Each spring the return of fresh, locally grown greens feels a little bit miraculous. The crispness and earthiness of spring greens like spinach, arugula, and bok choy remind us just how delicious vegetables can be, which is great since leafy greens help make up the base of the Mediterranean Diet Pyramid.

Now is the time of year to start thinking creatively about how to combine fresh ingredients, including leafy greens, into flavorful, appealing, and healthy meals. Here are some of our ideas for including leafy greens in your meals and snacks:

• Try topping a hot homemade pizza with a handful of cool arugula for a light counterpoint to the richness of tomato and cheese, as well as a delightful contrast in temperatures.

• Combine diced fruit and chopped nuts with a drizzle of honey and wrap them inside a leaf of romaine lettuce. The mild bitterness of the romaine balances nicely with the sweetness of the fruit for a tasty afternoon snack.   
   
• Make pesto with watercress, fresh cilantro, and fresh parsley. Pulse the greens in a food processor with some garlic, olive oil, a handful of your favorite nuts, and some salt and pepper. Serve your pesto on warm, whole-grain pasta or stir it into a batch of quinoa.     
   
• Bulk up a bowl of vegetable soup with a bunch of beet or mustard greens and a can of cannellini beans (drained and rinsed).   
     
• Bake up a batch of kale chips: wash and dry (very well!) a bunch of kale, remove stems, and rip it into 2-3" pieces. Drizzle the kale with olive oil, salt, and seasonings of your choice (try curry powder, cayenne pepper, or smoked paprika), gently toss to coat, and lay the kale out in a single layer on a baking sheet. Bake the kale at 300�F until it is dry and crisp. Eat the chips as is, or crumble them onto a bowl of popcorn.      
   
• Experiment with different homemade salads and dressings (some recipe ideas are below) to highlight different flavors in your salads and keep them interesting.

Our friend Dr. Simon Poole, director of Mediterranean Foods Alliance member Positively Good for You, also sent us his suggestion for a healthy meal:

• Tuna steaks with citrus salad: Baste tuna steaks with a little olive oil (try lemon olive oil for extra flavor), crushed garlic, black pepper, and lemon juice. Cook to taste in the oven or on the grill. Gently boil a little brown rice or couscous and garnish it with some chopped spring onions. Prepare a salad using a combination of whatever is available at your farmers' market or grocery store, which might include arugula and watercress leaves with sliced beets, celery, sun-dried tomatoes, and onions. Add some sliced and peeled orange segments and sprinkle on some walnut halves. Dress the salad with some mandarin-flavored extra-virgin olive oil and white wine vinegar.