fresh magazine Mar. - Apr. recipes
Breakfast and Baked Goods
- Asparagus and Gruyere Quiche
- Buckwheat Crepes with Mushrooms and Spinach
- Buckwheat Crepes with Ricotta and Cherry Sauce
- Chewy White Chocolate-Macadamia Nut Cookies
- Pane de Pasqua (Italian Easter Bread)
- Toasted Coconut Cream Pie
Snacks, Salads, and Sides
Mains
- Cheesy Potato Frittata with Spinach Salad
- Ham, Potato and Kale Soup
- Pork Chops with Veggie Rice Medley
- Roast Chicken with Spring Vegetables
- Roasted Cauliflower Reubens
- Sheet-Pan Blackened Salmon with Spring Hash
- Smoky Chipotle Tempeh Bowls
- Steamed Mussels with Mustard and Dill
- White Beans with Leeks and Lemon