Recipes

Available at markets in early spring, sorrel is slightly tart and a little lemony. Fontina is a soft cheese, so freeze for about 30 minutes before grating.

Like spring in a salad! Tender basil leaves available on young spring plants add mild flavor and vivid color to the fabulous, nutrient-loaded vinaigrette.

Squeeze additional lemon over the fish just before serving. Delicious with rice, quinoa or Cheddar Chive Skillet Cornbread.

To make this dish gluten free, use gluten-free bread crumbs in the meatballs and swap in quinoa for the orzo.

Thyme’s vibrant flavor enhances mild goat cheese and eggs and aromatically complements parsley’s steady flavor.

If you are able to buy chives with their pretty purple flowers, stir the petals into softened butter with a little honey—then smear over warm cornbread. To make this with regular flour, simply use whole-wheat or all-purpose flour and omit the flaxseed. Best eaten the day it is made.

(vegetarian, gluten free, staff favorite)

Spring is approaching. What better time is there to celebrate the clean and healthful benefits of chicken?

Dips are classic party foods. Want to elevate your dip? Learn the formula for an easy vegan nut dip with this step-by-step illustration.

Studies show that eating a fiber- and protein-rich breakfast manages metabolism, keeps weight down, improves brain function and more.