Tag: spring

Easy Lemon-Asparagus Pasta

This super easy and flavorful Easy Lemon-Asparagus Pasta recipe is filled with lemony flavors and asparagus and is extremely light. It’s a perfect weeknight family meal and also makes a great meal-prep recipe too.

Wines to Pair with Favorite Spring and Summer Foods

Fresh vegetables are abound, the grills are fired up. It’s the best time of the year for outdoor get-togethers. We checked in with Belinda Chang, a knowledgeable sommelier to map out the ultimate wine pairings for the season.

Spring Potato Bites

For breakfast or as an appetizer, let these fun spring potato bites brighten your day with a potato basket loaded with vegetables and topped with a beet yogurt sauce.

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Quick Spring Potato Salad

In just 30 minutes, you could be enjoying this nutritious, gluten-free spring fingerling potato salad tossed with pesto, lemon juice, bright spices, sweet tomatoes, artichokes, and fresh mozzarella.

Spelt Orecchiette with Peas

It’s never to late too enjoy the flavors of the season. Spelt Orecchiette with Spring Peas combines the fresh taste of peas with a healthy take on pasta.

Pea Tartlets

These puff pastry tartlets taste just like spring with fresh peas, spring onions, herbs, and creamy goat cheese.

Crunchy Spring Salad

Loaded with greens, tomatoes, toasted hazelnuts, and cheese, this crunchy salad is a perfect spring and summer side dish.

Crunchy Spring Salad

Loaded with greens, tomatoes, toasted hazelnuts, and cheese, this crunchy salad is a perfect spring and summer side dish.

Stunning Soups for Spring

As we dive into spring, don’t leave soup behind. These recipes feature fresh spring produce, and can be served warm or cold to suit your fancy—and the weather.

Vibrant Spring Smoothie

Loaded with anti-inflammatory ingredients, like turmeric, this yellow smoothie is rounded out with honey, bananas, cantaloupe, and orange juice for a refreshing stunner.

Spring Asparagus Soup

When asparagus is abundant in early spring, it is served everywhere in Italy. Try Chef Andrew Aghajanian’s version of a light spring soup.