Leafy Greens

Give pot pie a spring makeover with creamy new potatoes, sweet peas, and sausage bathed in a light, lemony sauce.

Wilt mustard greens in seconds by tossing with a warm dressing made from the pork’s pan drippings.

This modern take on the classic B.L.T. uses smoky-sweet marinated tempeh as a protein-packed vegetarian substitute for bacon.

Bright and refreshing green goddess dressing perks up the grains in this delicious bowl that's filled to the brim with all the green veggies.

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!

Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.

Most people have heard of a torta—one of the traditional sandwiches of Mexico—but the cemita is its own unique breed of Mexican sandwich.

So much more crispy topping per bite than your standard pasta casserole.

To quickly revive dry, cold rotisserie chicken, place slices of it in a steamer with spring vegetables for a seasonal warm salad.

This recipe calls for potatoes, but it would be just as good with any leftover cooked veggies.

A porky powerhouse breakfast duo (bacon and sausage) meets mushrooms, cheddar, and spinach in this supremely fluffy diner-style omelet.

A savory breakfast that doesn’t scrimp on flavor! Enjoy these as a lazy weekend brunch to really impress!

Arla's minimal ingredient cream cheese is the perfect, fresh balance for the hearty wheat bagel and fresh, raw vegetables. Beyond their herb and spice variety, I like tokeep the original flavor on hand as well and mix in fresh herbs

A grilled cheese sandwich fit for an adult loaded with wilted kale and perfectly melted gouda cheese.

Have half an hour? That’s all you need to make Thai-inspired curry noodle bowls (with steak!).

Bridge the gap between chilly weather and the first warm breezes of spring with this lazy-day braise.