As spring produce floods the Greenmarket, we’re excited to be cooking fresh, springy meals. It’s about time. Winter root vegetables are all well and good, but there’s nothing like a tender bunch of ramps, bright asparagus spears and loamy morels, especially after months of sturdy carrots, potatoes and apples.

We’re fully ready to welcome spring’s bounty, and to do so, we will be cooking a feast, a light Greenmarket feast full of recipes highlighting the best of this season’s fruits and vegetables. We suggest you do the same.

Brought to you by the spirited home cooks’ community at Food52.

This is a simple recipe that really showcases the best part of the artichoke: the heart. The richness of the crust and the slight bitterness of the artichoke are offset by the bright, aromatic lime and cumin dipping sauce. Make sure to serve these warm, while they’re still nice and crisp. - Amanda & Merrill Get the recipe Photo: Sarah Shatz

This is a simple recipe that really showcases the best part of the artichoke: the heart. The richness of the crust and the slight bitterness of the artichoke are offset by the bright, aromatic lime and cumin dipping sauce. Make sure to serve these warm, while they’re still nice and crisp. - Amanda & Merrill

Get the recipe

Photo: Sarah Shatz

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This is a simple recipe that really showcases the best part of the artichoke: the heart. The richness of the crust and the slight bitterness of the artichoke are offset by the bright, aromatic lime and cumin dipping sauce. Make sure to serve these warm, while they’re still nice and crisp. - Amanda & Merrill Get the recipe Photo: Sarah Shatz

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