7 Recipes That Make the Most of Spring Vegetables

Earthy beets and sweet berries are a lovely match. Roasting the berries softens them and concentrates their flavor, so they taste like strawberries intensified by a factor of 10.

Overbrowning the edges of 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, quarter them, pat them very dry, and char as directed in step 6. Make sure to zest the lemon before you juice it.

Raw and barely cooked veggies offer lots of crunch in this speedy dinner. The dressing delivers salty, toasty, tangy, and pungent flavors, with the underlying complexity of Chinese hot mustard. If you can’t find Chinese mustard, use Dijon for less bite.

This veg-forward risotto combines tender garden peas with crisp sugar snaps, both highlighted by the anise notes of fresh tarragon. A tangle of lightly dressed microgreens adorns each serving.

This meatless main dish is hearty and cheesy yet light enough for spring. Be sure to use fat asparagus spears; thinner ones will overcook. Feel free to use 4 oblong, shallow gratin dishes for individual portions.

This seasonal side pairs with pretty much any protein, but it’s especially good with roast chicken.

Serve this condiment at breakfast on top of yogurt (as shown here) or oatmeal, or try it for dessert over ice cream. You can also make the recipe with raspberries or blackberries.