It's Springtime for Cooking: 5 Delicious Spring Recipes for the New Season

Embrace the array of textures, colors, and bursting flavors of these fresh seasonal vegetables, from the light crunch of gently roasted zucchini to the jewel-colored shades of carrots and beets and the sweet creaminess of potatoes. Lightly roasting the vegetables until they are crisp and tender coaxes out their sweetness.

Plate them with tangy yogurt swirled with fragrant fresh herbs (a sure sign of spring's new growth), and serve them as a stunning crudité.

This spring picnic favorite is traditionally bound by a mayonnaise-based dressing and studded with cured meats and cubes of cheese. Crave a lighter version? Sweet mangoes offer a bright and fruity springtime lift, both in the dressing and the salad.

The vibrant mixture of a honey mango, red pepper, zucchini, and peppery arugula is complemented by a hint of heat from the jalapeño in the dressing, and a pop of salty peanuts tossed into the pasta. You'll enjoy sweet, salty, and spicy flavor notes in each deeply satisfying bite.

Pineapples are in peak season from March through June, making spring the perfect time to cook with this tropical fruit. Al pastor chicken tacos — a classic preparation that calls for fresh pineapple in the marinade — give this pineapple salsa a wonderful opportunity to shine.

Throwing pineapple on the grill allows the juice's natural sugars to caramelize and develop a deeper, almost nutty-sweet flavor. When this depth of sweetness mingles with the heat of jalapeño and red onion, you have a harmony of sweetness and spice, all in an eye-pleasing, sunshine-colored salsa.

Strawberries are the first fruit to ripen in the spring, and any dish that calls for these red beauties at the peak of their sweetness should focus on simplicity. Take this classic pairing of strawberries and cream, which gets a luscious expression in a brunch dish starring handpicked strawberries tucked inside a delicate, easy-to-make crepe, all cosseted in a cloud of cold, fresh whipped cream. It's a beautiful presentation for a spring brunch and a lovely departure from that old weekend standby: pancakes. Not that there's anything wrong with them...

As the clocks go forward and the days get longer and sunnier, you'll notice an uptick in happiness and a pep in your step. That, of course, means it's time to relax in the warmer weather and toast spring with a fresh-squeezed libation.

A Paloma cocktail — one of Mexico's most beloved aperitifs — captures that clean, fresh-start-to-a-new-season feeling. It's traditionally made by mixing one part tequila to three parts grapefruit-flavored soda (think Jarritos or Fresca) and a squeeze of fresh lime juice, but we've upped the flavor profile a few notches by swapping out the soda for the sweet, and tart flavor of freshly squeezed grapefruits. Added bonus: Your drink will have a beautiful pink “flower in bloom" hue.