There might still be snow on the ground where you live, but on this glorious 20th day of March, spring has officially arrived. Whether or not you're seeing the physical signs of fresh buds on the trees, the fact is that winter is OVER. Say it with us now: Hallelujah.
With that seasonal transition comes all the wonderful recipes that spring makes possible thanks to the plethora of fresh produce hitting the markets. Finally. Asparagus, artichokes, ramps, peas -- say goodbye to the monochromatic colors of winter's root veggies and welcome a pop of green on your plate (and red, thanks to spring's darling offering, rhubarb).
Folks, eat all these dishes now because you finally can -- and because it'll be gone before you know it.
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