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STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF
To help lift our culinary spirits after a long winter, the Globe asked readers for their favorite dishes featuring spring greens.
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STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF
The pale green of asparagus soup, sent in by Hadley resident Pam Juengling, who calls the spears “Hadley grass."
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STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF
The dark green and golden custard in a crustless Swiss chard pie from Jane Woodes of Wellfleet.
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STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF
Jane Ward of Amesbury sent in a risotto she makes with fresh peas from her Community Supported Agriculture share.
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STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF
Winchester resident Kinzie Moore Gensler writes that her favorite spring dish is jade rice made by adding a puree of basil, mint, cilantro, and spinach to ginger-scented long-grain rice.
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STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF
"We can’t wait for the fresh mint," writes Lee Appel of Rye, N.H., who makes a tangy yogurt and cucumber salad with refreshing spearmint.
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STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF
Chie Ehara, an Arlington resident and Japanese expat, stirs in a bunch of watercress into a velvety shrimp soup.
