Seeing Green: Spring Vegetables
Spring is a great time to add more good-for-you, green-hued foods to your plate.
Baby Artichokes with Creamy Horseradish-Dill Dip
If there are any pink or purple leaves in the center of the artichoke, scoop them out with a spoon or cut them out with a knife; they'd be tough even after cooking. Soaking the artichokes in lemon water prevents them from browning.
Fresh Peas with Mint and Green Onions
Avocado-Tomatillo Dip with Cumin Pita Chips
Buttery Lemon Broccolini
Chilled Sesame Asparagus
Fava, Sweet Pea, and Sugar Snap Salad
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