We're gaining on spring to be sure, but it's still not quite (!) shorts and grilling-on-the-deck weather. In truth, here in Maine in April, stews still feel like exactly the right thing to eat, especially if they're lightened up with lots of vegetables and herbs, as are both of these scrumptious dishes.

LAMB STEW WITH BABY VEGETABLES

This is a rather elegant stew that, like all saucy dishes, can be made ahead and reheated, so it's ideal for a spring dinner party. Good accompaniments are mashed potatoes – made with cream for extra richness, with minced scallions stirred in, steamed fat asparagus and a light lettuce salad. If you can find strawberries with some flavor, serve them in a tart for dessert.

Servings: 4

1 1/2 pounds boneless leg of lamb, cut in 1 1/2-inch cubes

3 tablespoons all-purpose flour

2 tablespoons finely chopped fresh rosemary, divided

1 teaspoon salt

1 teaspoon pepper

4 tablespoons butter

3 garlic cloves, finely chopped

One 14 1/2-ounce can beef broth

1/2 pound peeled baby carrots, halved if large

1 cup frozen tiny pearl onions

1 1/2 cups frozen peas

Rosemary sprigs

In a mixing bowl, combine lamb, flour, half the rosemary and the salt and pepper. Toss to thoroughly coat meat.

In a large, deep skillet with lid or a Dutch oven, heat butter over medium-high heat. Add lamb and cook, turning with tongs, until browned on all sides, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add broth, carrots, onions and remaining rosemary.

Bring to a boil, stirring up any browned bits on bottom of the pan, reduce heat to low and cook, covered, until carrots are tender, about 20 minutes. (Stew can be made ahead up to a day ahead to this point and refrigerated. Reheat gently before proceeding.)

Add peas and simmer for about 5 minutes. Adjust seasonings if necessary before serving, garnished with rosemary sprigs.

SHAKER CHICKEN STEW WITH CHIVE DUMPLINGS

"Nothing seems to bring people closer together than the act of sharing food," says Sister Frances Carr of Maine's Sabbathday Lake Shaker community. In her 1985 book, "Shaker Your Plate," Sister Frances puts forth the Shaker philosophy that focuses on "plain, wholesome food simple, but painstakingly prepared."

This chicken stew with chive-flecked dumplings is an adaptation of one of her exemplary recipes. Selling their wonderful home-grown and -dried herbs is one of the ways the Shaker community supports itself, and I bet if you made this dish with their dried thyme, you'd notice the difference. See below for ordering information.

Servings: 4 to 6

CHICKEN STEW:

5 cups chicken broth

3 1/2 pounds (about 6) bone-in chicken thighs, excess fat removed

1 medium onion, thinly sliced

2 celery stalks, thinly sliced

1 large bay leaf, broken in half

2 teaspoons dried thyme

2 1/2 cups baby carrots

Salt and freshly ground black pepper

CHIVE DUMPLINGS:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons minced chives

3 tablespoons chilled solid vegetable shortening, cut in 5 pieces

1/2 cup plus 1 to 2 tablespoons whole, lowfat or skim milk

In a large soup pot or Dutch oven, bring broth to a...