Make one of these mouth-watering recipes this spring.
We love it for dinner as well as lunch.
Serve with tomato and cucumber salad.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast.
Use a mandoline or a very sharp knife to shave the Brussels sprouts.
And you’re able to make it in the same bowl you serve it in, minimizing cleanup!
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
With just a few add-ins like lemon and Parmesan cheese, you have a delicious silky sauce.
Want to use up your veggie stash in the freezer?
Swap in 8 ounces frozen spinach for fresh.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Serve with sauteed fresh spinach or steamed broccolini.
For an additional hit of Mediterranean flavor, try topping with feta cheese.
Enjoy for lunch or dinner.
This healthy quinoa salad is great as dinner and doubles as a delicious lunch the next day.
If you might’t find frozen, be sure to rinse canned artichoke hearts wellthey’re saltier than frozen.
Serve with hot sauce on the side, if desired.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Jamie Vespa
EatingWell Test Kitchen
Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke
