by Emily Lee in In Season, Recipes, May 11th, 2017
by T.K. Brady in Recipes, View All Posts, April 17th, 2017
Buying and preparing in-season produce is part and parcel of maintaining a balanced diet, but it’s much easier to eat nutritiously when the whole family is on board. In a world full of boxed mac and cheese and freezer-friendly dinners, we can understand why packaged or prepared foods are a reliable fallback. But we’re hopeful that the right seasonings and preparation methods can turn spinach, carrots, asparagus and more into healthy homemade dishes for the whole family to enjoy. Here are six recipes that incorporate spring produce in ways that will appeal to even the pickiest eaters.
Carrot Mac and Cheese
We’ve never known a kid to turn down mac and cheese, so in our eyes, it’s the perfect dish for camouflaging vegetables! You can get really sneaky with it by mixing pureed carrots in with your family’s favorite recipe: Before baking, just stir in one tablespoon of carrot puree for every serving of mac. Not only does it fortify the dish with an extra serving of vegetables, it also lends a beautiful boost of color.
by Emily Lee in Recipes, April 5th, 2017
Chances are you have dozens of multicolored hard-boiled eggs sitting around your kitchen. Now that Easter has passed, make the most of your pretty leftovers in recipes to (finally) welcome the warm spring weather. You’ll simplify your meal prep for the week and reduce your food waste footprint. A win-win! Here are some recipes to get you started.
Grilled Salmon Cobb Salad (above)
Now that the warmer weather seems like it’s really here to stay, heat up the grill for a new kind of cobb salad. You’ll grill all your veggie toppings in addition to the salmon before piling everything high on a bed of romaine.
by Allison Milam in Recipes, April 12th, 2015
Revered by her fans as their one-stop source for all things meaty and cheesy, The Pioneer Woman‘s simple approach to wholesome, family-style cooking has secured her place as one of the heavy hitters in Food Network’s arsenal of most-saved recipes. If you haven’t already, be sure to bookmark Ree’s 5-star Perfect Pot Roast and Twice-Baked Potatoes for next year’s frigid winter nights — and in the meantime, you can move her collection of celebratory spring recipes to the top of your must-cook-now list.
Though big-batch comfort food is her specialty, Ree applies her casual, home-style cooking methods to vibrant spring produce, too. From eggy frittatas studded with chopped asparagus to fluffy golden cake layered with fresh strawberries, here are a few of her best dishes to try this season.
You can feed a party of 8 with Ree’s vibrant primavera — a medley of spring vegetables tossed with al dente fettuccine and a garlicky Parmesan sauce.
by Kirsten Vala in In Season, Recipes, May 18th, 2011
Hey, you wanna take this thing outside?
Before you lose your cool, we’re not picking a fight with you. In fact, we just really, really want to get outside already. As spring begins to set in, think of this time as an excuse to throw a gathering in the great outdoors and plan an alfresco party anywhere from the garden or your backyard to the park or your patio. As for the menu, we’ve got that part covered with fresh, celebratory recipes that are just begging to be taken outside.
To start, graze on veggie-topped Spring Pizzas (pictured above) that couldn’t be easier to make. Stretch store-bought pizza dough into mini rounds for a fresh take on your usual sauce-and-cheese pizza. Topped with ramps, scallions and other in-season treats, Alex Guarnaschelli’s ricotta-and-Parmesan-topped individual pies are invigorated with fresh basil and lemon zest. Cut them into triangles for an easy outdoor appetizer.
by Angela Moore in View All Posts, February 2nd, 2009
We’re teaming up with food and garden bloggers to host Spring Fling 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Recently, we dove into the world of asparagus and rhubarb — today, we’re exploring artichokes.
An edible thistle, artichokes are one of those veggies that is easiest used from a jar or frozen. But if you’re going to pick one time of year to actually carve into an artichoke, spring is the time to do it, when fresh artichokes are at their peak. Don’t be intimidated by all those leaves and the inedible “choke” hiding inside – just follow the lead of Food Network chefs.
Start with this easy recipe for Steamed Artichokes (in the microwave) from Food Network Magazine, along with their step-by-step guide to cutting up baby artichokes.
Find out how to prep and cook artichokes »
Depending on the groundhog you ask, today may or may not indicate warmer weather to come.
Punxsutawney Phil predicted six more weeks of winter, but Staten Island Chuck, who resides much closer to Food Network’s offices, put the kibosh on continuing cold.
We’re going with the local rodent’s choice and planning our spring menus now. The first seasonal recipes to try this year include: Read more