Editor’s note: With her new cookbook, Ripe: A Fresh Colorful Approach to Fruits and Vegetables, blogger and author Cheryl Sternman Rule treats produce with “the same sense of naughty decadence usually associated with cupcakes and cocktails.” Here we’ve collected two springy recipes from the green chapter (the book is arranged by color). Enjoy!

Warm fava shallot couscous

With green favas, pearly couscous, and sweet shallots, this warming sauté is both comforting and light. (To make it more entrée-like, toss in some feta and toasted pistachios.) Buy the freshest favas you can find as older beans can be starchy.

1 ½ pounds fresh fava beans (in-pod weight)
1 cup Israeli (sometimes called pearl) couscous
¼ cup extra-virgin olive oil
1 large shallot or 2 medium shallots, thinly sliced (1 ¼ cups)
Kosher salt and freshly ground black pepper
⅓ cup pitted Kalamata olives, sliced
1 lemon, zest removed in long squiggly strips, juice squeezed into a small bowl
2 tablespoons thinly sliced fresh mint leaves