Bean and Legume

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.

If you've never made a savory custard, now's the time. Start with this minimal and delicate Japanese version, studded with fresh peas and tender shrimp.

The pork for this Southern-inspired pasta sauce is studded with garlic, which infuses the meat while it roasts.

I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and fall, and that abundance graces their cuisine. Artichokes also enhance their health, as they stimulate the gallbladder to produce bile, which escorts toxins out of the body and also helps break down fats in the diet. Here, artichoke hearts are combined with chicken, chickpeas, and olives to create a rich, nourishing stew, seasoned with a potpourri of heady and healthful spices, including turmeric, cumin, coriander, and mint. For a wonderful pairing, serve it over Brown Rice Pilaf with Saffron and Ginger .

Your brunch guests will never know this is diet-friendly. Steak, lentils and an egg deliver 30 grams of metabolism-revving protein per serving.

Low-cal 'shrooms up the heartiness factor of these patties, for burgers that are backyard barbecue-worthy.

"Yogurt lightens this riff on hummus. It's fantastic with pita chips or crudités." —Chris Morocco, associate food editor

"I love the crisp texture of this addictive bar snack; the bacon fat is an obvious bonus." —Alison Roman, assistant food editor

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

"Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste." —Sue Li, recipe developer

A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.

If you forget to thaw the shrimp in the morning, set the bag in a large bowl filled with cold water. It will defrost in minutes. One cup of dry rice will yield 3 cups cooked; leftover rice, which is slightly dried out, makes the best stir-fries.

Packed with vegetables and white beans, this is the kind of wholesome one-pot meal you need to ward off winter blues.

Packing these puppies full of veggies gives them a wallop of low-cal flavor, leaving plenty of room for queso.

We subbed baked chips for fried. Same flavor, less fat.

This version of pasta e ceci (pasta with chickpeas) thickens the sauce with puréed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.

For a simple but elegant winter holiday meal, look no further than this Italian classic.