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Fresh, light spring recipes

By Hilary Meyer, March 24, 2009 - 4:36am

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Fresh, light spring recipes

When I see patches of green finally return to the otherwise brown and dreary landscape, I know it’s early spring in Vermont. It’s a sign of rejuvenation and a reminder for me that it’s time to dig out some of my favorite spring recipes. Don’t get me wrong, I love winter stews and warm casseroles. But I’m ready to sink my teeth into something light and fresh, and spring gives me plenty of options.
Here are a few of my favorite spring recipes:

Green Salad with Asparagus & Peas
Here’s a salad where we’ve combined two stars of the spring garden, asparagus and peas. Since the asparagus goes into the mix raw, you’ll want to look for the freshest, most tender spears you can find and slice them into very thin rounds.

Penne with Artichoke Sauce
Fresh artichokes, some white wine, a touch of garlic and pasta make a straightforward, delicious combination.

Chicken with Mustard & Leeks
A savory mustard coating keeps the chicken moist; threads of carrot and leek add color.

Meringue-Topped Strawberries & Rhubarb
Poaching brings out the flavorful strawberry and rhubarb juices with minimal effort. An airy meringue on top of the poached fruit is a healthy (and gorgeous) stand-in for a heavier whipped-cream or ice cream topping.

Beef, Watercress & Roquefort Burgers
Roquefort cheese, peppery watercress and succulent beef create a deliciously bold burger that meat lovers will rave over. The bulgur stretches the ground beef and boosts the fiber.

TAGS: Hilary Meyer, Food Blog

Hilary Meyer
EatingWell Associate Food Editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute.

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