Smashed potato salad with bacon and herbs.

This potato salad with bacon and fresh herbs meets my very particular criteria for potato salad. No eggs, no pickle relish, no celery. Get the recipe.

Spring vegetable and herb risotto.

Spring vegetables and herbs are perfectly at home in risotto, a dish that’s easier to make than you think it is. Get the recipe.

Potato and thyme focaccia.

A visit to Eataly, the impressive Italian food emporium in Chicago, inspired this recipe for homemade focaccia with potatoes and thyme. Get the recipe.

Crostini with burrata and spring pea puree.

This recipe is kind of like a pesto made with sweet spring peas; add burrata (hello!) on crisp toasts, and you’re golden. Get the recipe!

Zucchini and fennel soup.

This simple zucchini soup continues my current fling with fennel. Bright and light, it’s the perfect soup to transition from winter to spring. Get the recipe.

Beautiful salad with roast chicken, apple and pecans.

This beautiful salad with roast chicken, bell pepper, fennel and a spicy pecan dressing is one of our weeknight dinner staples. Get the recipe.

Barley pilaf with vegetables.

This hearty pilaf of barley with brightly colored vegetables makes the perfect side dish for roast chicken or grilled fish. Get the recipe!

Couscous and roasted vegetables.

This recipe for roasted vegetables and couscous makes a great side dish; leftovers are yummy for lunch the next day. Low-fat, low-cal, too! Get the recipe.