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Spring lets us say goodbye to those one-pot heavy winter stews and hello to lighter, brighter meals for our tables. We welcome back the flavors of our favorite fruits and vegetables, showcased in a few classics that benefit from the lighter touch that spring invites.
All five of these spring recipes take their cue from the beautiful color and naturally sweet goodness of each ingredient: buttery mangoes, perfectly ripe strawberries, juicy pineapples, plump grapefruits, and fresh vegetables take center stage in this lively, feel-good menu of spring recipes.
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AUTHOR
Theresa Gambacorta is a food writer and 25-year veteran of New York City's restaurant industry. Her writing has appeared in such titles as La Cucina Italiana, Men's Fitness, Muscle and Fitness, and Centennial's special interest publications. She is the co-author of chef Joey Campanaro's Big Love Cooking (Chronicle) and is currently working on a cookbook about Persian cuisine to be published by Knopf.
