Instructions: Artichokes (mid- to late spring): Boil in salted water with sliced lemon. Cut in half and take out the choke. Drizzle with balsamic vinegar and olive oil and grill gently, brushing with more oil and vinegar, until warmed through. Serve with a garlic mayonnaise and toast points on a bed of radicchio leaves.

Asparagus (early to mid-spring): Snap off the tough white stem. Slice stalks in thin diagonal slices and saute in olive oil with basil, garlic and pine nuts.

Toss with warm cooked linguine, lemon juice and zest. Season with salt and fresh black pepper. Top with grated asiago or Parmesan cheese.

Beets (early to mid-spring): Rub with salad oil and roast covered with foil for one hour. Test with a toothpick for doneness. Peel (you can use rubber gloves to keep your hands from being stained) and make thin circular slices and arrange in a circle on a plate. Make a simple vinaigrette with raspberry vinegar and walnut oil. Toss spring lettuces with the vinaigrette and place in the center of the beet disks. Drizzle beets with vinaigrette and crumble goat cheese and toasted walnuts over the top.

Fava beans (late spring): Shell the beans and blanch in salted water for five minutes. Remove outer skin. Saute minced garlic cloves in olive oil until lightly browned and tender. Add the beans, saute for one minute. Season with salt and pepper, puree in a food processor and serve with baked ham or roast pork loin.

Green garlic (early to mid-spring): Wash and brush with extra virgin olive oil. Grill over a low fire and chop into medium-sized chunks. Add to cooked risotto or long-grained rice mixed with chopped arugula leaves or spinach. For an entree, mix with a few sauteed prawns or scallops.

Peas (late spring): Shell and blanch in salted water until tender, about two minutes. Flash chill in ice water. Warm in a saute pan with peeled, blanched baby carrots and sweet butter. Add fresh chopped chervil and season with salt and pepper.

New potatoes (early to mid-spring): Pick the smallest tender potatoes and wash thoroughly. Over low heat, pan roast in a saute pan with a small amount of canola or safflower oil. Add a few sprigs of spearmint or peppermint and cover, shaking the pan often to avoid sticking. When potatoes are tender, add a dollop of fresh butter and season. Serve with spring lamb.

Watercress (early to mid-spring): Remove the thickest stems and mix

(watercress) with arugula and spinach. Make a vinaigrette of aged sherry vinegar, honey, chopped thyme and virgin olive oil. Mix well and sprinkle with toasted mustard seeds and croutons. Serve before or after meat courses.

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