Rhubarb is one of the great pleasures of spring, with its rosy color and earthy tang. It is found in most supermarkets this time of year, although it is available frozen anytime. Also known as “pieplant,” rhubarb is a perennial that is native to central and northern Asia, where it has been grown for thousands of years for medicinal purposes. It was brought to Europe by Marco Polo and has been eaten as a food since the 18th century.

Roasting is one of the easiest ways to prepare a Sunday supper, plus it fills the house with wonderful aromas. This week we’re getting spring off to a bright start with a succulent lamb roast.

Preserved lemons, a staple of Moroccan cooking, are made using the entire lemon, skin and all, cured in its own juices along with salt and sometimes sugar. Like most preserves, the recipe varies from cook to cook, so you might find them brined with the addition of garlic, shallot, bay leaves, coriander seeds, chili flakes or cinnamon sticks.

Italian salsa verde — not to be confused with the spicy Mexican sauce of the same name — is bright with herbs and deeply flavored with olive oil, garlic, capers, lemon, and sometimes anchovies.

Sharing a bowl of hearty soup with friends makes for a convivial, low-stress supper at this busy time of year.