29 Gorgeously Green Recipes To Get You Excited About Spring

More peas, please.

1. Spring Orecchiette Pasta with Burrata

Burrata, if you haven’t been introduced, is an amazing fresh cheese that’s basically mozzarella with a delightful puddle of cream on the inside. Get the recipe.

2. Green Goddess Potato Salad

Allison Day /

Don’t worry, vegans — the creamy dressing is dairy-free. Get the recipe.

3. Grilled Asparagus Subs with Smoky French Dressing

Johnny Valiant /

Take a break, cheesesteak. Get the recipe.

4. Spicy Shrimp & Avocado Salad with Miso Dressing

Lindsay /

A super bowl. Get the recipe.

5. Poached Arctic Char with Asparagus & Basil-Tarragon Mayonnaise

Michael Graydon & Nikole Herriott /

If you can’t find arctic char, salmon would be equally delicious. Get the recipe.

6. Potato & Peas Salad with Creamy Dill Dressing

Laura Wright /

With a few tangy, quick-pickled (“acidulated”) shallots to add a little bite. Get the recipe.

7. Quinoa, Avocado, Peas and Pistachio Salad With Pesto

Kulsum Kunwa /

That’s QAPPP to you. Get the recipe.

8. Bibb Lettuce & Radish Salad with Buttermilk Dressing

Dave Lauridsen /

Fresh, simple, and happy to round out any meal. Get the recipe.

9. Toast with Lemony Pea Mash

Hirsheimer & Hamilton /

Sort of like a super-springy version of hummus. Get the recipe.

10. Chickpea, Spring Onion & Kale Panzanella

Laura Wright /

The perfect seasonal transition dish: Enough bread to keep you comfy, with enough bright veggies to get you excited about eating healthier. Get the recipe.

11. Spring Veggie Pizza

This one’s loaded up with fava beans, fresh peas, asparagus, and basil (and eggs, of course). But you can use anything you find at the farmer’s market that looks good. Get the recipe.

12. Asparagus & Ramp Soup with Spelt Bread

Laura Wright /

Are you ready for #rampwatch 2014? Get the recipe.

13. Roasted Spring Vegetable & Quinoa Tacos with Dilly Guacamole

Laura Wright /

Roasted asparagus and fennel lay down a base for fresh garnishes. Get the recipe.

14. Minty Pea Soup

Hirsheimer & Hamilton /

When you’re making a blended soup, there’s no reason not to use frozen peas instead of fresh, in the interest of efficiency (it’ll be just as springy and delicious). Get the recipe.

15. Asparagus Risotto Verde

Karen Tedesco /

This recipe includes a basic homemade vegetable broth (aka “brodo”), but if you’re in a hurry you can substitute store-bought.

16. Arugula with Roasted Salmon & New Potatoes

Dinner is served. Get the recipe.

17. Open-Faced Chicken Sandwiches with Green Pea Spread & Parmesan

Natalie McLaury /

Can we eat lunch outside today? Get the recipe.

18. Spring Peas with New Potatoes, Herbs & Watercress

Alice Gao /

The sweet thing about spring veggies is that they all sincerely like hanging out together. Get the recipe.

19. Shaved Asparagus & Mint Salad

Sarah Shatz /

Hazelnuts and cheese make this surprisingly satisfying. Get the recipe.

20. Spring Vegetable Paella

William Meppem /

Asparagus, peas, artichoke hearts and white beans in the mix. Get the recipe.

21. White Bean Salad with Peas & Mint

Ashley Rodriguez /

Mint and peas were meant to be. Get the recipe.

22. Fresh Spring Salad with Poached Cod

Sonja Dahlgren /

Shaved candy-stripe (chioggia) beets are beautiful in salads. Get the recipe.

23. Grapefruit & Watercress Salad

Watercress has a great peppery bite that can stand up to citrus. Get the recipe.

24. Simple Garlic & Greens Soup with Sweet Potatoes

Laura Wright /

A good option if it’s technically maybe still winter, but you need something green. Get the recipe.

25. Fresh Peas & Pea Shoots with Spring Onions & Mint

Paul Costello /

Keep an eye out for pea shoots at the farmer’s market; they’re only around for a little while. Get the recipe.

26. Easy Ribbon Salad

A sharp peeler is the best way to address raw asparagus. Get the recipe.

27. Radish & Edamame Salad

Alexandra Stafford /

Get the recipe.

28. Collard Roll-Ups with Coconut Curry Kale

James Ransom /

Who needs sushi? Get the recipe.

29. Ham & Spring Pea Pastry Squares

By Katherine Hysmith for The Young Austinian

One for you, three for me. Get the recipe.

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