The combination of creamy avocado with the crunch of crisp beets and the snap of green beans is a real palate pleaser. The colors are as startling and varied as the tastes. Key to this easy-to-prepare salad is avoiding overcooking the beets; they should still be crunchy. Cook in salty water until your fork just pierces them and the skin is easy to remove.
Vegetarian
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The days are heating up, but you can keep cool with this fresh, chilled soup. There's nothing like the taste of farm-fresh peas.
Strawberry paired with rhubarb is the quintessential combination for spring. Tuck this slightly tart, lightly sweet dessert into a picnic basket or school lunch bucket. Bring it to your next cookout - or simply enjoy it, feet propped up, with some late afternoon tea.
Lemon flavored and honey sweetened, this healthful salad is spring picnic perfection.
Whether you serve it cold at a picnic or warm on your kitchen table, this herbed pasta is simply delicious.
Made with fresh fruit and our organic, low fat yogurt, this nutritious parfait is just right on a warm, sunny, spring afternoon.
Moist, dense and delicious, this quick bread is great anytime- with a salad or soup, as a dessert or snack, or with your morning coffee.
A delicious salad with contrasting flavors, textures and temperatures. The cool, creamy dressing combines perfectly with the warm, sweet roasted squash and crisp, bitter greens. Makes a unique side dish and salad in one.
These easy, great-tasting pancakes are wonderful topped with pecans, bananas and warm maple syrup.
This is a sublime blend of spices and chocolate. It is so moist that it needs no topping, and it's still wonderful the next day.
The perfect New England Dessert, this maple custard will remind your taste buds of those leaf-shaped maple candies you ate as a kid and yet it's not overly sweet. Serve with whipped cream-topped hot chocolate for that extra winter indulgence.
Ideal for warming body and spirit on a cold winter night, this has become one of our favorite meals. Serve with a toasted green salad and crusty bread.
This warming blend of flavors and textures was created by Chef June Reznicoff.
I want to paint my walls this color! Just looking at this soup will warm your insides. Serve it as a main course, or as an appetizer in a shot glass garnished with a curl of Parmesan. You can also try topping with a swirl of pesto or a dollop of crab meat.
Root vegetables are a fall staple in New England cuisine and over time can become ordinary. We've combined carrots with our creamy, tart Stonyfield Greek yogurt, sharp and spicy turnip and the perfect seasonings to make this side dish a main feature. No matter what region of the country you call home you'll love it.
