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Asparagus and Parmesan Tart

With the help of puff pastry, this asparagus tart can be made in a flash.

  • Yield 8 servings

Lightened-Up Eggplant Parmesan

Use your favorite marinara sauce to make this new unfried-version of a classic dish.

  • Yield 8 servings

Super Simple Berry Good Salad

Who can resist a salad topped with fresh spring berries and creamy goat cheese?

  • Yield 6 servings

Warm Skillet Salad with Dark Greens, Chicken Sausage and Cherry Tomatoes

Savory chicken sausage and your favorite greens are combined in this warm salad.

  • Yield 2 servings

Roasted Vegetable Chili

Roasting the vegetables adds sweet, smoky flavors to the chili; the roasted squash thickens the sauce. Add shredded rotisserie chicken for extra protein.

  • Yield 4 servings

Duluth Grill Ratatouille

Serve this vegetarian casserole with polenta or brown rice. If you have leftover roasted vegetables, use them in this recipe.

  • Yield 12 servings

Risotto with Broccoli, Peas, Zucchini and Carrots

Bursting with great vegetable flavors, the creamy vegetarian risotto makes a great spring dinner.

  • Yield 3 servings
  • Time to make 55

Harvest Wheat Berry Salad

Chewy wheat berries are studded with bits of fruit and laced with a slightly sweet dressing.

  • Yield 6 servings

Braised Cabbage Rolls

Turkey and quinoa make for a healthy spin on a classic. Great for dinner or a shared appetizer!

  • Yield 8 servings
  • Time to make 120

Classic Chicken Soup with Matzo Balls

The original cure for whatever ails you—even if all you need is a little comforting!

  • Yield 8 servings
  • Time to make 205