Direct from the farmers market to your table, we’re rolling out a vegetarian-friendly spring brunch menu featuring the freshest fare possible. These dishes showcase spring's best produce at the peak of flavor, and we’re covering all the bases. Farm-fresh eggs feature in our make-ahead main. New, tender veggies shine in herbaceous sides. Our berry-filled pastries are perfect for leisurely nibbling, and savor our bubbly spring sip, alfresco. Keep reading for all our best recipes.

Italian frittata is the ultimate high protein, low-lift dish for a leisurely, indulgent mid-morning meal. Think of it as a crustless quiche that can be served warm or at room temperature. Our version features spring’s greenest duo: fresh peas and tender asparagus. Bake it ahead and refrigerate it ungarnished, then bring it out an hour before serving to come to room temperature. Load it up with fresh toppings just before inviting guests to dig in. Get the recipe, below.

Harvested early, new potatoes are smaller and more tender than other potatoes, and have thinner skins. This makes them perfect for skin-on roasting in this seasonal side. Herb topped, and with a citrusy bite, they’re even better served over spring greens. This side is the perfect accompaniment to our cheesy frittata. Get roasting with our recipe, below.

Opposite flavors attract in this salad of peppery greens and fruity toppings. Watercress and arugula leaves are at their peak in the spring. The young, savory greens paired with sweet strawberries, blueberries and citrus make for a dynamic flavor combo. Blue cheese crumbles add a sharp, creamy note. This salad takes just a few ingredients (and even fewer minutes!) to assemble. Get cooking with our recipe, below.