With spring produce coming on the scene, hitting my favorite farm stand on Saturday was a weekend highlight. It was brimming with season all-stars, from tender spring onions to bright baskets of fresh strawberries. I brought home more than my fair share and will be putting everything to good use in my time-tested recipes. With that in mind, below you’ll find a line-up of 12 good things to make and eat this spring.

Honey Stewed Strawberry Rhubarb Compote

Strawberry rhubarb compote in a glass jar

Rhubarb season is relatively short, so take advantage of these bright and flavorful stalks. This is relatively quick to make and keeps in the fridge for up to a week. The consistency is somewhere between a syrup and a jam. Spoon it onto plain yogurt, enjoy it over toast, swap it for syrup on pancakes and waffles, or save it for dessert over frozen yogurt or ice cream.

Spring Salad with Asparagus, Peas, and Radishes

This bright, fresh salad is one I developed for Simply Recipes. It boasts all the best picks from the spring produce department and comes together with a tangy, herby dressing that gets its richness from a touch of crème fraîche. Add a piece of grilled fish or chicken and you have dinner. (photo: Allison Bickel)

Sugar Snap Pea Salad with Roasted Almonds & Parmesan

This salad delivers crunch with a capital C. The combination of sugar snap peas and roasted almonds is a texture bomb that you’ll want to dig into again and again. The sweet flavor of the peas is balanced beautifully with lemon juice and olive oil. For a dash of color, add a few thinly sliced radishes and swap Pecorino for Parmesan.

Shaved Spring Vegetable Salad

I have a version of this salad for every season. This one is a recipe I developed for Simply Recipes and is one I turn to often. When tender and young, vegetables of all kinds are excellent raw and shaved thin. Chopped walnuts and Parmesan cheese are the perfect finishing touches. (photo: Allison Bickel)

Strawberry, Arugula, and Feta Salad

So colorful and easy. The peppery greens are balanced just right by the addition of sweet berries. It’s a gorgeous combination.

Asparagus Tart with Goat Cheese & Smoked Salmon

This tart is pretty to look at and delicious to eat, in part thanks to a layer of smoked salmon hiding beneath that row of asparagus. It makes an elegant addition to brunch or lunch, or can be cut into small squares and served as an appetizer.

Pasta with Asparagus, Peas, and Crème Fraîche

White bowl with rigatoni pasta, asparagus, peas, with white wine and a half lemon

This recipe makes the most of asparagus and peas when they are sweet and tender in the springtime. You don’t need much more than s few spoonfuls of crème fraîche and generous squeeze of fresh lemon juice to make a nourishing pasta that you will want to come back to every spring.

Oven Farro Risotto with Spring Vegetables

The recipe has extra appeal because unlike classic risotto that requires constant stirring, this version demands nothing of you once it goes into the oven. The recipe relies on onions, bacon and lemon to get the flavors going as it cooks. If you don’t each pork, just leave out the bacon (or sub in turkey or tempeh bacon).