23 au spring recipes

Green garlic soup au gratin with slow-sauteed spring garlic, beef broth, buttered toast, and melted Parmesan. A seasonal twist on French onion soup using young garlic stalks.

Learn how to make natural Easter egg dyes such as Spring Chicken Yellow and Easter bunny brown natural Easter egg dyes. Quick and easy egg coloring.

Quinoa is high in fiber, protein and gluten free. To make this quinoa lasagna, we use a spring-form pan layered with different flavored quinoa and vegetables, colorful and incredibly tasty.

Chocolate cake with almonds baked in a spring form pan.

Light and airy as spring itself! The glistening apple garnish puts this billowy pie in the glamour class.

Attract Golidilocks with this delicious porridge that is perfect for a Spring breakfast.

Glazed roast leg of lamb with a honey-vinegar glaze and a tangy rhubarb salsa spiked with jalapeno, cardamom, and raisins. A spring roast with a uniquely tart, spiced fruit condiment.

Rhubarb bars with an oatmeal crumble crust and topping sandwiching a sweet-tart rhubarb filling with orange zest. A spring dessert that puts seasonal rhubarb to good use.

No bake, 7-up lemon pudding cake made in a spring-form pan. It's more like a pie than a cake.

Shrimp and asparagus salad with horseradish-spiked mayo dressing, celery seed, and lemon. A spring lunch over Belgian endive or lettuce in 25 minutes.

Sauteed fresh morel mushrooms with Granny Smith apples, asparagus tips, and butter noodles flambed with Calvados. A spring-foraged dish with chipotle heat and watercress garnish.

Asparagus lasagne with a lemon-nutmeg white sauce, ricotta, Swiss cheese, and Canadian bacon. A spring twist on classic lasagna with make-ahead steps for easy entertaining.

More like a spring roll, this vegetarian appetizer wraps veggies in beancurd sheets ending up crispy on the outside and loaded on the inside.

Pan-seared halibut over a mashed fava bean purée with fresh mint and lemon zest. A spring dinner that bridges tender flaky fish with grassy, herbaceous mashed favas.

A spring forager's pizza with a crust of pureed fiddleheads, egg, and cheese instead of dough, topped with tomato sauce, bacon, more cheese, and whole fiddlehead ferns. Unusual, seasonal, and grain-light.

Greek lamb and artichoke stew finished with a silky avgolemono egg-lemon sauce, scented with fresh mint. A spring Easter classic from the Mediterranean table.