6 Fresh Recipes Using Spring’s Finest Vegetables

As the cool weather vanishes with the warming winds, Southern gardens awaken from their slumber. From tiny towers of asparagus to leafy greens and delicate pea shoots, spring vegetables steal our hearts (and our appetites!) with their fresh and crisp flavors.

A swirl of sour cream and a sprinkle of fresh dill make this soup look more like a work of art than a light lunch.

Tangy tomato chutney complements the bright flavors in this quick-fix side dish.

Swiss chard cooks faster than collards, making them perfect for weeknight suppers.

Finished with a dollop of ricotta and a squeeze of lemon, this dish is bursting with fresh flavor.

Twenty-one cups of greens sounds like a lot, but trust us, they cook down to tender creamy perfection under a blanket of cheese.

Fresh mint and parsley mellow the peppery bite of arugula in this simple pesto that wakes up spring peas and beans.