Strawberry Cottage Cheese Bowl with Toasted Pistachios
Whole-milk cottage cheese under a quick fresh strawberry chia jam and sliced berries, finished with toasted pistachios, lemon zest, and mint.
Recipe picks
Spring Recipes
Nine recipes for spring, March 20 to June 20, from breakfast through an Instant Pot dinner, bright with the first greens and berries.
Pork Banh Mi Lettuce Wraps with Pickled Radish
Thin slices of garlicky, peppery seared pork in crisp romaine leaves with quick-pickled daikon and carrot, cucumber, cilantro, jalapeño, and lime mayo.
Trout Amandine
Trout fillets dusted in almond flour and pan-fried golden, finished with browned butter, toasted almonds, lemon, and parsley over peppery watercress.
Roasted Cauliflower Steaks with Salsa Verde
Thick cauliflower slabs roasted deep golden and tender, spooned over with a bright salsa verde of parsley, mint, capers, anchovy, and lemon.
Butter Lettuce and Herb Salad with Buttermilk Dressing
Soft butter lettuce, crisp celery, avocado, and fresh parsley, dill, and chives in a cool buttermilk dressing, with toasted sunflower seeds for crunch.
Edamame with Sea Salt and Chili Flakes
Bright green edamame boiled in their pods, then tossed while hot with toasted sesame oil, flaky sea salt, and red chili flakes.
Lemon Bars with an Almond Crust
A buttery almond flour shortbread crust under a bright, silky lemon filling of eggs, fresh juice, and zest, sweetened with allulose and chilled until firm.
Chicken Fricassée with Tarragon
Bone-in chicken thighs slow-cooked with mushrooms and leeks, finished in a silky sauce of cream, egg yolks, lemon, and fresh tarragon.
Poached Salmon with Lemon-Dill Yogurt Sauce
Salmon fillets gently cooked in the Instant Pot over a lemon and dill court-bouillon, served with green beans and a cool lemon-dill yogurt sauce.
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