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We made it: spring! It’s time to lighten up with soups and salads that will put some spring in your step.
This asparagus soup tastes luxurious, yet it’s made without cream — just veggies, broth, and a hint of Parmesan puréed to silky perfection.
Inspired by California Pizza Kitchen’s recipe, this is one of my all-time most popular recipes.
This raw asparagus salad with Asian flavors is vibrant and crunchy. It keeps well, too.
This creamy zucchini soup is thickened with walnuts. Serve it hot or cold, depending on the weather.
Made with a rotisserie chicken, this salad is easy to whip up and full of bright, spicy Southeast Asian flavor.
Perfect for lunch or a light bite, this grilled asparagus salad is best served with a hunk of warm bread to sop up the lemon-scented olive oil and feta.
Feta cheese and pita croutons add tangy flavor and delicious crunch to every spoonful of this springy asparagus soup.
This light cucumber salad is one of my springtime staples. The dressing is tangy and sweet, and the peanuts add a welcome salty crunch.
This springy asparagus salad has all of the makings of a perfect Easter or Mother’s Day side dish.
With colorful fresh berries, pecans and goat cheese, this spinach salad always elicits oohs and aahs.
Most egg salads are bland, mayo-laden affairs, but this one is vibrant, fresh, and full of flavor.
This grated carrot salad with lemon dijon vinaigrette is standard fare in French bistros and markets.
Made from sweet peas, fresh basil, lime, and vegetable broth, this pea soup is light, bright, and perfect for spring.
With fragrant spices, bright colors and savory flavors, this exotic twist on the carrot-raisin salad is a feast for the senses.
If ever there were a soup to banish the winter blues, it’s avgolemono, the classic Greek soup made with lemon and eggs.