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STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFFTo help lift our culinary spirits after a long winter, the Globe asked readers for their favorite dishes featuring spring greens. -
STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFFThe pale green of asparagus soup, sent in by Hadley resident Pam Juengling, who calls the spears “Hadley grass." -
STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFFThe dark green and golden custard in a crustless Swiss chard pie from Jane Woodes of Wellfleet. -
STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFFJane Ward of Amesbury sent in a risotto she makes with fresh peas from her Community Supported Agriculture share. -
STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFFWinchester 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. -
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. -
STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFFChie Ehara, an Arlington resident and Japanese expat, stirs in a bunch of watercress into a velvety shrimp soup.
