6 Meals You Can Finally Make Now That Winter's Over

This hearty springtime dish is a play in contrasts: bright, in-season snow peas, asparagus and artichokes mix with dark and earthy kale and lentils. The recipe, from Sonja and Alex Overhiser's new book Pretty Simple Cooking, has you serve the quick-cooking stew in shallow bowls and then top it with generous spoonfuls of an Italian salsa verde, which combines lemon, garlic, parsley and capers.

Get the recipe: Artichoke Lentil Stew with Salsa Verde