We simply can't wait anymore for the abundance of spring produce to hit. Soon we'll be surrounded by more stalks of asparagus and bunches of radishes than we can probably handle, but we're so ready for the challenge. While we try to be patient, we'll bide our time by cooking up some veggie-centric recipes that both feel and taste like spring, but can be made right this very second. Here's how you eat your radishes, baby carrots, and peas right now!
Fresh peas might not be at their best just yet, but you can totally lean on frozen peas in this recipe. In fact, if using frozen, the dip comes together even faster, as all you'll have to do is defrost them and blend them with the other ingredients.
If you can't get your hands on young beets and carrots, which are smaller and sweeter than their larger counterparts, you'll have just as good results with regular-sized roots.
While the weather is not quite as balmy as we'd like it just yet, this roasted side dish is a great answer. Roasting the radishes brings out their sweetness and makes them a great match for earthy fennel and potatoes.
Roasting the lemons right alongside the asparagus caramelizes them and brings a sweet, warming quality to this peppery side dish.
Radishes may still be approaching peak season, but a rich brown-butter sauce brings out the best of the early arrivals.
Plenty of lemon juice, along with chopped basil and parsley, freshens up this simple platter of roasted carrots and dresses them up for spring.
This hearty salad is flexible; reach for whatever fresh leafy green you can get your hands on, whether it's spinach, chard, arugula, or kale, and then toss it with radishes, quinoa, and an herby green goddess dressing.
This fresh dish of artichokes stewed in white wine calls for using the frozen vegetables so there's no need to wait until the fresh ones hit the market. Pile the dish on toast, toss it with pasta, or serve it alongside fish or chicken.
This is the ideal soup for the cool, early days of spring. It's light and brothy, yet the hearty brown rice and green peas make it feel wholesome and comforting.
This colorful grain salad will be just as satisfying with a bag of arugula and a bunch of radishes from the grocery store as it will be with the farmers market stuff, so don't sweat it if you can't buy the peak-season versions just yet.
This creamy yet bright pasta is a great way to take advantage of sweet Meyer lemons before they're gone, while also benefiting from the arrival of tender spring spinach.
This ginger-spiked stir-fry is a warming meal for an early spring evening, but still feels of the season as it incorporates the first of the asparagus.
Roasting frozen peas alongside shrimp crisps and caramelizes them a bit, making them flavorful gems in this lemon and dill dressed salad.