Asparagus, Green Bean, and Wax Bean Salad

Simple to make, bold in flavor, this easy salad combines common vegetables for a versatile side dish. (By Aida Mollenkamp)

Elaine's Big Garden Salad

It’s our take on the salad served at Monk’s Café of Seinfeld fame: big lettuce, big carrots, but our tomatoes are not quite like volleyballs. (By Aida Mollenkamp)

Breakfast Rice Cakes with Chinese Sausage

An Asian twist on the English muffin breakfast sandwich. (By Kate Ramos)

Barley with Mushrooms and Green Beans

Hearty and healthy, this side dish is begging to be served with a piece of seared meat. (By Aida Mollenkamp)

Creamy Carrot Casserole

With browned breadcrumbs for crunch. (By Amy Wisniewski)

Simple Poached Cod

Simmered with carrots, potatoes, and shallots for a more filling take on poached fish. (By Amy Wisniewski)

Red Lentil Pâté Bruschetta with Poached Eggs

Breakfast should be more than bacon and eggs. (By Kate Ramos)

Pickled Jalapeños

Pick a peck of pickled peppers. (By Kate Ramos)

Chilled Tofu Salad with Miso-Ginger Vinaigrette

Crunchy cucumber, tender butter lettuce, and chilled cubes of tofu star in this Asian-inspired salad. (By Kate Ramos)

Farro Risotto with Asparagus and Fava Beans

A substantial whole-grain risotto lightened with spring vegetables. (By Kate Ramos)

Serrano Ham and Membrillo Crostini

Sweet-salty bites topped with Manchego cheese. (By Dana Williams and Daniel Flores, Bread & Wine, Los Angeles)

Molasses and Ginger–Glazed Carrots

Sweet and warming, and not mushy. (By Aida Mollenkamp)

Goat Cheese Toasts with Asparagus-Mushroom Ragu

Creamy asparagus-and-mushroom ragu tops crunchy toasts slathered with goat cheese. (By Kate Ramos)

Chicken and Andouille Gumbo

Smoky sausage and chicken star in this classic. (By Adapted from Judy Whitmire)

Fennel, Parsley, and Celery Salad

Served with a preserved lemon and bitters vinaigrette, this salad combines ordinary ingredients in unexpected ways. (By Regan Burns)