Blender

To make this creamy shake, blitz together Medjool dates, yogurt, vanilla, and cinnamon with ice and water, then top it with toasted nuts and seeds.

This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple.

It's not traditional, but we love the heat that fresh ginger adds to salsa.

Topped with smoked salmon or served simply on their own, these pea-studded pancakes are the ultimate springtime version of a classic blini appetizer.

This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.

This complexly flavored pudding owes its smooth texture to a quick spin in the blender.

This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.

Peanut butter has a place on the dinner table. This recipe makes enough for two or three different meals.

The tequila sunrise and the margarita come together in this frozen drink recipe that's bursting with citrus notes and a refreshing tang.

Go ahead and double this tomato sauce. It freezes well—ready for other pastas or for simmer-poaching eggs

The lamb roasts on a bed of thyme to infuse the meat.

Burning the leek in this recipe lends an aromatic charred note, adding balance to the raw and poached cauliflower.

To save time, use canned chickpeas instead of dried.

Tasty, and healthy, too: Coconut water is high in potassium and other electrolytes. And Flaxseeds are a good source of beneficial omega-3s.

All the great flavors of your favorite guacamole are combined in this easy-to-make soup that’s ready in a snap.

"Batido." This pretty little word is well known all over Latin America and to many in South Florida as well. A sweet and frothy fruit milkshake, it's as varied as the currently available fruits in season. Guanabana, mamey, atemoya, coconut, cherimoya, banana, tamarind and many others—all contributing their gorgeous colors and enticing fragrances! Put the pulp of any tropical fruit or fruits in an electric blender with a little ice, a splash of milk and hit the blend button. Moments later, in a frosty glass, a delicious, healthy, delectable fruit smoothy is waiting for you. The buttermilk is my own addition. If you like the tangyness of sour cream ice cream or crème fraîche you will like this as well. If not, you can omit the buttermilk and go the standard batido route. It's all good.

Roasting the carrots intensifies their sweetness.

While this recipe calls for the common butternut and acorn squash, you can also use other varieties, such as kabocha, delicata, and pumpkin—just avoid stringy spaghetti squash. If you aren’t comfortable peeling uncooked squash with a paring knife, just cut the squash into quarters, drizzle with some olive oil, toss with a few garlic cloves, and roast until soft enough to scoop out the flesh. Lastly, don’t forget the croutons, which make the soup a standout.