If you want to try some of dietitian and columnist Ellie Krieger’s food swaps for spring, here are recipes to get you started.

Snap peas


(Courtesy of Erin Kunkel)

Sauteed Peas With Basil and Pecorino


(Katherine Frey/The Washington Post)

Sizzling Tofu With Green Onions and Sugar Snap Peas

Swiss chard


(Deb Lindsey/for The Washington Post)

Swiss Chard Little Doves With Tomato Sauce


(Deb Lindsey/for The Washington Post)

Couscous With Beets, Greens and Garlic Yogurt

Whole wheat pita pockets


(Deb Lindsey/for The Washington Post)

Flatbread Pizzas With Broccoli Pesto, Sun-Dried Tomato and Egg


(Katherine Frey/The Washington Post)

Grilled Pita Fattoush

Broccolini


(Tracy A. Woodward/The Washington Post)

Broccolini With Buttered Pecans, Orange and Garlic


(Deb Lindsey/for The Washington Post)

Quick Chicken and Baby Broccoli With Spicy Peanut Sauce

Dried cherries


(Dayna Smith/for The Washington Post)

Lentils With Lamb and Dried Cherries


(Deb Lindsey/for The Washington Post)

Cherry Pizza

Shallots


(Deb Lindsey/for The Washington Post)

Asparagus With Shallot-Honey Dressing


(Deb Lindsey/for The Washington Post)

Prune and Turnip Tagine

Quinoa


(Deb Lindsey/for The Washington Post)

Eggplant and Cauliflower Masala Salad


(Deb Lindsey/for The Washington Post)

Spiced Lentil and Quinoa Stew

Black rice


(Deb Lindsey/for The Washington Post)

Black Rice With Eggs, Tofu and Mushrooms

Arctic char

Skillet-Roasted Char