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Nothing Tastes Better than a Healthy Spring Meal

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Roasted Baby Artichokes with Lemon Aioli

Ready in just over 30 minutes, this spring side is simple and sophisticated. Look for bright green artichokes with firm, tightly layered leaves with no discoloration. Unlike big artichokes, baby ones don’t have an inedible, thistly “choke” that needs to be scooped from the center.

View Recipe: Roasted Baby Artichokes with Lemon Aiol


Spinach, Green Onion, and Smoked Gouda Quiche

We like the creamy, custardy consistency of this quiche when it’s baked for 35 minutes. If you prefer a firmer texture, bake an additional 5 minutes.

View Recipe: Spinach, Green Onion, and Smoked Gouda Quiche


Strawberry Tart with Quinoa-Almond Crust

Chef Khalil Hymore introduced us to the idea of a crunchy quinoa crust with a savory tart he developed for us; we take the notion to a sweet place here. The tart holds well overnight, so make it the day before, and serve chilled right from the refrigerator.

View Recipe: Strawberry Tart with Quinoa-Almond Crust


Farfalle with Fava Beans, Morel Mushrooms, and Mascarpone

You can also use shiitake mushrooms and edamame, good year-round alternatives to spring-time morels and fava beans.

View Recipe: Farfalle with Fava Beans, Morel Mushrooms, and Mascarpone


Artichoke Galette

For a light supper and an unforgettable taste of the season, try this stunning galette that pairs baby artichokes with peppery radishes.

View Recipe: Artichoke Galette


SOURCE: www.cookinglight.com