“Fresh spring fruits and veggies deserve respect and good company. This simple salad takes care of both and can add a wow factor to any meal. Feeling fancy? Drop the raw sliced asparagus into ice water for a minute or two and it will curl into ribbons. In a hurry? Cut the asparagus into thin coins instead. In the dressing, the avocado provides its natural healthy fats for smooth and creamy results. Nobody will know it’s a health-promoting, no-oil-added dressing!”

Per serving (about 11oz/307g-wt.): 120 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 310mg sodium, 20g total carbohydrate (7g dietary fiber, 11g sugar), 4g protein

This is both a good dessert for a formal dinner and a pleasant brunch dish. I’ve also served wedges of it an antipasto, with glasses of prosecco or champagne.

(Makes two 8-inch frittatas, enough for 4 to 6 as an antipasto, 2 as a brunch or lunch dish, or 4 as a dessert)

basically biscuit dough—can be used for that too

Unbelievably decadent. To make this really over the top, dip them in melted chocolate after stuffing them. You can get mascarpone in Italian markets and some supermarkets. It’s similar, but much more expensive than cream cheese, which could be substituted.

great on pancakes

Prepare all the ingredients before you start cooking, because stir frying demands they be added to the skillet quickly. Make sure the scallops smell fresh when you purchase them, and use them within 1 day after purchase.

This is pretty good.