While I might not experience the changing of the seasons quite as acutely living in San Francisco, where our idea of “cold” is 48 degrees, I too am ready to shed the cozy sweaters and ditch rib-sticking winter stews. With April comes slightly warmer weather, later sunsets (thanks, Daylight Saving Time), and a new crop of bright, vibrant spring vegetables at farmers’ markets and grocery stores—all of which get me excited to cook more vegetarian meals, like the ones I’ve curated for this roundup.
These recipes take full advantage of what’s in season—such as a pasta primavera that actually showcases spring vegetables like sugar snap and English peas, fava beans, and asparagus, and a spectacularly vibrant green shakshuka made with lots of fresh spinach and herbs. Most of these dinners come together in under an hour and some in as little as 30 minutes, so you can get dinner on the table faster and sit down to a flavorful, satisfying meal at the end of a busy day.