7 Recipes That Make the Most of Your Spring Vegetables

Victor Protasio

You’ve been waiting for these seasonal beauties, and now they’re finally here: Artichokes, asparagus, sweet peas, and other tender treasures are popping up at the farmers market. Put them to delicious use in fresh, light dishes that capture the way you want to eat right now.

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Golden Beet and Roasted Strawberry Salad

Victor Protasio

View recipe: Golden Beet and Roasted Strawberry Salad

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.

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Charred Spring Onion and Baby Artichoke Pizza

Victor Protasio

View recipe: Charred Spring Onion and Baby Artichoke Pizza

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.

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Soba, Snow Pea, and Asparagus Toss

Victor Protasio

View recipe: Soba, Snow Pea, and Asparagus Toss

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.

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Double-Pea Risotto

Victor Protasio

View recipe: Double-Pea Risotto

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.

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Chunky Spring Gratin

Victor Protasio

View recipe: Chunky Spring Gratin

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.

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Roasted Carrots, Radishes, and Chickpeas

Victor Protasio

View recipe: Roasted Carrots, Radishes, and Chickpeas

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

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Rosé-Poached Berries

Victor Protasio

View recipe: Rosé-Poached Berries

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.

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7 Recipes That Make the Most of Spring Vegetables

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Golden Beet and Roasted Strawberry Salad

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Charred Spring Onion and Baby Artichoke Pizza

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Soba, Snow Pea, and Asparagus Toss

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Double-Pea Risotto

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Chunky Spring Gratin

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Roasted Carrots, Radishes, and Chickpeas

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Rosé-Poached Berries

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7 Recipes That Make the Most of Spring Vegetables

1 of 8

Golden Beet and Roasted Strawberry Salad

1 of 8

2 of 8

Charred Spring Onion and Baby Artichoke Pizza

2 of 8

3 of 8

Soba, Snow Pea, and Asparagus Toss

3 of 8

4 of 8

Double-Pea Risotto

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5 of 8

Chunky Spring Gratin

5 of 8

6 of 8

Roasted Carrots, Radishes, and Chickpeas

6 of 8

7 of 8

Rosé-Poached Berries

7 of 8

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