Spring Greens: 8 Vibrant Veggie Recipes

Fresh berries make an elegant addition to this salad of baby spinach, pecans and goat cheese. The fruity vinaigrette enhances the flavor of the berries and brings all of the elements together.

What grows together goes together: this buttery and slightly sweet combination of green peas, shallots and asparagus is the essence of spring.

In this ultra-simple vegetarian soup, sweet green peas are simmered in vegetable broth, then pureed with fresh basil and Parmesan cheese.

This grilled asparagus and feta salad is the kind of dish that makes you wonder if you might possibly be a very happy vegetarian. Serve it with warm crusty bread to sop up all the lemon-scented olive oil and feta.

Want to summon your family to the dinner table without saying a word? Make bacon! This salad combines crispy thick-cut bacon with spinach, boiled eggs, mushrooms, and a warm bacon vinaigrette.

This silky soup tastes sinful, but it’s made without heavy cream — just vegetables, broth, and a hint of cheese puréed to perfection.

This is one of my favorite ways to serve asparagus because it’s big on flavor yet incredibly easy to make: simply wrap big, thick asparagus spears with pancetta and sauté them in a hot pan until nice and crisp.

With a bunch of asparagus on my countertop, a bag of peas in my freezer, and mint growing out of control in my garden, I created this soup on a whim. To give it a Mediterranean twist, I added feta cheese and pita croutons, which add tangy flavor and delicious crunch to every spoonful.