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  5. Our Best Spring Recipes

Our Best Spring Recipes

August 27, 2019
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Now that the warmer weather is here, celebrate with these spring recipes! These recipes are bright and full of delicious vegetables and fruits like asparagus, peas, artichokes and berries. You’ll want to make these recipes all season long and now you can sit outside and enjoy them. Check out our best spring dishes with recipes like Quiche Lorraine, Strawberry Chicken Salad with Mint & Goat Cheese and Rhubarb Raspberry Crumble.
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Tortellini Salad

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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

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Spring Pizza

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Asparagus, chives and fontina cheese top this easy pizza recipe. Serve with baby greens tossed with vinaigrette and pecans. Source: EatingWell Magazine, March/April 2012

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Rhubarb-Raspberry Crumble

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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

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Green Goddess Salad

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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.

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Melting Potatoes

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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

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Feel-Good Fruit Salad

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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

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Beet Burgers

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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

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Massaged Kale Salad with Grapes & Cheddar

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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

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Orange Ombre Cake

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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

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Spaghetti Carbonara with Peas

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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

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Watercress Salad with Sesame-Garlic Dressing

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Avocados, radishes and scallions top this watercress and radicchio salad recipe with a fish-sauce-spiked dressing to make a vibrant spring salad. Consider shaking up some extra dressing to toss with your salads throughout the week. Source: EatingWell Magazine, March/April 2015

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Quiche Lorraine

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

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Crispy Cod with Charred Snow Peas & Creamy Herb Sauce

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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

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Beet Carpaccio with Truffles

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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

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Strawberry Chicken Salad with Mint & Goat Cheese

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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

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Shortbread Cookies with Blueberry Sparkling Sugar

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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

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Italian Potato Salad

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In Italy, this potato salad is known as Russian Salad. It has a thousand versions, most of them bound with plain or garlic mayonnaise. In this one, lightly steamed vegetables are splashed with vinegar while still hot, so they absorb the pungent aroma and flavor. A lemony vinaigrette binds the vegetables together. This salad looks especially pretty when made with red-skinned new potatoes and served in a cupped leaf of red radicchio. Butter lettuce or ruffled kale makes a nice presentation too. Source: EatingWell Magazine, Charter Issue 1990

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Baked Chicken with Tarragon & Dijon Mustard

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For the crispiest coating in this healthy baked chicken recipe, be sure to start with coarse dry breadcrumbs, or toast fresh breadcrumbs in the oven until they're dry before pressing onto the chicken. If you like, prepare this dish with 8 thighs and 8 drumsticks instead of the leg quarters--the cooking time stays the same. Source: EatingWell Magazine, March/April 2015

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Lemon Herbed Orzo Pasta

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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

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Purple Power Slaw with Sesame-Ginger Vinaigrette

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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

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Easy Chicken Cutlets with Rhubarb Sauce

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

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Spring Salad with Beets, Prosciutto & Creamy Onion Dressing

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Tender mixed salad greens (mesclun) from the garden or farmers' market along with baby beets, crispy and salty prosciutto and a creamy dressing make a fabulous salad. Source: EatingWell Magazine, March/April 2010

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Soft Scrambled Eggs with Truffle Butter

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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

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Whole-Wheat Strawberry Muffins

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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

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Roasted Beet Salad

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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

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Strawberry Basil Quinoa Salad

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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

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Asparagus & Purple Artichoke Pizza

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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

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Roasted Radishes & Leeks with Thyme

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Radishes become sweet and tender when roasted in a hot oven in this easy radish recipe. If the roasting doesn't mellow the bite of the radish enough, stir in a sprinkle of sugar or honey along with the butter and thyme. Source: EatingWell Magazine, March/April 2014

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Lemon-Poppy Seed Scones

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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

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Asparagus with Easy Hollandaise Sauce

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This simple blender hollandaise recipe with fresh herbs makes a luscious topping for steamed asparagus, but is also great with artichokes, fish and, of course, eggs Benedict. For a nutty flavor, try browning the butter before adding it to the blender, and/or top the asparagus with slivered almonds or chopped pecans. Source: EatingWell Magazine, March/April 2015

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1 of 30 Tortellini Salad
2 of 30 Spring Pizza
3 of 30 Rhubarb-Raspberry Crumble
4 of 30 Green Goddess Salad
5 of 30 Melting Potatoes
6 of 30 Feel-Good Fruit Salad
7 of 30 Beet Burgers
8 of 30 Massaged Kale Salad with Grapes & Cheddar
9 of 30 Orange Ombre Cake
10 of 30 Spaghetti Carbonara with Peas
11 of 30 Watercress Salad with Sesame-Garlic Dressing
12 of 30 Quiche Lorraine
13 of 30 Crispy Cod with Charred Snow Peas & Creamy Herb Sauce
14 of 30 Beet Carpaccio with Truffles
15 of 30 Strawberry Chicken Salad with Mint & Goat Cheese
16 of 30 Shortbread Cookies with Blueberry Sparkling Sugar
17 of 30 Italian Potato Salad
18 of 30 Baked Chicken with Tarragon & Dijon Mustard
19 of 30 Lemon Herbed Orzo Pasta
20 of 30 Purple Power Slaw with Sesame-Ginger Vinaigrette
21 of 30 Easy Chicken Cutlets with Rhubarb Sauce
22 of 30 Spring Salad with Beets, Prosciutto & Creamy Onion Dressing
23 of 30 Soft Scrambled Eggs with Truffle Butter
24 of 30 Whole-Wheat Strawberry Muffins
25 of 30 Roasted Beet Salad
26 of 30 Strawberry Basil Quinoa Salad
27 of 30 Asparagus & Purple Artichoke Pizza
28 of 30 Roasted Radishes & Leeks with Thyme
29 of 30 Lemon-Poppy Seed Scones
30 of 30 Asparagus with Easy Hollandaise Sauce

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