Wild mushrooms are bursting onto the scene in many parts of the country and this thick, rich mushroom soup is a great way to make the most of whichever ones are within your grasp. This is a mushroom soup template, and you should have fun making it your own.

In the Northeast, parsnips show up at farmers' markets before any other "spring" vegetables because in many cases they were actually cultivated underground over the winter. In fact, that's how they develop their sweetness. This unconventional hummus uses similar seasonings to traditional hummus, but parsnips instead of the chickpeas, which contribute a familiar earthiness and a lovely sweetness, too. 

Leeks are a great vegetable to bridge the transition between winter and spring, and when roasted alongside a chicken, the leeks season the chicken and the juices from the bird flavor the vegetables beautifully. A perfect dinner for the first cool weeks of the season.