Stir-fried bok choy and Napa cabbage with carrots and mushrooms. [Photograph: tigerfish]

For last week's Weekend Cook and Tell challenge we asked all of you to get inspired by spring vegetables and cook up a warm weather vegetable-centric dish. This was one of our most verdant Cook and Tells yet—let's take a look at some of our freshest responses.

tigerfish found an abundance of bok choy at the local farmers' market and was inspired to make this very springy stir-fry of bok choy, Napa cabbage, mushrooms, and carrots.

Rocquie used baby artichokes in this decadent deep-dish baby artichoke and sausage pizza.

snucci made an early spring doubleheader of grilled asparagus and baby artichokes with herbes de Provence.

Following the delicious artichoke trend ec_washington made a lighter version of artichoke dip.

For a self-proclaimed greens-phobic TheKitchenWitch did a stand-up job with stir-fried broccolini and baby bok choy.

Spring vegetable bisque. [Photograph: knowwhey]

knowwhey's Vermont backyard bunching onions made lovely quenelles to float in this gorgeous April carrot parsnip bisque.

Taking rhubarb out of its normally desserty context shinycooking mixed up a Mexican-inspired rhubarb salsa.

The first asparagus from the CSA was the inspiration for newRDcook's tortilla-crusted sweet sausage and asparagus quiche.

Katerina chimed in with a spring classic, asparagus, pea, and lemon risotto.

somaR's contribution was a quick and healthy tofu, peanut, onion, and broccoli stir-fry.

Thanks to everyone who got their green on for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Rice Dreams.