Pea shoots make a fun, springy alternative to the usual basil pesto. You can bulk this up with spinach or stay simple. In addition to pasta, pesto is also great with potatoes - try tossing with roasted ones or mixing into mashed - or spread on good bread as a kind of bruchetta.

This is our new go-to for evenings when it's suddenly six o'clock (which happens to us pretty regularly once the season gets into swing). It's quick, light but filling, yummy, and packs a lot of vegetables.

This is a nice way to use radishes if you find them too strong on their own, because the dressing and the creaminess of the chickpeas tames their bite.

This recipe came to us from our friend Kestrel. It's an unusual combination of flavors, but so good!

Pea shoots are great raw, but they're also nice cooked. We like to saute some garlic in olive oil (scapes are great for this), then add the soots and cook until they're wilted and just tender. Then, you can add them to all sorts of things, like:

• Scrambled eggs or omelets
  
• Potato salad
  
• Egg salad
  
• Tuna salad
  
• Any salad, really
  
• Lentils
  
• Mashed potatoes
  
• Macaroni and cheese