Recipes for every season

Spring Recipes

Spring Vegetable Recipes

Summer Dessert Recipes

Summer Grilling Recipes

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Fall Dessert Recipes

Winter Recipes