Feasting on Spring’s Best Flavors

In early spring, it’s easy to feel like you’re at an uninspiring ingredient midpoint. Bookended by winter’s final squash deluge and summer’s strawberry cascade, spring recipes can take a bit of warming up to—pun totally intended.

Sweet and bitter greens are emerging at markets. They’re the sharp, astringent and palate-cleansing vegetables that bring a multitude of health benefits. Gorgeous citrus fruits, filled with an array of vitamins and minerals, are also in season now. Bright fruits and veggies are just what your body will be craving after months of heavy eating, so go ahead and enliven your menu with fresh spring recipes. We have a few suggestions, naturally.