Spring Greens is sponsored by Certified Piedmontese Beef in Omaha, Nebraska.
As winter gives way to spring, our cravings shift from hearty, rich dishes to lighter, brighter flavors that herald the beginning of the growing season. In spring, tender shoots of asparagus, aromatic herbs and bright strawberries emerge, and I find myself simmering soups rather than braising meats.
This spring, I’ve developed six new recipes that are easy, fresh takes on classic dishes. From stuffed artichokes to chicken pot pies with prosciutto to a chicken-miso soup to sweet-tart strawberry bars, these dishes are perfect for spring but can become part of your year-round rotation of family favorites.
Look for Spring Greens on March 24 – each recipe is accompanied by an in-depth video and article with instruction, insight and guidance to be sure you get the results you’re hoping for, every time.