I saw pea shoots at the farmers’ market over the weekend and heard someone on the subway mention soft-shell crabs. Despite the almost-humorous snowstorm hitting parts of the country on the first day of spring, right now is the time to go green — very, very green. All your favorite shoots are back: ramps, fiddleheads, baby spinach, creamy white and pencil-thin asparagus, along with artichokes, peas, favas and more seasonal delights you haven’t seen on menus in a while. Flip through a healthy selection of our favorite spring recipes while you enjoy the thaw.
More ways to cook better on Food Republic: