Instructions: 4 SERVINGS DAIRY-FREE

This colorful, tasty dish really celebrates spring. Try it using a variety of fresh herbs. Crusty whole wheat bread is all you will need to make a full meal.

In medium saucepan, combine potatoes and cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain and cool. Cut potatoes into quarters.

Meanwhile, in large saucepan, bring 6 cups lightly salted water to a boil. Add carrots and cook for 2 minutes; add asparagus and snap peas and cook for 2 minutes; add radishes and cook for 1 minute. Drain and rinse under cold water until cool.

In wide saucepan or deep skillet, heat oil over medium heat. Add scallions, fava beans, cooked potatoes and blanched vegetables, stirring to glaze with oil. Pour in broth and bring to a simmer. Stir in parsley, lemon juice if desired, tarragon, salt and pepper. Remove from heat and let stand for several minutes. Serve warm.

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