1. Chicken-and-Vegetable Hand Pies
Enjoy portable potpie with extra veggies and hearty whole grains. Both family- and freezer-friendly, these hand pies deliver a hearty meal to go. Check out this recipe by CookingLight here!
4. Asparagus & Sorrel Bisque
Sorrel, a lovely spring green, is paired with asparagus in this simple green soup that's great served warm or cool. Use tender, young sorrel in salads or sauces to cut through the richness of foods like salmon orsteak. No sorrel on
hand? Baby arugula makes a good substitute.
See the recipe by Eating Well here!
5. Short Ribs with Mushrooms and Spring Vegetables
To layer the flavors in this dish, chef Rory Herrmann at Bouchon in Beverly Hills marinates beef short ribs and vegetables in red wine overnight, then uses the marinade in the braise as well. Spring vegetables help lighten the rich stew. Get this recipe by Food&Wine here!