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Crunchy Crab Salad
I love getting some color into my salads. In this recipe it's by adding some pink grapefruit and radishes. Combining fresh flavors with a good source of protein scores this salad top marks for energy and vitality.
By Amelia Freer
Fresh Egg Pasta
By April Bloomfield
Shrimp And Fava Beans
Fresh fava beans have been a mainstay of Middle Eastern and Mediterranean diets for centuries, and lately they have been enjoying popularity in the United States. Bright green and firm-fleshed with a sweet and mildly nutty flavor, they resemble lima beans but are really more like an overgrown split pea. Fava beans are a bit time-consuming, as they require double peeling: first the outer pod, and then the hull that protects this little spring gem. Once you're done, you will have more debris than edible beans, but it's worth it, as this recipe will demonstrate. The gentle butter poaching method for the shrimp yields tender, succulent meat that contrasts beautifully with the spring fava bean.
By Steven Satterfield
Fettuccine With Asparagus, Beet Green Pesto, and Poached Egg
Puréeing beet greens into pesto and tossing asparagus ribbons with fettuccine is a great way to incorporate healthy vegetables into pasta.
By Jill Santopietro
Frittata With Fennel-Spiced Pork and Asparagus
Served warm or at room temperature, a frittata makes for an easy yet impressive dinner. If you are following our $68 Dinner Story, buy 1 bunch asparagus and use 3/4 bunch for the Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg and the remaining 1/4 bunch here. This is the perfect opportunity to use up any leftover beet green pesto from the pasta dish as well.
By The Epicurious Test Kitchen
Radish and Carrot Salad with Tuna and Capers
The thinly sliced radishes and carrots in this healthy lunch salad get extra crispy, thanks to a quick soak in an ice bath.
By Jill Santopietro
Beet Risotto
This is an elegant risotto that's fairly straightforward, though a bit messy if you're using red beets. Yellow or red, the color is spectacular and the taste will have those averse to eating beets rethinking the root. If you are following our $68 Dinner Story, reserve the greens from the beets for the Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg .
By Jill Santopietro
Roasted Chicken Thighs with White Beans, Lemon, and Capers
Chicken thighs are an inexpensive and delicious alternative to chicken breasts. This one-pan dinner is perfect for a weeknight because it's so simple to put together and cleanup is a breeze.
By The Epicurious Test Kitchen
Coconut Soba Noodles with Ginger Broccoli
By Catherine McCord
Hummus Veggie Wraps
By Catherine McCord
Benedictine Sandwiches
By Catherine McCord
Our Favorite Spaghetti and Meatballs
Want to show someone you really care? Make them our ultimate spaghetti and meatballs.
By Rhoda Boone
Crock Pot Ribs
By Catherine McCord
Herbed Chicken in the Slow Cooker
By Catherine McCord
Shrimp Un-Fried Rice
By Catherine McCord
Chicken Pesto Wraps
By Catherine McCord
Tortilla Pillows
By Catherine McCord
Gochujang Grilled Cheese
By Edward Lee
Gochujang Gazpacho
By Edward Lee