15 Fresh & Easy Spring Recipes to Brighten Your Table | Seasonal Cooking Guide

Why Spring Is My Favorite Season For Cooking

Spring breathes new life into my kitchen after the heavy comfort foods of winter. The markets transform almost overnight with vibrant green vegetables replacing root vegetables and hearty stews. Asparagus stands tall in neat bundles while tender peas and fava beans emerge in their delicate pods ready to be shelled.

The mild temperatures create perfect conditions for gathering fresh herbs from the garden. Mint grows with renewed vigor while chives display their purple blossoms signaling their readiness for snipping. Young tender greens like arugula and spinach offer peppery notes that winter varieties simply cannot match.

Spring cooking celebrates lightness and brightness in every dish. You taste the difference immediately when incorporating just-picked produce rather than items shipped from distant growing regions. The natural sweetness of spring vegetables requires minimal preparation allowing their fresh flavors to shine through.

Farmers markets during springtime buzz with energy as local growers proudly display their first harvests. You discover unique varieties that never make it to supermarket shelves like watermelon radishes with their striking pink centers or delicate pea shoots perfect for garnishing. These ephemeral ingredients make spring cooking especially exciting because their season passes quickly.

The inspiration that comes from cooking with spring ingredients feels limitless. Suddenly salads become exciting again with tender lettuces and edible flowers. Pastas transform with minimal sauces highlighting fresh peas and herbs. Even simple dishes like scrambled eggs take on new life when topped with foraged ramps or wild asparagus.

Fresh Spring Salads That Celebrate The Season

Spring salads offer the perfect canvas to showcase the season’s freshest produce. These vibrant creations balance delicate flavors with bright textures that capture the essence of springtime renewal.

Strawberry Spinach Salad With Poppyseed Dressing

This classic springtime salad combines tender baby spinach with juicy strawberries for a dish that’s both visually stunning and deliciously refreshing. The sweet berries provide the perfect counterpoint to the earthy greens while toasted almonds add necessary crunch.

Ingredients:

• 6 cups baby spinach leaves
• 1 pint fresh strawberries sliced
• ½ cup sliced almonds toasted
• ¼ cup crumbled feta cheese
• ¼ red onion thinly sliced

For the poppyseed dressing:

• ⅓ cup olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon poppyseeds
• 1 teaspoon Dijon mustard
• Pinch of salt and pepper

Toss the spinach in a large bowl with sliced strawberries red onion and toasted almonds. Whisk together all dressing ingredients until well combined and emulsified. Drizzle the poppyseed dressing over the salad just before serving and sprinkle with feta cheese. You’ll find this salad makes a perfect light lunch or elegant starter for spring gatherings when strawberries are at their peak sweetness.

Spring Pea and Mint Salad

Fresh spring peas burst with sweetness in this vibrant salad that celebrates one of the season’s most anticipated vegetables. Mint amplifies the natural sweetness while adding a refreshing aromatic element that makes this dish truly shine.

Ingredients:

• 2 cups fresh peas blanched and cooled
• ¼ cup fresh mint leaves chopped
• ½ cup sugar snap peas strings removed
• 2 tablespoons chopped chives
• 2 cups pea shoots or microgreens
• ⅓ cup crumbled ricotta salata or feta cheese

For the dressing:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1 small shallot minced
• Salt and freshly ground pepper to taste

Blanch the fresh peas in boiling water for 1-2 minutes until bright green and tender-crisp then immediately plunge into ice water to stop cooking. Slice sugar snap peas thinly on the diagonal for visual appeal. Combine the cooled peas sugar snaps pea shoots mint and chives in a serving bowl. Mix all dressing ingredients in a small jar and shake vigorously until combined. Pour the dressing over the salad toss gently and top with the crumbled cheese. This delicate salad showcases spring’s bounty perfectly and tastes best when peas are freshly picked.

Asparagus and Radish Salad With Lemon Vinaigrette

Tender asparagus spears paired with crisp peppery radishes create a textural masterpiece that highlights two of spring’s star vegetables. The bright lemon vinaigrette ties everything together with a citrusy punch that enhances the vegetables’ natural flavors.

Ingredients:

• 1 bunch fresh asparagus woody ends trimmed
• 1 bunch radishes thinly sliced
• 2 cups arugula
• ¼ cup shaved Parmesan cheese
• 2 tablespoons toasted pine nuts
• 2 hard-boiled eggs quartered (optional)

For the lemon vinaigrette:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 small garlic clove minced
• ½ teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Blanch the asparagus in boiling salted water for 2-3 minutes until bright green and tender-crisp then immediately transfer to an ice bath. Slice the cooled asparagus on the diagonal into 2-inch pieces. Arrange the arugula on a serving platter and top with asparagus slices and radishes. Whisk together all vinaigrette ingredients until well combined. Drizzle the dressing over the salad and garnish with Parmesan shavings pine nuts and hard-boiled eggs if using. Serve immediately to enjoy the crisp textures and fresh flavors at their best.

Light And Flavorful Spring Soups

Spring soups capture the essence of the season with bright flavors and fresh ingredients. These light yet satisfying recipes showcase the best spring produce while providing comfort during transitional weather.

Creamy Asparagus Soup

This velvety asparagus soup highlights one of spring’s most celebrated vegetables. Trim 2 bunches of fresh asparagus and reserve the tips for garnish. Sauté 1 diced onion and 2 minced garlic cloves in olive oil until translucent. Add the chopped asparagus stalks and cook for 3 minutes. Pour in 4 cups of vegetable broth and simmer until asparagus is tender about 15 minutes. Blend the mixture until smooth then stir in 1/3 cup of heavy cream or coconut milk for a dairy-free option. Season with salt pepper and a squeeze of lemon juice to brighten the flavors.

Blanch the reserved asparagus tips in boiling water for 2 minutes then shock in ice water to preserve their vibrant green color. Serve the soup garnished with these tips a swirl of cream and fresh herbs. This soup tastes even better the next day when the flavors have fully developed making it perfect for meal prep during busy spring weeks.

Spring Vegetable Minestrone

Transform the classic minestrone into a celebration of spring bounty with this lighter version. Heat 2 tablespoons olive oil in a large pot and sauté 1 diced onion 2 sliced carrots and 2 diced celery stalks. Add 3 minced garlic cloves and cook until fragrant. Pour in 6 cups vegetable broth and add 1 can drained cannellini beans 1 cup small pasta like ditalini or orzo and a Parmesan rind if available.

Simmer until pasta is almost tender then add 1 cup fresh or frozen peas 1 cup chopped asparagus and 2 cups baby spinach. Cook just until the vegetables are bright green and tender. Remove from heat and stir in 2 tablespoons fresh lemon juice 1/4 cup chopped fresh herbs like basil and parsley and season with salt and pepper. Serve with a drizzle of quality olive oil and freshly grated Parmesan cheese for a light yet satisfying meal that embodies the freshness of spring.

Chilled Cucumber Avocado Soup

Beat the warming spring days with this refreshing no-cook soup that comes together in minutes. Combine 2 peeled and seeded cucumbers 2 ripe avocados 1 cup plain Greek yogurt 1/4 cup fresh lime juice 1 small jalapeño (seeds removed) 2 tablespoons fresh dill 2 tablespoons fresh mint and 1 minced garlic clove in a blender. Purée until completely smooth adding cold water as needed to reach your desired consistency.

Season with salt and pepper then refrigerate for at least 2 hours to allow flavors to meld. The brilliant green color and silky texture make this soup visually stunning while the cool creamy base provides the perfect backdrop for the herbaceous notes. Serve in chilled bowls topped with diced cucumber radish slices crumbled feta cheese and a few drops of olive oil. This soup makes an elegant starter for spring entertaining or a light lunch on warmer days.

Main Dishes Perfect For Spring Evenings

As the days grow longer and temperatures rise spring evenings call for meals that balance comfort with freshness. These main course options showcase seasonal ingredients while providing satisfying dinners perfect for both weeknights and special occasions.

Lemon Herb Roasted Chicken

This bright and flavorful roasted chicken embodies spring’s vibrant essence with its citrusy notes and aromatic herbs. Begin with a 4-5 pound whole chicken patted completely dry for the crispiest skin. Create a herb mixture by combining 3 tablespoons olive oil 2 minced garlic cloves 1 tablespoon each of fresh chopped rosemary thyme and parsley plus the zest of two lemons. Loosen the skin and rub this mixture underneath and all over the chicken.

Slice the zested lemons and place them inside the cavity along with a handful of additional fresh herbs. Roast at 425°F for 15 minutes then reduce to 375°F and continue cooking until the internal temperature reaches 165°F at the thickest part of the thigh (about 50-60 minutes total). Let the chicken rest for 15 minutes before carving. The meat remains incredibly juicy while developing a golden-brown exterior with pronounced herb flavors that complement spring vegetable sides perfectly.

Spring Vegetable Risotto

Transform the season’s freshest produce into a creamy risotto that serves as both an elegant dinner party main and a satisfying weeknight meal. Start by sautéing 1 diced shallot in 2 tablespoons butter until translucent. Add 1½ cups Arborio rice and stir for 2 minutes until lightly toasted. Pour in ½ cup dry white wine and allow it to absorb completely.

Begin adding 4-5 cups warm vegetable broth one ladle at a time waiting until each addition is absorbed before adding more. Meanwhile blanch 1 cup each of chopped asparagus fresh peas and fava beans (or any spring vegetables available) for 2 minutes then shock in ice water. When the rice is nearly done (about 20-25 minutes total) fold in the blanched vegetables 1/4 cup grated Parmesan 1 tablespoon butter and 2 tablespoons chopped fresh herbs like chervil or tarragon.

The finished risotto should be creamy yet each grain should maintain a slight bite. Garnish with additional Parmesan lemon zest and a drizzle of good olive oil for a dish that captures spring’s essence in every spoonful.

Grilled Salmon With Dill Sauce

Fresh salmon pairs beautifully with spring’s first herbs in this simple yet impressive main course. Select four 6-ounce salmon fillets with skin on for optimal flavor and moisture. Brush the fillets with olive oil and season with salt and pepper. Grill skin-side down over medium-high heat for 4-5 minutes until the skin crisps then flip carefully and cook for another 2-3 minutes for medium doneness.

While the salmon cooks prepare the vibrant dill sauce by combining ½ cup plain Greek yogurt 2 tablespoons each of chopped fresh dill and minced chives 1 tablespoon lemon juice 1 teaspoon lemon zest 1 minced garlic clove and salt and pepper to taste. This bright sauce enhances the salmon’s natural richness without overpowering it.

Serve the grilled salmon with a generous spoonful of dill sauce accompanied by steamed new potatoes and fresh spring vegetables. This protein-packed main dish delivers on both nutrition and flavor making it an ideal choice for health-conscious spring dining.

Delicious Spring Pasta Dishes

Pasta dishes take on a vibrant transformation during spring with the addition of fresh seasonal produce. These versatile recipes balance comfort with brightness making them perfect for those cool yet promising spring evenings.

Linguine With Spring Vegetables

This light yet satisfying linguine dish celebrates the essence of spring on your plate. Fresh asparagus pencil-thin spears snap with tenderness while sweet peas pop with natural sweetness in every bite. You’ll want to blanch the vegetables briefly before tossing them with the pasta to preserve their vibrant color and texture.

For this recipe gather:

• 12 oz linguine pasta
• 1 bunch asparagus trimmed and cut into 2-inch pieces
• 1 cup fresh or frozen peas
• 2 tablespoons olive oil
• 3 cloves garlic minced
• 1 lemon zested and juiced
• 1/4 cup fresh basil thinly sliced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Cook the pasta according to package directions reserving 1/2 cup of pasta water before draining. Sauté the garlic in olive oil for about 30 seconds then add the blanched asparagus and peas to warm through. Toss everything together with the pasta adding pasta water as needed to create a light sauce. The lemon zest brightens the entire dish while fresh basil adds aromatic complexity that perfectly complements the spring vegetables.

Lemon Garlic Shrimp Pasta

This elegant yet simple pasta dish combines succulent shrimp with bright lemon and aromatic garlic. The sauce comes together in minutes making it perfect for both weeknight dinners and casual spring entertaining. Your kitchen will fill with an irresistible aroma as the shrimp cooks to pink perfection.

You’ll need:

• 8 oz angel hair pasta or spaghetti
• 1 lb large shrimp peeled and deveined
• 4 tablespoons butter divided
• 4 cloves garlic minced
• 1 lemon zested and juiced
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Cook pasta until al dente while preparing the shrimp. Sauté the shrimp in 2 tablespoons of butter until just pink then remove from the pan. Add the remaining butter and garlic to the same pan cooking until fragrant. Return the shrimp to the pan along with lemon juice zest and red pepper flakes. Toss the cooked pasta directly into the pan allowing it to absorb the flavorful sauce. Fresh parsley adds a final touch of spring freshness that perfectly complements the lemony garlic notes in this bright seasonal pasta.

Creamy Pasta Primavera

“Primavera” literally means “spring” in Italian making this creamy vegetable-laden pasta the quintessential springtime dish. This version balances richness with the fresh flavors of seasonal vegetables creating a memorable meal that’s substantial yet not heavy. You can customize the vegetable mix based on what looks best at your local market.

For this spring classic you’ll need:

• 12 oz fettuccine or penne pasta
• 1 cup asparagus cut into 1-inch pieces
• 1 cup snow peas trimmed
• 1 small zucchini diced
• 1 cup cherry tomatoes halved
• 2 tablespoons olive oil
• 3 cloves garlic minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh herbs (basil thyme chives) chopped
• Salt and pepper to taste

Blanch the firmer vegetables like asparagus and snow peas before sautéing all vegetables with garlic in olive oil. Pour in the cream allowing it to simmer gently until slightly thickened. Toss with cooked pasta and Parmesan cheese adding a splash of pasta water if needed to reach your desired consistency. Fresh herbs stirred in at the end provide an aromatic finish that elevates this dish from good to magnificent. The vegetables retain their vibrant colors and textures making this pasta as visually appealing as it is delicious.

Spring Desserts Featuring Seasonal Fruits

Spring brings an abundance of fresh fruits that are perfect for creating vibrant desserts. These sweet treats highlight the natural flavors of seasonal produce while satisfying your sweet tooth after a refreshing spring meal.

Strawberry Rhubarb Crisp

This classic spring dessert perfectly balances the tartness of rhubarb with the sweetness of freshly picked strawberries. The ruby-red filling bubbles beneath a golden oat and brown sugar topping that provides delightful textural contrast. To make this seasonal favorite you’ll need:

• 3 cups fresh rhubarb cut into 1/2-inch pieces
• 2 cups fresh strawberries hulled and sliced
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

For the crisp topping:

• 1 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 2/3 cup brown sugar packed
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold butter cubed

Toss the fruit with sugar and cornstarch then spread in a baking dish. Mix the topping ingredients until crumbly then sprinkle over the fruit mixture. Bake at 375°F for 40-45 minutes until the topping turns golden and the filling bubbles at the edges. Serve warm with a scoop of vanilla ice cream for a dessert that truly celebrates spring’s bounty.

Lemon Blueberry Pound Cake

Bright lemon flavor pairs perfectly with plump spring blueberries in this moist and tender pound cake. The vibrant yellow crumb studded with bursts of blue creates a visually stunning slice that tastes as good as it looks. This versatile cake works beautifully for brunch gatherings or afternoon tea.

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 4 large eggs at room temperature
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups fresh blueberries tossed in 1 tablespoon flour

For the glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Beat butter and sugar until light and fluffy then add eggs one at a time. Mix in lemon zest juice and vanilla. Alternate adding dry ingredients and buttermilk then gently fold in the flour-coated blueberries. Bake in a greased 9×5 loaf pan at 350°F for 60-70 minutes until a toothpick comes out clean. Cool slightly before drizzling with the tart lemon glaze. This pound cake keeps well for several days making it perfect for spring entertaining.

Fresh Berry Tart

Showcase the jewel-toned berries of spring in an elegant tart that looks like it came from a professional bakery. The buttery shortbread crust cradles a light vanilla custard topped with an arrangement of fresh seasonal berries. This impressive dessert requires minimal baking time making it ideal for warmer spring days.

For the crust:

• 1 1/2 cups all-purpose flour
• 1/3 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup cold butter cubed
• 1 large egg yolk
• 1-2 tablespoons ice water

For the filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 teaspoons vanilla extract
• 1 tablespoon butter

For the topping:

• 4 cups mixed berries (strawberries raspberries blueberries blackberries)
• 1/4 cup apricot jam warmed and strained

Blind bake the tart crust until golden then let cool completely. Cook the custard until thickened strain through a fine mesh sieve and chill for at least 2 hours. Spread the custard in the cooled tart shell then artfully arrange fresh berries on top. Brush with warm apricot jam for a professional sheen. Refrigerate until ready to serve preferably within a few hours of assembly for the freshest flavor. The combination of crisp crust creamy filling and juicy berries creates a perfect harmony of textures and tastes that epitomizes spring’s delicate beauty.

Essential Tools For Spring Cooking

Spring cooking calls for exact tools that help you make the most of seasonal ingredients while streamlining your preparation process. The right equipment can transform your spring cooking experience from tedious to effortless. Here are the essential tools you’ll want in your kitchen arsenal this season.

Salad Spinner

A quality salad spinner is indispensable for spring cooking. Fresh greens like arugula baby spinach and delicate lettuce varieties need thorough washing to remove dirt and grit. Your spinner quickly removes excess water that would otherwise dilute dressings and make salads soggy. Look for models with smooth-operating mechanisms and sturdy baskets that can handle delicate spring greens without bruising them.

Microplane Grater/Zester

Spring recipes frequently call for bright citrus flavors and fresh herbs. A sharp microplane grater allows you to capture the aromatic oils in lemon lime and orange zest without the bitter pith. This versatile tool also works beautifully for grating fresh ginger garlic or even hard cheeses for finishing spring pasta dishes. The fine texture of microplaned ingredients disperses flavor more effectively throughout your spring creations.

Mandoline Slicer

Creating uniform thin slices of spring vegetables enhances both presentation and texture in your dishes. A mandoline slicer helps you achieve consistent results when preparing radishes young turnips asparagus or cucumbers for salads and garnishes. Adjustable blade settings allow you to create paper-thin slices or slightly thicker cuts depending on your recipe requirements. Always use the hand guard for safety when operating this powerful tool.

Herb Scissors

Fresh herbs define spring cooking and specialized herb scissors make quick work of chopping mint basil chives and other leafy herbs. The multiple blades cut herbs efficiently without bruising while maintaining their essential oils and flavors. This tool proves particularly useful when preparing herb-forward spring dishes like pestos compound butters and herb-infused oils. The convenience of snipping herbs directly into your cooking vessel preserves their vibrant flavors and aromas.

Citrus Juicer

Spring recipes frequently feature fresh citrus juice for brightness and acidity. A dedicated citrus juicer extracts maximum juice with minimum effort while keeping seeds and excessive pulp out of your preparations. Whether you choose a simple handheld press or a more elaborate tabletop version this tool pays dividends when making spring vinaigrettes marinades cocktails or desserts. The difference between bottled and freshly squeezed juice is particularly noticeable in delicate spring dishes.

Immersion Blender

Spring soups often highlight the delicate flavors of seasonal vegetables that benefit from smooth pureeing. An immersion blender allows you to blend soups directly in the pot without transferring hot liquids to a traditional blender. This versatile tool also excels at making spring pestos herb oils and light salad dressings. The convenience factor alone makes this a worthwhile investment for your spring cooking toolkit.

Steamer Basket

Preserving the vibrant colors nutrients and textures of spring vegetables often requires gentle cooking methods. A steamer basket fits into your existing pots and creates the perfect environment for cooking asparagus peas and other tender spring vegetables without submerging them in water. The resulting vegetables maintain their bright colors crisp textures and nutritional value better than boiled alternatives. Look for expandable models that adapt to different pot sizes for maximum versatility.

Glass Storage Containers

Spring farmers markets tempt with abundant fresh produce that requires proper storage. Glass containers keep prepped ingredients fresh without absorbing flavors or staining. Their transparency allows you to see what’s available at a peek encouraging you to use precious spring ingredients before they spoil. The ability to go from refrigerator to microwave makes these containers particularly practical for storing and reheating spring leftovers.

Tips For Choosing The Freshest Spring Produce

Spring brings an abundance of vibrant produce to markets and grocery stores. Selecting the freshest ingredients ensures your springtime recipes shine with flavor and nutrition. Use these expert tips to identify peak-season produce and elevate your spring cooking.

Look for Vibrant Colors

Bright vivid colors indicate freshness in spring produce. Asparagus should display deep green stalks with tight compact tips. Strawberries should appear uniformly red without white shoulders or soft spots. Leafy greens must show consistent coloration without yellowing or browning edges. Peas should present a bright green pod that looks plump and firm. Radishes should exhibit rich vibrant skin without cracks or blemishes.

Check for Firmness and Texture

Quality spring produce maintains appropriate firmness. Gently squeeze asparagus stalks which should feel firm yet slightly bendable. Strawberries should feel plump and solid but not hard or mushy. Fresh peas in pods should snap crisply when bent. Artichokes need to feel heavy for their size with tightly packed leaves. Spring onions should have firm white bulbs and crisp green tops without wilting.

Smell for Freshness

Your nose serves as a powerful tool for detecting freshness. Strawberries should emit a sweet fragrant aroma that signals ripeness. Fresh herbs like basil mint and dill should release their distinctive scents when gently rubbed. Ripe melons will offer a sweet smell at the stem end. Spring garlic should present a mild pleasant aroma without mustiness. Citrus fruits should smell fresh and zesty without fermented notes.

Consider Seasonality and Source

Local seasonal produce typically offers superior freshness. Visit farmers markets where vendors often harvest produce within 24 hours of selling. Ask growers about their farming practices and harvest dates. Seek out farms that practice sustainable agriculture for better-tasting produce. Choose organic options when possible especially for thin-skinned fruits and vegetables. Learn your region’s exact growing seasons to know when each item reaches peak flavor.

Examine Stems and Leaves

Stems and leaves reveal much about produce freshness. Asparagus should have moist not dried-out cut ends. Strawberries should retain green fresh-looking caps. Herbs should show no wilting or discoloration in their stems. Artichokes should have stems that appear fresh and green. Leafy greens should have crisp stems that snap rather than bend limply.

Handle with Care

Proper handling preserves freshness after purchase. Transport delicate produce like berries and herbs in separate bags to prevent crushing. Store different produce items properly—some require refrigeration while others don’t. Wash produce just before using not when you first bring it home. Use breathable produce bags rather than plastic when possible. Process or freeze excess produce at peak freshness to extend its usability.

Conclusion: Embracing The Flavors Of Spring

Spring truly offers an unmatched opportunity to revitalize your cooking routine with nature’s finest ingredients. From vibrant salads to comforting soups light pasta dishes and sweet seasonal desserts you’ll find endless ways to celebrate this season of renewal.

Equip your kitchen with the right tools grab the freshest produce from your local farmers market and let the bright flavors of spring inspire your culinary creativity. Whether you’re hosting a garden brunch preparing a special Easter meal or simply enjoying everyday cooking these springtime recipes will bring joy to your table.

The transition from winter’s heaviness to spring’s lightness isn’t just about the changing weather—it’s about embracing new flavors textures and cooking techniques that honor the season’s bounty. Happy spring cooking!

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