Our Best Spring Recipes

A tomato-rich dressing boosts the flavor and lowers calories and fat in this tortellini salad (the dressing is also great on green salads or grilled fish). Roasted red peppers, artichoke hearts and sun-dried tomatoes add a good dose of vitamins A, C and fiber. Source: EatingWell Magazine, May/June 1998

Rhubarb is a tangy counterpart for sweet raspberries in this fruit crumble recipe. For a nutty flavor and a boost of nutrition, this healthy dessert uses whole-grain rye flour and toasted pecans. Serve the crumble with your favorite vanilla frozen yogurt or a dollop of whipped cream. Source: EatingWell Magazine, March/April 2015

This gorgeous salad combines fresh shrimp, cucumber, artichoke hearts and cherry tomatoes with homemade green goddess dressing. The dressing is beautifully green and creamy with avocado (loaded with good-for-you fats) and fresh herbs. Buttermilk and a dash of rice vinegar add tang.

The name for these spuds hints at their creamy interior. Roasting these melting potatoes at high heat ensures they get crunchy on the outside. Then, adding a little broth at the end allows the potatoes to absorb the liquid, making the insides extra moist. Source: EatingWell Magazine, April 2020

This gorgeous salad, packed with vitamin C, will help keep you and your friends healthy during the winter months. Hot chili oil brings the heat in the dressing, while toasted sesame oil adds a nutty note. Creamy avocado and cooling mint balance out the flavors. Source: EatingWell.com, March 2020

This sophisticated beet burger recipe tastes like a veggie patty from a restaurant. Maybe that's because Dave Horner, the food service chief in Vermont's Chittenden East school district who created it, taught at the New England Culinary Institute before cooking for the kids. Source: EatingWell Magazine, April 2020

The kids participating in the California Farm to School Network who inspired this salad knew that they could make kale more tender and appealing to fellow students by massaging it first to break down tough cells in the plant. You probably won't find crumbled Cheddar at your market, but all you have to do is buy the cheese as a brick and then slice before breaking it into little chunks. Source: EatingWell Magazine, April 2020

People will ooh and aah over the light-to-dark-shaded ombre-style frosting, but they'll be even more impressed to learn the colors come from fruit alone. The pro look of this ombre cake may seem daunting but it's easy to pull off. Just be sure that the three shades of frosting you mix differ enough to contrast nicely on the cake. Source: EatingWell Magazine, April 2020

Our healthy spaghetti carbonara recipe is lower in calories and fat than a traditional spaghetti carbonara recipe, plus it boasts 9 more grams of fiber per serving from whole-wheat pasta. For the best flavor, use Parmigiano-Reggiano cheese. The eggs in the sauce are not fully cooked; if you're concerned about consuming undercooked eggs, use pasteurized-in-the-shell eggs in this spaghetti carbonara recipe. Source: EatingWell Magazine, January/February 2013

Quiche Lorraine is a classic French dish that makes for a hearty breakfast, lunch or dinner. Source: EatingWell Magazine, April 2020

This crispy cod recipe shows you how to make golden fish that's not deep-fried, to put a healthy twist on a classic. Pat it dry and dredge it with a bit of flour before sautéing in a hot pan. Source: EatingWell Magazine, April 2020

Put a vegetarian spin on this classic Italian dish. Thin slices of beet, glossy with olive oil, make this salad look like beef carpaccio, especially if you use red beets. Source: EatingWell Magazine, April 2020

Fresh mint appears twice here: finely chopped mint in the dressing and whole mint leaves in the strawberry chicken salad, tossed with tender greens. Source: Diabetic Living Magazine, Spring 2020

Store-bought decorative sugars just add color and sweetness to baked goods. But when you make your own, like the blueberry sugar here, you add flavor and antioxidants as well. Source: EatingWell Magazine, April 2020

This quick and easy lemony and herb pasta dish makes a delicious side. Try adding chicken or shrimp for a more complete meal. Source: Diabetic Living Magazine

Combining a trio of purple vegetables--cabbage, carrots and daikon--makes for a stunning slaw recipe. It would be equally delicious tossed with a classic creamy dressing. Source: EatingWell Magazine, April 2020

Sweet white balsamic vinegar balances tart rhubarb in a simple pan sauce for this quick chicken cutlets recipe. Source: EatingWell Magazine, April 2020

The technique for how to make soft scrambled eggs, which has its origins in France, requires you to whisk the eggs constantly as they cook and transforms the humble eggs into a light, savory custard. This is where the toast comes in: use it to scoop up every drop. Source: EatingWell Magazine, April 2020

Kids in the Massachusetts Farm to School program used smart recipe swaps when they created these strawberry muffins: applesauce to replace some of the oil lowers calories, and whole-wheat flour instead of all-purpose flour brings added fiber and more nutrients. Source: EatingWell Magazine, April 2020

Walnuts, red onion and dill make this roasted beet salad recipe a fantastic accompaniment to chicken or topping for hummus. If you can't find beets with greens attached, use 1 pound of beets and 8 ounces of chard leaves. Source: EatingWell Magazine, March/April 2015

The folks who promote California strawberries sponsored a national cook-off for kids and challenged them to come up with a quick creative recipe. A 12-year-old from Maryland took the prize for this grain salad, which the cook-off judge, a former MasterChef Junior winner himself, proclaimed easy, healthy and, of course most important, delicious. Source: EatingWell Magazine, April 2020

Lemon and pecorino top off this delicious and easy homemade pizza that gets vibrant color from asparagus and artichoke. Shiso is a fuzzy-leafed herb in the mint family that's used in a variety of Asian cuisines. Devoted fans grow it in their gardens; look for it at Asian and farmers' markets. Note: Baby artichokes hardly have chokes, so you can use a paring knife to extricate any fluff. Source: EatingWell Magazine, April 2020

No bakery degree required for this recipe: these healthy lemon-poppy seed scones are as easy to make as a batch of muffins. White whole-wheat flour adds a boost of fiber, and just enough butter gives them great flavor and texture without going overboard on calories. For a sweeter scone, drizzle with the optional scone glaze. Source: EatingWell Magazine, March/April 2015