The Veg-ified Take on a Quintessentially Spanish Dish
Here's a streamlined spin of the traditional Spanish tortilla—an indulgent, potato-based omelet that you slice into wedges—that's a bit healthier too. Usually, you start by cooking potatoes slowly in lots of olive oil; then you add eggs and continue to cook the dish on the stove, until the eggs set. Iyer's version, though, comes together entirely in the oven (with considerably less oil) and introduces asparagus, grated Parmesan and crème fraîche. It's a unique reinvention of the classic, untraditional yet still flavorful and satisfying.

Get the recipe: Oven-Baked Asparagus & Parmesan Tortilla

The Gorgeous Tarts That Combine Tried-and-True Winners
Few vegetables look as striking as beets—and while you can get them year-round, the first ones of the new harvest are more tender than those you'll find later in the season. These stunning tarts (which Iyer has you make with store-bought puff pastry dough and bake on a sheet pan) showcases the produce alongside some of its best-known partners: crumbled Gorgonzola, fresh dill and chopped walnuts, plus an unexpected smattering of capers, which give the tarts a salty depth.

Get the recipe: Beet, Dill & Gorgonzola Tarts with Capers & Walnuts

Salmon and a Side, Punched Up with Spring Greens
If you're anything like us, you use pesto as an all-purpose condiment for everything from pasta to chicken. Salmon, too, takes to this herby sauce beautifully. In this couldn't-be-easier recipe, Iyer pours uncooked Israeli couscous into a roasting pan, then adds vegetable stock and lemon zest. Salmon fillets go on top, spread with pesto; then the dish goes into the oven for 20 minutes. To finish, there's a scattering of chopped watercress; its peppery bite is a terrific match for the lemony, rich-tasting salmon.

Get the recipe: Super-Simple Salmon à la Pesto with Israeli Couscous, Watercress & Lemon

A New Version of Egg-in-a-Hole
Sure, you can make this beautiful casserole any time of year, but somehow the nest-like hollows filled with baked eggs and the bright green wilted baby spinach make it feel extra-spring-y. In a fresh twist, the recipe includes spaghetti; it not only looks eye-catching but also makes the dish feel somewhat lighter than a traditional pasta bake. There's also some pep from spicy chorizo (or sharp feta, for vegetarians), making this a comforting meal that still feels plenty interesting.

Get the recipe: Baked Egg Pasta Florentine

A Simple, Surprising Seasonal Dessert
The celery-like stalks of rhubarb you see at farmers' markets in spring may be best known for their affinity for strawberries —but their tart flavor also goes wonderfully with orange and ginger. That's the essence of this delicious crumble, which, like most desserts in this category, is easier than pie—and also doubles as an indulgent breakfast. And the topping includes rolled oats, so you get a lovely interplay of textured crunch and soft, sweet fruit in every bite.

Get the recipe: Rhubarb & Ginger Oat Crumble