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We are looking for spring dishes with lush greens

Wendy Maeda/Globe Staff

We are preparing for the spring kitchen and thinking about lush green foods. That might mean escarole, with its inner yellow leaves and dark green outer leaves, tossed with a citrusy dressing, or a pale pea and mint soup, or asparagus toasts. What dishes do you make with ingredients like escarole, frisee, fava beans, peas, asparagus, artichokes, green onions, watercress, sprouts, and mint? Send recipes to recipebox@globe.com.

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