Brighten Up Your Plate

Becky Luigart-Stayner
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.
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Spring Salmon and Vegetable Salad

Photo: Becky Luigart-Stayner

Recipe: Spring Salmon and Vegetable Salad

Ready in 20 Minutes
Line your pan with foil for easy cleanup. The dressing will keep in the fridge up to one week.

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Seared Steak with Potato-Artichoke Hash

Photo: Becky Luigart-Stayner

Recipe: Seared Steak with Potato-Artichoke Hash

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

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Lemon Pork Chops with Quinoa Salad

Photo: Becky Luigart-Stayner

Recipe: Lemon Pork Chops with Quinoa Salad

Ready in 25 Minutes
Best way to cook quinoa? Simmer, drain, and let it stand, covered, to steam; then fluff.

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Roasted Carrots with Avocado and Feta Vinaigrette

Becky Luigart-Stayner

Recipe: 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.

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Grilled Chicken and New Potatoes

Becky Luigart-Stayner

Recipe: 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).

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