Find all the recipes from the March 2014 issue of Southern Living magazine.

No time to make the frosting? Simply top the cupcakes with sweetened whipped cream. Find dried lavender buds or tea in spice stores, high-end markets, or Use food coloring to dye the frosting pale purple, if desired.

Photo: Hector Sanchez

Caramel-Yogurt Dip
Greek Yogurt with Savory Granola

Main Dishes
Bacon-Wrapped Chicken with Basil Lima Beans
Chicken Breasts with Mushrooms and Asparagus
Chicken Spaghetti II
Crispy Chicken with Greek Green Bean Salad
Grilled Salt-and-Pepper Chicken Wings
Herb-Roasted Boneless Leg of Lamb
Honey-and-Soy-Lacquered Ribs
Lamb Pita Pockets
Rosemary Lamb Stew
Weekend Brisket

Chipotle Scalloped Potatoes
Honey-Roasted Carrots
Jalapeño-Cheddar Popovers

Soups and Salads
21st-Century Green Top Salad
Cucumber-Tomato Aspic
Mini Tomato Aspics
Sesame Chicken Garden Salad
Spiced Coconut-Cherry Mold
Spinach Salad with Honey Dressing and Honeyed Pecans
White Sangria Salad

Aunt Laura's Stained Glass Cake
Berries and Bubbles
Creamy Frozen Fruit Pops
Grapefruit-Pecan Sheet Cake
Honey Flans
Honey-Pineapple Upside-Down Cake
Lemon Cupcakes with Lavender Frosting
Sand Tarts

Chili-Lemon Honey Drizzle
Cider Vinegar-Brown Butter Honey Drizzle
Classic Homemade Mayonnaise
Comeback Sauce
Cracked Pepper-Rosemary Honey Drizzle
Homemade Reduced-Sodium Broth
Honey Dressing
Honey Glaze
Honeyed Pecans
Horseradish Cream
Horseradish-Honey Mustard Drizzle
Savory Granola
Tartar Sauce
White BBQ Sauce
Yogurt Sauce