39 spring vegetable recipes

All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.

Asian carrot soup blends carrots, sweet potato, scallions, and fresh ginger into a silky vegan puree finished with sesame oil. Naturally low-fat and freezer-friendly.

A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.

Make-ahead gazpacho with a Mexican twist: chilled tomato soup brightened with green taco sauce, cucumber, bell pepper, and scallions. A quick simmer melds the flavors before chilling for a sharper, deeper bowl.

The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it.

Single-serving miso soup with tofu, scallions and optional wakame. Ready in 10 minutes with just a kettle and a bowl. Low-fat, vegetarian, and deeply savory.

Larry's crispy potatoes: oven-roasted cubes tossed in green onions, Italian seasoning, and Hungarian paprika. A low-fat crispy potato recipe made with stock instead of oil.

Orange wakame salad with cucumber, radishes, scallions, and toasted sesame seeds. A Japanese-inspired seaweed salad that pairs ocean-sweet wakame with bright citrus and crisp vegetables in 15 minutes.

Basic miso soup with wakame, onion, carrot, and a swirl of miso paste stirred in off-heat for an authentic Japanese starter ready in 20 minutes.

Crustless quiche with pressed rice crust, chicken, and Chinese vegetables in creamy egg custard. A creative fusion of French quiche and Asian flavors, ready in 60 minutes.

To the delight of clam lovers on the East Coast and Pacific Northwest, clams are available year round. OK, let's make some clams.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.

Vegetarian rice soup Florentine with brown rice, spinach, leeks, scallions, and garlic in a light vegetable broth. Simple, wholesome, and ready in 45 minutes.

Guadalajara-style gazpacho with shrimp, avocado, jicama, fresh corn, and a spicy tomato-lime base. A Mexican twist on cold soup that doubles as a no-cook summer main dish.