961 spring recipes

This is a nice and special gumbo, chicken mix sausage, very tasty.

Warm potato and tuna salad with boiled new potatoes tossed in a light tarragon vinegar and olive oil dressing with spring onions and parsley. A bright, mayo-free take on classic tuna salad.

Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.

Creamy hearts of palm and leek soup blended silky smooth with whipping cream, topped with a fresh garnish of diced tomato, scallion, and hearts of palm.

Spinach pasta soup with orzo, tomato paste, and chicken broth, ready in 30 minutes. A light, low-sodium soup loaded with fresh greens and tiny pasta in a savory tomato broth.

Fiddlehead salad marinates frozen fiddleheads in white wine vinegar, Worcestershire, and hot sauce, then finishes with olive oil and green onions. A tangy spring side dish.

Move over sweet potato casserole loaded in brown sugar and dripping with butter. This savory paleo alternative will wow family and friends at any holiday meal.

Basil-Vegetable Saute with zucchini, bell peppers, scallions, and fresh basil, ready in 15 minutes. A low-calorie, vegan side dish that works alongside grilled meats or pasta.

Spicy blender salsa with canned tomatoes, green chilies, cilantro, green bell pepper, and garlic. No cooking required. Keeps in the fridge for 5 days.

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

Crunchy Chinese coleslaw with crispy ramen noodles, toasted almonds, and sunflower seeds tossed in a tangy-sweet vinegar dressing. Perfect potluck side ready in 30 minutes.

Seared venison medallions in a rich port wine and chestnut sauce with fresh figs. An elegant wild game dinner that feels straight out of a European countryside bistro.

Mediterranean-style minted potato salad with olive oil, lemon juice, scallions, and parsley. No mayo, served chilled with warm pita bread on the side.

Red pepper garlic sauce made from fresh-juiced bell peppers and garlic, thickened with arrowroot and finished with red wine. A vibrant, naturally sweet sauce for grilled meats and fish.

Ful medames is a traditional Egyptian stewed fava bean dish simmered with red lentils, cumin, lemon juice, and olive oil. Hearty, vegan, and high in protein.

Tomato kachumber with fresh mint, ginger, lime juice, and popped black mustard seeds. A tangy Indian tomato salad that adds bright, cool contrast to any curry or dal.