There are five ingredients in this dish and each one counts. Tender pea tendrils, the young shoots of pea plants, are a sweet addition to farm fresh eggs, cream and rich butter. Buy a cheddar cheese with a little bite to give the eggs a little pop.

The crunch of toasted, warm, freshly-baked bread, with melted sharp, nutty cheese, olive oil-fried, fresh, richly-flavored eggs, with bright orange yolks, browned on the edges, and crisp greens dressed in a sharp Champagne vinaigrette made with sweet summer shallots. This is how you celebrate the weekend’s treasures from the farmer’s market. Slowly, indulgently, and with great joy.

Classic Carbonara is rich, decadent and delicious. Sweet pork, eggs and salty, sharp cheese blend with starchy pasta cooking water to make a creamy sauce. Fresh asparagus gives it a little spring lightness.

Airy and light-tasting yet just a little decadent, this soufflé combines sweet, crisp asparagus, salty, gamey Prosciutto and sharp, nutty Gruyère cheese in one spring dish that is perfect from breakfast to dinner.

This cooked egg mayonnaise balances rich egg yolk and oil with the sharp, savory flavors of capers, cornichons and fresh herbs. The comforting and complex sauce is perfect served over asparagus, roasted waxy potatoes, with fish or cold chicken served outdoors.

Fresh greens and earthy, funky mushrooms are folded into eggs and then slathered with a rich, soy sauce gravy for this farmers market-inspired take on a Chinese takeout classic.

This Mediterranean-inspired chicken, lemon and egg soup is both rich and bright-tasting. It’s hearty enough to enjoy for lunch after a morning spent playing out in the snow, while the lemon and spinach will find you still enjoying it as the first daffodils push out of the ground.

Rich, caramelized sirloin steak and earthy Portobello mushrooms are the perfect foil for crisp, sweet, spring asparagus. A rich yet light-tasting Béarnaise sauce flavored with tarragon would be perfect over any of these ingredients and is particularly magical over all three!

Does egg salad seem to heavy and fatty? These finely-chopped, hard-boiled eggs are lightened with lots of fresh, earthy, sweet spinach and come together in a sharp vinaigrette. Served atop a rich bed of warm, creamy, olive oil and rosemary-tossed fingerling potatoes this salad is hearty enough for meal while tasting light like spring.

Sweet asparagus, spicy radishes and rich, grated, hard-boiled eggs is dressed with a sharp Champagne vinaigrette. An elegant celebration of spring produce. The name of this salad refers to the similarity in appearance between the grated egg and the foamy yellow/white flowers of the Mimosa tree.

Rich pumpkin and gingerbread spice lend plenty of heft to these pancakes without weighing them down thanks to separated and beaten egg whites. They are the perfect fall morning indulgence. Store extra pumpkin purée in the freezer for a winter breakfast that will warm you from the inside so you can enjoy the crisp outdoors.