These vegan feta recipes will blow you away. Make your own from scratch, add it to your favorite dishes, and enjoy.

The post 23 Salad Recipes That Deliver the Kind of Full, Bold Flavor That Makes You Forget You Ever Missed the Heavy Stuff ...

Get Recipe: Asparagus Frittata Eggs and asparagus were made for each other! And think beyond brunch. Try leftover frittata as a sandwich filling and you'll be a convert, we promise. 8.

It's deceptively simple, and everyone has fun making this decadent dish. It’s sure to become one of your go-to recipes. Spring Asparagus Salad with Parmesan and Mustard Vinaigrette by Amanda Freitag ...

Clean asparagus, cut the wooden ends and then cut them in 2-3 inch long pieces. Boil for 2 minutes, then remove and add in ice water to stop the cooking process.

Asparagus, Egg and Quinoa Salad With Caper Vinaigrette Yield: Serves 4 to 6 INGREDIENTS: Salad: 1 1/4 cups red quinoa Extra-virgin olive oil Kosher salt 1/2 teaspoon finely grated lemon zest, plus ...

Ingredients:6 Tbsp balsamic vinegar1/4 cup olive oil2 tsp dijon mustard2 tsp honey1 clove garlic, mincedSeason to taste with salt and pepper. For the Salad:2 lbs fresh asparagus, cut into 2 ...

Wash and dry asparagus. Slice on mandoline, about ⅛-inch thick, or cut lengthwise into quarters. In a small bowl, whisk together crème fraîche, lemon juice and vinegar. Season with salt. Taste ...

Drain asparagus and cut on the diagonal into 1-inch pieces. Meanwhile, in a small sauté pan over medium heat, toast 2 tablespoons pine nuts, shaking pan often, until golden, about 3 minutes.

Slowly whisk in the olive oil. 2. Prepare the salad: Snap off the tough ends of the asparagus. In a large pot, bring abundantly salted water to a low boil.

This is a hearty salad that still feels light and bright for spring. The addition of the peanuts and crispy shallots gives great texture to this dish, while the herbs make it super refreshing.

Roast chicken with green garlic, herbs and potatoes served with shaved asparagus and radish salad, in New York, March 31, 2022. This menu from David Tanis puts the season’s best on display.