Squash

If you can find it, use Zephyr squash, which is yellow with a pale-green tip. You can also use a mix of young green and yellow squashes.

You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it’s hot), if needed. You can stir in a small amount of water to thin the soup after pureeing it, if you like.

Simmer spring vegetables and chunks of chicken in a rich tomato sauce to serve over whole-grain fettuccine. Round out the meal with a seasonal fresh fruit salad.

When you’re rushed for dinner, try this all-in-one-packet combo of chicken and fresh vegetables. While the packets bake, boil some whole-grain pasta to serve on the side.

Crisply cooked yellow summer squash, green peas, and onion play deliciously off farro’s earthy flavor.

Vegetables get plenty of smoky flavor when you grill them, so there’s no need to reach for the salt shaker. Feel free to pop some other vegetables, such as yellow squash and mushrooms, onto the grill, too.

A blend of lentils, brown rice, winter squash, and aromatic vegetables, this dish is easy to prepare on the stovetop or in a slow cooker.

A smooth Dijon sauce enhances the combination of chicken and colorful vegetables. Try this dish with whole-wheat couscous and melon slices.