Springtime is about new beginnings in the kitchen. It's the time for baby roots, wispy leaves and tender stalks to tentatively emerge from the earth. Fresh, crisp and delicate, these greens are a sight for winter eyes and a delicacy to eat, a simple cleanse following a season of hardy winter fare. But spring can be fickle. Its promise of budding flowers and new growth can be erased in a single day with a stubborn blast of cold weather, altering a sunny vignette to a blustery stew-craving day.

Here is a salad that will help you ride this changeable time. It celebrates springtime's early asparagus shoots and baby greens, tossing them into a nourishing bowl of black lentils, which grounds the salad, providing heft and substance in response to any lingering winter weather.

Black lentils are tiny, and their pelletlike resemblance to caviar has earned them the nickname "beluga lentils." Like brown or green lentils, black lentils are a fortifying source of iron, fiber, protein, folate and magnesium -- plus, they are easy on the wallet. Unlike other lentils, black lentils remain firm when cooked, which makes them a great addition to salads, while their inky color provides vivid contrast to bright vegetables.

So, go ahead, celebrate spring and indulge in this healthy salad. If any winter weather comes knocking, the lentils have got your back.

Black Lentil Salad With Asparagus and Egg

Active time: 45 minutes

Total time: 45 minutes

Yield: 4 servings

1 cup black lentils

6 to 8 thin asparagus

1 garlic clove, minced

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons fresh lemon juice

1 1/2 teaspoons red wine vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper, plus more for serving

2 cups coarsely chopped greens, such as spinach or arugula

2 spring onions, white and pale green parts thinly sliced

1 small red jalapeno pepper, finely chopped

1/4 cup chopped parsley

2 tablespoons chopped mint

2 hard-cooked egg yolks, crumbled

Rinse and sift through the lentils for any small stones. Put the lentils in a large saucepan and cover with water by about 2 inches. Bring to a boil over high heat and reduce the heat to medium-low. Partially cover the pan and simmer until the lentils are tender but firm, about 25 minutes. Drain the lentils and rinse under cold water to cool. Transfer to a large bowl.

While the lentils are cooking, bring a wide pot of salted water to a rolling boil. Add the asparagus and blanch until they are bright green and crisp-tender, no more than 1 minute. Drain and rinse the asparagus under cold water to stop the cooking process. Cut off and reserve the tips and cut the stalks into 1/2-inch pieces.

Whisk the garlic, oil, lemon juice, vinegar, mustard, salt and black pepper in a small bowl. Pour over the lentils and stir to coat. Add the asparagus tips and stalks, the greens, spring onions, jalapeno, parsley and mint. Gently stir to combine and taste for seasoning -- you might need more salt. If the salad is too dry at this point, drizzle with a little extra oil or a squeeze of lemon.

Transfer the salad to a platter or divide among serving plates. Alternatively, arrange over a pile of greens. Garnish with the crumbled egg yolks and black pepper and serve.

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If there is any food that evokes intergenerational and international comfort, it's meatballs. Not only do meatballs simply taste great, they are also present in nearly every cuisine and enjoyed by children and adults alike. Your mother probably made meatballs, as did her mother, and chances are that you also make your own.

As with many homey and rustic meals, meatballs are an economical means to stretch inexpensive cuts of meat by jumbling the ingredients together with extra fillers, such as breadcrumbs and egg, and plenty of herbs and spices for great flavor. Then, depending on the mood or craving, the meatballs can be braised in robust sauces and stews, ladled over noodles, swiped in dipping sauces and piled into double-fisted sandwiches. There is a meatball for everyone and every preference, and bets are that you've been nibbling on meatballs since you were old enough to wrap your fingers around them.

This is one of my favorite meatball recipes. The key ingredient is a generous amount of grated pecorino Romano cheese, which melts into the meat and adds rich, umami flavor. A kick of crushed red pepper flakes doesn't hurt either. (You can reduce the red pepper if you prefer a milder version.) These meatballs can easily be frozen, so if you make too many (never a problem) or double the batch, just wrap the extras in plastic and freeze for up to a month. Allow them to defrost overnight in the refrigerator before cooking.

Smothered Italian Meatballs in Marinara Sauce

Active time: 45 minutes

Total time: 2 hours and 15 minutes

Yield: makes about 24 (1 1/2-inch) meatballs

Meatballs:

1 pound ground beef

1 pound ground pork

2 large eggs, lightly beaten

3 garlic cloves, minced

3/4 cup breadcrumbs or panko breadcrumbs

1 cup (packed) finely grated pecorino Romano cheese, plus extra for garnish

1/4 cup finely chopped Italian parsley, plus extra for garnish

1/4 cup finely chopped yellow onion

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon marjoram

1 tablespoon olive oil for pan-frying

Marinara Sauce:

1 tablespoon olive oil

1 small yellow onion, finely chopped

2 garlic cloves, minced

1/4 teaspoon crushed red pepper flakes

1 (28-ounce) can crushed Italian plum tomatoes

1 bay leaf

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

Prepare the meatballs:

Combine all the meatball ingredients, except the olive oil, in a large bowl. Using your hands, gently mix until the ingredients are evenly distributed. Shape the meat into 1 1/2-inch balls, without overworking the meat. (Wet your hands with cold water from time to time to prevent sticking.) Place the meatballs on a platter and cover with plastic wrap. Refrigerate for at least 1 hour.

Prepare the sauce:

Heat 1 tablespoon oil in a large saucepan over medium. Add the onion and saute until softened, about 3 minutes. Add the garlic and red pepper flakes and saute until fragrant, about 1 minute. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 20 minutes.

Cook the meatballs:

Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the meatballs in batches, without overcrowding, and brown on all sides, about 5 minutes, turning as needed. (The meatballs will not be cooked through at this point. They will continue to cook in the sauce.) Transfer to a plate and repeat with the remaining meatballs.

Add the sauce to the skillet and cook briefly over medium heat, stirring up any brown bits in the pan. Add the meatballs to the sauce and turn to coat. Cover and simmer over medium-low heat until the meatballs are thoroughly cooked through, about 30 minutes. Serve garnished with chopped parsley and grated cheese.

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With St. Patrick's Day recently passed, you might have a few bottles of Guinness around. As the saying goes, when life hands you lemons, make lemonade. So when life hands you Guinness, you should absolutely drink the stout -- but be sure to set aside a bottle to make this cake.

This recipe yields one hefty cake, or 12 individual mini cakes. It's moist, tender and lusciously dark. The stout disappears into the background of this rich cake, while grounding it in an adult sort of way, cutting the sweetness and mingling with the slightly bitter chocolate. If you're feeling especially indulgent (and lucky), serve it with a dollop of whiskey-laced whipped cream.

Chocolate Stout Pound Cake

Active time: 20 minutes

Total time: 1 hour and 20 minutes

Yield: makes 1 large Bundt cake (or 12 mini Bundt cakes)

Cake:

1 cup unsalted butter, room temperature

1 cup stout beer, such as Guinness

12 ounces dark chocolate, finely chopped

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 large eggs

1 1/2 cups packed dark brown sugar

1/2 cup sour cream

Whiskey Cream:

1 cup heavy cream

1 tablespoon sugar

2 teaspoons Irish whiskey

1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees. Butter a 10- to 12-cup Bundt cake pan and line with parchment paper. Butter the parchment paper. If using mini Bundt pans, butter the pans.

Heat the butter and stout in a medium saucepan over medium until the butter melts. Remove the pan from the heat, then add the dark chocolate and stir until smooth.

Whisk the flour, baking powder, baking soda and salt in a bowl.

Whisk the eggs and brown sugar until light. Whisk in the sour cream and add to the chocolate. Add the dry ingredients and stir to combine without overmixing.

Pour the batter into the prepared pan or mini Bundt pans. Place on a baking sheet and transfer to the oven. Bake until the cake is set and a wooden toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes for a large cake or 25 minutes for mini cakes. Transfer the cake to a rack and cool in the pan for 5 minutes. Turn the cake out onto the rack and cool completely.

Before serving, make the Whiskey Cream. Beat the heavy cream in the bowl of an electric mixer until traces of the whisk are visible. Add the remaining ingredients and continue to whip until soft peaks form. Cut the cake into serving pieces and serve with the whipped cream.

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