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Spring Vegetable Recipes

It's the time of year when spring showers sprout fresh veggies like asparagus, artichokes, and green peas, so load up on green foods for a flavorful dinner.

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Asparagus and spinach frittata
Tina Rupp
Yvonne Duivenvoorden
Lisa Hubbard
David Prince
Kana Okada
Wendell T Webber
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Asparagus and Spinach Frittata

Makes: 4 servings
Prep: 15 minutes
Cook: 25 minutes
Broil: 4 minutes

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Fennel Braised with Artichokes

Makes: 4 servings
Prep: 10 minutes
Slow Cook: 6 hours 16 minutes on LOW or 3 hours 16 minutes on HIGH

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Green Beans and Brussels Sprouts

Makes: 8 servings
Prep: 18 minutes
Cook: 11 minutes
Bake: 20 minutes

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Mojito-Marinated Swordfish with Avocado Chopped Salad

Makes: 4 servings
Prep: 20 minutes
Marinate: 15 minutes
Grill: 8 minutes

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Lemon-Basil Arugula

Makes: 6 servings
Prep: 15 minutes

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Pea Salad

Makes: 5 cups
Prep: 10 minutes
Chill: 4 hours or overnight

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Spring Pesto

Directions

  • In bowl of a food processor, add 1/3 cup of toasted shelled pistachio nuts, 1 bag (6 ounces) baby spinach, 2 cups each arugula and flat-leaf parsley, 4 coarsely chopped scallions and 2 cloves garlic. Blend 1 minute.
  • With processor running, gradually add 3/4 cup extra-virgin olive oil until fully incorporated. Place in a bowl and stir in 3/4 cup shredded Asiago cheese, 1 teaspoon salt and 3/4 teaspoon black pepper.

Makes 2 1/2 cups (enough for 2 pounds of pasta).

Originally published in the October 2013 issue of Family Circle magazine.

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