Edited by Gail Bellamy

cooL: Gnocchi with root vegetables, edamame and more bridges the gap between the cold days of winter and the cool days of spring.

If there's one food that exemplifies fresh, it's salad. The many variations draw on seasonal ingredients, crispiness, crunch and color. At Tossed, a Fort Lauderdale-based chain with locations across the U.S., customers are invited to design their own made-to-order salads and crepe wraps. This year, their top five freshest salad toss-ins for spring are spinach, avocado, strawberry, broccoli and mango. Among this month's recipes, you'll find several fresh ideas featuring spinach. From Oceana in New York City, we're providing a Wild Alaska Halibut Salad with Baby Spinach. City Provisions in Chicago shares an idea for Spinach and Sunflower Pesto Crostini. Berry lovers will appreciate the Blueberry and Spinach Salad with Hot Bacon Dressing from Mythos at Universal Studios in Orlando, as well as the Fresh Berry Cowboy Cookie dessert from Black Angus Steakhouse. Lark Creek Steak in San Francisco offers a recipe for Pan-Roasted Local Asparagus paired with toasted macadamias. Thinking beyond spring, we're also offering Moroccan Spiced Lamb Kebobs with Summertime Fruit Chutney and a recipe for Gnocchi with Autumn Vegetables and Edamame.

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RECIPES FROM

Michael Giletto, Cherry Valley Country Club, Skillman, NJ

Steven Jayson and Mark Wachowiak, Mythos Restaurant, Universal Studios, Orlando

John Ledbetter, Lark Creek Steak, San Francisco

Black Angus Steakhouse

Paula DaSilva, 1500° at Eden Roc, Miami

Scott Stroud, Centro Restaurant, Des Moines

Ben Pollinger, Oceana Restaurant, NYC

Cleetus Friedman, City Provisions, Chicago

FOR MORE RECIPES Our website offers recipes developed just for full-service restaurants, plus a recipe database organized by chefs' names. This month, you'll find additional seasonal and salad ideas at www.restaurant-hospitality.com.