Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 4

Asparagus and Smoked Trout Frittata


Watercress-radish salad
Whisk together 1 tablespoon olive oil, 1 1/4 teaspoons cider vinegar, 1 teaspoon whole-grain Dijon mustard, 1/4 teaspoon sugar, and 1/8 teaspoon salt. Toss with 2 bunches trimmed watercress and 1/2 cup thinly sliced radishes.

April 29, 2010

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