Slideshow: Staff Picks: Our Favorite Ways to Eat Spring Produce

Rhubarb Pie or Crisp
Rhubarb Pie or Crisp
I love rhubarb, especially in concert with strawberries. You have the sweet, slightly acidic strawberries and the rhubarb lends a tartness and additional texture. I even like straight rhubarb in desserts, but it's harder to find it all alone. Here's a simple rhubarb pie recipe from our fantastic pie columnist Lauren. Ed Levine
Soupe au Pistou
Soupe au Pistou
I like to buy an assortment of vegetables at the farmer's market (hello new potatoes!), then spend a lazy Sunday making this Provençal Soupe au Pistou. It's hearty without being heavy and it shows off all the veggies. I go extremely heavy handed with the pistou, it's the best part! Carrie Vasios

[Photograph: Carrie Vasios]

Fava Beans with Dill Butter
Fava Beans with Dill Butter
I've already talked up my love of fava beans; here's my favorite thing to do with them. Boil the beans until just tender, then add them to a buttered sauté pan with some sweated shallots. Stir in parmesan, plenty of dill, and a bit of lemon, and you have my version of spring on a plate. It's so straightforward it barely needs a recipe. But if you'd like one, take a gander. Max Falkowitz

[Photograph: Max Falkowitz]

Grilled Garlic Scapes
Grilled Garlic Scapes
It's hardly a recipe. Take scapes, put on grill whole until there's a little charring action, eat with your hands while you wait for other things to cook on the grill. Maggie Hoffman

[Photograph: Maggie Hoffman]

Another Vote for Garlic Scapes
Another Vote for Garlic Scapes
Anything involving garlic scapes, man. They're so delightful and friendly and mindlessly easy to cook. I take home a huge bunch, oil them up and toss into my grill pan, and then top with a few fried eggs. (Staff Picks readers will realize that most of my meals involve vegetables with an egg on 'em, but what can I say; there's not much I like better.) Carey Jones

[Photograph: Carolyn Cope]

Roasted Asparagus with Parmigiano Reggiano
Roasted Asparagus with Parmigiano Reggiano
Sugar Snap Peas
Sugar Snap Peas
Not quite a recipe—just rinse sugar snap peas, eat, and repeat. Jessica Leibowitz
Green Garlic
Green Garlic
I know I mentioned this before, but my favorite recipe during spring, when young green garlic is plentiful at the market, is to sautee green garlic in some olive oil with shallots or onions, then throw in some white wine and clams, cover, and cook until the clams steam open. It's delicious served on top of pasta or just with some good crusty bread to soak up all that delicious clam broth, which is the best part. Garnish with some more chopped raw green garlic. Ben Fishner
Snow Pea Shoots in Any Form
Snow Pea Shoots in Any Form
I've already called out snow pea shoots as a favorite spring vegetable dish at Serious Eats New York, but thankfully they're easy to cook so I can treat myself to piles of snow pea shoots at home. Chichi wrote up her technique, which is basically to stir fry them for a few minutes with oil. Robyn Lee

[Photograph: Robyn Lee]