This tater tot frittata has all the lovely green things—asparagus, zucchini, and peas—plus a creamy herb dressing for drizzling or dipping.

Got more rhubarb than you know what to do with? Turn the tart vegetable into a refreshing, fizzy sipper.

I'm calling this a springtime soup, whether you're enjoying actual spring weather or, like us Northerners, the blustery tail end of winter.