Embrace the taste of spring by whipping up one of these dinners this March.
Asparagus and zucchini are quick and easy to grill and pair nicely with the salmon.
Packed with vegetables, protein and a flavorful sauce, it makes a great weeknight main for two.
Jacob Fox
Petite carrots are harvested before they reach full maturity, making them thin and quick cooking.
Snatch some up from the farmers' market early in the season.
Air-Fryer Grilled Cheese Sandwiches
Make these sandwiches with your favorite punch in of apple.
Jacob Fox
Give Granny Smith, Gala or Pink Lady a try.
If you don’t love arugula, try romaine or spinach.
Salmon with Lemon-Herb Orzo & Broccoli
This healthy salmon dish is as balanced as it is delicious.
Jason Donnelly
One less thing to wash too!
Pineapple Pork Fried Rice
This one dish meal is bursting with texture and taste.
Reduced-fat cream cheese adds body to the sauce, while Parmesan cheese adds its signature robust flavor.
Photographer: Brie Passano, Food Stylist: Greg Luna
Increase the heat in this dish by using a hot or red curry powder.
Falafel Salad with Lemon-Tahini Dressing
Deep-fried falafel can be a total grease bomb.
But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results.
Jacob Fox
The salmon gets served with a quinoa pilaf for a healthy and filling meal.
If you like, include cubes of ham in the quesadillas.
A quick honey-mustard dipping sauce provides a hint of sweetness.
Greg DuPree
Since the grill is already fired up, we throw on some bread for homemade croutons.
First, swap in cabbage leaves for tortillas to cut the carbs and get an extra serving of vegetables.
Vary what’s in the stew according to the weekly bounty.
Serve with: Crusty whole-wheat baguette spread with goat cheese.
The lemon-honey-garlic dressing complements the sweetness from the roasted vegetables.
Topping the salad with feta and pepitas gives it a savory note.
So “forbidden” rice isn’t just striking, it’s also a serious nutrition upgrade.
Simmering it in coconut milk adds rich aroma and flavor.
The farrotto adds a chewy bite and nutty flavor, plus 4 extra grams of fiber per serving.
An olive-fennel topping completes the recipe for a pop of briny flavor.
And it is especially nice with a mild white fish like cod or halibut.
Jason Donnelly
Jacob Fox
Photographer: Brie Passano Food Stylist: Lauren McAnelly Art Director: Stephanie Hunter Editor: Caitlyn Diimig
Charlotte and Johnny Autry
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Photographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe Greco
Jennifer Causey
Photographer: Kelsey Hansen, Food Stylist: Sammy Mila
