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.
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.
Grilled Chicken and Pineapple Sandwiches
Carrot Cake Cookies
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.
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.
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.
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.
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.
Roasted Baby Beets wih 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.
Fresh Raspberry Lemonade
Cool off with our delicious raspberry lemonade recipe—perfect for a family gathering or picnic.
Creamy Asparagus, Herb & Pea Pasta
This creamy springtime pasta dish is quick yet impressive. Use bacon in place of pancetta for a smoky hit.
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.
Sweet and Tangy Slow Cooker 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.
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.
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.
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.
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.
Asparagus with Chanterelles and Hazelnuts
For a nutty, earthy, savory-sweet twist to your asparagus, add some sliced chanterelle mushrooms and chopped toasted hazelnuts.
Easter 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.
Classic Menu: 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.
Raspberry-Mint Ice Pops
Spring Vegetable Penne with Lemon-Cream Sauce
Spinach and Parmesan Soufflés
Raspberry-Rhubarb Pie
Radish and Arugula Crostini with Brie
The cheese on these vegetable crostinis will spread easily and taste even better at room temperature.
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.
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!
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.
Kale and Caramelized Onion Grilled Cheese
Let veggies in on the grilled cheese action with this gooey sandwich recipe.
