99 spring vegetable recipes

Creamy hearts of palm and leek soup blended silky smooth with whipping cream, topped with a fresh garnish of diced tomato, scallion, and hearts of palm.

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

Hearty double-crusted spinach quiche packed with feta, melted cheese, scallions, and five boxes of spinach between layers of homemade shortening crust. A Greek-inspired savory pie that feeds a crowd.

Savory bite-sized biscuits stuffed with sautéed mushrooms, shallots, and ham, then topped with herb cream cheese. The buttery dough chills overnight for flaky layers. Makes 2 dozen party-ready appetizers.

A thick, rustic Italian-style soup loaded with penne, cannellini beans, fennel, zucchini, and summer squash simmered in vegetable broth spiked with dry vermouth. Low-fat, naturally vegetarian, and feeds 8 from one big pot in about an hour.

Vegetarian vegetable soup with an Indian twist: ghee-toasted ginger, garlic and onion form a roux base, then mixed vegetables, tofu and soy sauce join in a warming 30-minute bowl.

A warming Tibetan-style soup with mixed vegetables and tofu in a ginger-garlic broth thickened with a golden ghee roux. Nourishing, aromatic, and on the table in 40 minutes.

Asian braised vegetables with miso, ginger, daikon, mushrooms, and winter squash tossed in a glossy soy-cornstarch glaze. Vegan, hearty, and done in an hour. Bonus: leftover stock makes a quick tofu soup.

Creamy vegan butternut squash soup blended with blanched almonds for a dairy-free silky texture, finished with curry powder and topped with pepitas, parsley and cherry tomato halves. No cream, no dairy, all velvet.

We make things "from scratch" a lot so I like things that I can make easily. We doubled the recipe and fought over the leftovers.

A lively fresh appetizer perfect for the summer. Mint and oregano brightness the couscous toped with fried tomatoes, almonds and a bit of salty feta.

A rich soup with layers of earthy warm flavors. Maitake mushrooms (hen of the woods) are believed to have numerous medicinal properties and taste great.

Easy Chinese sesame beef strips and broccoli. With both stir-fry and microwave directions. Colorful with punchy Asian flavor.

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

Beets, red cabbage, and tomatoes simmered in vegetable stock with red wine vinegar for a tangy, earthy borscht. Topped with a swirl of sour cream and fresh dill.