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You can use your garden’s edible flowers as long as they haven’t been sprayed with pesticides. They’re also sold at many grocery stores; tasty ones include nasturtiums, daylilies, pansies, pinks, borage, roses, or flowers from any culinary herb.

This takes about one hour to complete, but really you’re doing little more than an occasional stir. Homemade carrot juice is exquisite, but buying a quart of fresh ready-made makes this dish supereasy.

This quick egg dish is especially good for brunch. Mint gives it an interesting and fresh flavor, but feel free to use basil instead.

This Japanese-style, quick meal is messy but delicious.

This tastes like a light, spicy minestrone, minus the pasta. The nutrients found in tomatoes, cabbage, and carrots need cooking for best absorption, and beans require heat-induced softening for digestibility.

Serve with crusty bread and a light salad for a fabulous springtime dinner. It’s also a great addition to a buffet brunch or lunch.

Meat eaters love the steaklike texture of these mushrooms.

This unique veggie burger actually uses not two but three types of corn: kernels, fine cornmeal, and coarse-grained polenta. No need for a bun; it’s delicious and satisfying served over peppery arugula.

This recipe incorporates healthy figs, fiber-filled oats, and honey to make a treat with much less sugar than a standard energy bar or cookie.