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1 The Spring Fling Bowl
Israeli couscous, also known as pearl couscous, is a toasted pasta developed in Israel in the 1950s when rice was scarce. The texture is firm and chewy with a mild flavor, making it an excellent foundation for any bowl or soup.
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2 Nicoise Salad
The French-composed salad originating in Nice, France, takes on a new form—bowl-style. Enjoy a delectable blend of flavors and textures in each bite.
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3 Asian Quinoa Salad
This salad comes together quickly and makes a large batch, perfect for hosting spring lunch with friends. If cooking for only one or two, the recipe can easily be cut in half.
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4 Strawberry Rhubarb Confit with Maple Sorbet
Spring is prime season for cooking with this tart stalk.
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5 Watercress and Shaved-Asparagus Salad with Grapefruit Vinaigrette
Fresh greens and spring asparagus with a tang of grapefruit and sweetness of honey.
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6 Spring Pea Risotto
A rich, fresh and flavorful spring risotto recipe with pops of color from the peas.
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7 Roasted Pepper, Fontina and Arugula Salad
Peppery arugula gives this salad a nice flavor kick.
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Our Favorite Spring Recipes
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