Best 5 Recipes for Spring

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CHICKEN_DILL_017.tif

Food stylist: Jamie Kimm Prop Stylist: Marina Malchin

Photo by: Antonis Achilleos

Antonis Achilleos

Tomorrow marks the first day of spring, and just as you may be getting ready to transition your wardrobe from heavy snow coats to light jackets, so, too, are you likely longing for a change in everyday meals. Gone are the cravings for warming stews and comforting casseroles; it's all about bright, fresh flavors that make the most out of this brand-new time of year. Check out Food Network's top-five recipes for the season below, and celebrate the first days of spring with an abundance of crisp vegetables and juicy fruits of all colors.

With this all-in-one supper of juicy chicken, hearty potatoes, and colorful carrots and radishes, you no longer have to prepare separate protein, starch and vegetable components to offer a complete meal.

Rachael-Ray-Strawberry-Salad

Rachael-Ray-Strawberry-Salad

Photo by: Tara Donne ©2012, Television Food Network, G.P. All Rights Reserved

Tara Donne, 2012, Television Food Network, G.P. All Rights Reserved

Consider Rachael's fuss-free recipe the ultimate go-to salad, as it requires just a few minutes to assemble the lettuce with fresh berries and a tangy dressing.

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FoodNetwork_02_040.tif

Food Stylist: Anne Disrude Prop Stylist: Pamela Duncan Silver

Photo by: Anna Williams

Anna Williams

Ready to round out any main dish in a hurry, Food Network Magazine's vibrant side celebrates three types of in-season peas — English, snap and snow — and features crunchy nuts and chewy dried fruit for extra texture and flavor.

Photo by: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Tara Donne, FOOD NETWORK : 2012, Television Food Network, G.P.

Rhubarb is notoriously bitter, so it's best to pair it with a naturally sweet fruit, like strawberries, to balance the flavor. Anne's party-worthy dessert is finished with a buttery oat crumble before baking.

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120124_FNM_PASTA-0030.tif

Photo by: Kat Teutsch

Kat Teutsch

Primavera means "spring" in Italian, and Ted Allen's colorful pasta (pictured above) from Food Network Magazine is surely an indulgent celebration of the season. In 35 minutes, he combines asparagus, carrots and peas, plus penne noodles, in a creamy garlic sauce with crispy prosciutto for a hearty supper.

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