Spring Produce at Its Best

Fresh mango, scallion and red bell pepper combine with coleslaw mix, peanuts and hot mango chutney in this Thai-inspired side dish.

Move over, potatoes. Asparagus are the new fries in town. Thanks to a beer batter and hot oil, the green stalks are just as golden, crispy and delicious.

The butterflies atop these cupcakes simply couldn't be easier — or cuter. And one bite reveals a sweet surprise.

Giada dresses up sauteed veggies like mushrooms, asparagus and frozen artichokes with a simple tarragon vinaigrette for a super easy seasonal side.

Frozen peas get a quick makeover with some shallots, garlic and prosciutto. This is one of Giada's family favorites and it's bound to be one of yours, too.

"I'm a huge fresh mint fan. I love it in savory foods," says Bobby.

"Radishes are so versatile: They add great color, flavor and texture to a dish," says Nancy.

"Artichokes can be intimidating until you learn how to properly prepare them. Steaming is one of the most popular methods," says Tyler.

Add a punch of flavor to purple potatoes with cumin, paprika, jalapeno, cilantro, queso fresco and yellow bell pepper.

Thanks to sour cream and spring onions, these golden biscuits are tender and flavorful.

Ree turns roasted carrots into a wonderful snacky side dish that couldn't be easier. And for dipping? A quick sauce made of store-bought ketchup and ranch dressing.

Use a vegetable peeler to turn springy carrots into a fun "noodle" side dish. We sprinkle salt over the cucumbers to draw as much water out of them as possible, avoiding the dreaded soggy salad syndrome.

Nothing says spring more than artichokes, and baby artichokes are much easier to peel than the mature vegetable. These artichokes are easily made ahead, since they taste great both warm and at room temperature.

Zucchini aren't the only vegetables that can become "noodles" — use your vegetable peeler to turn in-season asparagus into a pesto-topped "noodle" that everyone will love.

Carrots, spring onions and asparagus shine in this easy side dish. To make dinner even easier, blanche the veggies in advance and refrigerate them until it’s time to whip up the vinaigrette.

Shaved carrots and crisp radishes make a fresh seasonal side salad. Add sunflower seeds for a yummy crunch.

A fresh head of cabbage and a few pantry ingredients are all you need to make a delicious dish. After wilting the cabbage with salted boiling water, toss with a simple vinaigrette of white wine vinegar, olive oil, sugar, salt and pepper.

A little lemon zest and butter are all you need to turn frozen peas into a tasty, British-inspired side.

"I love asparagus — I grew up eating white asparagus in Germany. My parents would usually grill the stalks or make a soup similar to this one," says Sunny.

Let this salad stand for about 20 minutes after mixing. The extra time allows the cabbage and beets to soak up all the tangy vinaigrette.

Put your fresh peas to good use with this easy salad recipe. Save room for leftovers — this tasty dish makes a great pack-ahead lunch.

Bring this fresh and fruity salad together by combining fennel, red onion, apricot and chickpeas.

While the soup is simmering, fire up the broiler to make a crunchy side of ricotta toast. You’ll have a healthy, satisfying meal that takes just 35 minutes from start to finish.

This vegan soup couldn’t be easier. Puree the grapes, cucumber and hearty bread in a blender and chill until ready to serve. A drizzle of olive oil and a sprinkle of pink peppercorns are all that’s needed to season and garnish.

Fresh fruit juice and butter make a flavorful sauce for topping baked halibut fillets.

Replacing potatoes with fennel is a great way to incorporate fresh produce into a tried-and-true side dish.

Poppy seeds lend a great texture to this quick and easy coleslaw.

Light and refreshing, this orzo dish is a great addition to a spring picnic or barbecue. Dress up the classic orzo by tossing the pasta with a Mediterranean-inspired mix of arugula, sundried tomatoes, parmesan and lemon zest.

Peas and carrots transform the basic potato salad into a tasty, colorful side.

Fresh mint, olive oil, Parmesan, hazelnuts and garlic combine to make a delicious pesto. Toss it with roasted Brussels sprouts for a subtle yet flavorful side dish.

Red pepper flakes lend a subtle touch of spice to Parmesan-roasted fennel.