Fresh garbanzo beans pods with lime yogurt and sesame

Chicken Paillards with Spicy Pickled Peach and Arugula Salad

Cavatappi with Eggplant Ragu and Fresh Basil

Quick Banana Peanut Butter Ice Cream with a Secret Ingredient

Soba noodle soup with bok choy, snow peas, and silken tofu

Grilled Tuna Flatbread Sandwiches Served Open-Faced with Salsa Fresca and Sriracha Mayo

Heirloom tomato and cannellini bean gratin with leeks, thyme, and parmesan

Baked orzo with swiss chard, feta, tomato, and dill

Lamb meatball pitas with Aleppo spiced yogurt and pickled cucumbers.

A quinoa dish with harissa, roasted summer vegetables, feta, and olives from cookbook author Amy Chaplin.

Chowder with smoky chipotle, chicken, fresh corn, bacon, and baby red potatoes.

Lemon Thyme Pollock with broccoli rabe and pea couscous.

Potato Frittata with Charred Pepper topped with goat cheese and served with a mache salad.

Whole wheat linguini with kale, caramelized onions, goat cheese, and thyme.

Salmon salad with roasted golden golden beets, avocado, and baby kale.

Creamy spring rigatoni with lemon chile pangrattato, zucchini, and purple asparagus.

Japanese chicken meatballs with broccolini tossed in miso butter and sushi rice

A modern Greek salad of green beans, chickpeas, watercress, and cherry tomatoes with seared haloumi and oregano dressing

Lentil and roasted asparagus salad with harissa-mint vinaigrette, arugula, and poached eggs

Pasta with duck meatballs, snap peas, basil and pecorino.

Spring Vitality Bowl: Couscous, mushrooms, black beans, corn and avocado and poblano peppers.

Skirt steak with fresh herb oil, barley and cooked radishes.