Spring-Pea Risotto With Coconut-Poached Chicken

Inspired by the classic Italian rice favorite, this risotto uses a gentle cooking method and two varieties of peas to bring nutrients and springtime flavor to the table. When serving garden-fresh dishes, use as much of the vegetable as possible to reap the health benefits of the produce. Pea tendrils, also called pea shoots, make a nutritious and surprising addition in this recipe.

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From the Garden: Create comfort food with garlic, peas, parsley, basil and radishes. The creaminess comes from  two varieties of peas: spring peas and sugar snap peas. Spring peas are also called garden or sweet peas—and technically they are a fruit. Sugar snap peas are a cross between spring peas and snow peas, which are tiny peas inside an edible pod and often used in Asian cuisine.

Collard Spring Rolls With Avocado Crème

Wrap a rainbow of matchstick-sliced vegetables in spring greens to create a crunchy and creamy dish suitable for Easter gatherings, wedding showers and casual dining. This recipe can be served any time of year, but really shines with the bounty of fresh garden offerings.

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Garden Herb Shrimp Scampi

Green onions and parsley tossed with tender vegetable ribbons and lightly seared shrimp get a surprise kick from a generous helping of black pepper. The abundance of herbs and zucchini in most gardens from spring through late summer makes this refreshing recipe a two-season go-to.

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From the Garden: Popular herb parsley joins a medley of other garden ingredients to create a delightful warm salad. In this recipe, it shares a plate with summer squash, zucchini, asparagus, garlic and chives. Parsley is often used to enhance the flavor of recipes, adding a fresh, clean flavor without the negative impact of extra sodium. Because of this, it remains popular for recipes in a variety of meal plans.

Salad With Sheet Pan Salmon and Garden Pesto

Double up on seasonal herbs to celebrate spring. This salmon recipe contains a wealth of healthy garden-fresh options both in the sauce and the salad itself, which includes nutritious arugula. Often treated as a green, arugula is actually a cruciferous vegetable that may protect the body from cancers, regulate blood sugar and promote bone health.

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From the Garden: Nine vegetables and herbs play their part to make this salad a flavor-packed spring meal: arugula, carrots, microgreens, mustard greens, radishes, chives, dill, parsley and basil. A staple of spring, carrots are generally harvested between April and July, with some varieties sown as early as February if properly covered and maintained.

Whipped Ricotta-and-Goat Cheese Tomato Tart

Display the first tomatoes of the season in a beautiful spring tart. The signature sweetness of heart-healthy heirloom varieties effortlessly blends with aromatic fresh herbs and mild, creamy cheeses on a rich and flaky pastry crust.