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From early spring fava beans to the scallions you can harvest through early summer, I look forward to spring foods all year.
It’s easy to make compote: just stew up some dried fruit and enjoy it with dessert.
I love fruit cobblers, and apricots and strawberries make a particularly nice combination.
This garlicky artichoke soup is very easy to make.
Arugula isn’t to everyone’s taste, as it has a slightly spicy, peppery flavor. For those who can’t get enough of it, this salad with toasted pine nuts will hit the spot.
A lovely, rich soup made with asparagus, leeks, and mushrooms and topped with a corn and bell pepper garnish.
Asparagus, olives, mint, bell pepper, and onion – a nice mix for a summer salad.
I hated beets when I was a kid, but then as an adult I discovered that they don’t come from cans. Fresh beets are packed with flavor, and this French beet salad couldn’t be easier to make.
Broiled asparagus topped with cheesy bread crumbs is the perfect dish for spring.
Rich, cold, and a lovely shade of orange, carrot vichyssoise swirled with a balsamic reduction will impress your friends and delight your tastebuds – only you will know how simple it is to prepare.
Warm chickpea salad with artichokes and sun-dried tomatoes – a real treat.