By Penelope Wall , March 22, 2010 - 11:37am
It’s officially spring. And after the long winter my taste buds AND my kitchen are just crying for the light, crisp flavors of spring veggies: fresh salad greens, peas, asparagus and tender new potatoes.
For a quick spring dinner, light and easy is the name of the game.  I like to make recipes I can pull together quickly for a nice meal with my husband after work (our favorite spring dinner is the Lemony Asparagus Pasta —it makes just enough for the two of us). And if my friends decide to pop over at the last minute, a satisfying salad is the perfect in-an-instant solution for company. Just toss all the ingredients into a gigantic bowl and dinner is served.
Lemony Asparagus Pasta 
Penne and asparagus are bathed in a rich sauce with a slight bite of mustard, lemon and Parmesan. This dish is lovely in early spring, when asparagus is at its peak and nights are still cool enough to inspire a craving for something rich and warm.
Mâche & Chicken Salad with Honey-Tahini Dressing 
In this salad, mâche is tossed with spring ingredients—new red-skinned potatoes and fresh peas—and a lemony tahini dressing and chicken. (I used spinach for this recipe once when I couldn’t find mâche, and tofu instead of the chicken, and it turned out great.)
Spinach Soup with Rosemary Croutons 
Rosemary has a strong flavor, but offers only a subtle hint in this spinach soup. If you like, any seasonal greens you have on hand can be substituted for the spinach.
Crab Salad Melts 
This crab and asparagus melt is delicious for a light spring dinner or lunch. You can use any type of crabmeat—including more affordable options available in pouches or cans near other canned fish or in tubs in the seafood department. Serve with a tossed salad.
Spinach & Frisée Salad with Tangerines & Coriander-Crusted Scallops 
The flavors of coriander and tangerine complement the sweet scallops in this easy-to-make dinner salad. Frisée has a big flavor and a sturdy texture, which stands up to the warm scallops. If you can’t find frisée, make your own mix of greens; escarole and curly endive are great ones to include.
Which spring fruit or vegetable are you looking forward to eating most? Tell us what you think below.