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Asparagus is a spring vegetable that can be cooked in many ways! Roasting brings out the vegetable’s sweetness.
Ingredient: salt
Mediterranean Orzo and Garbanzo Bean Salad
This pasta salad gets its flavor from fresh vegetables and herbs. A good source of vegetable protein, this salad can be a side dish or a main meal.
Bulgur Wheat Salad
Bulgur wheat salad with apples, raisins and walnuts make a refreshing side dish or pack for a healthy lunch or picnic dish. To make as a main dish add chicken or fish. Also a good vegetarian choice.
Pea & Parsley Hummus
Pair this hummus with your favorite crunchy vegetables like broccoli, pickles, bell peppers, or carrots.
Corn and Yellow Split Pea Muffins
This recipe uses split peas, which are a great source of plant-based protein and fiber. The seasonings make these really flavorful, too!
Oyster Stew
Oyster stew is a New England favorite any time of the year. If using frozen oysters, thaw them in the refrigerator for 24 hours before cooking.
Microwave Oyster Stew
A Cape Cod favorite, oyster stew is a simple recipe with endless variations. Thaw frozen oysters in the refrigerator for 24 hours before cooking.
Roasted Butternut Squash Hummus
A good source of vitamin A, roasted squash adds a sweet, earthy flavor to hummus.
Brussels Sprouts and Kale Salad
This salad is a great source of vitamin C.
Beef and Lentil Meatloaf
Pair this tasty and protein-packed lentil meatloaf with a side of veggies like mashed potatoes and steamed green beans.