Recipe report: Try these gloriously green recipes to summon an early spring

Scratch-made gnocchi make the perfect canvas to show off the first fresh peas. Chef Brian Moses of Launderette restaurant in Austin combines them with sugar snaps and a puree of pea tendrils and spinach for a dish that shouts spring with its bright green color and seasonal flavors.Get the recipe

At this cafe-meets-cocktail bar in the hip Williamsburg neighborhood of Brooklyn, Executive Chef Gemma Kamin-Korn works in tandem with owner Claire Chan to conceive dishes, create food and drink pairings and evolve the concept. In this recipe, sugar snap peas, pea leaves and shaved purple radishes combine to make a seasonal salad that shouts “spring.”Get the recipe

Flexibility is a strong point of this salad, as a mix of any seasonal greens can be the base. Choose what’s fresh and well-priced, then add juicy blueberries and creamy Gorgonzola for flavor, color and texture contrast.Get the recipe

Sweet onions, also referred to as spring/summer fresh onions, are available from March to August. Their sweet, mild flavor is attributed to a higher water content than fall/winter storage onions, and they can be identified by thin, light-colored skins. Chef Stephen Dunne makes the most of the onions’ delicate flavor by shaving them on top of a flatbread spread with a fresh pea puree and garnishing the layers with pea sprouts.Get the recipe

Chef Aaron Holt gives classic green goddess dressing a vegan spin by using silken tofu as the base. He blends that with roasted poblano peppers and hot honey for a spicy accent, then adds cilantro and basil for herbal notes. The dressing takes the usual green salad to another level of taste excitement.Get the recipe