Spring vegetables are the star of green minestrone soup, which Bon Appetit editor Andy Baraghani makes with leeks, snap peas and cannellini beans. The vegetables are simmered until just tender in a light broth with white miso, scallions, fennel seeds and serrano chiles.

Garmugia is a traditional dish from the Tuscany region of Italy designed to shift based on whatever produce is in season, cooked with a small amount of broth perfect for dipping bread. In spring, artichokes, asparagus, leeks, fresh peas and fava beans are all ripe for inclusion in the simple dish.

Leeks, which look like overgrown scallions, work well in Creole cooking. This food writer offers tips for working leeks into vichyssoise, cream of leek and tasso soup, frittata, and a tart.

Leeks, asparagus, young carrots and radishes are returning to plates now that spring has sprung, and this cookbook author lays out two full menus that incorporate those classic ingredients. Her recipes include Asparagus with tarragon mayonnaise and Slow-cooked lamb with leeks and rosemary.

Both adults and children need calcium, which helps maintain healthy arteries,regulate blood pressure and build bones. Good sources of calcium include asparagus, leeks, cheese and low-fat dairy.