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7 bright green recipes for spring, including soup, salad and pasta

These green recipes bring the vibrant pop of color and flavor you need to celebrate the changing of the seasons.

By Anna Rodriguez | 2024-04-03

One of my favorite poems is "Instructions On Not Giving Up" by Ada Limon. It celebrates not just the arrival of spring, but also the tenacity both humans and nature display in the face of cold, bitter hardship: "Patient, plodding, a green skin growing over whatever winter did to us, a return to the strange idea of continuous living despite the mess of us, the hurt, the empty. Fine then, I'll take it, the tree seems to say, a new slick leaf unfurling like a fist to an open palm, I'll take it all."

Beyond capturing the hopeful joy that the new season brings, the poem also encapsulates my eagerness for the arrival of all things green: the trees, the flowers and, most importantly, the produce. A vibrant, verdant meal is just what I need after months eating beige and brown foods, and hiding indoors.

If you also are looking for a refreshing dose of green on your plate, we've picked out a few recipes full of vegetables and herbs guaranteed to brighten your day. For even more green dishes, explore our archives of over 10,000 tested and trusted recipes.

Above. Save any herbs languishing in your refrigerator with this smart spin on pesto. It uses a mix of more delicate tender herbs, such as parsley, basil and cilantro, and hardier ones, such as rosemary, oregano, thyme, sage and mint. Pasta is a natural pairing, but it also is wonderful on sandwiches, in salads, and drizzled over roasted proteins and vegetables. Get the recipe.

(Tom McCorkle for The Washington Post/Food styling by Gina Nistico for The Washington Post)

This vibrant salad is made up of not one, not two, but three different kinds of peas. Crispy farro adds crunch, shaved parmesan brings nutty richness, and a simple sherry vinegar dressing ties the whole dish together. Get the recipe.

(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)

Don't let this soup's nickname scare you away -- it's a delicious, nourishing main packed with bold, aromatic flavor thanks to powerhouse ingredients such as garlic, ginger, parsley, jalapeno peppers and scallions. Get the recipe.

(Rey Lopez for The Washington Post/Food styling by Marie Ostrosky for The Washington Post )

Leafy greens transform this French chickpea pancake into a mossy green. If "girl dinner" is your thing, this dish is a great option -- simply serve the socca with favorite snacky bits, such as salty cheese, canned fish, roasted red bell peppers and olives. Get the recipe.

(Stacy Zarin Goldberg for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)

A mix of celery, fennel and arugula, this salad features several shades of green. The vegetables are brought to life with pops of pickled rhubarb and creamy chevre. Get the recipe.

(Tom McCorkle for The Washington Post/Food styling by Gina Nistico for The Washington Post)

Broccoli adds a bright, nutritious boost to this creamy pasta. The sauce comes together quickly in a blender, making this an excellent weeknight meal. Get the recipe.

(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)

This green dream of a cocktail uses cucumber, jalapeno, mint and arugula to achieve its vibrant hue and refreshing, herbal flavor. Get the recipe.


This article was downloaded by calibre from https://www.washingtonpost.com/food/2024/04/03/green-recipes-soup-salad-pasta-cocktail/


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