Springtime 30-Minute Meals

"Dig into spring with dishes starring some of my favorite seasonal ingredients: asparagus, mint and plenty of peas!" Rachael says.
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"Dig into spring with dishes starring some of my favorite seasonal ingredients: asparagus, mint and plenty of peas!" Rachael says.

Chicken Piccata with Prosciutto-Wrapped Asparagus

This chicken dinner is sweet and salty in all the right places.

Chicken Piccata with Prosciutto-Wrapped Asparagus

Chicken Piccata with Prosciutto-Wrapped

Break it Down

In a large skillet of simmering water, cook the asparagus until crisp-tender, 3 minutes.

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Step 2

On a large plate, toss the asparagus with the tarragon, lemon zest, 2 tsp. EVOO and pepper. Divide into four bundles.

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Wrap each bundle with 2 slices of prosciutto.

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Add the lemon slices to the skillet and cook until browned, about 2 minutes per side.

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Fennel, Rosemary & Honey Oatmeal with Chicken Sausage Meatballs

This savory-sweet combo is delicious for breakfast, lunch or dinner!

Fennel, Rosemary & Honey Oatmeal with Chicken Sausage Meatballs

Fennel, Rosemary & Honey Oatmeal with Chicken Sausage Meatballs

Oven Fish Fry on a Bed of Not-So-Mushy Peas

"I make this every spring as soon as I can buy fresh peas. Cod is delicious in this recipe, but any thick-cut, flaky white fish (preferably sustainable and line-caught) will do," Rachael says.

Oven Fish Fry on a Bed of Not-So-Mushy Peas

Break it Down

Stir in the thyme, chives, seafood seasoning, granulated onion, granulated garlic and citrus zest with the toasted panko.

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Step 2

Coat the fish in the egg whites, then gently press into the panko mixture to coat evenly; transfer to the wire rack.

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Meanwhile, in a food processor, pulse the parsley and mint until finely chopped.

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Spoon some peas onto each plate. Top with the fish. Serve with the malt vinegar or lemon wedges.

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Tuna Steaks with Nicoise Potatoes

The classic Nicoise salad gets turned up a notch into a dinnertime must.

Tuna Steaks with Nicoise Potatoes

Tuna Steaks with Nicoise Potatoes

Green Onion & Rings Soup with Mini White Pizzettes

Move over, soup and sandwich! This is the ultimate lunch-time combination.

Green Onions & Rings Soup with Mini White Pizzettes

Green Onion & Rings Soup with Mini White Pizzettes

Break it Down

Roll the pastry into a 12-by-9-inch rectangle and cut into 12 three-inch squares. Crimp the edges.

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Step 2

In a medium bowl, combine the spinach, ricotta, parsley, lemon zest, garlic and nutmeg.

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Mound the ricotta mixture on the pastry squares.

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Meanwhile, in a large pot, heat the EVOO over medium-high. Add the leeks, scallions and garlic; season. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.

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Burst Cherry Tomato & Chimichurri Penne

This vegetarian pasta dish is delicious served hot or cold!

Burst Cherry Tomato & Chimichurri Penne

Burst Cherry Tomato & Chimichurri Penne

Break it Down

Add the tomatoes to the skillet and season with salt and pepper; cover the pan. Cook, shaking the pan occasionally, until the tomatoes burst, about 15 minutes.

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Step 2

For the chimichurri, in a food processor, pulse the herbs, shallots, lemon juice, vinegar and 1/4 cup EVOO to a smooth paste.

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Stir 1 cup of the pasta cooking water into the tomatoes.

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Toss the pasta with the chimichurri and the tomatoes; season. Top with the ricotta salata.

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Chicken Francaise with Tarragon Tricolor Salad

Take advantage of all the fresh spring produce with this salad full of leafy greens and herbs.

Chicken Francaise with Tarragon Tricolor Salad

Chicken Francaise with Tarragon Tricolor Salad

Flank Tagliata with Black-Pepper Sugar Snaps & Arugula Salad

You'll never believe this three-part dinner only calls for nine ingredients!

Flank Tagliata with Black-Pepper Sugar Snaps & Arugula Salad

Flank Tagliata with Black-Pepper Sugar Snaps & Arugula Salad

Lamb Ragu Tagliatelle with Citrus, Saffron & Mint

This hearty sauce is also delicious over boiled potato wedges.

Lamb Ragu Tagliatelle with Citrus, Saffron & Mint

Lamb Ragu Tagliatelle with Citrus, Saffron & Mint

Break it Down

Add the lamb to the skillet and cook, breaking up with a spoon, until browned, about 5 minutes.

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Step 2

Add the garlic, shallots, rosemary and citrus peels; stir for 2 to 3 minutes.

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Salt the boiling water, add the pasta and cook until al dente.

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Step 4

On a cutting board, chop together the orange zest, lemon zest, mint and parsley.

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