Here’s one of my favorites, courtesy of Ina Garten! It makes a great side dish with any meal and will brighten your plate and taste buds.
Total Time: 35 min
Prep Time: 10 min
Cook Time: 25 min
- 2 pounds fresh asparagus
- High-quality olive oil
- Kosher salt, plus extra for sprinkling
- Freshly ground black pepper
Head over to the Food Network for instructions on how to make this yummy side dish.
Pro tip: If the asparagus stalks are especially thick, peel them.
A quintessential springtime dish, brimming with fresh veggies and flavor.
Total Time: 30 min
Prep Time: 15 min
Cook Time: 15 min
- Kosher salt
- 12 ounces fusilli or other type of corkscrew pasta
- ½ pound of sugar snap peas, halved lengthwise. Or you can use broccoli florets, or a combination of the two.
- 2 carrots, shredded
- 1 yellow bell pepper, cut into thin strips
- ¼ cup extra virgin olive oil, plus a little extra for drizzling
- 4 cloves of garlic, thinly sliced
- 1 pint of halved cherry tomatoes
- ¼ – ½ teaspoon of red pepper flakes
- ½ cup roughly chopped fresh mint
- ½ cup grated parmesan cheese
- 4 ounces crumbled goat cheese
Food Network Magazine has the skinny on how to throw this delicious main dish together.
Pro tip: Throw precooked turkey or chicken sausage in towards the end for some protein to balance out those carbs.
Lemon Yogurt Cake
A delicious, zesty spring dessert – make for guests, your family or keep it all for yourself!
Total Time: 1 hour 20 minutes
Prep Time: 20 min
Inactive Time: 10 min
Cook Time: 50 min
Servings: 1 loaf
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup plain, whole-milk yogurt
- 1 1/3 cups sugar, divided
- 3 extra large eggs
- 2 teaspoons grated lemon zest – 2 lemons
- ½ teaspoon pur vanilla extract
- ½ cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
For the Glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons freshly squeezed lemon juice
The Barefoot Contessa has the deets on this delicious dessert. Click here to get in the know.
Pro tip: Add a dash of ground cardamom for a bit of intense, aromatic spiciness. And don’t forget the coffee!