Both peas and leeks shine late winter into ... rich element to the spring vegetable recipe. The only element of this vegetarian meal idea that requires cooking? The nutty, earthy wheat berries.

this verdant vegetarian pea soup. This light, yet satisfying recipe steals a few tricks from a traditional potato and leek soup and infuses the classic combination with bright pea flavor.

We've got the best of seasonal veggies like asparagus, peas, spinach, and herbs. Plus, most of these are vegetarian ... asparagus, leek and goat cheese frittata is packed with spring veggies.

The creamy texture in the Leek and Mushroom Pasta will leave you wanting more. Perfect for a family meal or a special ...

Leeks, asparagus, peas, spinach, ricotta, herbs and more fill this bright dish.Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews. This version evokes spring with a ...

add to the pan with the leeks then add the vegan cream, tossing to ensure everything is coated. Turn off the heat and leave to cool. Remove the pastry from the fridge and roll out onto a flat surface.

Pea and ricotta frittata ... comforting and perfect for April’s many rainy evenings. If the spring produce is slow to roll into your market, or you’re elsewhere in the world where these ...

Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. In a large skillet, heat 2 tablespoons ...

The color and taste of spring are more ... color comes from spinach, peas, and asparagus. Start by making a quick stock from the woody ends of the asparagus. Saute leeks in olive oil, add potatoes ...

You'll have to defend these gorgeous vegetarian sausage rolls from the meat eaters ... Melt the butter in a frying pan over a medium heat. Add the leeks and gently fry for 4–5 minutes.