When days are hot, this refreshing chilled soup does just the trick. Made with rhubarb, strawberries, and vanilla yogurt, it packs antioxidants and three grams of fiber in each serving. Photograph by Ali Eaves
If you’re short on time, this side dish recipe is just for you. Toss steamed asparagus with a mixture of raspberry vinegar, jam, and olive oil, and you’re good to go. Photograph by Ali Eaves
Nour Zibdeh’s spring salad is chock full of artichokes, basil, cherry tomatoes, and black olives—and is just as tasty the next day. Photograph by Nour Zibdeh
This blueberry-almond-flax cookie will give you an extra boost of energy to start your day. Photograph by Ali Eaves
Elise Museles’s golden beet salad with goat cheese and butter lettuce is filled with vitamins and nutrients. Plus the golden beets are less messy to handle than your typical red beet. Photograph by Shutterstock
Katherine Tallmadge’s salmon dish comes with a side of asparagus, cherry tomatoes, potatoes, and red bell peppers for a deliciously nutritious meal. Photograph by Ali Eaves
Danielle Omar’s “light and airy” salad mixes snow pea shoots, avocado, honeydew melon, and orange bell peppers with vinaigrette. Photograph by Danielle Omar
Who says chocolate-covered strawberries are only for special occasions? Cheryl Harris puts an adorable spin on these treats with her tuxedoed strawberry recipe. Photograph by Cheryl Harris
Quinoa for breakfast? Betsy Ramirez says yes with her berry-walnut quinoa bowl that’s gluten- and dairy-free. Photograph by Betsy Ramirez. Photograph by Betsy Ramirez
Carlene Thomas’s gorgeous spring salad includes beets, apricots, arugula, kamut, and Dijon vinaigrette. The best part: It can be made ahead of time. Photograph by Carlene Thomas
