|
|
Dear ##firstname[Friend]##,
##\keycode.IntroCopyContentHTML####\keycode.DonorContentGiftSubHTML##
When I was growing up, spring was a big deal in my house. My Dad planted massive vegetable gardens, so it seemed as though every horizontal surface that got sunlight was covered with trays of seedlings. We might still be buried under a foot of snow outside, but indoors it was like living in a greenhouse. Meanwhile, in the kitchen Mom was already getting ready for the massive Easter feasts she used to host for our extended family. It was an exciting time. Spring was right around the corner—you could smell it in the air.
These days I don't plant big gardens and our Easter spreads are decidedly more modest, but my family still gets excited for spring. This is about the time that we transition from the hearty, filling winter fare of slow-cooker meals and casseroles and indulge our hankering for lighter, fresher stuff, especially fruit, salads and seafood. You'll find a host of recipes that use these ingredients and more in this month's newsletter. Gracing your table with fresh new recipes is a fantastic way to expose your family to newer (and healthier) foods, and break yourself out of winter's rut. Which is, of course, what the start of spring is all about.
Happy cooking!
Best,
Steve
##\keycode.psHtml##
 Mushroom Recipe Contest
Send in your best mushroom recipes and you could win a grand prize trip for two to the Culinary Institute of America, or weekly Weber® grill giveaways.
Enter Now» |
 Top 10 Vegetarian Recipes
Whether you're looking for vegetarian recipes for Lent, trying Meatless Mondays or just avoiding meat, you're sure to find a delicious meatless recipe for your next meal.
Get Recipes» |
| |
 Ask Peggy
Registered dietitian and food editor Peggy Woodward answers questions on cooking and nutrition.
|
|
.jpg)
Healthy Cooking is on Facebook!
.jpg)
Easter Recipes
LIGHT DESSERT: Lemon Fluff Dessert
