Farmers' markets are full of vibrant and flavorful seasonal foods. Try some in these light and bright recipes.

Enjoy this crisp, refreshing fennel slaw on its own or pair it with a hearty main course.

A fine source of vitamins A and C, chewy fiddleheads are like a cross between asparagus and green beans.

Barley lends a nice body to the chicken stock. Giving half the soup a quick puree makes it extra creamy.

Fresh, nutty fava beans brighten this comforting skillet dinner.

Fresh spears don't need much beyond a hit of acid and a toasty crunch.

Reduced balsamic vinegar mimics an aged vinegar and lends a sweetness to this spring dish.

Nothing symbolizes spring more perfectly than artichokes.

Swiss chard, available in most climates in winter or spring, is the perfect economical veggie: You can eat both the leaves and the stems.

A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this dish.

Harbingers of spring, asparagus and peas pair well with the earthy flavor of shiitake mushrooms. Serve warm or at room temperature.

You can often use herbs as one would salad greens: whole leaves tossed together with traditional salad ingredients. Here, the classic pairing of peas and mint gets reinterpreted by leaving the mint leaves whole and using sugar snap peas.

A very simple meringue lattice crust floats atop a flavorful stew of fruit. Rhubarb is typically harvested in late spring.

Soft-shell crabs plucked from the grill perfectly wilt tender mixed greens.

Simple, sublime, and virtually fat-free, this billowy souffle calls for just six ingredients.

Characteristic of Asian cuisine, the combination of brown sugar (sweet), soy sauce (salty), and sake (tangy) in this dish pairs well with the earthiness of the mushrooms and the fresh taste of the snow peas.

The most tender cut of all, loin of lamb thinly sliced and drizzled with rosemary-scented pan juices is light yet succulent.

The mellowed acidity of aged balsamic vinegar pairs perfectly with the sugary sweetness of strawberries. For a special presentation, garnish with wild strawberries.

A member of the aster family, artichokes are low in calories, a good source of vitamins and minerals, and replete with nutrients that ease digestion and lower cholesterol.

As delicious as just-picked strawberries -- in season in late spring and summer -- are for dessert, tossing them in a simple vanilla syrup sweetened with fruit juice and a little sugar is a wonderful, quick way to make them special.

To prevent the peas from losing their vibrant color once you've pureed them, the soup must be cooled very quickly.

This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.

This light and fresh dish is perfect for an afternoon lunch in the spring.

Serve this light ragout over pasta, polenta, or tortellini to make it a main dish. Sprinkle with Parmesan and drizzle with oil.