Spring is a great time to enjoy fresh and light dishes. One popular Spring recipe is a Strawberry Spinach Salad with balsamic vinaigrette dressing. This salad combines the sweetness of strawberries with the freshness of spinach, and the tanginess of balsamic vinaigrette adds a delicious flavor. You can also add some cheese for extra texture and flavor. It’s a perfect dish for a light and refreshing meal during the Spring season.

Ingredients:
• Arborio rice
• Vegetable or chicken broth
• Olive oil
• Onion, finely chopped
• Garlic, minced
• White wine
• Asparagus, chopped
• Peas
• Spinach
• Parmesan cheese
• Salt and pepper
• Fresh herbs like parsley or chives
Instructions:
1. In a saucepan, heat the broth and keep it warm.
2. In a separate large pan, heat olive oil over medium heat and sauté the onion until translucent.
3. Add the garlic and Arborio rice, stirring to coat the rice with oil.
4. Pour in the white wine and cook until it is absorbed.
5. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
6. After about 15 minutes, add the asparagus and peas to the risotto.
7. Continue adding broth and stirring until the rice is creamy and cooked to your desired consistency.
8. Stir in the spinach, Parmesan cheese, salt, and pepper.
9. Remove from heat and let it sit for a few minutes before serving.
10. Garnish with fresh herbs before serving.
Enjoy your Spring Vegetable Risotto!

An idea for Spring season recipes are those that require the least amount of prep and cook time. One spring recipe example could be a dish of roasted Asparagus with Lemon and Parmesan cheese.

Ingredients:

- 1 pound fresh asparagus

- 2 tablespoons olive oil

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1 lemon, zested and juiced

- 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 400°F.

2. Rinse the asparagus and snap off the tough ends.

3. Place the asparagus on a baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper, then toss to coat.

4. Roast in the preheated oven for 12-15 minutes or until tender-crisp.

5. Remove from oven and sprinkle with lemon zest, lemon juice, and grated Parmesan cheese.

6. Serve hot or at room temperature as a side dish or appetizer. Enjoy!

Ingredients:

• 1 pint fresh strawberries, well chilled
• 1 pint fresh blueberries, well chilled
• 1 pint frozen raspberries, partially thawed
• 1 1/2 cups homemade yogurt (recipe available on Williams-sonoma.com), well chilled
• 1/2 cup cranberry juice, well chilled
• About 2 Tbs. honey, or to taste
• (this recipe is available in its entirety on williams-sonoma.com) 

It is better to use almost frozen fruit and you can substitute a frozen canned fruit drink that also can replace the use of ice to make the drink easier to blend and to mix. There are plenty of organic fruit juices that are canned as well as typical canned juices and you can also freeze your favorite fruit drink and use that partially melted. (hint: try large wine glasses (with straws) and top with your favorite fruit as garnish.)

(Adapted from Williams-Sonoma Lifestyles Series, Brunch Entertaining, by Janeen Sarlin (Time-Life Books, 1999).

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  This salad is best at the height of summer. The crunch of the almonds complements the creaminess of the ricotta cheese and the juiciness of the fruit.

Get the Recipe: Tomato Peach Salad with Ricotta

Swap in fish for chicken wings to make this Buffalo-style salmon. It’s glazed with a sweet-and-spicy maple syrup and hot sauce mixture and served with an elegant blue cheese and arugula salad.
Get the Recipe: Buffalo-Style Salmon

Toss sauteed chard and homemade croutons with a garlicky tomato dressing. A few slices of grilled steak is the perfect complement.
Get the Recipe: Seared Steak With Chard Salad

Brush salmon with a simple dressing while it cooks on the grill for moist, ultra-flavorful fish every time.
Get the Recipe: Salmon with Olive Vinaigrette

These bright and colorful, boldly flavored creations prove that you don't need fat- and calorie-laden ingredients like sour cream and cream cheese to create a satisfying dip. Instead, these recipes boast more nutritious bases, like carrots, beets, tofu, beans and lentils — plus herbs and spices for added flavor. Serve them alongside guilt-free crunchy accoutrements like veggie spears and baked pita chips, and watch how fast they disappear.

(courtesy of foodnetwork.com) 

Ingredients (serves 8 people)

1 box cake mix
1/4 cup oil (follow amount listed on cake mix instructions)
1 cup water (follow amount listed on cake mix instructions)
3 eggs (follow amount listed on cake mix instructions)
1 package flat-bottomed ice cream cones
1 jar frosting
Directions

Preheat oven to 350 F.

Prepare cake mix according to package instructions.

Transfer batter into a container with a pour spout. Pour batter into ice cream cones, filling each 2/3 of the way full.

Place cones on a cookie sheet and bake for 18-20 minutes, or until an inserted toothpick comes out clean. Let cool.

Frost and decorate with your choice of toppings.

(recipe courtesy of pgeveryday)