Healthful eating is never so easy as it is in the spring. With fresh fruits and vegetables flourishing, you only need minimal preparation to bring out maximum flavor. From salads to sides, entrées to desserts, here is a collection of our wholesome springtime favorites.

Preventive Medicine

Fresh fruits and vegetables are healthy in part because they contain phytochemicals, or beneficial compounds, such as beta-carotene, folate, and lycopene, which aid in the prevention of cancer

An Apple a Day

There is truth to the old “apple a day” adage, though this time of year, think seasonally and make it a “strawberry” or “artichoke” a day…. Beyond having weight-watching benefits, a diet plentiful in fruits and vegetables decreases your risk of stroke and heart attack, helps lower blood pressure, and even guards against eye disease.

Rich and Thin

Spring favorites asparagus and artichokes are often associated with rich, luxurious menus, but they’re also incredibly healthy: They are both excellent sources of fiber and contain a host of nutrients, including vitamins C, K, and folate. “Asparagus is a particularly well-rounded vegetable, nutritionally speaking,” says Monica Reinagel, chief nutritionist for the site NutritionData.com . “It’s high in antioxidants A, C, and E, as well as vitamin K (for healthy bones), and has an array of B vitamins for energy.”

Start Local

Freshness counts for a lot of flavor, so try to get your fruits and vegetables from as close to the source as you can. Shop at local farmers’ markets, or join a CSA (Community Supported Agriculture) group, which delivers seasonal specialties directly from the farm to your house or neighborhood. Don’t be afraid to experiment and substitute based on what you find at the market-for example, in the Sautéed Greens with Cannellini Beans and Garlic recipe featured here, you can use spinach, kale, mustard greens, or broccoli rabe.