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  1. Home
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  3. Savor Spring Dish-of-the-Day

Savor Spring Dish-of-the-Day

March 24, 2014
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Credit: Photo: Brian Woodcock
Savor and share spring recipes throughout the month of April.
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Shaved Asparagus Salad with Manchego and Almonds

Credit: Photo: Brian Woodcock
View Recipe: Shaved Asparagus Salad with Manchego and Almonds

You don't need to cook asparagus to savor its unique, slightly grass flavor. Here it's delivered au naturel: shaved raw into delicate, elegant curls; dressed in zesty vinaigrette and creamy egg yolk; and punched up with crunchy nuts and salty Spanish cheese.

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Creamy Artichoke and Asparagus Lasagna

Credit: Photo: Rob Culpepper
View Recipe: Creamy Artichoke and Asparagus Lasagna

Lemon rind brightens the sauce, making for a more delicate lasagna. To save salt, use frozen artichokes, which contain a quarter of the sodium of the canned variety that are usually packed in brine.

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Grilled Chicken and Pineapple Sandwiches

Credit: Oxmoor House
The caramelized pineapple has a mellowed flavor and softness that’s perfect in this sandwich. A squeeze of lime is all you need to flavor everything.

View Recipe: Grilled Chicken and Pineapple Sandwiches  

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Carrot Cake Cookies

Credit: Photo: Randy Mayor
Based on the classic whoopie pie, these soft sandwiches provide all the pleasures of traditional carrot cake in a fun-to-eat package, including the thick, tangy cream cheese frosting—especially the cream cheese frosting. They pack up easily; just stack between wax paper so they won't stick together. Give a batch to your neighbor, your kid's teacher, or the person hosting Easter brunch. And don't forget to make a batch of your own; it would be a shame not to enjoy them yourself.

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Spring Pasta with Morels

Credit: Photo: Randy Mayor
View Recipe: Spring Pasta with Morels

Fresh morels yield a smoky flavor in a mushroom that has a pleasing honeycomb texture. Because woodland debris collects in the honeycombs, you’ll want to clean morels with a quick dunk-and-swish in a bowl of water.

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Salmon Salad on Arugula

Credit: Photo: Iain Bagwell
View Recipe: Salmon Salad on Arugula

One serving of this tasty fresh fish salad packs in a full day's worth of omega-3 fatty acids. Keep refrigerated in an airtight container up to two days.

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Layered Strawberry-Coconut Panna Cotta

Credit: Photo: Brian Woodcock
View Recipe: Layered Strawberry-Coconut Panna Cotta

This sweet, creamy treat is a festive, elegant showcase for everyone's favorite spring fruit: ripe, juicy strawberries, served up two ways — sliced and macerated and cooked into a ruby-red jelly.

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Pan-Roasted Artichokes with Lemon and Garlic

Credit: Photo: Brian Woodcock
View Recipe: Pan-Roasted Artichokes with Lemon and Garlic

With a subtly flavored ingredient like artichokes, sometimes the simplest approach is best. A little roasted lemon, garlic, and fragrant rosemary are all you need to make tender baby artichokes shine.

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Grilled Chicken with Spicy Rhubarb-BQ Sauce

Credit: Photo: Brian Woodcock
View Recipe: Grilled Chicken with Spicy Rhubarb-BQ Sauce

When you think rhubarb, you may only think pie, but that's selling it short: The rosy stalk packs enough bright tanginess to transform a variety of dishes. Here, paired with smoky heat and sweet tomato, it makes homemade BBQ sauce sing.

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Roasted Baby Beets wih Creamy Goat Cheese Dip

Credit: Photo: Brian Woodcock
View Recipe: Roasted Baby Beets with Creamy Goat Cheese Dip

Sweet, earthy baby beets have a natural affinity for ingredients like tangy goat cheese and peppery horseradish. The flavors in this dish are every bit as vibrant as the color.

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Fresh Raspberry Lemonade

Credit: Photo: Marcus Nilsson
View Recipe: Fresh Raspberry Lemonade

Cool off with our delicious raspberry lemonade recipe—perfect for a family gathering or picnic.

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Creamy Asparagus, Herb & Pea Pasta

Credit: Photo: Christopher Testani
View Recipe: Creamy Asparagus, Herb & Pea Pasta

This creamy springtime pasta dish is quick yet impressive. Use bacon in place of pancetta for a smoky hit.

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Pineapple-Coconut Tapioca

Credit: Photo: Oxmoor House
View Recipe: Pineapple-Coconut Tapioca

Small pearl tapioca combined with coconut milk and fresh pineapple makes a simple tropics-inspired treat. The key to success is using small pearl tapioca, not instant or minute tapioca. Fresh mango or papaya works equally well as a substitute for the fresh pineapple.

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Sweet and Tangy Slow Cooker Brisket

Credit: Photo: Randy Mayor
View Recipe: Sweet and Tangy Slow Cooker Passover Brisket

Thanks to the slow cooker, this classic seder dish can slowly simmer to perfection. Start the brisket at the beginning of your Passover seder preparations—it will have rested and will be ready to slice by the meal portion of the evening.

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Grilled Peanut Butter and Banana Split Sandwich

Credit: Photo: Becky Luigart-Stayner
View Recipe: Grilled Peanut Butter and Banana Split Sandwich

This fun, kid-friendly indulgence was a hit at taste testing and received our highest rating. The recipe, featuring banana, strawberry, pineapple jam, peanut butter, honey, and chocolate, can easily be multiplied to make as many sandwiches as you need.

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Ruby Port and Rhubarb Risotto with Sugared Strawberries

Credit: Photo: Randy Mayor
View Recipe: Ruby Port and Rhubarb Risotto with Sugared Strawberries

Risotto becomes a kind of rice pudding in this dish, with a sweet-tart syrup drizzled over the creamy rice.

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Flatbread With Pancetta, Mozzarella, and Asparagus

Credit: Photo: Randy Mayor
View Recipe: Flatbread With Pancetta, Mozzarella, and Asparagus

Salty Italian bacon and fresh asparagus make this crisp-chewy flatbread unforgettable. Use a mandolin to slice the asparagus, or just cut it into 2-inch pieces.

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Pappardelle with Lemon, Baby Artichokes, and Asparagus

Credit: Randy Mayor
View Recipe: Pappardelle with Lemon, Baby Artichokes, and Asparagus

Beautiful ribbons of pasta intertwine with fresh spring vegetables in a light citrusy dressing. Pappardelle is a wide, flat pasta. If you can't find it, use fettuccine. Be sure to grate the rind before you juice the lemon.

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Asparagus With Chanterelles and Hazelnuts

Credit: Photo: Randy Mayor
View Recipe: Asparagus With Chanterelles and Hazelnuts

For a nutty, earthy, savory-sweet twist to your asparagus, add some sliced chanterelle mushrooms and chopped toasted hazelnuts.

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Easter Egg Baskets

Credit: Photo: Randy Mayor
View Recipe: Egg Baskets

Happy Easter from the Cooking Light family to yours! What better way to add panache to Easter brunch than with these adorably edible egg baskets? For best results use refrigerated shredded hash browns, but you can also match the pastel hues of Easter by mixing the hash browns with carrots, beets, or zucchini.

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Classic Menu: Carrot Soup with Yogurt

Credit: Photo: Sang An
View Recipes: Carrot Soup with Yogurt

A hint of toasted sesame oil lends depth to this velvety soup. Use real baby carrots, not the whittled-down packaged ones, which are lacking in flavor. Garnish with sautéed carrot strips.

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Raspberry-Mint Ice Pops

Credit: Photo: Randy Mayor
Happy Earth Day! In honor of this important occasion, we decided to go with a vegan dessert. This tart treat is a fun break from your usual super-sweet pop. Even better? It only needs five ingredients.

View Recipe: Raspberry-Mint Ice Pops

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Spring Vegetable Penne with Lemon-Cream Sauce

Credit: Photo: John Autry
Springtime means it's time for peas! If you can find them, use shelled fresh English peas instead of frozen for this delicious, spring pasta dish.

View Recipe: Spring Vegetable Penne with Lemon-Cream Sauce

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Spinach and Parmesan Soufflés

Credit: Photo: John Autry
Italian Parmigiano-Reggiano cheese has a superior nutty flavor you won't find in the domestic alternatives. It's worth seeking out—be sure to buy a wedge and grate it yourself.

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Raspberry-Rhubarb Pie

Credit: Photo: Randy Mayor
Refrigerated pie dough makes preparing this tasty dessert a snap. Cornstarch and tapioca ensure a velvety filling by thickening the fruit juices. Serve this raspberry-rhubarb pie with whipped cream or vanilla ice cream.

View Recipe: Raspberry-Rhubarb Pie

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Radish and Arugula Crostini with Brie

Credit: Photo: Iain Bagwell
View Recipe: Radish and Arugula Crostini with Brie

The cheese on these vegetable crostinis will spread easily and taste even better at room temperature.

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Spring Garden Salad with Chicken and Champagne Vinaigrette

Credit: Photo: Iain Bagwell
View Recipe: Spring Garden Salad with Chicken and Champagne Vinaigrette

Hit up the farmers' market for the freshest spring veggies. You can also try the dish with shrimp, salmon, or pork in place of chicken.

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Ricotta-Strawberry Napoleons

Credit: Photo: Romulo Yanes
View Recipe: Ricotta-Strawberry Napoleons

Crisp sheets of sugared phyllo, creamy ricotta and honey, and showstopping strawberries combine to create a delightful dessert that everyone will be sure to love. Seconds, please!

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Linguine with Garlicky Kale and White Beans

Credit: Photo: Brian Woodcock
View Recipe: Linguine with Garlicky Kale and White Beans

This dish gets its flavor from loads of chopped fresh garlic. We recommend serving it with toasted baguette slices and a glass of white wine.

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Kale and Caramelized Onion Grilled Cheese

Credit: Photo: Brian Woodcock
View Recipe: Kale and Caramelized Onion Grilled Cheese

Let veggies in on the grilled cheese action with this gooey sandwich recipe.

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    1 of 30 Shaved Asparagus Salad with Manchego and Almonds
    2 of 30 Creamy Artichoke and Asparagus Lasagna
    3 of 30 Grilled Chicken and Pineapple Sandwiches
    4 of 30 Carrot Cake Cookies
    5 of 30 Spring Pasta with Morels
    6 of 30 Salmon Salad on Arugula
    7 of 30 Layered Strawberry-Coconut Panna Cotta
    8 of 30 Pan-Roasted Artichokes with Lemon and Garlic
    9 of 30 Grilled Chicken with Spicy Rhubarb-BQ Sauce
    10 of 30 Roasted Baby Beets wih Creamy Goat Cheese Dip
    11 of 30 Fresh Raspberry Lemonade
    12 of 30 Creamy Asparagus, Herb & Pea Pasta
    13 of 30 Pineapple-Coconut Tapioca
    14 of 30 Sweet and Tangy Slow Cooker Brisket
    15 of 30 Grilled Peanut Butter and Banana Split Sandwich
    16 of 30 Ruby Port and Rhubarb Risotto with Sugared Strawberries
    17 of 30 Flatbread With Pancetta, Mozzarella, and Asparagus
    18 of 30 Pappardelle with Lemon, Baby Artichokes, and Asparagus
    19 of 30 Asparagus With Chanterelles and Hazelnuts
    20 of 30 Easter Egg Baskets
    21 of 30 Classic Menu: Carrot Soup with Yogurt
    22 of 30 Raspberry-Mint Ice Pops
    23 of 30 Spring Vegetable Penne with Lemon-Cream Sauce
    24 of 30 Spinach and Parmesan Soufflés
    25 of 30 Raspberry-Rhubarb Pie
    26 of 30 Radish and Arugula Crostini with Brie
    27 of 30 Spring Garden Salad with Chicken and Champagne Vinaigrette
    28 of 30 Ricotta-Strawberry Napoleons
    29 of 30 Linguine with Garlicky Kale and White Beans
    30 of 30 Kale and Caramelized Onion Grilled Cheese

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