March 7^th 2011By Eating Well

Leftover rice? Try this lighter version of fried rice.

July 6^th 2011By Jamie Geller

Every version of risotto is fabulous, but for the most authentic you have to go dairy with this dish - the combination of sharp parmesan and tangy goat cheese make this spring vegetable version superb.

April 23^rd 2011By Eating Well

If you like big and bold salads this Spring Salad with Tarragon Vinaigrette is a great choice to make. A bold, layered salad that showcases sardines and asparagus, this beautiful dish adds variety to your weekday dining. If you prefer tuna to sardines or have fish from the night before, go ahead and use that instead.

March 7^th 2013By Naomi Nachman

March 7^th 2011By Chef Laura Frankel

This lasagna is bursting with caramelized asparagus, lemon and goat cheese. Serve it with a salad and some crusty bread and you have a great spring meal.

January 8^th 2013By Shifra Klein

Roasting the asparagus brings out the essence of the asparagus. Use thicker asparagus because it roasts better.

March 11^th 2013By Naomi Nachman

Passover recipes from personal chef and Australian Native, Naomi Nachman.

April 4^th 2013By Ronnie Fein

April 9^th 2013By Melinda Strauss

This recipe for asparagus wrapped in lamb bacon is perfect for a spring picnic, or really any day of the week! The asparagus travels really well and tastes delicious cold. You can use beef, veal or turkey bacon for these as well.

September 6^th 2011By Danny Lerner

Make a seasonal couscous salad with the vibrant colors of tomatoes and asparagus to delight all the senses.

November 16^th 2010By joyofkosher