Brighten Up Your Plate

Spring vegetables are here! So hit the market and use the season's bounty to cook five colorful weeknight meals short on prep time and full of garden-fresh flavor.

Spring Salmon and Vegetable Salad

Photo: Becky Luigart-Stayner

Spring Salmon and Vegetable Salad

Ready in 20 Minutes
This flavorful salmon dish is quick to make and easy to clean up! It pairs perfectly with a crisp white wine and the salad dressing is versatile enough to use throughout the week.

Seared Steak with Potato-Artichoke Hash

Photo: Becky Luigart-Stayner

Seared Steak with Potato-Artichoke Hash

Ready in 45 Minutes
Using frozen veggies means this meal is just a flash in the pan. If you have leftover hash, pair it with eggs for breakfast!

Lemon Pork Chops with Quinoa Salad

Photo: Becky Luigart-Stayner

Lemon Pork Chops with Quinoa Salad

Ready in 25 Minutes
Your family will love pork chops on the bone (gives them more flavor) with a crunchy almond topping. And for perfectly fluffy quinoa simmer, drain, and let it stand, covered, to steam, then fluff!

Roasted Carrots with Avocado and Feta Vinaigrette

Photo: Becky Luigart-Stayner

Roasted Carrots with Avocado and Feta Vinaigrette

Ready in 30 Minutes
In this salad, char, spice, and creaminess meld. The key to roasting veggies is to use similarly sized pieces. Spread them evenly on a baking sheet, and roast in a very hot oven until just tender.

Grilled Chicken and New Potatoes

Photo: Becky Luigart-Stayner

Grilled Chicken and New Potatoes

Ready in 35 Minutes
This updated and healthier take on classic chicken fingers is a fuss-free dinner! Use a foil packet as a cooking vessel for the leeks and potatoes (or any vegetable).

Printed from:
http://www.southernliving.com/food/whats-for-supper/bright-spring-vegetable-recipes-00417000081548/

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