Sweeter than their all-green counterparts, they roast up both tender and crisp in this technique.

Deborah Madison’s crispy tofu with a drizzle of miso sauce. Perfect for sandwiches, noodles, and right out of the skillet!

Dark chocolate pudding with strawberries in red wine syrup

Chard, ricotta and saffron cakes.

Rhubarb tartelettes in corn meal crust.

Creamy endive with gorgonzola — from Deborah Madison.

Spinach and spring herb torta in potato crust.

A spring delight… Roasted Asparagus, Toasty Bread, Soft Boiled Egg, and Herbs! {Oh yeah, it’s gluten-free too.}

Chilled Spicy Carrot Soup with Yogurt Sauce from Deborah Madison’s Vegetable Literacy. Perfect for Meatless Monday.

Rhubarb tart with orange custard