| A half-dozen brightly colored pots sit on my patio like cheerful little placeholders waiting for the weather to catch up with the calendar. Spring is here, but the parsley, dill, basil and cilantro that will soon sprout in those containers have not yet peeked out of the soil. That means I'm still relying on supermarket herbs to help me usher in the season. Buying herbs in bunches rather than snipping off just what I need can lead to a greens overload, so I was grateful for the Tiny Pasta With Tender Herbs, Chickpeas and Yogurt from my colleague Daniela Galarza's Eat Voraciously newsletter. The clever saucy recipe calls for six cups of roughly chopped fresh herbs or greens. This can include carrot, radish or beet tops, too, so I plan to keep this recipe on hand for whenever I'm blessed with a greens overload, including when my nascent plants go bonkers with tender stems and leaves. This week, we embraced the season and a couple of its holidays in earnest. Aaron Hutcherson rooted through our archive to find a slew of recipes that call for mild, oniony leeks, including Roasted Chicken Thighs with Leeks and Lemons and Ricotta Gnocchi With Leeks and Peas. Leah Koenig shared her Pizzarelle con Miele (Honey-Soaked Matzoh Fritters), which would be right at home on a Passover table. I made New Orleans chef Toya Boudy's scrumptious Bourbon-Glazed Lamb Chops recipe, which would make a great centerpiece for an Easter feast. Becky Krystal's Mini Quiches With Phyllo Crust would be a fun treat to make for a family gathering or anytime. The phyllo means there's no need to make a dough, and the egg filling in each cup can be customized with herbs, meats and cheeses so everyone gets the quiche they want. You could serve them with Ellie Krieger's green-speckled Muffins With Goat Cheese and Chives. And, if you're feeling festive, how about pouring one of the three rosés that Dave McIntyre recommends as we — and our herbs — look forward to patio weather? Sounds like a plan to me. Don't forget to join Becky and Aaron for their Voraciously Q&A each Wednesday at noon Eastern. And, remember, you can submit questions for next week's Q&A in advance here.
Happy cooking!  (Rey Lopez for The Washington Post/food styling by Lisa Cherkasky for The Washington Post ) Don't let wilted herbs to go waste. Use them in this soupy stew. By G. Daniela Galarza ● Read more » | | | A Roman Passover treat, these custardy fritters are studded with pine nuts and raisins. By Leah Koenig ● Read more » | | | The glaze on these lamb chops is a nod to chef Toya Boudy's hometown of New Orleans. By Ann Maloney ● Read more » | | | Let the family customize their fillings with these muffin-size quiches sporting frilly phyllo edges. By Becky Krystal ● Read more » | | | These savory, whole-grain muffins could give you a fresh perspective on baked goods. By Ellie Krieger ● Read more » | | | | 
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