A Bounty of Spring Recipes
Winter's drought of fresh vegetables and fruits gives way to a lighter, brighter array of flavorful ingredients as spring sets in.
It's easy to eat well when you have great ingredients to work with, and springtime supplies us with an ample bounty of fresh picks to choose from. Here are 15 of our favorite recipes right now—each makes the most of the season's colorful crop of tender sweet veggies and fresh wholesome fruits.
Bright flavors and lovely color in an elegant side dish.
You know spring has sprung not when the robin sings but when the asparagus gathers on the market tables.
Two fruits combine in one easy muffin.
Risotto is usually a first course; adding ham and vegetables makes it one-dish meal.
Fresh or frozen, sugar snap peas make a healthful side when lightly dressing with mint and lemon.
Put the spring rhubarb harvest to tasty use in this sweet pie.
Brussels sprouts are traditional at British holiday tables -- make them a regular at yours, too.
The rich meal stars orzo, an Italian pasta that resembles rice.
This luscious toss of tortellini with crisp pancetta, sweet peas and cheese may have your kids singing your praises.
Snap peas are barely cooked for a crisp texture and sweetest flavor.
Bright and sweet-tart, these carrots make a lively addition to dinner.
An assortment of beets, parsnips, carrots and Brussels sprouts with an Asian flair.
When it comes to dessert, observe this golden rule: Stint on fat, never on flavor.
Berries, pineapple and dried apricots meld in a light syrup of Grand Marnier or orange juice.