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  • Spring asparagus and sauce gribiche

    This easy-to-make French egg sauce is traditionally served over boiled meats, but it's a welcome addition to vegetables and pairs beautifully with asparagus.

  • "Wasabi" pickled carrots

    Karen Solomon's cookbook "Asian Pickles" explores a world of fermented and brined flavors that can perk up a variety of meals. These pickled carrots require no special preserving equipment and are ready in a flash.

  • Springy green coconut grains

    Spinach ranks as one of the most nutrient-dense foods, loaded with vitamins, folate and calcium. Pile some nutrition on your plate with this recipe featuring spinach and your choice of ancient grain.

  • Arugula salad with strawberries

    "I eat this constantly," Yuba City caterer Jennifer Eubanks said. "I toss arugula with whatever fruit is in season." For one variation of her go-to recipe, try white peaches with macadamia nuts and your favorite cheese.

  • Citrus glazed salmon

    Sautéing salmon fillets is a quick, easy way to put a delicious dinner on the table. This dish—with its colorful, citrusy accents—is elegant enough for guests.

  • Grilled apricots with honey

    Jennifer Eubanks fires up the grill for fruit throughout the spring and summer. "The fruit should be just barely ripe, not mushy," she advises. "Toss in a little olive oil and throw on the grill. It's amazing." Serve over ice cream, if you wish.

  • Miso roasted mushrooms

    This recipe could be a game-changer for people who don't care for chewy mushrooms. Brining in a saltwater solution before roasting helps keep mushrooms moist.

  • Pea shoot salad with apricots

    Jennifer Eubanks says there's a lot to love about pea shoots and other microgreens and sprouts: "They're packed with nutrients, for one thing. I just eat them as salad, but you can put them in a wrap or on top of anything. They're not just garnish."

  • Tricolor quinoa with apricots and almonds

    This salad is an ideal accompaniment to citrus glazed salmon, but can also be served as a vegetarian entrée, on a bed of lettuce or in a wrap. When apricots aren't in season, use the dried fruit and substitute pistachios for almonds.

  • White chocolate brownies with cherry swirl

    In the wintertime, caterer Jennifer Eubanks flavors these white chocolate brownies with cranberries instead of cherries. Either way, they're moist and delicious.

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