In addition to airing out our closets and pantries, spring cleaning also means hitting refresh on our dining habits. Put away your pasta and potatoes and update your menu this season with the best of Valerie Bertinelli’s spring recipes.
Add some vibrancy to your cooking this season with a brightly colored salad featuring seasonal sugar snap peas, sweet oranges, fresh herbs and a crispy bites of prosciutto.
There’s something about springtime air that gets us in the spirit for picnics and tea parties. For those bright occasions, Valerie’s finger sandwiches are easy to make and perfect for the platter.
Ever a crowd-pleaser, Quiche Valerie is easier to make than it looks and features fresh herbs, veggies and cheese in a savory egg custard.
Chicken Cutlets with Spicy Arugula
Spring greens might be in the spotlight this season but that doesn’t mean we forget about our meaty mains. Valerie’s chicken cutlets are pounded thin and lightly fried.
Valerie puts three different spins on classic deviled eggs: pickles and capers for a salty bite, wasabi and ginger for a spicy one, and sesame and carrot for earthy flavor.
Roasted Carrot Hummus
With fresh produce on hand, there’s little more you need than a fun dip, like a slightly sweet and tangy roasted carrot hummus, to serve up a satisfying snack.
Make the most of in-season broccoli rabe with an easy roasted side dish using only four ingredients.
Rosemary-Lemon Shortbread Cookies
A little herby and a little sweet with a dose of lemon flavor, these cookies are perfect for cleansing palates at the end of a meal.