A spring vegetarian chickpea soup that's lush in all the right places (but won't lull you to sleep).

This is the kind of meal that leaves you feeling particularly virtuous, that you'll want to brag about (subtly, of course) at the office tomorrow.

Happy first day of spring! The day we've been waiting for, through these long winter days, has finally arrived. 

Watch Cleo and Julia make Jeweled Millet.

Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples every which way. 

Today: Kathryne of Cookie and Kate encourages good luck in the New Year with an everlasting pot of black-eyed peas. 

We're feeling a bit French today, and we thought you might be too. What'll be on our tables tonight? We're getting our vegetables in (and greens too, please) with Amy_N-B's perfectly Parisian, earthy French "Peasant" Beets. Eaten with a glass of Sancerre on the side, we could easily stop there, but tonight, we're skipping happily along to dessert. Because our night wouldn't be truly French without a little sliver of something sweet, now would it? 

Gena Hamshaw of the blog Choosing Raw eats a mostly raw, vegan diet without losing time, money, or her sanity. Let her show you how to make "rabbit food" taste delicious and satisfying every other Thursday on Food52.

Today: Gena converts us to the delicious, versatile convenience of veggie burgers with a recipe for Zucchini Quinoa Burgers.

Gena talks all about hummus, the perfect food for vegans and the busy alike. She's got us covered with pro tips on making the most of your chickpeas, plus a recipe for Sweet Pea Hummus.