Vibrant greens, earthy morels, and juicy mango are stars of these easy spring recipes

Vegetables at their peak require very little — only that they are cooked with care and simplicity. Isn’t that the vibe of spring? Longer, warmer days, and a return to fewer layers on the body and spirit.

Seasonal cooking is an opportunity to take fresh approaches to our favorite dishes, though some spring fruits and vegetables get more attention: asparagus, peas, and citrus, for example.

I began thinking of ways to create dishes that celebrate the season, but might have a bit of neglect from lack of publicity. Collards are readily available and can be used as a vibrant spring green. Mango is the perfect fruit to tide us over until local strawberries are back.

I also thought of fruit and vegetables that add a big flavor, and a little indulgence to the plate. Belgian endive and morels are both spring stars.

The following dishes are perfect recipes this spring transition, as we put away our soup bowls, and before we bring out barbecue platters.

Serves 4-6

Collards are high in protein and fiber, versatile, and less bitter than kale. This recipe is a riff on a traditional Caesar salad, which I love to eat when transitioning from soup weather to cookout season. It features other seasonal plants like chicory (a.k.a. Belgian endive), which offers a sweet, herbal profile that mimics romaine. I also use anchovy paste instead of fillets. A few squeezes from the tube, and you’ve added a big umami punch.

Note: You can substitute egg yolks and oil with 1 cup of mayonnaise, but make sure to add the Worcestershire.

Ingredients

2 tablespoons anchovy paste

1 medium garlic clove

Kosher salt

2 large egg yolks

2 tablespoons fresh lemon juice

¾ teaspoon Dijon mustard

2 tablespoons olive oil

½ cup vegetable or grapeseed oil

2 tablespoons finely grated Parmesan

Dash of Worcestershire, optional

Freshly ground black pepper

2 cups sourdough bread, torn into 1-inch pieces

2 tablespoons olive oil

4 cups loosely packed thinly sliced collard greens (stems removed)

2 tablespoons of white wine vinegar

2 medium heads of Belgian endive

3 tablespoons of grated or shaved Parmesan, plus more for serving

Directions

Preheat oven to 400 degrees.

In a large bowl, massage collard greens with white wine vinegar to tenderize and set aside.

Make the sourdough croutons: Toss 2 cups 1-inch cubes crustless sourdough bread with 2 tablespoons olive oil. Spread the bread cubes on a heavy-duty rimmed baking sheet and bake for 20 to 25 minutes. Cool completely.

Make the Caesar dressing: In a blender or food processor, pulse anchovy paste, lemon juice, and garlic until the garlic is incorporated. Whisk egg yolks and mustard in a separate bowl, then add to the anchovy mixture. On low speed, add olive oil drop by drop to begin, progressively moving to a small, steady stream. Follow with the grapeseed or vegetable oil. Continue to blend until the dressing is thick and glossy. Fold in grated Parmesan and a dash of Worcestershire. Taste. Season with pepper, and more lemon juice, if desired.

For the greens: Trim endives and discard any withered leaves. Separate the large leaves and place them on a large platter or cutting board. Cut the hearts in half or quarters lengthwise.

To serve: Toss together the collards, endive hearts, half of the croutons, Parmesan, and three tablespoons of dressing, and layer on top of the large endive leaves. Finish with remaining croutons, black pepper, and additional Parmesan.

Serves 4

This recipe for skirt steak with roasted spring onions and morels comes together quickly. Spring onions are one of my absolute favorite spring vegetables. They are brilliant on the grill with a nice char and a bit of smoke, sautéed with butter and finished with fresh herbs.

Let the mushroom and spring onions be the stars of this meal, and the skirt steak plays the supporting role.

Ingredients

2 bunches of spring scallions (about 1 pound), trimmed

1⁄4 cup olive oil

Kosher salt and freshly ground black pepper, to taste

2 1⁄2 teaspoon red wine vinegar

1 teaspoon grapeseed oil

1 1⁄2 teaspoon honey

1 ½ pounds skirt steak, trimmed and cut into 4 pieces

3 tablespoons of grapeseed or vegetable oil

2 tablespoons Kosher salt

1 tablespoon ground black pepper

2 tablespoons grapeseed or vegetable oil

2 cups morel mushrooms, remove the tough/dirty end portion of each stem, and halve lengthwise.

1 medium shallot, minced

2 garlic cloves, sliced

2 tablespoons unsalted butter

3 tablespoons chopped parsley

Kosher salt and freshly ground black pepper, to taste

Preheat oven to 450 degrees.

Directions:

Toss spring onions with olive oil, salt, and pepper and distribute evenly on a rimmed baking sheet lined with parchment paper. Roast, stirring once, until golden and wilted, 15­ to 20 minutes. Transfer onions to a serving dish. Whisk red wine vinegar, oil, and honey in a bowl until smooth. Drizzle over scallions while warm.

Pat steaks dry with paper towel. Brush vegetable oil, sprinkle both sides with salt and pepper. Let stand for 10 minutes. Heat a large skillet (cast iron is ideal) on high. Add the steaks and cook for 3 to 4 minutes or until browned on one side. Turn and continue cooking until lightly browned, about 3 minutes for medium rare. Transfer the steaks to a warm platter and allow to rest at least 5 minutes.

Pour off the fat from the skillet. Over high heat, add 2 tablespoons oil to the skillet, then add morels. Sear them until a deep brown, about 5 minutes. Add minced shallots and garlic, then lower the heat to prevent scorching. Stir in butter and cook until absorbed into morels. Add chopped parsley. Taste, then season with salt and pepper.

To serve: Slice the skirt steak into strips spread over a bed of onions and morels. Garnish with more chopped parsley.

Serves 8

What do you do when it’s not quite strawberry season yet, but you’re ready for something sweet, fruity, and indulgent? Reach for mango or pineapple. This is their moment to shine — they are giving us tropical, sweet, complex, and bright.

Ingredients

2 cups water

2 cups sugar

4 limes, zested and juiced

2 pounds mango, peeled and cut into chunks

1 cup sweetened condensed milk

½ cup coconut shavings,toasted

Directions

In a large pot over medium heat, combine the water and sugar. Stir until the sugar has dissolved and the syrup looks clear, about 5 minutes. Remove from the heat and cool the syrup by pouring it into a bowl and putting it into the refrigerator or over an ice bath.

Using a blender, puree sugar syrup, lime juice and zest, and mango chunks until smooth. Pour the mango mixture into a shallow baking pan and freeze for 1 hour.

Using a fork or chopsticks, break up all the ice crystals on the bottom and sides of the pan. Return to freeze for 3 to 4 hours.

To serve: Rake the granita with the tines of a fork for a snow-cone-like effect, or run an ice cream scoop down the length for a smooth Italian-ice-like result. Drizzle with condensed milk, then top with toasted coconut.