Springy green coconut grains

Spinach ranks as one of the most nutrient-dense foods, loaded with vitamins, folate and calcium. Pile some nutrition on your plate with this recipe featuring spinach and your choice of ancient grain.

Arugula salad with strawberries

"I eat this constantly," Yuba City caterer Jennifer Eubanks said. "I toss arugula with whatever fruit is in season." For one variation of her go-to recipe, try white peaches with macadamia nuts and your favorite cheese.

Pea shoot salad with apricots

Jennifer Eubanks says there's a lot to love about pea shoots and other microgreens and sprouts: "They're packed with nutrients, for one thing. I just eat them as salad, but you can put them in a wrap or on top of anything. They're not just garnish."

Miso roasted mushrooms

This recipe could be a game-changer for people who don't care for chewy mushrooms. Brining in a saltwater solution before roasting helps keep mushrooms moist.

Tricolor quinoa with apricots and almonds

This salad is an ideal accompaniment to citrus glazed salmon, but can also be served as a vegetarian entrée, on a bed of lettuce or in a wrap. When apricots aren't in season, use the dried fruit and substitute pistachios for almonds.

Broiled eggplant with sesame-miso glaze

Although she's a big fan of Japanese eggplant, Timaree Hagenburger avoids the veggie when dining out. "It seems to be an oil sponge," she says. Here's a healthier, more flavorful version.

Sweet pea soup with watercress and mint

Chef Sandy Sauter blends fresh sweet peas—at their peak in spring—with watercress and mint to make a silky, vibrantly green soup that's good hot or cold.

Edwards Ranch Estates heirloom tomato salad

With The Farm boasting more than 90 varieties of tomatoes and 600 tomato plants, Michael Rossi's kitchen at The Ranch enjoys a seasonal explosion of the fresh, flavorful orbs. He makes thousands of tomato salads each summer.

Grilled asparagus and egg

Encontro Executive Chef Jason Hotchkiss calls this Italian classic "one of those dishes that I just love to eat." The springtime favorite can be served any time of day, from breakfast to dinner.

Kale salad with agave lime dressing

This salad is a study in contrasts: brightly flavored Cara Cara oranges, bitter kale, velvety avocado, sweet beets, crunchy candied walnuts and creamy goat cheese—deliciously united by a Baja-inspired dressing.