It’s easy to get excited about the emerging growth of spring as our corner of the world begins to warm. The increasing sunlight complements our rain bounty and we are rewarded with fresh new produce whisking away our winter deprivation. There are a few heralds to the change, with asparagus the crowning glory. But let us not forget the many leafy greens and herbs, and what would spring be without the sweetened sourness of rhubarb? Whether you are pulling from your garden or from our produce aisles, here are a few recipes to help you celebrate the spring season.