Perfect for any occasion from a spring dinner party to a light lunch, this smooth carrot soup flavored with loads of fresh cilantro and coriander seed is tasty and healthy.
Salty feta plays off cherries' tart sweetness in this salad. Instead of crumbling the cheese, we coated balls with crunchy almonds for more texture and a nicer look.
When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada
This crunchy pretzel-coated chicken, from Manhattan’s City Bakery, is dredged in a tart-and-creamy mustard dressing that cleverly doubles as a dipping sauce.
Ready-made graham cracker tart shells hold a luscious lemon-ricotta filling. After baking and chilling, the tarts are garnished with a colorful assortment of fruit.
Havarti cheese, asparagus and red peppers make these tasty roll-ups ideal for a spring celebration. Fresh chive ties give them a fussed-over look, but they're a cinch to make! —Rhonda Struthers, Ottawa, Ontario
An angel food cake is split, layered with berry fruit spread and whipped topping and frosted with more whipped topping for a luscious spring or summer dessert.
While the buttery, maple-scented filling is inspired by classic pecan pie, we swap in toasted walnuts and add chopped fresh cranberries for a beautiful pop of color and tart flavor contrast that cuts the sweetness.
Quick-pickled cukes give these burgers tart crunch. Panko and egg white hold the patties together. Use cilantro leaves on the burgers as you would lettuce for herby freshness.
We love the flavor pairing of these early spring favorites in Strawberry-Rhubarb Tartlets. We used a 2 1/2- x 3-inch fluted rectangular cookie cutter to cut the dough for these adorable tarts. You can also cut them by hand or use a round cutter. Serve for breakfast, dessert, or as a sweet snack.
