Spring lets us say goodbye to those one-pot heavy winter stews and hello to lighter, brighter meals for our tables. We welcome back the flavors of our favorite fruits and vegetables, showcased in a few classics that benefit from the lighter touch that spring invites.

All five of these spring recipes take their cue from the beautiful color and naturally sweet goodness of each ingredient: buttery mangoes, perfectly ripe strawberries, juicy pineapples, plump grapefruits, and fresh vegetables take center stage in this lively, feel-good menu of spring recipes.

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Theresa Gambacorta is a freelance food writer, a veteran of New York City restaurants, and cookbook co-author to chef Joey Campanaro's Big Love Cooking (Chronicle) and James Beard-nominated chef Nasim Alikhani's Sofreh: A Contemporary Approach to Classic Persian Cuisine (Knopf). She is currently working on a forthcoming vegan cookbook to be published by Simon Element.

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